Noodles and Peanut Sauce Salad
Elevate your salad game with this vibrant and delicious Noodles and Peanut Sauce Salad, a perfect fusion of bold, nutty flavors and crisp, fresh vegetables. Featuring your choice of rice noodles or spaghetti, this dish is tossed in a creamy, tangy peanut sauce made with peanut butter, soy sauce, rice vinegar, and a delightful hint of lime juice and ginger. The colorful medley of thinly sliced cucumber, carrot, and red bell pepper adds a refreshing crunch, while cilantro and green onions bring an herby brightness to every bite. Topped with optional chopped peanuts and sesame seeds for extra texture, this quick and easy 25-minute recipe is ideal for a light lunch, side dish, or picnic favorite. Serve it chilled for a satisfyingly cool meal that’s both wholesome and irresistibly flavorful!
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Recipe Information
Ingredients
- 250 grams Rice noodles or spaghetti noodles
- 4 tablespoons Peanut butter (creamy or natural)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or maple syrup
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Lime juice
- 2 tablespoons Water
- 1 medium Cucumber, thinly sliced
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Green onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Unsalted peanuts, chopped (optional)
- 1 teaspoon Sesame seeds (optional)
Instructions
Cook the rice noodles or spaghetti noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, lime juice, and water until smooth. Adjust the consistency with additional water if needed.
Prepare the vegetables by slicing the cucumber, julienning the carrot, and thinly slicing the red bell pepper and green onion.
In a large mixing bowl, combine the cooked noodles, prepared vegetables, and cilantro.
Pour the peanut sauce over the noodle and vegetable mixture, tossing well to coat everything evenly.
Transfer the salad to a serving dish and sprinkle with chopped peanuts and sesame seeds if desired.
Serve immediately or chill in the refrigerator for 10-15 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
