Cold Noodle Salad With Spicy Peanut Sauce

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If You Had To Choose One Meal To Eat For The Rest Of Your Life What Would It Be

Cold Thai Peanut Noodle Salad (Vegan & Gluten Free)

Dumplings! Not just any. Im a little particular about the filling! Unsurprisingly, my two favourite kinds are on my blog: first, a vegetarian one with snow pea leaves, chives and tofu, and second, a Shanghai style one with bok choy and ground pork. My go-to preparation is to boil them in water, drain and serve in homemade chicken bone broth or serve them dry with Chinese chili oil and black or rice vinegar. This humble, less Insta-genic, preparation yields juicy dumplings that can be cooked en-masse and brings me all the nostalgic, home-y feels.

How To Make It

  • Combine peanut sauce ingredients in a large bowl along with the carrots and half of the peanuts.
  • Cook the pasta according to package instructions. Drain and rinse with cold water.
  • Add to bowl of peanut sauce and use kitchen tongs and toss to coat. Sauce will thicken upon sitting and the noodles will continue to absorb the sauce.
  • Refrigerate for 4 hours.
  • Drizzle with peanut oil to loosen up the noodles prior to serving.
  • Transfer to a serving bowl, top with remaining peanuts, green onions, and sesame seeds.

What Is In This Salad

Freshly chopped romaine lettuce, red cabbage, red bell pepper, and carrots add a nice crispy snap to each bite in this colorful salad. The bright orange flesh of a juicy mango is a Thai staple and adds a nice fruity and tangy taste. Whole cilantro leaves and sliced green onions add herbaceous notes. Roasted and chopped peanuts are sprinkled on top for a rich, nutty flavor and extra crunch.

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Crunchy Cold Thai Noodle Salad With The Best Peanut Sauce

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Crispy Thai Cold noodle salad infused with spicy peanut sauce, fresh veggies, cilantro, and crunchy peanuts.

Did you ever have a dish or a style of food that you just fall head over in love with? I mean you all know that pizza is my all-time favorite food but when it comes to anything with spicy peanut sauce, Im in LOVE!

I think it all started with my love of peanut butter. Peanut butter was one of those things that I would eat when I refused to eat what Mom made. I was seriously super finicky as a child.

PB& J, peanut butter on bread or even on saltines and I was in heaven. It was only natural that when I had my first taste of a Thai dish with peanut sauce I fell hard in love.

Spicy Peanut Noodle Salad With Cucumbers Red Peppers And Basil Recipe

Cold Noodle Salad with Spicy Peanut Sauce
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I still have a soft spot for cold peanut noodles. These days, I make them with far fewer noodles and many more vegetables. Indeed, it’s now more of a vegetable salad with a few noodles added in for textural contrast. A handful of fresh herbs rounds out the flavors.

Note: Fresh Chinese wheat noodles are available in most Asian markets. 1/4 pound dried linguini, fettucini, or spaghetti can be substituted if fresh Chinese noodles are unavailable.

  • 8 ounces fresh Chinese noodles
  • 1/2 cup chunky peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh ground chili sauce , more or less to taste
  • 2 tablespoons juice from 2 limes
  • 1 tablespoon toasted sesame seed oil
  • 1 clove garlic, grated on a microplane grater
  • 1 tablespoon sugar or honey
  • 3 tablespoons warm water
  • 2 large red, orange, or yellow bell peppers, sliced into thin strips
  • 1 large cucumber, seeded and sliced into fine julienne or small half moons
  • 1 cup mung bean sprouts
  • 1 cup loosely packed fresh basil, mint, or cilantro leaves
  • 8 scallions, finely sliced at a severe bias to create long, thin strips
  • 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
  • 1 to 2 red thai bird chilis, finely minced
  • 1/2 cup roughly crushed roasted peanuts

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Cold Soba Noodle Salad With Spicy Peanut Butter Dressing

I have been savings tons of noodle-based salads on , even though I rarely eat salads at home and I eat noodle salads even less frequently. However, Ive been totally smitten with the idea of them recently a totally satisfying meal that has carbs and that also piles in fresh vegetables, as well. On Sunday, I went surfing through my pinned salads, looking for something I could make to keep in the fridge throughout the week, and that preferably only required ingredients that I already had in my kitchen. The Pinterest gods brought me to this recipe and I whipped it together in less than 30 minutes, and my Chief Culinary Consultant and I both LOVED it! Success!

