Name: Cold Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups broccoli (cut into small pieces); 1 cup carrots (shredded ); 1/4 cup scallions (chopped ); 1 (8 ounce package) rice noodles; 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); 1/4 cup water; ½ teaspoon red pepper flakes; Chopped scallions; Chopped peanuts

Cold Noodle Salad with a twist! These Thai-inspired noodles are drizzled in a spicy peanut dressing, packed with crunchy veggies and made in just 25 minutes.

Jump to Recipe

Bowl of noodle salad with broccoli and carrots.

Make this cold peanut noodle salad for a healthy 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 deep depth of flavor to diversify your lunch or snack time!

Why You'll Love this Recipe

Quick and easy. Cold sesame noodle salad takes just 25 minutes!
Hot or cold. Serve cold, room temp or heat it up for a warm noodle dish.
Meal prep-friendly. This delicious recipe is great for meal prep because it stores well and doesn't require reheating.

Ingredients

Fresh veggies. I used broccoli florets, shredded carrots and scallions. Mix it up with your favorites or try snap peas, purple cabbage and red bell pepper.
Rice noodles. I used Pad Thai rice noodles but soba noodles and glass noodles would also be good.

Sauce Ingredients

Peanut butter. Use whatever you have in the pantry for the base of the creamy peanut sauce. I always recommend unsweetened peanut butter.
Honey. Honey is a natural sweetener that balances out the ingredients. Substitute for maple syrup or brown sugar.
Sesame oil. Sesame has a rich nutty flavor that compliments the peanut butter and rounds out the dressing.
Coconut aminos or soy sauce. Salty, umami flavor for the base of any good Asian flavor profile.
Red pepper flakes. Add subtle heat to cut the richness of the sauce.

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.
Other nut butters. Use your favorite nut butter instead of peanut butter.
Add more protein. Use the dressing to marinate chicken breast, beef, pork or shrimp for some added protein. Or try it with 25-minute Orange Chicken.
Add fresh ginger. Use a box grater to add some fresh ginger to the sauce or salad.

How to Make Cold Noodle Salad

Rice noodles with broccoli, carrots and scallions.

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.

Noodles with broccoli and shredded carrots in a bowl.

Step 3

Toss the ingredients to combine and evenly coat the noodles. Garnish with scallions, serve and enjoy!

Sarah's Top 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.