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- 8 oz rice noodles - 1 cup red bell pepper, thinly sliced - 1 cup carrot, julienned - 1 cup cucumber, thinly sliced - 1 cup red cabbage, shredded - 1/4 cup green onions, chopped - 1/2 cup unsalted roasted peanuts, chopped - 1/4 cup fresh cilantro, chopped The base of this salad is rice noodles. They are soft and chewy. You will find them in many Asian dishes. They soak up the sauce well. For the veggies, I love using bright colors. Red bell pepper adds sweetness. Carrots give a nice crunch. Cucumber cools the dish down. Red cabbage adds color and nutrients. Green onions sprinkle a fresh taste. The peanuts add texture and a nutty flavor. Lastly, cilantro adds a burst of freshness. Together, these ingredients make a colorful and tasty salad. - 1/3 cup peanut butter (creamy or chunky) - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons pure maple syrup - 2 tablespoons lime juice - 1 tablespoon sesame oil - 1 teaspoon sriracha (adjust for spice level) - 1 clove garlic, minced - Salt to taste The spicy peanut sauce is what makes this salad special. Peanut butter is the star. It gives a rich, creamy flavor. Soy sauce adds saltiness and depth. Maple syrup gives a hint of sweetness. Lime juice brightens the sauce up. Sesame oil adds a lovely nutty taste. Sriracha brings the heat. You can adjust it to your liking. Garlic adds a punch of flavor. Finally, a pinch of salt rounds it all out. This sauce is easy to make and packs a lot of flavor. It brings all the ingredients together for a delicious meal. {{ingredient_image_1}} To start, bring a large pot of water to a boil. Add the rice noodles carefully. Cook them for about 4 to 6 minutes, or until they are soft. You can check them by tasting. Once cooked, drain the noodles in a colander. Rinse them under cold water to stop cooking. This keeps the noodles from getting too sticky. Set the noodles aside while you prepare the rest. While the noodles cook, it’s time to chop the veggies. Take the red bell pepper and slice it thinly. For the carrots, use a knife to julienne them into thin strips. Next, slice the cucumber thinly, just like the pepper. Finally, shred the red cabbage. Place all the cut veggies and chopped green onions in a large mixing bowl. Mix them together gently to combine. Now for the sauce! In a medium bowl, add peanut butter, soy sauce, maple syrup, lime juice, sesame oil, sriracha, and minced garlic. Use a whisk to mix these ingredients until smooth. Taste the sauce. If you want it saltier, add a bit of salt. This sauce will bring everything together with a nice, spicy kick. In the bowl with the veggies, add the cooled rice noodles. Pour the spicy peanut sauce over the top. Toss everything together carefully. Make sure the noodles and veggies are well-coated with the sauce. For a great presentation, transfer the salad to serving bowls or a large platter. Top it off with chopped peanuts and fresh cilantro. This adds a nice crunch and flavor! If you want to make this dish gluten-free, swap regular soy sauce for tamari. It works just as well. You can also use other noodles like quinoa or zucchini noodles. For more crunch and color, add even more veggies. Broccoli, snap peas, or bell peppers can add freshness. You can also mix in proteins like grilled chicken, shrimp, or tofu. They make the salad heartier and more filling. To get the right peanut butter texture, stir it well before measuring. Creamy peanut butter gives a smooth sauce. If you prefer a chunkier sauce, use crunchy peanut butter. Balancing flavors is key. If the sauce is too thick, add a bit of water or more lime juice. Always taste and adjust the flavors. You can add more soy sauce for saltiness or more maple syrup for sweetness. This salad is best served cold. You can chill it in the fridge for a bit before serving. For a lovely presentation, serve it in a big bowl or on a platter. Pair it with grilled meats or a light soup for a full meal. You can also enjoy it on its own as a refreshing lunch. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant color to your salad. Look for firm and crisp produce for the best results. Customize the Spice Level: Adjust the amount of sriracha in the peanut sauce to suit your heat preference. Start with less and gradually add more if you like it spicier. Let it Chill: For the best flavor, let the salad sit in the fridge for about 30 minutes before serving. This allows the flavors to meld beautifully. Try Variations: Feel free to add other vegetables like snap peas, edamame, or bell pepper for extra crunch and nutrition. You can also use different nuts or seeds for topping. {{image_2}} To make a cold version of this salad, you will need a few simple changes. - Ingredients for a chilled version: - 8 oz rice noodles - 1 cup red bell pepper, thinly sliced - 1 cup carrot, julienned - 1 cup cucumber, thinly sliced - 1 cup red cabbage, shredded - 