I love that I can eat this straight from the refrigerator, and that it is full of veggies, while also indulging my peanut butter-loving side. The dressing is a spicy peanut butter, soy and sesame-based sauce, which I could probably eat all by itself. If you dont care for spicy foods, simply omit the red pepper flakes in the recipe. I think it goes without saying, but feel free to add or substitute any of your favorite vegetables for the cucumber, pepper and carrots. Those are traditionally used in Asian dishes, but you could absolutely use whatever youd like.

While this could keep in the refrigerator for up to five days, it barely lasted three in our house with just the two of usAnd I made a batch and a half. Obviously, we really, really enjoyed it. I was sad to see it go so soon!

What Are The Ingredients In The Sauce

Im a big believer that a good salad dressing ties everything together.

This smooth and luscious sauce effortlessly whisks into a pourable blend. Sweet, pungent, savory, and spicy flavors are all hallmarks of Thai cuisine, and they shine through in this dressing.

The base is creamy peanut butter, to which I add lime juice, rice vinegar, brown sugar, soy sauce, sesame oil, ginger, garlic, Sriracha chili sauce and just a hint of fish sauce to give an umami punch. To make this dish gluten-free, use gluten-free tamari or coconut aminos instead of the soy sauce.

I also use this dressing as a dip for crudite and fresh springs rolls. Its a versatile sauce, not just for salad, and it stores beautifully.

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How To Make This Soba Noodle Recipe

Cook the soba noodles according to package directions. Prepare the sauce, and slice, chop and shred the vegetables. You can cut the vegetables in any way you like.

Add all of the Soba Noodle Salad ingredients to a mixing bowl and toss together until everything is well combined.

Serve chilled or at room temperature and optionally top with extra sesame seeds, green onions and cilantro.

How To Adapt This Recipe

Cold Noodles with Peanut Sauce, a recipe exchange with a friend è±çé±åé?¢

There are endless ways to make this Thai Noodle Salad new and exciting. Give these options a try:

  • Add extra protein like grilled shrimp, chicken, pork, or beef.
  • Try kale instead of romaine lettuce.
  • Add pineapple or papaya instead of mango.
  • Use creamy cashew butter or chopped cashews instead of peanuts.
  • Use soba or ramen noodles instead of rice noodles.
  • Love noodles? Feel free to double the amount in the ingredient list.

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Can We Talk About How Neat Soba Noodles Are

First things first soba is so cool.

It comes in those little bunches wrapped with a little strip of cute paper, and after its cooked and soaked in some sauce , it becomes so satisfying and chewy in the way that only the BEST noodle-based salads of the world can be.

But hey, guess what? Its also gluten free because soba = buckwheat.

And guess what x2? This noodle situation is a dream for all those low-key cooks out there because it can be eaten straight-up cold. Delicious and colorful and flavor-boss-mode, right out of the fridge. Which is basically how I eat half of my noodles to begin with, so I guess this is all working out according to plan.

What Are Your Three Favourite Ingredients To Cook Or Bake With

First, nut and seed butters. Peanut butter and tahini are my favourites. Peanut butter is great on toast but even more delightful in savoury dishes like the recipe I shared here. Tahini is pure magic in cookies, cakes, frangipane, etc. and also makes a killer salad dressing or dipping sauce for summer rolls. Second, lemons, both fresh and preserved. Lemon zest gives an aromatic lift while the fresh juice perks up everything from roasted vegetables to pastas to dressings. Preserved lemons are such a treasure, too. I make a batch every citrus season and use it in anything that benefits from the zip of regular lemons, except the preserved lemons give a much more intense, lemony umami that I cant get enough of. Lastly, I have to shout out my favourite grain of all time: rice. As a Chinese person, I might be hardwired to love it. Jasmine rice is what I grew up eating, but I am also devoted to short-grain rice for Japanese and Korean recipes, basmati for curries, Arborio for risotto and bomba for paella. Rice is so versatile and easily stretches out meals to feed more with less.

