Save A vibrant and satisfying noodle bowl featuring crisp vegetables, tender noodles, and a creamy, spicy peanut dressing—perfect for a fresh, energizing lunch or light dinner.
This salad quickly became a staple in my meal rotation due to its perfect balance of spice and creaminess combined with crisp vegetables.
Ingredients
- Noodles: 250 g rice noodles or soba noodles, water for boiling
- Vegetables: 1 medium carrot julienned, 1 red bell pepper thinly sliced, 1 small cucumber julienned, 100 g sugar snap peas halved, 2 spring onions thinly sliced, 1 handful fresh cilantro chopped
- Spicy Peanut Dressing: 4 tbsp creamy peanut butter, 2 tbsp soy sauce (use tamari for gluten-free), 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey or maple syrup, 1 2 tsp sriracha or chili garlic sauce (to taste), 2 tsp toasted sesame oil, 2 4 tbsp warm water (to thin dressing)
- Toppings: 2 tbsp roasted peanuts roughly chopped, 1 tbsp toasted sesame seeds, lime wedges (for serving)
Instructions
- Cook Noodles:
- Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Prepare Vegetables:
- Prepare all vegetables as directed and set aside.
- Make Dressing:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, and sesame oil. Add warm water gradually until the dressing is smooth and pourable.
- Combine Salad:
- In a large mixing bowl, combine the cooked noodles and vegetables. Add the peanut dressing and toss until everything is well coated.
- Serve:
- Divide the salad among bowls. Top with roasted peanuts, sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
Save My family always gathers around this salad on warm afternoons enjoying its refreshing flavors and easy preparation.
Notes
For extra protein add grilled tofu chicken or shrimp. Make it gluten-free by using rice noodles and tamari. Adjust spice level to taste by increasing or decreasing sriracha. Leftovers keep well in the fridge for up to 2 days.
Required Tools
Large pot (for boiling noodles), mixing bowls, whisk, knife and cutting board
Nutritional Information
Calories 420, Total Fat 16 g, Carbohydrates 58 g, Protein 12 g (per serving)
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This salad is a refreshing delight that comes together quickly making it perfect for busy weekdays or a casual get-together.
Recipe FAQs
- → What type of noodles work best?
Rice noodles or soba noodles are ideal for their texture and ability to absorb the dressing well.
- → Can the spiciness be adjusted?
Yes, adjust sriracha or chili garlic sauce amounts to increase or decrease heat according to taste.
- → How to make it gluten-free?
Use rice noodles and replace soy sauce with tamari to make the dish gluten-free.
- → What are suitable protein additions?
Grilled tofu, chicken, or shrimp can be added for extra protein and heartiness.
- → How long can leftovers be stored?
Keep leftovers refrigerated and consume within 2 days for best freshness.