Cold peanut noodle salad
Cold peanut noodle salad features creamy peanut butter combined with fresh vegetables like red bell pepper and carrots, creating a refreshing dish ideal for light meals. It’s easy to prepare and perfect for warm weather.
Cook time 5 min
Prep time 20 min
Ingredients:
8 oz rice noodles1/2 red pepper
1 cup carrots
2 onions
1/3 cup peanuts
1/2 tsp sesame seeds
1/3 cup peanut butter
9 tsp chili sauce
1 tbsp vinegar
2 garlic cloves
2 tbsp water
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.
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.
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.
Cold peanut noodle salad FAQ:
Cook the rice noodles according to the package instructions, which typically takes about 4-6 minutes. Drain and rinse under cold water to stop the cooking process.
You can substitute rice noodles with soba noodles, udon noodles, or even zucchini noodles for a gluten-free option. Adjust cooking times as needed for different noodle types.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, add crunchy toppings like peanuts and sesame seeds just before serving.
The peanut dressing should be smooth and pourable. If it's too thick, gradually add more water, one teaspoon at a time, until you reach your desired consistency.
Yes, you can prepare the salad up to a day in advance. Just keep it chilled in the refrigerator and toss again before serving to mix the flavors.
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.
Nutrition per serving
2 ServingsCalories 600kcal
Protein 20g
Carbohydrates 55g
Fiber 8g
Sugar 13g
Fat 36g
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