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- 8 oz rice noodles - 1 cup shredded carrots - 1 bell pepper, julienned (any color for a vibrant look) - 1 cup snap peas, trimmed - ½ cup red cabbage, thinly sliced - ¼ cup fresh cilantro, chopped - ¼ cup green onions, sliced - ¼ cup roasted unsalted peanuts, chopped The rice noodles form the base of this salad. They are light and soak up flavors well. Fresh vegetables add crunch and color. Carrots, bell peppers, snap peas, and red cabbage brighten the dish. Each bite offers a mix of textures. The herbs like cilantro and green onions give it a fresh finish. The roasted peanuts add a nutty taste and a nice crunch. - 3 tablespoons creamy peanut butter - 2 tablespoons soy sauce (or tamari for a gluten-free version) - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup - 1 teaspoon grated ginger - 1 teaspoon garlic, minced - 1 teaspoon chili paste (adjust according to heat preference) - Water to thin, as needed The dressing is key to this salad’s flavor. Creamy peanut butter brings richness. Soy sauce provides umami, while sesame oil adds depth. Rice vinegar gives a tangy kick. Honey or maple syrup balances the flavors. Ginger and garlic give it a warm spice. Chili paste adds a hint of heat. You can adjust water to reach your desired consistency. - Ginger - Garlic - Chili paste These optional seasonings enhance the dish. Fresh ginger brightens flavors, while garlic adds depth. If you like heat, chili paste is a great choice. Mix and match to suit your taste! {{ingredient_image_2}} To cook the noodles, start by boiling water in a large pot. Add a pinch of salt for flavor. Once the water is boiling, add 8 oz of rice noodles. Cook them for about 5-7 minutes. Check the package for specific times. When the noodles are tender, drain them. Rinse them under cold water to stop the cooking. Let the noodles cool completely before using them in your salad. Now, let’s make the dressing. In a mixing bowl, combine these ingredients: - 3 tablespoons creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup - 1 teaspoon grated ginger - 1 teaspoon minced garlic - 1 teaspoon chili paste Whisk everything together until it becomes smooth. If the dressing is too thick, add water. Stir in one tablespoon of water at a time until it reaches a creamy, pourable consistency. In a large bowl, gather the cooled rice noodles and these fresh veggies: - 1 cup shredded carrots - 1 bell pepper, julienned - 1 cup snap peas, trimmed - ½ cup red cabbage, thinly sliced - ¼ cup chopped cilantro - ¼ cup sliced green onions Add the veggies to the noodles. Drizzle the dressing over the mixture. Use tongs or two forks to gently toss everything together. Ensure each noodle and vegetable gets coated with that tasty dressing. To keep your noodles from clumping, rinse them well. After cooking, drain the noodles. Then, run cold water over them. This stops cooking and cools them down fast. Toss the noodles with a little oil if needed. This helps them stay separate. When you dress the salad, make sure each part gets coated. Use tongs or two forks to toss gently. Start with a small amount of dressing. You can always add more later. This way, you can avoid sogginess. For an attractive serving, use a large bowl. You can also serve portions on individual plates. This makes it easy for guests to enjoy. Adding lime wedges gives a pop of color and flavor. Garnish the salad with fresh cilantro and chopped peanuts. This adds crunch and makes it look great. For an extra touch, sprinkle sesame seeds on top right before serving. It adds an appealing look and enhances the flavor. If you want a gluten-free option, use tamari instead of soy sauce. Tamari works great and still gives that rich flavor. For a vegetarian version, this salad is perfect as is. The peanut butter adds protein. You can also include tofu for extra protein. This way, you keep it tasty and filling for everyone. Pro Tips Use Fresh Ingredients: For the best flavor and texture, choose fresh vegetables and herbs. This will enhance the overall taste of your salad. Adjust the Spice Level: The chili paste can be adjusted according to your heat preference. Start with a small amount and increase gradually. Make Ahead: This salad can be made ahead of time. Just keep the dressing separate until you are ready to serve to maintain the crunchiness of the vegetables. Garnish Creatively: Don't hesitate to experiment with garnishes! Try adding sesame seeds or sliced avocado for an extra layer of flavor and visual appeal. {{image_4}} You can change the vegetables to suit your taste. Try cucumbers or bell