A refreshing, kid friendly, carrot salad recipe!
Rating: 1 Star2 Stars3 Stars4 Stars5 Stars

Asian Vegetable Noodles with Spicy Peanut Sauce

Ready In: 25 minutes

Prep Time: 10 times

Cook Time: 15 minutes

Serves: 6 people


  • 8 oz. angel hair pasta
  • 1 Tbsp. sesame oil
  • 2 cups chopped Cal-Organic bok choy, green and white parts
  • 2 cups chopped Cal-Organic Napa cabbage
  • 5 oz. Cal-Organic/Bunny Luv Shredded Carrots
  • 3 scallions, diced
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. rice wine vinegar
  • 2 Tbsp. diced Cal-Organic cilantro, for garnish
  • 1/4 cup creamy peanut butter
  • 2 Tbsp. sesame oil
  • 2 Tbsp. hot sauce
  • 1 tsp. rice wine vinegar
  • 1/4 cup half and half
  • 1/2 tsp. sesame seeds
  • 1/2 tsp. hot chili flakes



1.       Bring a large pot of water to boil and cook the pasta.

2.       Meanwhile, in a skillet, heat the sesame oil over medium heat. Toss in the bok choy, Napa cabbage, carrots, scallions, salt, ginger and rice wine vinegar. Sauté, tossing frequently until the vegetables are slightly wilted, about 5 minutes. Set aside.

3.       Make the peanut sauce by combining all the ingredients in a small sauce pot and stir until well combined.

4.       To assemble the dish, toss the cooked pasta in a large mixing bowl with the sautéed vegetables. Add the peanut sauce and toss well until combined. Serve either warm or refrigerate and serve chilled. Garnish each serving with chopped cilantro.