Cold noodles for Meatless Monday

Let me just start out by saying I want to bathe in this cold noodle sauce! It is just that good! The recipe was found on Chobani! Yes believe it or not there is yogurt in this sauce and I think it did a great job of making a nice creamy texture! I think I might be obsessed and I think I am going to start putting this sauce on any and everything, no joke! It might have something to do with the fact that it involved peanut butter and how can you not love anything that involves peanut butter (unless allergic of course). But I highly, highly recommend giving this recipe a try, it is also super easy and something you could make ahead. I made my pasta last night so that they could sit in the refrigerator over night to be cold for when I added the sauce, I also threw some Tofu in there for some extra protein!

Happy Meatless Monday!

Cold Noodles with Sesame Sauce (From Chobani)


2 Tbsp reduced-sodium soy sauce

2 Tbsp smooth peanut butter

2 Tbsp Plain 0% or 2% Chobani Greek Yogurt

1 Tbsp toasted sesame oil

1 Tbsp unseasoned rice vinegar

1 tsp peeled & grated fresh ginger

1 tsp garlic chili sauce

8oz whole-wheat spaghetti, cooked according to package directions, drained, and rinsed under cold water until cool

Thinly sliced scallions and red peppers, for garnish

Sesame seeds, for garnish


Blend soy sauce, peanut butter, Chobani, sesame oil, vinegar, ginger, and chili sauce in blender or food processor. Blend until smooth.

Lick the bowl clean, its that good!

Pour sauce over noodles and toss to cover. Add 1 to 2 tablespoons cold water to thin, if necessary. Sprinkle with scallions, peppers, and sesame seeds. Cook tofu on a skillet with cooking spray for about 5 minutes and added to the noodles. Serve immediately or refrigerate up to 3 days.

What did you have for Meatless Monday?

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