Description
A quick and refreshing cold noodle salad with a creamy peanut sauce, perfect for busy weeknights or meal prep.
Ingredients
Noodle Base
- 8 oz Noodles of choice (Rice noodles, soba, spaghetti, or ramen work well.)
Peanut Sauce
- 1/2 cup Natural peanut butter
- 1/4 cup Soy sauce or tamari
- 2 tbl Lime juice (Freshly squeezed is best.)
- 2 tbl Honey or brown sugar
- 1 clove Garlic, minced (Fresh garlic is preferred.)
- 1 tsp Fresh ginger, grated (Or powdered ginger.)
- 1 tbl Sesame oil (Strong flavor; use sparingly.)
- Warm water as needed to thin (Add until desired consistency is reached.)
Vegetables & Toppings
- 1 cup Cucumber, sliced (Thinly sliced.)
- 1 cup Carrots, shredded
- 1 cup Bell pepper, sliced (Any color.)
- 1 cup Cabbage, shredded
- 1/4 cup Chopped peanuts (For topping.)
- 1/4 cup Cilantro, chopped (Optional.)
- 2 tbl Green onion, sliced (Optional.)
- 1 tbl Sesame seeds (Optional.)
Instructions
Preparation
- Cook your noodles according to the package instructions until tender but not mushy.
- Drain the noodles and rinse them with cold water immediately to stop the cooking process.
- In a large bowl, whisk together the peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and sesame oil.
- Add warm water a spoonful at a time to thin the sauce until pourable.
- Chop your veggies into bite-sized pieces.
- Toss the cooked noodles with the peanut sauce first, then fold in the chopped veggies.
- Adjust the taste with more lime juice or soy sauce if needed.
- Top with chopped peanuts, cilantro, green onion, and sesame seeds just before serving.
Notes
Perfect for meal prep. Store the sauce and noodles separately until ready to eat for best texture. This salad tastes even better after sitting for a while as the noodles absorb the sauce.
- Prep Time: 20 minutes
- Category: Main Course, Salad
- Cuisine: asian, Thai