**Spicy Peanut Noodle Salad Recipe** Recipe
If you’re ready for a dish that brings together velvety noodles, crisp veggies, and a zesty, nutty sauce, this Spicy Peanut Noodle Salad Recipe is exactly what you need. Packed with color, crunch, and bold flavors, it’s the kind of meal that manages to be both comforting and refreshing at the same time. Whether you’re looking for a quick weeknight dinner, a make-ahead lunch, or the star of your next picnic, this salad will quickly become your go-to. Plus, it’s endlessly adaptable and comes together in a snap!
Ingredients You’ll Need
The beauty of this salad is in its simplicity—each ingredient plays an important role, from the satisfying noodles to the vibrant veggies and that irresistible spicy peanut dressing. Here’s what you’ll want to gather to make your Spicy Peanut Noodle Salad Recipe shine:
- Rice noodles or spaghetti (8 oz): Pick your favorite—rice noodles keep it gluten-free and extra chewy, while spaghetti works in a pinch for heartiness.
- Shredded cabbage (2 cups, red or green): Adds a satisfying crunch and beautiful color, plus it holds up well even after sitting for a while.
- Shredded carrots (1 cup): Bring natural sweetness and even more crunch to every forkful.
- Red bell pepper, thinly sliced (1): For a juicy, crisp bite and a pop of vibrant red.
- Green onions, chopped (2): Lend fresh, mild onion flavor that brightens up the salad.
- Chopped cilantro (¼ cup): Adds herby freshness and a burst of green.
- Chopped roasted peanuts (¼ cup, for topping): Offer salty crunch and that classic peanutty flavor.
- Lime wedges, for serving: The final squeeze of lime makes everything sing with tangy brightness.
- Creamy peanut butter (¼ cup): The star of the spicy peanut dressing, creating a rich, luscious base.
- Soy sauce or tamari (2 tablespoons): Brings a deep, savory umami note and ties the dressing together.
- Rice vinegar (1 tablespoon): Adds gentle acidity and a touch of tang.
- Lime juice (1 tablespoon): Brightens the whole dressing with citrusy zip.
- Honey or maple syrup (1 tablespoon): Balances the heat and tang with a subtle sweetness.
- Sriracha or chili garlic sauce (1–2 teaspoons): For just the right level of spice—add more or less to your taste.
- Sesame oil (1 teaspoon): A little goes a long way to bring nutty, toasty depth.
- Warm water (2–3 tablespoons): Helps thin the dressing to a perfectly pourable consistency.
How to Make Spicy Peanut Noodle Salad Recipe
Step 1: Cook the Noodles
Start by cooking your noodles according to the package instructions. Rice noodles usually only need a brief soak in boiling water, while spaghetti will take a bit longer to reach that perfect al dente texture. Once they’re done, drain them and rinse under cold water to cool them down and prevent sticking. Set aside while you prep the veggies and dressing.
Step 2: Prep the Veggies
While the noodles are cooling, grab a large bowl and combine the shredded cabbage, carrots, bell pepper, green onions, and cilantro. This mix of veggies is what gives the Spicy Peanut Noodle Salad Recipe its signature crunch and color. They’ll hold up beautifully against the rich dressing and tender noodles.
Step 3: Make the Spicy Peanut Dressing
In a smaller bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha or chili garlic sauce, and sesame oil. Gradually add warm water, whisking as you go, until the dressing is smooth and pourable. Taste and adjust the heat or sweetness as you like—it’s your salad, after all!
Step 4: Toss Everything Together
Add the cooled noodles to the bowl of veggies. Pour the spicy peanut dressing over the top, then use tongs or clean hands to toss everything thoroughly. Make sure every strand of noodle and every piece of veggie gets coated for maximum flavor. If you have a little time, let the salad chill in the fridge for 15 to 30 minutes to let the flavors meld, but it’s also fantastic straight away.
Step 5: Top and Serve
When you’re ready to serve, scatter chopped roasted peanuts and extra cilantro over the top for crunch and color. Offer lime wedges on the side so everyone can add a squeeze to taste. Now dig in and enjoy!
How to Serve Spicy Peanut Noodle Salad Recipe
Garnishes
The right garnish adds both flavor and visual appeal. For this Spicy Peanut Noodle Salad Recipe, a generous sprinkle of chopped roasted peanuts brings satisfying crunch, while extra cilantro and a wedge of lime provide a fresh, zesty finish. You can also add sliced chili or a drizzle of chili oil if you’re craving even more heat.
