Description
A bold and creamy noodle salad with fresh veggies and a tangy peanut dressing, perfect for quick dinners or potlucks.
Ingredients
Scale
- 8 ounces rice noodles, udon, or spaghetti
- 1 teaspoon neutral oil
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1–2 minced garlic cloves
- 1 teaspoon grated fresh ginger
- 2–4 tablespoons warm water
- 1 teaspoon sriracha (optional)
- 2 cups shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup julienned cucumber
- 3 sliced scallions
- Handful of cilantro
- 1/3 cup toasted chopped peanuts
- Squeeze of fresh lime
Instructions
- Boil the rice noodles according to package directions until al dente (6–9 minutes), then drain and rinse under cold water.
- Toss noodles with neutral oil if not dressing immediately.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and warm water until smooth.
- Add sriracha if desired for heat.
- Toss noodles with carrots, red bell pepper, cucumber, scallions, cilantro, and prepared sauce.
- Finish with toasted chopped peanuts and a squeeze of fresh lime before serving.
Notes
Store leftovers in an airtight container for 3–4 days. If storing longer, keep the dressing separate.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg