Description
A vibrant and flavorful Spicy Peanut Noodle Salad featuring tender noodles tossed with fresh veggies and a creamy, spicy peanut dressing. This easy-to-make Asian-inspired dish is perfect as a light lunch or side, offering a perfect balance of textures and bold flavors.
Ingredients
Scale
Noodles and Vegetables
- 8 ounces spaghetti or rice noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 3 green onions, sliced
- 1/4 cup chopped cilantro
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds (optional)
Spicy Peanut Dressing
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons sriracha or chili garlic sauce, to taste
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water, to thin as needed
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
Instructions
- Cook Noodles: Cook the spaghetti or rice noodles according to the package directions until al dente. Drain and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Set aside to cool.
- Prepare Vegetables: In a large mixing bowl, combine shredded carrots, thinly sliced red bell pepper, shredded purple cabbage, sliced green onions, chopped cilantro, and chopped roasted peanuts. Mix well to combine all fresh ingredients evenly.
- Make Dressing: In a separate bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha or chili garlic sauce, sesame oil, minced garlic, and grated fresh ginger until smooth. Add warm water gradually to achieve the desired thinness and consistency.
- Toss Salad: Add the cooled noodles into the bowl of mixed vegetables. Pour the spicy peanut dressing over the top and toss everything together gently but thoroughly until the noodles and veggies are well-coated with the dressing.
- Garnish and Chill: Sprinkle sesame seeds on top if using. For optimal flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving. Serve cold as a refreshing, spicy noodle salad.
Notes
- Add grilled chicken, shrimp, or tofu for extra protein.
- Use gluten-free tamari in place of soy sauce for a gluten-free version.
- Leftovers keep well in the refrigerator for 2–3 days when stored in an airtight container.