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Serving Crunchy Cold Asian Noodle Salad

Right before serving this, I will toss one last time and add a few more tablespoon of the spicy peanut sauce. Again, its not saucy like pasta but rather just coated and smooth.

On the side Ill also serve a side of the spicy peanut sauce as some folks like to dip into the sauce where others want it saucy like regular pasta.

Now Im sure youre wondering why I use a fork instead of chop sticks. Simply put, even as a Chef, I cannot master using them. Ive tried a million times and nope my fingers just do not work that way.

You, however, are more than welcome to use chopsticks. And hey if you have any tips on mastering them, let me know!

How Do I Make Asian Salad Recipe

Cold Noodle Salad with Peanut Sauce and Vegetables

Since most vegetables in this Asian noodle salad are quite hardy, they need to be sliced as thinly as humanly possible. Use mandolin or a food processor for slicing or a very sharp knife and a steady hand.

The rest is self explanatory. Slice all the vegetables, cook the noodles and combine with the dressing while still warm, then toss everything together once then noodles are cooled.

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Thai Noodle Salad Ingredients

  • NOODLES: You can use any noodles in the recipe like soba noodles, udon noodles, ramen noodles, etc. I have made the noodle salad with spaghetti as it is easier to cook in an Instant Pot. Once noodles are cooked, just make sure to give them an ice bath to stop the cooking process.
  • VEGGIES: Add all the colorful veggies like carrots, purple cabbage, bell peppers, etc. to the recipe. All the crunchy veggies taste so good in this noodle salad.
  • PEANUT SAUCE: Peanut Sauce is made by whisking chili oil, peanut butter, rice vinegar, maple syrup, sesame paste in a bowl. Add this sauce to the noodles and you are definitely going to love it.

Cold Noodle Salad With Spicy Peanut Sauce

  • 1 medium zucchini or cucumber
  • 5 radishes
  • 1 bell pepper
  • 1 tablespoon sesame oil
  • 1/2 cup roasted salted peanuts , roughly chopped
  • 2 scallions, trimmed and finely chopped
  • Handful of cilantro leaves
  • 1 lime, cut into wedges for serving
  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 2 teaspoons chile oil or hot sauce, plus more to taste
  • 1 garlic clove, grated

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Whats Your Favourite Kitchen Tool

The Y-peeler is one of my kitchen workhorses and I sing its praises to anyone who will listen. I find it to be the most effective and efficient tool for peeling most vegetables and fruits, from the very delicate skin on a knob of ginger to the thicker skin of butternut squashes . Moreover, it is a tool that young children can use quite safely. I love that! Evidently so does my 6-year-old, who would probably peel 20 pounds of carrots with it if I let her.

Whats Your Most Helpful Cooking Tip

Spicy Peanut Noodle Salad Recipe – Vegan and Gluten Free!

People often ask me about cookware recommendations. My suggestion is to invest in a few key pieces of quality cookware that will last a lifetime. In my opinion, a 10-inch or 11-inch round cast iron skillet and one Dutch oven should be the first two pieces in every kitchen. They are total game-changers!

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Heating Up This Salad

If youre like me and you are curious if this is good, heated the answer is YES! Well more like its warm rather than hot.

I still rinsed my noodles for 5 minutes and made the salad per the recipe but when I went to have it for leftovers, I put it in the microwave for about 35-40 seconds.

What this did was warm up the noodles ever so slightly and the sauce as well.

Not sure if this is against the rules but it was pretty freaking delcious warmed.

