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Peanut Noodle Salad

Updated May 31, 2021Published Aug 7, 2016 By Julia 19 CommentsThis post may contain affiliate links.

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.
peanut noodle salad served in white bowl

Peanut Noodle Salad

4.8 from 5 votes
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Prep: 20 mins
Cook: 5 mins
Yield: 3 servings

INGREDIENTS

  • 8 ounces noodles (Note 1)
  • 1/2 red bell pepper, thinly sliced
  • 1 cup shredded carrots (Note 2)
  • 2 scallions, thinly sliced
  • 1/3 cup peanuts, chopped
  • 1/2 teaspoon black sesame seeds

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  
Vitamin A 164% · Vitamin C 100% · Calcium 7% · Iron 11%

PHOTOS

peanut noodle salad served in white bowl
ingredients for making peanut noodle salad
adding peanut butter dressing to salad ingredients
overhead view of peanut noodle salad
close up view of peanut noodle salad

NOTES & TIPS

(1) Noodles. I use rice noodles. Substitute with any type of noodle, such as linguini, spaghetti, soba, shirataki, kelp, or zucchini noodles.
(2) Carrots. I use packaged pre-shredded carrots, usually found in the refrigerated produce section of U.S. grocery stores.
(3) Peanut Butter. I use crunchy salted peanut butter, without any special flavors or add-ins, and unsweetened. This is often referred to as “natural” peanut butter on package labels, and only peanuts and salt are listed on the ingredient label. There is typically some separation at room temperature, so stir up the jar of peanut butter before measuring out the amount to use.
(4) Sriracha. I use the brand Huy Fong. Substitute with another chili garlic sauce or your favorite hot sauce. Adjust amount according to desired spiciness.
(5) Rice Vinegar. If you can’t find this, substitute with white vinegar.
(6) Serving. Cover and refrigerate the salad until ready to serve. Add extra protein by serving with a side of tofu (see tofu stir fry recipe) or shredded rotisserie chicken.

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Filed Under: Asian Takeout, Per Serving: More Than 10g Net Carbs, Salads and Dressings Tagged With: 0-30min, bell pepper, carrot, garlic, more10ingredients, noodles, peanut butter, peanuts, rice vinegar, scallions, sesame seeds, sriracha, stovetop, vegan

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Kayla

I loved it! I made it with PB2 and added cucumbers 😋

Vote Up1Vote Down  Reply
4 years ago
Tish

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.

Vote Up1Vote Down  Reply
4 years ago
Vicki O

This was delicious. I added baked tofu and a little agave nectar to the dressing. I will definitely make this again.

Vote Up1Vote Down  Reply
4 years ago
Natasha

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.

Vote Up1Vote Down  Reply
5 years ago
Abby

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!!

Vote Up1Vote Down  Reply
6 years ago
Peter

Do you use seasoned on unseasoned rice vinegar when you make this?

Vote Up0Vote Down  Reply
1 year ago
Julia

I recommend using seasoned rice vinegar.

Vote Up0Vote Down  Reply
1 year ago
Erin

Should I use toasted black sesame seeds or raw black sesame seeds? Thank you!

Vote Up0Vote Down  Reply
2 years ago
Julia

Hi Erin, toasted sesame seeds would be best. Hope that helps!

Vote Up1Vote Down  Reply
2 years ago
Erin

I made this recipe 3 times already – that’s how much I love it! Thanks for posting. It’s delicious.

Vote Up0Vote Down  Reply
2 years ago
Rita

Can you use regular vinegar or apple cider vinegar instead of rice vinegar?

Vote Up0Vote Down  Reply
3 years ago
Dyann

Very good! I used habanero sauce instead of sriracha and omitted the raw garlic. Great alternative to the traditional pasta night. Thank you.

Vote Up0Vote Down  Reply
4 years ago
Kelsey Renee | Blue Cheese Bungalow

This looks sooo good. I am going to make it next week. Pinned the recipe!

Vote Up0Vote Down  Reply
5 years ago
Janelle

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…

Vote Up0Vote Down  Reply
5 years ago
Julia

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!

Vote Up0Vote Down  Reply
5 years ago
Mary

Can I omit the sriracha sauce if I don’t like spicy food? Or substitute it with something else? Thank you!

Vote Up0Vote Down  Reply
6 years ago
Julia

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.

Vote Up0Vote Down  Reply
6 years ago
Erica

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!

Vote Up0Vote Down  Reply
6 years ago
Julia

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.

Vote Up0Vote Down  Reply
6 years ago

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