Cold Peanut Noodle Salad

Gluten-free & Vegan!

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Yield

4-6 people

Time

55 minutes

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This peanut noodle salad features a creamy Thai peanut sauce, spinach, cucumbers, bell peppers and peanuts. It’s crunchy, creamy and vibrant - in other words, it's the ultimate noodle salad. 

Ingredients

Sauce Garlic Oil Peanut butter Tamari or soy sauce Mirin Unseasoned rice vinegar Maple syrup or honey Fresh lime juice Sriracha Salad Spaghetti (regular or gluten-free) Sesame oil English cucumber Yellow bell pepper Baby spinach Scallions Mint leaves Roasted peanuts

1

Process the garlic clove in a mini food processor.

1

2     

Add the remaining sauce ingredients and puree until smooth.

2

3

You can make the sauce in advance and refrigerate it until you're ready to use.

3

3

Toss the peanut sauce with cooked spaghetti noodles.

4

3

Add the spinach, peppers, cucumber, mint and peanuts.

5

3

Toss the salad to combine, and serve with additional sriracha for drizzling.

6

FAQ's

What do you eat with peanut noodle salad?

This peanut noodle salad is hearty enough to eat as a healthy main course all on its own. However, it’s also a fabulous side dish alongside grilled chicken, fish or shrimp.

"This was scrumptious!!! I made it tonight and the whole family loved it, even the 2 year old." - Sara

FROM SCRATCH FAST

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!