Szechuan Peanut Noodle Salad
Dive into a bowl of bold flavors with this vibrant Szechuan Peanut Noodle Salad, a perfect blend of creamy, spicy, and tangy notes. This quick and easy recipe features tender spaghetti or rice noodles coated in a luscious peanut butter-based sauce infused with soy sauce, rice vinegar, and Szechuan chili oil for a fiery kick. Crisp, colorful vegetables including bell peppers, carrots, and cucumbers add crunch, while fresh cilantro and green onions bring aromatic freshness. Topped off with a sprinkle of chopped peanuts and sesame seeds, this refreshing noodle salad is an irresistible fusion of textures and flavors. Ready in just 30 minutes, it's a versatile dish that’s perfect as a light lunch, side dish, or meal prep favorite. Serve it chilled with a squeeze of lime for an extra zing that ties it all together!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz spaghetti or thin rice noodles
- 1 cup peanut butter (creamy or natural)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons Szechuan chili oil
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 red bell pepper (thinly sliced)
- 2 carrots (julienned)
- 1 cucumber (julienned)
- 3 green onions (sliced)
- 0.25 cup cilantro (chopped)
- 0.25 cup peanuts (chopped, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 lime (cut into wedges, for serving)
Instructions
Cook the spaghetti or rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
In a medium mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, Szechuan chili oil, honey, minced garlic, grated ginger, sesame oil, and water until smooth and creamy. Adjust the consistency with additional water if needed.
Prepare the vegetables by slicing the red bell pepper, julienning the carrots, julienning the cucumber, and slicing the green onions.
In a large bowl, toss the cooked and cooled noodles with the peanut sauce until evenly coated.
Add the sliced vegetables (red bell pepper, carrots, cucumber, and green onions) to the noodles and toss gently to combine.
Garnish with chopped cilantro, peanuts, and sesame seeds (if using). Serve chilled or at room temperature.
Optionally, serve with lime wedges on the side for a fresh citrusy kick.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 60.8 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3383 mg | 72% | |
*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.
