Save to Pinterest A vibrant and satisfying noodle bowl featuring crisp vegetables, tender noodles, and a creamy, spicy peanut dressing—perfect for a fresh, energizing lunch or light dinner.
I first enjoyed this salad on a hot summer day and loved how the spicy peanut dressing added both creaminess and a kick.
Ingredients
- Noodles: 250 g rice noodles or soba noodles, Water for boiling
- Vegetables: 1 medium carrot julienned, 1 red bell pepper thinly sliced, 1 small cucumber julienned, 100 g sugar snap peas halved, 2 spring onions thinly sliced, 1 handful fresh cilantro chopped
- Spicy Peanut Dressing: 4 tbsp creamy peanut butter, 2 tbsp soy sauce (use tamari for gluten-free), 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey or maple syrup, 1–2 tsp sriracha or chili garlic sauce (to taste), 2 tsp toasted sesame oil, 2–4 tbsp warm water (to thin dressing)
- Toppings: 2 tbsp roasted peanuts roughly chopped, 1 tbsp toasted sesame seeds, Lime wedges (for serving)
Instructions
- Step 1:
- Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Step 2:
- Prepare all vegetables as directed and set aside.
- Step 3:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, and sesame oil. Add warm water gradually until the dressing is smooth and pourable.
- Step 4:
- In a large mixing bowl, combine the cooked noodles and vegetables. Add the peanut dressing and toss until everything is well coated.
- Step 5:
- Divide the salad among bowls. Top with roasted peanuts, sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
Save to Pinterest This salad is a favorite at family gatherings because it is light yet satisfying, and everyone enjoys the balance of spicy and creamy flavors.
Notes
For extra protein, add grilled tofu, chicken, or shrimp. Make it gluten-free by using rice noodles and tamari. Adjust spice level to taste by increasing or decreasing sriracha. Leftovers keep well in the fridge for up to 2 days.
Required Tools
Large pot (for boiling noodles), Mixing bowls, Whisk, Knife and cutting board
Nutritional Information
Calories 420, Total Fat 16 g, Carbohydrates 58 g, Protein 12 g per serving
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This spicy peanut noodle salad is quick to prepare and perfect for a nutritious meal any day of the week.
Recipe FAQs
- → What noodles work best for this salad?
Rice noodles or soba noodles are ideal due to their texture and ability to absorb the peanut dressing well.
- → How can I adjust the spice level?
Modify the sriracha or chili garlic sauce quantity to increase or decrease the heat to your preference.
- → Can this dish be made gluten-free?
Yes, using tamari instead of soy sauce and choosing gluten-free rice noodles keeps it gluten-free.
- → What are good protein additions?
Add grilled tofu, chicken, or shrimp to boost protein and make it more filling.
- → How to store leftovers properly?
Keep leftovers refrigerated in an airtight container and consume within two days for best freshness.
- → Does the dressing separate when stored?
The peanut dressing may thicken or separate; whisk gently with a little warm water before serving to restore smoothness.