Spicy Peanut Noodle Salad Recipe
If you’re on the hunt for a vibrant dish that’s as easy to make as it is crave-worthy, the Spicy Peanut Noodle Salad Recipe is an absolute must. Bursting with colorful veggies, tossed with chewy noodles, and coated in a creamy, spicy-peanut dressing, every bite is the perfect balance of heat, sweetness, and zing. This crowd-pleaser doubles as a meal-prep marvel and a potluck favorite, and once you’ve tried it, you’ll wonder how you ever entertained without it!
Ingredients You’ll Need
This Spicy Peanut Noodle Salad Recipe is wonderfully fresh and incredibly flexible. Each ingredient adds its own punch—some with crunch, some with creaminess, others with a pop of color—that turns a simple noodle bowl into something spectacular.
- Rice noodles or spaghetti (8 oz): These create the hearty, slurp-worthy base—swap as needed for gluten-free or whole grain.
- Shredded cabbage (1 1/2 cups): Adds crunch and a lovely color contrast—use red, green, or a mix for extra vibrance.
- Shredded carrots (1 cup): Bring natural sweetness and gorgeous orange color to the salad.
- Red bell pepper (1, thinly sliced): Lends a juicy crunch and a subtle peppery flavor.
- Green onions (2, sliced): Add a mild, zesty bite and a touch of green brightness.
- Fresh cilantro (1/4 cup, chopped): Gives an herby, refreshing flair you can’t skip, but leave out if you’re not a cilantro fan.
- Roasted peanuts (1/4 cup, chopped): Offer nutty richness and extra texture with every mouthful.
- Sesame seeds (1 tablespoon, optional): These tiny seeds add a delicate crunch and nutty depth—sprinkle on top to impress.
- Creamy peanut butter (1/4 cup): The backbone of the dressing, providing smooth, luscious flavor.
- Soy sauce (2 tablespoons): Brings salty, umami depth to balance the rich peanut base.
- Rice vinegar (1 tablespoon): Adds a welcome tang to brighten everything up.
- Lime juice (1 tablespoon): Freshens the whole salad and gives a little zing.
- Honey or maple syrup (1 tablespoon): Adds subtle sweetness—choose maple syrup for a vegan version.
- Sriracha (1–2 teaspoons, to taste): Gives the salad its signature spicy kick—start small and adjust!
- Sesame oil (1 teaspoon): Just a bit delivers that toasty, aromatic finish.
- Garlic (1 clove, minced): Weaves in warm, savory flavor throughout the dressing.
- Fresh ginger (1 teaspoon, grated): Gives a gentle, peppery heat and bright freshness.
- Warm water (2–3 tablespoons): Use as needed to reach your perfect creamy dressing consistency.
How to Make Spicy Peanut Noodle Salad Recipe
Step 1: Cook the Noodles
Begin by cooking your rice noodles or spaghetti according to the package directions—usually just a few minutes in boiling water until al dente. Don’t forget to drain and rinse them under cold water right away; this stops the cooking so you’ll have perfectly chewy noodles (and prevents sticking, too!).
Step 2: Prep the Vegetables
While the noodles cool, take a few minutes to shred your cabbage, carrots, and slice the bell pepper and green onions. Having all the veggies prepped and ready will make assembly a breeze—and just look at that rainbow of colors!
Step 3: Make the Peanut Dressing
In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, sesame oil, minced garlic, and grated ginger. To get that gorgeous, pourable texture, add the warm water a little at a time, whisking until smooth and silky. Taste and tweak the seasoning (a splash more lime, a bit more sriracha) to make it your own.
Step 4: Toss Everything Together
Gather your big bowl: add the cooled noodles, prepared veggies, chopped cilantro, and half the peanuts. Pour over all that savory, spicy peanut dressing and toss until every strand and shred is glossy and well-coated. This is where the Spicy Peanut Noodle Salad Recipe comes to life!
Step 5: Garnish and Chill
Transfer your salad to a serving platter or bowl. Top with the remaining chopped peanuts, a sprinkle of sesame seeds if you like, and a shower of extra cilantro or scallions. For maximum flavor, let your salad chill in the fridge for 15 to 30 minutes before serving.
How to Serve Spicy Peanut Noodle Salad Recipe
Garnishes
Garnishes take this salad from delicious to absolutely stunning. Try more fresh cilantro, sliced green onions, extra chopped peanuts, and a handful of crispy sesame seeds. A wedge of lime on the side is handy for anyone who loves a citrusy zip.
