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PEANUT NOODLE SALAD
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| 8 Servings 10 Oz. Raw Linguine Prepare from recipe. Drain. Rinse with cold water. Drain well. Place in large mixing bowl. 1/2 Cup Thai Peanut Sauce Pour over pasta. Toss to coat. 2 Tablespoons Shredded Carrots 2 Each Green Onions Thinly Sliced 1/4 Cup Minced Cilantro Fresh 2 Tablespoons Chopped Peanuts Add. Toss gently. Refrigerate until serving. Refrigerate leftovers. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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