Quick & Easy Cold Noodle Salad with Spicy Peanut Dressing
Tender rice noodles tossed with crunchy broccoli, carrots, and scallions in a creamy-spicy peanut dressing made with peanut butter, sesame oil, soy sauce, and lime juice. Fresh, tangy, and perfect for meal prep or quick lunches.
Servings: 6 servings
Calories: 96.66kcal
Equipment
- 1 Strainer
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
Stop just before they're fully done as they'll soften more as they cool.
If the sauce seems too thick, add another tablespoon of warm water to loosen it up.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 96.66kcal | Carbohydrates: 11.35g | Protein: 2.41g | Fat: 5.27g | Saturated Fat: 0.92g | Polyunsaturated Fat: 1.71g | Monounsaturated Fat: 2.3g | Sodium: 277.81mg | Potassium: 215.36mg | Fiber: 1.96g | Sugar: 5.15g | Vitamin A: 3840.49IU | Vitamin C: 30.01mg | Calcium: 30.27mg | Iron: 0.52mg
