Noodle Salad With Creamy Sesame Peanut Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