1/4 cup green onions, chopped - 1/2 cup unsalted roasted peanuts, chopped - 1/4 cup fresh cilantro, chopped - Spicy peanut sauce (as listed above) - Adjustments in preparation: - After cooking the noodles, rinse them under cold water. This will help cool them down quickly. - Mix all ingredients together in a large bowl. Chill the salad in the fridge for about 30 minutes before serving. This makes the flavors blend well. Adding protein boosts the salad's nutrition and makes it more filling. You can use chicken, shrimp, or tofu for this. - Adding chicken, shrimp, or tofu: - For chicken, grill or sauté it until fully cooked. Slice it thinly. - For shrimp, cook until pink and opaque, then cool slightly. - For tofu, press it to remove water, then cube and pan-fry until golden. - Cooking adjustments for proteins: - Cook the protein separately and let it cool before mixing it into the salad. - Toss the protein with the noodles and veggies before adding the spicy peanut sauce. This keeps the protein flavorful and moist. You can switch up the sauce to create different flavors. - Switching up the sauce ingredients: - Try adding coconut milk for creaminess. - Use tahini instead of peanut butter for a different taste. - Asian-inspired variations: - Add ginger to the sauce for a zesty kick. - Mix in some sesame seeds or crushed chili flakes for extra crunch and heat. These variations make the Spicy Peanut Noodle Salad fun and fresh every time you make it! To keep your spicy peanut noodle salad fresh, use airtight containers. Glass or plastic containers work well. Make sure the lid is on tight to avoid spills. You can store the salad in the fridge for about three days. If you notice any change in texture or smell, it's best to toss it out. You can freeze the noodles and sauce separately. This keeps them fresh longer. For freezing, place the noodles in a freezer bag. Remove extra air before sealing. The sauce can go in a jar or bag too. It will keep in the freezer for about one month. When you’re ready to eat, thaw the noodles and sauce in the fridge overnight. Reheat the noodles in hot water for a few minutes. You can warm the sauce in a pan on low heat. Mix them together, and enjoy your salad again! If you need a gluten-free option, try using zucchini noodles or rice paper. You can also use soba noodles, made from buckwheat, as a tasty alternative. Another good choice is quinoa pasta, which cooks quickly and holds up well in salads. Yes, you can prepare this salad ahead of time. Just keep the dressing separate until you are ready to eat. This way, the noodles and veggies stay fresh and crunchy. You can store the salad in the fridge for up to two days. To make the salad less spicy, reduce the amount of sriracha in the sauce. You can also add more peanut butter to balance the heat. If you want it spicier, try adding a pinch of cayenne pepper or more sriracha. Taste as you go to find your perfect heat level. This salad combines rice noodles, fresh veggies, and a spicy peanut sauce. You learned how to cook, prepare, and mix them for a delicious meal. I shared tips for finishing touches and substitutions to fit your needs. Remember, you can make this dish with different proteins or sauces to keep it fun. Don't forget to store leftovers properly for later enjoyment. With these simple steps, you can whip up a tasty and satisfying salad any time. Enjoy experimenting with flavors and making it your own!

Spicy Peanut Noodle Salad

A refreshing and flavorful salad with rice noodles, fresh vegetables, and a spicy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup red bell pepper, thinly sliced
  • 1 cup carrot, julienned
  • 1 cup cucumber, thinly sliced
  • 1 cup red cabbage, shredded
  • 1/4 cup green onions, chopped
  • 1/2 cup unsalted roasted peanuts, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup peanut butter (creamy or chunky)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha (adjust for spice level)
  • 1 clove garlic, minced
  • to taste salt

Instructions
 

  • Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (typically 4-6 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
  • Prepare the Vegetables: While the noodles are cooking, slice the bell pepper, carrots, cucumber, and shred the cabbage. Place all the veggies and green onions in a large mixing bowl.
  • Make the Spicy Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, sriracha, and minced garlic until smooth. Adjust the seasoning with salt if needed.
  • Combine Everything: Add the cooled rice noodles to the bowl of vegetables. Pour the spicy peanut sauce over the top and toss everything together until the noodles and veggies are well-coated with the sauce.
  • Serve: Transfer the salad to serving bowls or a large platter. Top with chopped peanuts and fresh cilantro for garnish.

Notes

Adjust the sriracha for desired spice level.
Keyword noodles, peanut, salad, spicy, vegetarian