Side Dishes
This salad is hearty enough to stand alone, but it pairs beautifully with a side of grilled chicken, tofu, or shrimp for a protein boost. For a lighter meal, serve it with a simple cucumber salad or some steamed edamame. It’s also a perfect addition to a potluck or picnic spread alongside spring rolls or dumplings.
Creative Ways to Present
Want to impress? Serve the Spicy Peanut Noodle Salad Recipe in individual bowls or mason jars for easy, portable lunches. For gatherings, pile it high on a large platter and top with extra herbs and peanuts for a show-stopping centerpiece. You can even make lettuce cups and spoon the salad into crisp leaves for a fun, hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
This salad was made for meal prep! Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, and the veggies stay surprisingly crisp thanks to the hearty cabbage and carrots. Just give it a quick toss before serving.
Freezing
Freezing isn’t recommended for the Spicy Peanut Noodle Salad Recipe, as the noodles and veggies tend to lose their texture once thawed. The dressing, however, can be made ahead and frozen separately—just thaw and whisk before tossing with fresh ingredients.
Reheating
This salad is best enjoyed cold or at room temperature, preserving its fresh crunch and lively flavors. If you prefer, you can let it sit out of the fridge for 15 to 20 minutes before eating. No reheating required—just enjoy straight from the fridge!
FAQs
Can I use a different type Main Course, Salad
Absolutely! While rice noodles are traditional and keep things gluten-free, you can use spaghetti, soba, or even zucchini noodles for a lighter twist. Just make sure to cook them until just tender and rinse well before adding to the salad.
How spicy is the Spicy Peanut Noodle Salad Recipe?
The heat level is totally up to you! Start with a teaspoon of sriracha or chili garlic sauce and taste as you go. You can always add more if you love a real kick, or keep it mild for a family-friendly version.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, tofu, or even edamame are all fantastic choices. Just toss your protein of choice right in with the noodles and veggies or serve it on top for a more composed presentation.
How do I keep the noodles from sticking together?
Rinsing the noodles under cold water after cooking helps remove excess starch, which is the main culprit for sticky noodles. Tossing them with a splash of sesame oil before mixing with the veggies and dressing also keeps them separate and glossy.
Is this Spicy Peanut Noodle Salad Recipe suitable for meal prep?
Yes! This salad actually gets better as it sits, making it ideal for meal prep. Just store it in the fridge and add the garnishes and lime wedges right before eating for maximum freshness and crunch.
Final Thoughts
If you’re searching for a dish that’s as delicious as it is versatile, you can’t go wrong with this Spicy Peanut Noodle Salad Recipe. It’s quick, colorful, and packed with bold flavors that never get old. Give it a try—you may just find it becoming a new staple in your recipe rotation!
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**Spicy Peanut Noodle Salad Recipe** Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spicy Peanut Noodle Salad is a vibrant and flavorful Asian-inspired dish featuring tender rice noodles tossed with fresh shredded cabbage, carrots, crisp bell pepper, and a zesty peanut dressing. Perfect as a light main course or a refreshing side, it’s easy to prepare, customizable with your choice of protein, and ideal for meal prepping or serving cold.
Ingredients
Main Salad Ingredients
- 8 oz rice noodles or spaghetti
- 2 cups shredded cabbage (red or green)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- ¼ cup chopped cilantro
- ¼ cup chopped roasted peanuts (for topping)
- Lime wedges, for serving
Spicy Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
- 1 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- Cook the Noodles: Cook noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
- Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, and chopped cilantro. Add the cooled noodles to the bowl and toss gently to combine all ingredients.
- Make the Spicy Peanut Dressing: In a small bowl, whisk together creamy peanut butter, soy sauce or tamari, rice vinegar, lime juice, honey or maple syrup, sriracha or chili garlic sauce, and sesame oil until smooth. Gradually add warm water, stirring continuously, until the dressing reaches a pourable and smooth consistency.
- Toss Salad with Dressing: Pour the spicy peanut dressing over the noodle and vegetable mixture. Toss thoroughly to coat all components evenly with the dressing. For best flavor, chill the salad for 15–30 minutes before serving, or serve immediately if preferred.
- Garnish and Serve: Top the salad with chopped roasted peanuts and additional cilantro for freshness. Serve with lime wedges on the side to squeeze over the salad for added zest.
Notes
- For added protein, include grilled chicken, tofu, or shrimp.
- This salad is excellent for meal prepping and holds up well when served cold or at room temperature.
- Adjust sriracha quantity to customize the heat level to your preference.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: No-Cook (after boiling noodles)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
