This cold peanut noodle salad is my go-to when it's too hot to cook, but I still want something filling and flavorful. Tender rice noodles get tossed with crunchy vegetables and a creamy-spicy peanut sauce made with pantry staples like peanut butter, soy sauce, and sesame oil. It takes 25 minutes, travels well, and tastes even better the next day, making it perfect for meal prep or a quick weeknight dinner.
Make this cold peanut noodle salad for a snack, a delicious side dish or for your weekly meal prep. The nutty flavor of the spicy peanut sauce recipe coating the cold noodles is perfect for your weekday lunches or backyard parties on a hot summer day.
Cold pasta salads are my favorite things to prep for a busy week. They're easy and versatile and you can load them with crunchy, colorful vegetables, protein and fresh flavors. This is a simple dish with a depth of flavor to diversify your lunch or snack time!
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Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Make gluten-free. Rice noodles are already gluten-free. Use coconut aminos or a gluten-free soy sauce for a completely gluten-free dish.
- Use any nut butter. Almond butter, cashew butter, or sunflower seed butter are all good substitutes for peanut butter.
- Add protein. Use the dressing to marinate chicken breast, beef, pork or shrimp for some added protein. Or serve alongside honey garlic chicken thighs.
- Mix up the veggies. Try snap peas, shredded purple cabbage, bell peppers, or edamame instead of (or in addition to) broccoli and carrots.
How to Make Cold Noodle Salad
Step 1
Cook the rice noodles according to package instructions. Drain and rinse under cold water. Steam broccoli for 5 minutes and set aside.
Step 2
Add the sauce ingredients to a small bowl and combine. Add the cooled noodles, vegetables and peanut sauce to a large serving bowl.
Step 3
Toss the ingredients to combine and evenly coat the noodles. Garnish with scallions, serve and enjoy!
Serving Cold Noodle Salad
This cold noodle salad is delicious on its own or paired with Asian Meatballs, Honey Garlic Wings or your favorite stir-fry. It also works as a side dish for grilled meats or tofu.
Storage & Reheating
Store the noodle salad in an airtight container in the refrigerator for 4-5 days. The flavors get better as it sits, making it perfect for weekly meal prep.
This recipe is not conducive to freezing.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Quick & Easy Cold Noodle Salad with Spicy Peanut Dressing
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See the full post for extra tips and photos
Ingredients
- 2 cups broccoli , cut into small pieces
- 1 cup carrots, shredded
- ¼ cup scallions, chopped
- 1 (8 ounce package) rice noodles
Peanut Sauce
- 2 tablespoons peanut butter, unsweetened
- 1 tablespoon honey
- 1 garlic clove , minced
- 1 tablespoon sesame oil
- ¼ cup coconut aminos, or soy sauce
- ½ lime, juiced
- ¼ cup water
- ½ teaspoon red pepper flakes
Toppings
- Chopped scallions
- Chopped peanuts
Instructions
- Cook noodles in boiling water according to the package directions. Drain and rinse under cold water.1 (8 ounce package) rice noodles
- Blanch or steam the broccoli for 5 minutes. Set aside. I did this in the microwave by adding an inch of water to the bottom of the bowl, covering it and microwaving it for 5 minutes.2 cups broccoli
- Make peanut sauce by combining all the ingredients in a jar or bowl.2 tablespoons peanut butter, 1 tablespoon honey, 1 garlic clove , 1 tablespoon sesame oil, ¼ cup coconut aminos, ½ lime, ¼ cup water, ½ teaspoon red pepper flakes, ¼ cup scallions
- Add the noodles to a bowl with the vegetables and pour the peanut sauce on top. Toss to combine.1 cup carrots
- Garnish with more scallions and chopped peanuts and serve.Chopped scallions, Chopped peanuts
Sarah's Tips
- Make it even simpler. Use a bag of coleslaw mix or pre-cut veggies for an even easier recipe.
- Cook just to al dente. You want to cook just to al dente for this recipe--only for cold pasta salads-- the process of rinsing with cold water prevents the noodles from cooking further and sticking together.
- Balance flavor. Aim for a balance of sweet, salty, spicy, and tangy in the sauce.
- Toss well. Toss the noodles, vegetables, and sauce thoroughly to ensure an even coating.
- Store the noodle salad in an airtight container in the refrigerator for 4-5 days.
- This recipe is not conducive to freezing.
Tools I Use for This Recipe
- 1 Strainer
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