Description
Asian Noodle Salad with Peanut Sauce is a vibrant and refreshing dish featuring tender noodles combined with crunchy vegetables, fresh herbs, and a creamy, zesty homemade peanut dressing. This salad is quick to prepare and perfect for lunch, meal prep, picnics, or a light dinner, delivering satisfying flavors and textures in every bite.
Ingredients
For the Noodle Salad
- 8 ounces rice noodles, soba noodles, or thin spaghetti
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- ½ cup shelled edamame
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons chopped peanuts
- 1 tablespoon sesame seeds
For the Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2–4 tablespoons warm water, as needed
- ½ teaspoon Sriracha (optional)
Instructions
- Cook the Noodles: Prepare the noodles according to the package directions, usually by boiling in salted water until tender but firm. Once cooked, drain and rinse under cold water thoroughly to stop cooking and prevent sticking.
- Make the Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, low-sodium soy sauce, fresh lime juice, honey or maple syrup, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and optional Sriracha for a spicy kick.
- Adjust Sauce Consistency: Add warm water, one tablespoon at a time, whisking until the dressing becomes smooth and pourable to your desired thickness.
- Combine Salad Ingredients: Place the cooled noodles in a large mixing bowl and add shredded carrots, thinly sliced red cabbage, red bell pepper, julienned cucumber, shelled edamame, sliced green onions, and chopped fresh cilantro.
- Dress the Salad: Pour the prepared peanut sauce over the noodle and vegetable mixture.
- Toss to Coat: Gently toss all ingredients until the noodles and vegetables are evenly coated in the creamy peanut sauce.
- Garnish and Serve: Sprinkle the chopped peanuts and sesame seeds on top as a finishing touch. Serve the salad immediately or chill in the refrigerator for 30 minutes before serving to enhance flavors.
Notes
- Rinse the noodles well after cooking to prevent them from sticking together.
- For a thinner dressing, add a little more warm water or lime juice to achieve your preferred consistency.
- Add shredded chicken, grilled shrimp, or tofu if you want to include extra protein.
- For a nut-free alternative, substitute sunflower seed butter for peanut butter in the sauce.
- The salad can be refrigerated for up to 3 days; however, noodles may absorb some dressing and soften over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Noodles, Lunch, Side Dish
- Method: Stovetop, No-Cook
- Cuisine: Asian-Inspired
