Description

Asian Noodle Salad with Peanut Sauce is a colorful and refreshing salad combining tender noodles, crisp fresh vegetables, vibrant herbs, and a creamy homemade peanut dressing. This quick and satisfying dish is perfect for lunch, meal prep, picnics, or a light dinner. The salad features a harmonious blend of flavors and textures, balanced by a rich and tangy peanut sauce made with simple ingredients like peanut butter, soy sauce, lime, and fresh ginger.

Ingredients

For the Noodle Salad

8 ounces rice noodles, soba noodles, or thin spaghetti
1 cup shredded carrots
1 cup thinly sliced red cabbage
1 red bell pepper, thinly sliced
1 cup cucumber, julienned
½ cup shelled edamame
¼ cup green onions, sliced
¼ cup fresh cilantro, chopped
2 tablespoons chopped peanuts
1 tablespoon sesame seeds

For the Peanut Sauce

½ cup creamy peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 small garlic clove, minced
2–4 tablespoons warm water, as needed
½ teaspoon Sriracha, optional

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Instructions

Cook the Noodles: Cook the noodles according to the package directions. Once done, drain them and rinse thoroughly under cold water until completely cooled to stop the cooking process and prevent sticking.
Prepare the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, fresh lime juice, honey or maple syrup, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and optional Sriracha. Add warm water one tablespoon at a time until the sauce reaches a smooth and pourable consistency.
Combine Salad Ingredients: Place the cooled noodles in a large bowl. Add the shredded carrots, thinly sliced red cabbage, sliced red bell pepper, julienned cucumber, shelled edamame, sliced green onions, and chopped fresh cilantro.
Toss Salad with Sauce: Pour the prepared peanut sauce over the noodles and vegetables. Gently toss everything until all ingredients are evenly coated with the creamy dressing.
Garnish and Serve: Sprinkle chopped peanuts and sesame seeds over the top of the salad. Serve immediately for the freshest flavor, or refrigerate the salad for 30 minutes before serving to allow the flavors to meld.

Notes

Rinse the noodles well after cooking to prevent them from sticking together and to achieve a nice chilled texture.
For a thinner dressing, add a little more warm water or lime juice to adjust the consistency as desired.
Add shredded chicken, grilled shrimp, or tofu to the salad for extra protein and a more substantial meal.
For a nut-free version, substitute sunflower seed butter for the peanut butter in the sauce.
The salad can be stored in the refrigerator for up to 3 days, but note that noodles may absorb some of the dressing over time.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Noodles, Lunch, Side Dish
Method: Stovetop, No-Cook
Cuisine: Asian-Inspired