Peanutty Spicy Noodle Salad
Bursting with vibrant flavors and textures, this Peanutty Spicy Noodle Salad is a quick and easy recipe that delivers a perfect balance of creamy, tangy, and spicy notes. Made with tender rice noodles, crisp veggies like bell pepper, carrot, and cucumber, and fresh herbs including cilantro and mint, each bite is refreshingly light yet satisfying. Tossed in a velvety peanut butter dressing with soy sauce, lime juice, and a hint of Sriracha for some heat, this salad is then topped with roasted peanuts and sesame seeds for a delightful crunch. Ready in just 25 minutes, it’s an ideal choice for a flavorful meal or side dish that’s perfect for serving cold at picnics, potlucks, or as a make-ahead lunch. Whether you’re craving something fresh and spicy or need a vibrant dish to impress, this noodle salad won’t disappoint!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 medium Red bell pepper
- 1 large Carrot
- 1 medium Cucumber
- 3 stalks Scallions
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 0.5 cup Roasted peanuts
- 3 tablespoons Soy sauce
- 3 tablespoons Creamy peanut butter
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 large Garlic clove
- 1 teaspoon Fresh ginger
- 1 teaspoon Sriracha
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Thinly slice the red bell pepper, julienne the carrot, and cut the cucumber into thin half-moons. Finely chop the scallions and fresh herbs (cilantro and mint). Set them aside.
In a bowl, whisk together soy sauce, peanut butter, rice vinegar, sesame oil, honey, lime juice, minced garlic, grated ginger, Sriracha, and salt until smooth and creamy.
In a large mixing bowl, combine the cooked noodles, bell pepper, carrot, cucumber, scallions, and half of the cilantro and mint.
Pour the peanut dressing over the noodle mixture and toss to coat everything evenly.
Transfer the salad to a serving dish and garnish with roasted peanuts, the remaining cilantro and mint, sesame seeds, and an extra drizzle of Sriracha if desired.
Serve immediately or chill in the fridge for 15 minutes for enhanced flavor. Enjoy!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 563 mg | 12% | |
*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.
