Peanut-Noodle Salad Recipe
This Peanut-Noodle Salad is a quick and easy recipe that's bursting with flavor and perfect for busy weeknights or meal prepping. Made with soba noodles or angel hair pasta, crunchy cucumbers, shredded carrots, and green onions, it's tossed in a creamy and tangy peanut sauce that's packed with flavor. The combination of soy sauce, coconut milk, peanut butter, and a hint of sesame oil gives it a rich, nutty taste with just the right amount of spice from red pepper flakes.
Equipment
- 1 Large Bowl For mixing the peanut sauce and tossing the salad ingredients.
- whisk To combine the soy sauce, peanut butter, and other dressing ingredients.
- Knife For peeling and slicing cucumbers, cutting carrots, and green onions.
- cutting board For prepping vegetables.
- Saucepan To cook the soba noodles or pasta.
- Strainer/Colander For draining the cooked noodles.
- Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
- 2 large cucumbers
- 1 cup soy sauce
- ½ cup coconut milk
- ½ cup rice wine vinegar
- ½ cup chunky peanut butter
- 4 cloves garlic minced
- 1 tsp sesame oil
- ½ – 1 tsp dry crushed red pepper
- ½ tsp salt
- 1 pkg soba noodles or angel hair pasta, 16oz, cooked
- 1 pkg shredded fresh carrots 8oz
- 6 green onions cut diagonally into 1½-inch pieces
Makes: 6inch round
Instructions
- Peel cucumbers; cut in half lengthwise, removing and discarding seeds.2 large cucumbers
- Cut cucumber halves into half-moon shaped slices.2 large cucumbers
- Whisk together soy sauce and the next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat.2 large cucumbers, 1 cup soy sauce, ½ cup coconut milk, ½ cup rice wine vinegar, ½ cup chunky peanut butter, 4 cloves garlic, 1 tsp sesame oil, ½ – 1 tsp dry crushed red pepper, ½ tsp salt, 1 pkg soba noodles, 6 green onions, 1 pkg shredded fresh carrots
- Serve chilled or at room temperature.
Notes
WARNING: This is not to be served to people with nut &/or peanut allegeries.
Noodle Choice: You can use soba noodles for an authentic Asian touch, or substitute with angel hair pasta for convenience. Spice Level: Feel free to adjust the crushed red pepper to make the salad milder or spicier. Peanut-Free Option: If you have a peanut allergy, swap out peanut butter with almond or sunflower seed butter. Serving Suggestion: Sprinkle with toasted sesame seeds or chopped peanuts for an extra crunch and garnish. Make-Ahead Friendly: This salad tastes even better after a few hours in the fridge, making it a great option for meal prep or gatherings!Nutrition
Calories: 58kcalCarbohydrates: 3gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 1769mgPotassium: 124mgFiber: 0.5gSugar: 1gVitamin A: 90IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