peppers for a fresh crunch. You can also switch the nut butter. Almond or cashew butter works well too. If you want a different dressing, try tahini or a sesame dressing. These changes keep the dish fun and exciting. Add spices or herbs to boost the flavor. Cilantro gives a fresh taste, while sesame seeds add a nice crunch. You can also put in proteins like tofu or chicken. This adds heartiness and makes the salad more filling. Grilled chicken tastes great with the noodles. Tofu brings a nice texture if you want a vegetarian option. Think about the season when you choose ingredients. In summer, use fresh tomatoes or zucchini. In winter, root vegetables like carrots and radishes are great. You can also use local produce. This supports your community and brings fresh flavors to your dish. Each season offers new tastes and textures that make this salad special. To keep your Sesame Peanut Noodle Salad fresh, store it in an airtight container. This helps to keep moisture and air out. If you have a large batch, divide it into smaller portions. This way, you can grab just what you need. Glass containers work great for storage. They won’t stain and can go from fridge to table easily. When stored properly, the salad lasts about 3 to 5 days in the fridge. Always check for signs of spoilage before eating. If you see any mold or the salad smells off, it’s best to throw it away. Fresh veggies will start to look limp, which is another sign it’s time to say goodbye. If you want to enjoy the salad warm, heat it gently in a pan over low heat. Avoid cooking it too long, as you don’t want to overcook the veggies. After storage, the dressing may thicken. To fix this, add a splash of water and mix it in. This keeps the dressing smooth and tasty. Yes, you can make this salad ahead of time. It tastes even better after the flavors mix. To prepare it, cook the noodles and chop the veggies. Keep the dressing separate until you are ready to eat. This way, the noodles do not get soggy. Benefits: - Saves time on busy days. - Great for lunch or dinners. - You can customize the veggies as you like. If you need a peanut butter substitute, try sunflower seed butter. It gives a nutty flavor without peanuts. You can also use tahini, which is made from sesame seeds. Both options work well in the dressing. Alternatives for nut-free diets: - Sunflower seed butter - Tahini - Soy nut butter Absolutely! This salad is perfect for meal prep. You can make it on the weekend and enjoy it all week. Just store it in airtight containers. Tips for preparing in advance: - Cook the noodles and chop the veggies. - Keep the dressing in a jar. Add it when you are ready to eat. - Store in the fridge for up to five days for the best taste. This salad combines rice noodles, fresh veggies, and a creamy peanut dressing. You learned how to cook noodles, mix the dressing, and combine the salad. We explored tips for perfecting the dish and making it visually appealing. You can adapt the salad to fit your diet or the season, and store leftovers easily. Final thoughts: Enjoy your salad as a healthy meal, lunch, or side dish. Get creative with flavors and ingredients. Have fun making it your own!

Sesame Peanut Noodle Salad

A vibrant and crunchy noodle salad with a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 each bell pepper, julienned
  • 1 cup snap peas, trimmed
  • ½ cup red cabbage, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup green onions, sliced
  • ¼ cup roasted unsalted peanuts, chopped
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic, minced
  • 1 teaspoon chili paste

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the rice noodles and cook according to the package directions, typically 5-7 minutes. Once tender, drain and rinse under cold water to halt cooking. Set aside to cool.
  • In a mixing bowl, combine the peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and chili paste. Whisk until smooth, adding water as needed to achieve a creamy consistency.
  • In a large mixing bowl, add the cooled rice noodles, shredded carrots, julienned bell pepper, trimmed snap peas, thinly sliced red cabbage, chopped cilantro, and sliced green onions.
  • Drizzle the prepared dressing over the noodle and vegetable mixture. Gently toss using tongs or two forks to ensure even coating.
  • Sprinkle the chopped peanuts on top for added crunch.

Notes

For an eye-catching presentation, serve the salad in a large bowl or portion it out onto individual plates. Garnish with extra sprigs of cilantro and lime wedges for added color and flavor.
Keyword noodle salad, peanut dressing, vegetarian