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
