Peanut Butter Cold Pasta

Name: Peanut Butter Cold Pasta
Total time: 10 min
Yield: 434 g
Ingredients: Perilla Oil 10 g; Fresh Cucumber 120 serving; Cherry Tomato 72 piece; Shrimp 112 g; Apple Vinegar 10 ml; Soy Sauce 701 10 g; Chili Oil 10 spoon; Original Peanut Butter 10 g; Whole Wheat Pasta 80 g

Cook 10 min Difficulty EASY 638 kcal

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Ingredients

Main ingredients

Perilla Oil 10 g
Fresh Cucumber 2 serving
Cherry Tomato 6 piece
Shrimp 112 g
Apple Vinegar 10 ml
Soy Sauce 701 10 g
Chili Oil 1 spoon
Original Peanut Butter 10 g
Whole Wheat Pasta 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 66.7 g 41%

Protein 35.67 g 22%

Fat 26.99 g 37%

Serving size 434g

Cooking steps

1

Boil pasta noodles and rinse them in cold water.
2

Finely chop cherry tomatoes, cucumber, and onion.
3

Make the sauce by mixing peanut butter, olive oil, lemon juice, salt, and pepper.
4

Add prepared vegetables and sauce to the noodles and mix well.
5

Plate and finish by sprinkling nuts on top.

Peanut Butter Cold Pasta

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