Summary:
Cool off on hot days with this flavorful peanut noodle salad featuring fresh bell pepper slices, shredded carrots, sliced scallions, chopped nuts, and a spicy peanut dressing.
INGREDIENTS
Peanut Dressing:
- 1/3 cup
peanut butter (Note 3) - 3 tablespoons
sriracha (Note 4) - 1 tablespoon
rice vinegar (Note 5) - 2 cloves garlic, minced
- 2 tablespoons hot water
INSTRUCTIONS
- Cook Noodles: Cook noodles according to package directions. Drain and rinse with cold water in colander until cool. Set aside.
- Make Dressing: Stir together all peanut dressing ingredients in mixing bowl until smooth. Set aside.
- Mix Salad: Toss noodles with bell pepper, carrots, scallions, peanuts, sesame seeds, and peanut dressing until well-mixed. Serve or refrigerate (Note 6).
NUTRITION
| Makes 3 Servings |
| Amount Per Serving: |
| Calories 590 (35% from fat) | |
| Total Fat 23g | 36% |
| Saturated Fat 4g | 19% |
| Cholesterol 0mg | 0% |
| Sodium 740mg | 31% |
| Net Carb 74g | |
| Total Carb 81.5g | 27% |
| Dietary Fiber 7.5g | 30% |
| Sugars 9g | |
| Protein 17g |
PHOTOS
I loved it! I made it with PB2 and added cucumbers 😋
Delicious! I used soba noodles because I didn’t have rice noodles and green peppers because I didn’t have red. I served it with tofu on the side. Yum.
This was delicious. I added baked tofu and a little agave nectar to the dressing. I will definitely make this again.
Yuuuuh-hummmm! I added cucumber and cilantro to the salad, and lime juice to the dressing. Didn’t use the sesame seeds but crushed peanuts instead. I also added some rotisserie chicken (cost and time effective!). My God it was delicious. I will definitely make this again.
I made this last night and it is AMAZING! While it’s freezing cold in Boston right now, I’ve been craving salads! I doubled this recipe, which worked out great because I just used a whole package of brown rice spaghetti – easy peasy! I doubled the dressing as well, except for the garlic – I used 3 cloves instead of 4 since it’s raw. That was a good choice – it’s garlicky but not overpowering! I doubled all the veggies and you could even add more after that if you’d like. This would also be great over a bed of spinach or whatever lettuce you like, with the dressing made a bit thinner.
This recipe is DEFINITELY staying in my files for a go-to yummy and SUPER easy salad!
Thank you!!
Do you use seasoned on unseasoned rice vinegar when you make this?
I recommend using seasoned rice vinegar.
Should I use toasted black sesame seeds or raw black sesame seeds? Thank you!
Hi Erin, toasted sesame seeds would be best. Hope that helps!
I made this recipe 3 times already – that’s how much I love it! Thanks for posting. It’s delicious.
Can you use regular vinegar or apple cider vinegar instead of rice vinegar?
Very good! I used habanero sauce instead of sriracha and omitted the raw garlic. Great alternative to the traditional pasta night. Thank you.
This looks sooo good. I am going to make it next week. Pinned the recipe!
This looks delicious! Does it keep well over night? I’m thinking of making it for a pot luck but don’t want the noodles to soak up all the dressing…
I usually don’t have leftovers for this — it’s just so good and I can’t resist 🙂 — so I’m not sure about overnight. I don’t think it will be a problem so I say go for it!
Can I omit the sriracha sauce if I don’t like spicy food? Or substitute it with something else? Thank you!
Hi Mary! You can omit the sriracha altogether. After mixing up the sauce without sriracha, give it a taste and see if it needs a little more hot water to make it less thick. You can also add a few more minced garlic cloves to taste.
Would it be ok to use creamy peanut butter instead? Our household typically doesn’t buy crunchy peanut butter so I’d hate to buy a whole jar and not need it all. Thanks!
Yes, go ahead and use creamy peanut butter! It’s totally up to your preference and what you have available. 🙂 Both kinds of peanut butter work well for this recipe.