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Rachel White

Peanut Noodle Salad Recipe

A colorful vegetarian noodle salad tossed in creamy peanut sauce with crunchy vegetables and fresh herbs for a bold, satisfying meal.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 8 oz rice noodles
  • 1 red bell pepper thinly sliced
  • 1 cup shredded purple cabbage
  • 1 cup grated carrots
  • 3 green onions chopped
  • ¼ cup fresh cilantro chopped
  • ⅓ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 2 tablespoons warm water
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped peanuts optional garnish

Method
 

  1. Bring large pot of water to boil.
  2. Add 8 oz rice noodles and cook according to package instructions, about 8 minutes.
  3. Drain noodles in colander and rinse under cold water.
  4. Transfer cooled noodles to large mixing bowl.
  5. Add bell pepper, cabbage, carrots, and green onions.
  6. In small bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, ginger, garlic, sesame oil, and warm water.
  7. Whisk until smooth and creamy.
  8. Pour sauce over noodle mixture evenly.
  9. Toss everything with tongs until coated well.
  10. Sprinkle cilantro and chopped peanuts on top before serving.

Notes

Nutritional Values (Per Serving)

Calories: 430
Total Fat: 18g
Saturated Fat: 3g
Carbohydrates: 55g
Fiber: 5g
Protein: 12g
Vitamin A: 70%
Vitamin C: 60%
Iron: 15%
Magnesium: 20%
Potassium: 12%

Additional Notes and Tips

  • Add baked tofu for extra protein boost.
  • Include chili flakes for subtle heat.
  • Chill 30 minutes before serving for deeper flavor.
  • Thin sauce with extra water if texture feels thick.
  • Store refrigerated up to three days in airtight container.