Noodle Salad With Creamy Sesame Peanut Dressing Recipe

Introduction

This noodle salad with creamy sesame peanut dressing is a vibrant and flavorful dish perfect for a light lunch or dinner. Packed with fresh vegetables and a rich, tangy dressing, it’s both satisfying and refreshing.

Ingredients

• 1/4 cup peanut butter (preferably smooth)
• 1 tbsp toasted sesame oil
• 1 tbsp canola oil (or other neutral oil)
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sriracha (adjust spiciness to taste)
• 2 tbsp lime juice (substitute rice or cider vinegar if desired)
• 1 garlic clove, minced
• 2 to 4 tbsp water (if needed to loosen dressing)
• 350g / 12 oz fresh egg noodles (about 4 cups, packed)
• 1.5 cups carrot, julienned (1 large or 2 small carrots)
• 2 cups beansprouts
• 1.5 cups green beans, halved
• 1.5 cups red bell pepper/capsicum, finely sliced (1 large)
• 3 green onion stems, finely sliced on the diagonal
• 1 tbsp white sesame seeds (preferably toasted)

Instructions

1. Step 1: Prepare the noodles according to the packet directions, usually by soaking them in hot water. Once cooked, drain, rinse under cold water, and set aside to cool.
2. Step 2: In a bowl, mix together the peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic. Add water gradually if needed to loosen the dressing for easy tossing. If you reduce the sriracha, you may want to add a little more lime juice to balance flavors.
3. Step 3: Steam or boil the green beans until just tender but still crisp. Drain them under cold running water to stop the cooking and cool them quickly.
4. Step 4: In a large bowl, combine the cooled noodles, julienned carrots, beansprouts, green beans, red bell pepper, and green onions. Toss everything with the creamy dressing until evenly coated.
5. Step 5: Sprinkle the toasted white sesame seeds over the salad for garnish. Serve at room temperature.

Tips & Variations

• Use smooth peanut butter for a creamier dressing and easier mixing.
• Feel free to swap green beans with snap peas or blanched broccoli for a different crunch.
• Adjust the sriracha and sweet chilli sauce to control the heat level to your preference.
• For added protein, toss in grilled chicken, tofu, or cooked shrimp.
• To make it gluten-free, use tamari instead of soy sauce and check your noodles are gluten-free.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors will meld nicely over time. Before serving, give it a good toss and let it come to room temperature, or serve chilled if preferred. If the dressing thickens in the fridge, stir in a little water or lime juice to loosen it again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry noodles instead of fresh egg noodles?

Yes, you can use dry noodles such as dried ramen or rice noodles. Cook them according to the package instructions, then rinse under cold water to cool before using.

How spicy is this salad?

The salad has a mild to medium spiciness depending on the amount of sriracha you add. You can easily adjust the heat by reducing or increasing the sriracha and sweet chilli sauce to suit your taste.

Noodle Salad With Creamy Sesame Peanut Dressing Recipe

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★★★★★

4.4 from 756 reviews

A vibrant and refreshing noodle salad tossed with a creamy sesame peanut dressing, featuring fresh vegetables and a perfect balance of sweet, spicy, and tangy flavors. This easy-to-make dish is great as a light lunch or a side and can be served at room temperature, making it perfect for meal prep or gatherings.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1/4 cup peanut butter, preferably smooth
• 1 tbsp toasted sesame oil
• 1 tbsp canola oil (or other neutral oil)
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sriracha (adjust spiciness to taste)
• 2 tbsp lime juice (substitute rice or cider vinegar if preferred)
• 1 garlic clove, minced
• 2 to 4 tbsp water, if needed to loosen dressing

Salad

• 350g / 12 oz fresh egg noodles (about 4 cups, packed)
• 1.5 cups carrot, julienned (1 large or 2 small carrots)
• 2 cups beansprouts
• 1.5 cups green beans, halved
• 1.5 cups red bell pepper/capsicum, finely sliced (1 large)
• 3 green onion stems, finely sliced on the diagonal
• 1 tbsp white sesame seeds, preferably toasted

Instructions

1. Prepare Noodles: Cook the fresh egg noodles according to the package directions, which usually involves soaking them in hot water. Once cooked, drain and rinse the noodles under cold water to stop cooking and cool them down. Set aside.
2. Make the Dressing: In a bowl, whisk together the peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic. Add water gradually, 2 to 4 tablespoons, to loosen the dressing until it is smooth enough to coat the salad ingredients thoroughly. Adjust lime juice or sriracha as needed to balance the flavor.
3. Cook the Green Beans: Steam or boil the green beans until they are just tender but still crisp, about 3-4 minutes. Immediately drain and rinse them under cold running water to cool and stop further cooking.
4. Combine the Salad: In a large bowl, add the cooled noodles, julienned carrots, beansprouts, blanched green beans, sliced red bell pepper, and sliced green onions. Pour the creamy sesame peanut dressing over the salad and toss everything well to evenly coat.
5. Garnish and Serve: Sprinkle the toasted white sesame seeds over the top of the salad for added texture and nutty flavor. Serve the noodle salad at room temperature. It can be prepared ahead and stored in the fridge for up to 4 days.

Notes

• Use smooth peanut butter for the creamiest dressing texture.
• To toast sesame seeds, dry toast in a skillet over medium heat until fragrant and golden, stirring constantly.
• Adjust the spiciness by varying the amount of sriracha to your taste.
• Substitute lime juice with rice vinegar or cider vinegar for different acidity profiles.
• This salad keeps well refrigerated for up to 4 days, making it excellent for meal prep.
• Fresh egg noodles provide the best texture, but you can also use cooked ramen or rice noodles as alternatives.
• Make sure to rinse cooked noodles with cold water to prevent them from sticking together.

Keywords: noodle salad, peanut dressing, sesame, easy salad, Asian salad, vegetarian, healthy lunch, make ahead salad