Can I Make This Salad Ahead Of Time

All of the salad ingredients are very robust and will keep about three days after prepping. The dressing can be made and stored in an airtight container for five days. Toss together when ready to serve.

If enjoying the same day, toss all of the ingredients together with some of the dressing so the noodles stay separated. Serve with extra garnishes like chopped peanuts, cilantro, green onions, and more dressing.

Leftovers will wilt a bit, but keep well for 3 to 4 days.

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How To Use Leftover Cabbage

Cabbage is tricky. No matter how small of a head you get, you always have some left over. So, if you dont want your leftover red cabbage to go to waste, I suggest trying these recipes: Vinaigrette Slaw with Feta, Sweet Crunch Winter Salad , or Braised Red Cabbage.

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Scroll down for the step by step photos!

Asian Noodles Salad With Spicy Peanut Sauce

Cold Soba Noodle Salad With Spicy Peanut Sauce

The current heat wave had me glued to my desk. It was too humid, too hot to move a muscle. Instead of a big lavish meal, I opted for a cold, refreshing noodle salad Asian Noodles with Spicy Peanut Sauce, that could double as an entrée for dinner.

The heat was brutal today, but I found a great way to celebrate summer. You can do this, too. Fill up your salad plates with luscious lo mein noodles. Coat the thick yellow opaque strings with a sweet-spicy peanut dressing. I didnt have to look far for the ingredients. I had a little of everything in my refrigerator: Sliced cold cucumbers, sweetest Jersey tomatoes, crunchy spinach leaves which I blanched, fragrant red pepper strips. I even found juicy, tender char-grilled rib pieces from another dish, and laid them lazily on top of the salad.

This is why when my friends at Quirk Books sent me the Campfire Cuisine cookbook I got hooked. Its not just a book for campers. Its a cookbook that offers quick, fast, savory dishes that can be done outdoors by a cooking stove or even indoors at a snap of the fingers. Cooking is not a chore with this cookbook.

Mix it up. Chill it. Eat it. Let the scorching day roll slowly and enjoy this cold noodle salad with relish. This is the life. This is the way summer is meant to be enjoyed.

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Zucchini Noodle Salad With Spicy Peanut Sauce

You can never have too many side dish recipes, so give Zucchini Noodle Salad with Spicy Peanut Sauce a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 208 calories, 9g of protein, and 13g of fat per serving. For 70 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1050 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up soy sauce, vegetable oil oil, oyster sauce, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. Try Whole Wheat Noodle Salad with a Spicy Peanut Sauce, Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce, and Asian Vegetable Noodle Salad with Spicy Peanut Sauce for similar recipes.

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Cold Soba Noodle Salad With Spicy Peanut Sauce

I love hitting up the patio to grill. Nothing tastes more summertime than something thats been given the char treatment especially when it comes to your fave proteins and veggies. But here in North Carolina, some days are just too damn hot. Too hot to fire up the grill, too hot to heat up the oven, and almost too hot to eat but we *have* to eat.

For this reason, I think its super important to have a few go-to recipes that will cool you down while also being substantial and nourishing for your bod.

This soba noodle salad does just that this soba noodle salad is LIFE.

This gem has everything going for it.

As far as flavors and textures go, its spicy, nutty, crunchy, crisp, and creamy. The spicy peanut sauce is a dazzling blend of smooth natural peanut butter, punchy sambal oelek, sweet honey, and garlicky goodness. The salad itself brings together a mix of nom-worthy soba noodles, edamame, crisp cucumber and carrots, tangy scallions, and crunchy peanuts.

As if that wasnt enticing enough, Im going to go ahead and chalk this up to being a pretty healthy option. Soba noodles, which are buckwheat noodles, are high in protein and soluble fiber theyre low in fat they promote cardiovascular health and they help control blood sugar levels. *fist pump!*

A few other cooling dishes to enjoy during the dog days of summer are Zaru Soba, this Zucchini Gazpacho, and this Crunchy Cucumber and Tomato Salad < .

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