Peanut Noodle Salad
Bright, bold, and irresistibly flavorful, this Peanut Noodle Salad is a vibrant fusion of fresh vegetables and creamy peanut dressing, perfect for lunch, dinner, or meal prep. Featuring tender spaghetti or rice noodles tossed with crisp matchstick carrots, crunchy red bell peppers, cool cucumbers, and fragrant cilantro, this dish offers a delightful mix of textures. The homemade peanut dressing—made with a blend of peanut butter, soy sauce, lime juice, and a hint of ginger—delivers a rich, tangy-sweet flavor that ties everything together. Topped with toasted peanuts for an extra crunch, this quick and easy salad comes together in just 30 minutes. Serve it chilled or at room temperature for a refreshing, crowd-pleasing option packed with protein and veggies. Perfect for vegetarians and easily adaptable, this Peanut Noodle Salad is a versatile favorite.
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Recipe Information
Ingredients
- 200 grams spaghetti or rice noodles
- 1 large carrot
- 1 medium red bell pepper
- 1 medium cucumber
- 3 stalks green onions
- 0.5 cup cilantro leaves
- 0.25 cup peanuts
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic
- 1 teaspoon ginger
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons water
Instructions
Cook the noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
While the noodles cook, prepare the vegetables. Peel the carrot and slice it into thin matchsticks or use a julienne peeler. Thinly slice the red bell pepper and cucumber. Chop the green onions and roughly chop the cilantro leaves.
Toast the peanuts in a dry skillet over medium heat for 3-4 minutes or until aromatic. Set aside to cool, then roughly chop.
Make the peanut dressing: In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, lime juice, honey (or maple syrup), sesame oil, minced garlic, grated ginger, crushed red pepper flakes, and water until smooth. Add more water if needed to reach your desired consistency.
In a large mixing bowl, combine the cooked noodles, prepared vegetables, and cilantro.
Pour the peanut dressing over the noodles and vegetables. Toss well to coat everything evenly.
Transfer the salad to a serving dish and top with the toasted peanuts and additional cilantro if desired.
Serve immediately or refrigerate the salad for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 455 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.
