Easy Creamy Cold Peanut Noodle Salad Recipe for Quick Summer Meals
A refreshingly cool and satisfyingly rich peanut noodle salad that comes together in under 20 minutes, perfect for summer meals, potlucks, or quick lunches.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Main Course, Salad
- Cuisine: Asian
Ingredients
Scale
- 8 ounces (225g) rice noodles or thin spaghetti
- ½ cup (125g) creamy peanut butter (natural or unsweetened recommended)
- ⅓ cup (80ml) full-fat coconut milk
- 3 tablespoons (45ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons (30ml) honey or maple syrup
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15ml) fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 teaspoon toasted sesame oil
- Julienned carrots
- Thinly sliced bell peppers
- Chopped scallions
- Fresh cilantro
- Chopped peanuts
- Sesame seeds
- Red pepper flakes or Sriracha to taste (optional heat)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rice noodles or thin spaghetti and cook according to package instructions (4-6 minutes for rice noodles, 8-10 minutes for spaghetti) until al dente.
- Drain noodles in a colander and rinse under cold water to stop cooking and cool them down. Set aside to drain completely (about 10 minutes).
- In a mixing bowl, combine ½ cup (125g) creamy peanut butter, ⅓ cup (80ml) full-fat coconut milk, 3 tablespoons (45ml) low-sodium soy sauce, 2 tablespoons (30ml) honey or maple syrup, 1 tablespoon (15ml) rice vinegar, and 1 tablespoon (15ml) fresh lime juice.
- Add 2 minced garlic cloves, 1 teaspoon grated fresh ginger (optional), and 1 teaspoon toasted sesame oil. Whisk everything together until smooth and creamy. Add warm water 1 tablespoon at a time if sauce is too thick.
- Julienne 1 large carrot, thinly slice 1 bell pepper, chop 3-4 scallions, and roughly chop a handful of fresh cilantro.
- In a serving bowl, combine the cooled noodles with the peanut sauce and toss well to coat.
- Fold in the prepared veggies. Add red pepper flakes or Sriracha to taste if desired.
- Top the salad with chopped peanuts and sesame seeds.
- Serve immediately or chill in the fridge for 15-20 minutes to let flavors meld. Best served cold or at room temperature.
Notes
Rinse noodles in cold water to stop cooking and prevent sticking. Warm peanut butter slightly if too stiff for easier mixing. Add soy sauce gradually and taste to balance saltiness. Toss noodles gently to avoid breaking. For vegan version, use maple syrup and tamari. For gluten-free, use gluten-free noodles and tamari.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Fat: 15
- Carbohydrates: 40
- Protein: 12
Keywords: peanut noodle salad, cold noodle salad, creamy peanut sauce, summer salad, quick recipe, easy dinner, gluten-free option, vegan option