Hello and welcome! Let’s kick off this first week of May with a super simple, Easy Peanut Noodle Salad. I love this salad for lunch, it’s quick and easy to prepare. It’s also great as a light dinner, or side dish. It’s also easily customizable: I am using ramen noodles, but you can use spaghetti, rice noodles, soba noodles…you can swap the green cabbage for red; add cucumbers. You can even swap the peanut butter in the dressing for almond butter. Get creative – let’s jump right in!
The peanut sauce dressing this noodle salad comes together quickly in a blender. We have lime juice, toasted sesame oil, honey, soy sauce, orange juice, peanut butter, fresh ginger, fresh garlic, kosher salt and a dash of sriracha sauce.
Toss all these in a blender and blend until smooth. Taste the dressing and add more of anything you think it needs: more sriracha if you like it spicy, more salt if you like… Set the dressing aside and cook your noodles of choice according to the package directions. I am using three packets of dried ramen noodles; I like their bouncy, chewy texture.
While the water is coming to a boil and the noodles are cooking, prep the rest of the salad ingredients.
The Salad Part
The measurements are ratios for the salad ingredients are really up to you. I have half of a small green cabbage, sliced thinly like for slaw. I have a handful of matchstick-cut carrots; one red bell pepper, sliced thin; half of a jalapeño, diced; 3 scallions, sliced thin; and half a bunch of cilantro, rough chopped – stems and leaves.
Toss the salad together.
When the noodles are cooked to al dente, drain them and rinse them in cold water until they are cooled. Add the noodles to the tossed salad.
Pour the peanut dressing over the noodles and the salad. You can use tongs to coat the noodles and the salad in dressing, but I think using your hands is way easier. So just get in there with your hands and toss the noodles and salad in the dressing to coat.
Easy Peanut Noodle Salad
Serve in a wide shallow bowl and top with crushed peanuts, cilantro, mint, lime wedges and more sriracha sauce (if you like).
So refreshing and flavorful, this Easy Peanut Noodle Salad has a wonderful variety of textures; with the bouncy, chewy noodles; the crunchy cabbage and carrots; red bell pepper adds a juicy, crispy bite – all dressed in a savory/sweet/spicy peanut sauce. Don’t forget about the fresh herbs! Cilantro and mint bring such a great freshness to this dish.
I hope you give this Easy Peanut Noodle Salad a try, it’s so simple and quick to prepare, with a huge flavor payoff. Great for the hot days of summer, pin this recipe – it’s sure to be on repeat all summer long! Try another cold noodle salad: Mediterranean Tuna Salad with Pasta Take care and be well, xo Kelly
Kitchen Items Used in This Recipe
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Easy Peanut Noodle Salad
Easy Peanut Noodle Salad features chewy cold noodles tossed with veggies and fresh herbs – dressed in a savory, sweet, spicy peanut sauce.
- Peanut Sauce
- 1/2 tbsp. Grated Fresh Ginger
- 2 Cloves Garlic, grated
- 1/4 cup Peanut Butter (or almond butter)
- 1/4 cup Orange Juice
- 3 tbsp. Fresh Lime Juice (about 2 limes)
- 2 tbsp. Soy Sauce
- 3 tbsp. Honey
- 3 tbsp. Toasted Sesame Oil
- Squirt of Sriracha Sauce
- 1 tsp. Kosher Salt
- Peanut Noodle Salad
- Half of a Small Green Cabbage, sliced thinly like for slaw.
- 1 Handful of Matchstick-cut Carrots
- 1 Red Bell Pepper, sliced thin
- Half of 1 Jalapeño, diced
- 3 scallions, sliced thin
- Half a bunch of Cilantro, rough chopped – stems and leaves
- 6-9 oz. Dried Noodles (or 3 Ramen Noodles Packages)
- Lime Wedges, for garnish
- Crushed Peanuts, for garnish
- Mint Leaves, for garnish
- Cilantro Leaves, for garnish
Combine Peanut Sauce ingredients in a blender and blend until smooth, set aside. Taste and add more seasoning if needed.
Peanut Noodle Salad
Cook noodles to al dente according to package directions. Drain and rinse with cold water until cool.
Combine veggies in a large bowl and toss.
Add cooled noodles to the bowl with the veggies. Pour on Peanut Sauce dressing.
Toss to coat veggies and noodles in the peanut sauce dressing.
Garnish portions with lime wedges, crushed peanuts, cilantro, mint leaves and extra sriracha, if desired.
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