Craving a meal that’s bursting with flavor but short on prep time? Look no further! This vibrant Peanut Noodle Salad is your new weeknight hero. We’re ditching the bottled stuff for a ridiculously easy, creamy, and tangy homemade peanut sauce that you’ll want to put on everything. Tossed with slurpable rice noodles and a rainbow of crisp veggies, it’s a satisfying dish that’s as flexible as it is delicious.
Ingredients
• 8 ounces / 225g dried flat rice noodles or linguine
• 1 tablespoon / 15ml toasted sesame oil
• 1/4 cup / 64g creamy peanut butter
• 2 tablespoons / 30ml freshly squeezed lime juice
• 1 tablespoon / 15ml tamari or soy sauce
• 1 teaspoon / 4g light brown sugar
• 1/4 teaspoon / 0.5g cayenne pepper, or to taste
• 1-2 tablespoons / 15-30ml water, as needed
• 1 large carrot, shredded
• 1 cup / 150g grape tomatoes, halved
• 1 cup / 145g frozen baby peas, thawed
• 1/4 cup / 25g minced scallions
Instructions
1. Cook the noodles in a large pot of boiling water according to package directions. Drain well, rinse under cold running water to stop the cooking process, and transfer to a large serving bowl.
2. Add the toasted sesame oil to the drained noodles and toss to coat. This prevents them from sticking together.
3. In a separate medium bowl, whisk together the peanut butter, lime juice, tamari, brown sugar, and cayenne pepper until smooth. If the sauce is too thick, whisk in 1-2 tablespoons of water until it reaches a pourable consistency.
4. To the bowl with the noodles, add the shredded carrot, halved tomatoes, thawed peas, and minced scallions.
5. Pour the peanut sauce over the noodles and vegetables. Toss everything together gently until evenly coated. Serve immediately at room temperature or chilled.
Nutritional Information
• Servings: 4
• Calories: 450 kcal
• Protein: 15g
• Carbohydrates: 65g
• Fat: 16g
• Sodium: 450mg
Pro Tips
• Don’t be afraid to customize! Swap the veggies based on what’s in your fridge. Chopped red bell pepper, edamame, steamed broccoli, or shredded cabbage are all fantastic additions.
• Boost the protein by adding a cup of baked tofu cubes, crispy chickpeas, or shelled edamame to the salad.
• The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken when chilled, so you might need to whisk in a splash of warm water before using.
• For an even quicker meal, use ready-to-use fresh rice noodles instead of dried ones. Just follow the package for preparation.
FAQ
Q: How can I add more plant-based protein to this noodle salad
A: This salad is wonderfully versatile for protein boosts. For a satisfying addition, toss in a cup of baked or pan-fried tofu cubes, crispy roasted chickpeas, or shelled edamame. These options blend perfectly with the creamy peanut sauce and make the meal even more filling.
Q: Is this peanut noodle salad recipe vegan
A: Yes, this recipe is easily made vegan. Simply ensure you use rice noodles (which are typically egg-free) and check that your light brown sugar is not processed with bone char. All other ingredients, including tamari and peanut butter, are plant-based.
Q: Can I meal prep this vegetarian noodle salad for lunches
A: Absolutely. For best results, store the peanut sauce separately from the cooked noodles and chopped vegetables in airtight containers in the fridge. The sauce will last up to 3 days. When you’re ready to eat, simply toss everything together. The sauce may thicken when chilled, so you might need to stir in a splash of warm water to loosen it up.
Q: How do I make this recipe gluten-free
A: To make this a completely gluten-free meal, use 100% flat rice noodles and choose tamari, which is a gluten-free alternative to soy sauce. All other ingredients in the recipe are naturally gluten-free, making it an easy switch.
