Description
This Spicy Peanut Noodle Salad recipe is a refreshing and flavorful dish perfect for a light lunch or dinner. The combination of tender noodles, crunchy vegetables, and a zesty peanut dressing creates a satisfying meal with a kick of heat.
Ingredients
Scale
Rice Noodle Salad:
- 8 oz rice noodles or spaghetti
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper (thinly sliced)
- 1/2 cup sliced cucumber
- 2 green onions (sliced)
- 1/4 cup chopped cilantro
- 1/4 cup roasted peanuts (chopped)
- 1 tablespoon sesame seeds (optional)
Spicy Peanut Dressing:
- 1/4 cup creamy peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- 1/2 teaspoon grated fresh ginger
- 1–2 teaspoons sriracha (to taste)
- 2–3 tablespoons warm water (to thin)
Instructions
- Cook the noodles: Prepare the noodles according to package instructions, then rinse under cold water.
- Make the dressing: In a small bowl, whisk together all dressing ingredients until smooth and pourable.
- Combine ingredients: In a large bowl, mix noodles, cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- Add dressing: Pour the dressing over the salad and toss to coat everything evenly.
- Finish and serve: Top with chopped peanuts and sesame seeds if desired. Serve chilled or at room temperature.
Notes
- Use tamari instead of soy sauce to make it gluten-free.
- For added protein, include tofu, grilled chicken, or shrimp.
- Adjust the amount of sriracha based on your preferred level of spiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (aside from boiling noodles)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
