Cold peanut noodle salad
Whip up a refreshing Cold Peanut Noodle Salad with rice noodles, crisp veggies, and a creamy peanut dressing. This vibrant dish combines the crunch of red pepper, carrots, and peanuts with the bold flavors of chili sauce, garlic, and sesame seeds for a deliciously satisfying meal. Perfect for a quick lunch or a light dinner!
- 29 Mar 2025
- Cook time 5 min
- Prep time 20 min
- 2 Servings
- 11 Ingredients
Cold peanut noodle salad is a refreshing and flavorful dish that combines the creaminess of peanut butter with the crunch of fresh vegetables. It's perfect for a light lunch, a picnic, or a summer dinner. This recipe is simple to follow and can be prepared in a short amount of time.
Ingredients:
Instructions:
- Bring a large pot of water to a boil.
- Add the rice noodles and cook according to the package instructions until tender. Typically, this takes about 4-6 minutes.
- Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Thinly slice the red bell pepper.
- Julienne the carrots.
- Finely chop the green onions.
3. Make the Dressing:
- In a medium bowl, combine the peanut butter, chili sauce, vinegar, minced garlic, and water.
- Whisk until the mixture is smooth and well combined. If the sauce is too thick, add a bit more water, a teaspoon at a time, until you reach the desired consistency.
- In a large mixing bowl, combine the cooked and cooled rice noodles, sliced red bell pepper, julienned carrots, and finely chopped green onions.
- Pour the peanut dressing over the noodle and vegetable mixture.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
- Sprinkle the roughly chopped peanuts and sesame seeds over the salad for added crunch and flavor.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Give the salad a good toss before serving.
- Serve the cold peanut noodle salad as a refreshing main dish or a side.
Tips:
- Cook the noodles according to the package instructions, and rinse them under cold water to stop the cooking process and keep them from sticking together.
- For a smoother peanut sauce, blend the peanut butter, chili sauce, vinegar, garlic, and water in a blender or food processor until well combined.
- To enhance the flavor, lightly toast the peanuts and sesame seeds in a dry pan over medium heat until golden brown.
- If you prefer a spicier salad, adjust the amount of chili sauce or add some crushed red pepper flakes.
- This salad can be made ahead of time and stored in the refrigerator for up to 24 hours, making it a convenient option for meal prep.
Enjoy your cold peanut noodle salad, a delicious fusion of textures and flavors! This versatile dish can be served as a main course or a side dish, and it is sure to become a staple in your recipe collection. Feel free to experiment with other vegetables and proteins to make it your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 600kcal | 30% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 8g | 22% |
| Sugar 13g | 13% |
| Fat | |
| Fat 36g | 41% |
| Saturated 6g | 20% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 510ug | 57% |
| Choline 55mg | 10% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 10mg | 62% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 130ug | 31% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 52% |
| Vitamin E 7mg | 48% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.58mg | 65% |
| Iron, Fe 2.63mg | 24% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 780mg | 23% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 2.51mg | 23% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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