Side Dishes
This salad is satisfying on its own, but if you’re making it a feast, think light and fresh. Steamed edamame, veggie spring rolls, or a platter of juicy, sliced fruit complement the Spicy Peanut Noodle Salad Recipe perfectly. For extra protein, serve with grilled chicken, shrimp, or crispy tofu.
Creative Ways to Present
If you want to impress at a gathering, serve the salad in clear glass bowls to show off the colors. For potlucks, portion into cute mason jars for grab-and-go meals, or create DIY salad bowls with a variety of toppings so everyone can customize their own Spicy Peanut Noodle Noodle Salad Recipe experience.
Make Ahead and Storage
Storing Leftovers
The Spicy Peanut Noodle Noodle Salad Recipe is a meal-prep dream come true. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, making it even tastier on day two! Just give it a quick toss before serving to redistribute the irresistible dressing.
Freezing
This isn’t a salad that loves the freezer—the noodles and veggies lose their snap and the dressing can separate. For best results, keep your Spicy Peanut Noodle Salad Recipe in the fridge and enjoy it fresh over several days.
Reheating
This salad is meant to be enjoyed cold or at room temperature, which is part of its charm. If you prefer a warmer twist, you can gently microwave individual servings for 20–30 seconds (just enough to take off the chill), but don’t overheat or it’ll lose its refreshing texture.
FAQs
Can I add protein to the Spicy Peanut Noodle Salad Recipe?
Absolutely! Toss in grilled chicken, sautéed shrimp, or cubes of crispy tofu for a heartier meal. They soak up the dressing beautifully and add that extra boost of flavor and nutrition.
Which noodles work best for this recipe?
Rice noodles are traditional and gluten-free, but regular spaghetti or soba noodles are delicious, too. Just be sure to cook them al dente and rinse under cold water for the best texture.
Can I make this salad ahead of time?
Yes! The Spicy Peanut Noodle Salad Recipe holds up brilliantly in the fridge for meal prepping. Prepare everything ahead, but for best crunch, save the peanuts and sesame seeds for last-minute garnishing.
How spicy is the salad? Can I adjust the heat?
The heat level is totally adjustable—simply add more or less sriracha to suit your taste. Start with less if you’re spice-sensitive and build up from there for more kick.
Is the salad vegan and gluten-free?
Yes, simply use maple syrup instead of honey for a vegan salad, and rice noodles plus tamari instead of soy sauce to keep it gluten-free. The Spicy Peanut Noodle Noodle Salad Recipe is wonderfully flexible for all diets!
Final Thoughts
This Spicy Peanut Noodle Salad Recipe is honestly a dish you’ll turn to again and again, whether you’re meal prepping or entertaining. It’s colorful, bold, and bursting with flavor—impossible to resist. Give it a try, and let your tastebuds (and your friends) celebrate!
Print
Spicy Peanut Noodle Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Spicy Peanut Noodle Salad recipe is a vibrant and flavorful dish featuring rice noodles tossed with crunchy vegetables and a creamy, spicy peanut dressing. Perfect for a light lunch or dinner, this salad is easy to make and bursting with Asian-inspired flavors.
Ingredients
Rice Noodles:
8 oz rice noodles or spaghetti
Vegetables:
1 1/2 cups shredded cabbage (red or green), 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 2 green onions (sliced), 1/4 cup chopped fresh cilantro
Garnish:
1/4 cup roasted peanuts (chopped), 1 tablespoon sesame seeds (optional)
Dressing:
1/4 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 (to taste), 1 teaspoon sesame oil, 1 clove garlic (minced), 1 teaspoon grated fresh ginger, 2–3 tablespoons warm water (to thin as needed)
Instructions
- Cook the Noodles: Cook the noodles according to package instructions. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine noodles, cabbage, carrots, bell pepper, green onions, cilantro, and peanuts.
- Make the Dressing: Whisk together all dressing ingredients until smooth. Pour over the salad and toss to coat.
- Chill and Serve: Chill the salad for 15–30 minutes before serving. Top with sesame seeds if desired.
Notes
- Add grilled chicken, shrimp, or tofu for extra protein.
- Adjust sriracha to taste for varying spice levels.
- Store leftovers in the fridge for up to 3 days; ideal for meal prep or potlucks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: No-Cook (after noodles), Tossing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
