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- 8 oz rice noodles - 1/2 cup creamy peanut butter - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons maple syrup - 1 tablespoon sriracha (adjust for spice preference) - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 cucumber, julienned - 2 green onions, chopped - 1/4 cup chopped fresh cilantro The main ingredients in Spicy Peanut Noodle Salad create a rich and tasty dish. Rice noodles serve as the base, giving a nice chewy texture. Creamy peanut butter brings a nutty flavor that pairs well with fresh veggies. Fresh vegetables, like bell pepper, carrot, and cucumber, add crunch and color. Spices and flavorings, like soy sauce and sriracha, give the dish its signature kick. The combination of these ingredients makes this salad a delight for your taste buds. For this recipe, you need specific amounts. Using 8 oz of rice noodles ensures you get the right texture. Half a cup of creamy peanut butter gives a rich taste. For seasoning, 3 tablespoons of soy sauce and 1 tablespoon of sesame oil add depth. Two tablespoons of maple syrup balance the flavors. Adjust the sriracha to your spice liking. Quality matters here. Fresh veggies and good peanut butter make all the difference in flavor and texture. You can boost the salad with some crushed peanuts. They add a nice crunch. Fresh herbs like cilantro or mint give a fresh taste. You might also sprinkle some extra spices for added flavor. These optional garnishes make your salad even more enjoyable. {{ingredient_image_1}} To cook the rice noodles, bring a large pot of water to a boil. Add the noodles to the boiling water. Cook them for about 4 to 6 minutes. Stir occasionally to prevent them from sticking. Once they are soft, drain the noodles in a colander. Rinse them under cold water. This stops the cooking process and cools them down. To prevent sticking, toss the noodles with a bit of sesame oil after rinsing. This keeps them separate and adds flavor. In a medium bowl, you will make the peanut dressing. Start by adding half a cup of creamy peanut butter. Then, pour in three tablespoons of soy sauce. Next, add one tablespoon of sesame oil and two tablespoons of maple syrup. For some heat, include one tablespoon of sriracha. Whisk all these ingredients together until they are smooth and creamy. If the dressing feels too thick, add a tablespoon of warm water. This helps you achieve the right consistency for drizzling. Now, it’s time to mix the salad. In a large bowl, combine the cooled rice noodles with the sliced red bell pepper, julienned carrot, julienned cucumber, and chopped green onions. Pour the peanut dressing over this mixture. Gently toss everything together to ensure even coating. Finally, add the chopped cilantro and toss again lightly. This adds a fresh burst of flavor. Serve the salad in bowls, and top with crushed peanuts for a nice crunch. You can easily change the spice in your salad. If sriracha feels too hot, try using chili paste. You can also use sweet chili sauce for a mild kick. To reduce heat, add more peanut butter or a bit of sugar. Adding a dash of lime juice can also cool it down. For the best taste, marinate the veggies in the dressing for 10 minutes before mixing. This helps flavors blend well. Always use fresh ingredients. Fresh veggies make the salad crisp and bright. They also add more nutrients. Serve your salad in colorful bowls for a fun look. Top each bowl with crushed peanuts. For a creative touch, arrange the veggies in a rainbow pattern. This makes the dish eye-catching. You can also sprinkle cilantro on top for a pop of color. Pro Tips Adjusting Spice Levels: If you prefer a milder salad, reduce the sriracha or omit it entirely, then add a dash of chili flakes for a gentle heat. Fresh Veggie Options: Feel free to customize the vegetables based on what's in season or what you have on hand, such as bell peppers, snap peas, or zucchini. Make-Ahead Tips: This salad can be made ahead of time. Just keep the dressing separate until you are ready to serve to prevent the noodles from becoming soggy. Garnishing Ideas: For additional texture and flavor, try adding sesame seeds or sliced radishes as a garnish along with the crushed peanuts. {{image_2}} You can easily add protein to this salad. Tofu, chicken, or shrimp work great. - Tofu: Use firm tofu for a nice texture. Press it first to remove excess water. Then, cube it and pan-fry until golden. - Chicken: Grill or pan-sear chicken breasts. Cut into strips and mix with noodles. - Shrimp: Cook shrimp in a pan until they turn pink. Toss them in with the other ingredients. For a vegetarian or vegan option, stick to tofu. It adds protein without meat. You can also try tempeh for a nutty taste. If you want to change the veggies, go ahead! You can swap bell peppers, carrots, and cucumbers for other fresh options. - Alternatives: Try snap peas, radishes, or shredded cabbage. - Seasonal Options: Use zucchini in summer or roasted squash in fall. Fresh veggies keep your salad vibrant and tasty. The dressing is key to flavor. You can experiment with different nut butters. - Nut Butters: Almond or cashew butter add a twist. - Citrus and Herbs: Squeeze in lime or lemon juice. Fresh herbs like basil or mint can brighten the flavors. These variations keep the dish fresh and exciting every time you make it. To keep your Spicy Peanut Noodle Salad fresh, store it in a proper container. Use an airtight container to prevent air from getting in. This will help keep your salad crunchy and tasty. The salad can stay fresh in the fridge for 3 to 5 days. However, the veggies may lose some crunch after a day or two. You can freeze the salad, but it may change in texture. Freezing will make the veggies softer when thawed. If you still want to freeze it, store the salad without the dressing. This helps keep the texture better. To thaw, move it to the fridge overnight. For a quick thaw, place the container in cold water. After thawing, mix in the dressing and serve. Preparing ingredients in advance can save time. You can cook the rice noodles and chop veggies ahead of time. Store them separately in the fridge. This way, you can mix them when ready to eat. For meal prep storage, use small containers for each ingredient. This keeps everything fresh and ready to go. Mixing the salad right before serving helps keep it crisp and flavorful. Rice noodles are thin noodles made from rice flour. They are popular in many Asian dishes. To cook them, start by boiling water in a pot. Once the water boils, add the rice noodles. Cook them for about 4-5 minutes. Stir occasionally to prevent sticking. When they are soft, drain and rinse them under cold water. This stops the cooking and helps them stay separate. Yes, you can prepare this salad in advance. Cook the rice noodles and chop the veggies ahead. Store the noodles and veggies separately in the fridge. Mix the peanut dressing and keep it in a jar. When you are ready to eat, combine the noodles, veggies, and dressing. This keeps everything fresh and tasty. To make this salad gluten-free, use gluten-free soy sauce. You can find this in most stores. Instead of rice noodles, you can also use gluten-free noodles made from other grains. Always check the labels to be sure. These simple swaps let everyone enjoy this delicious dish! This article covered how to make a delicious Spicy Peanut Noodle Salad. We discussed the main ingredients and their quality, cooking methods, and tips for the best flavor. I shared variations, storage tips, and answers to common questions. As you prepare this dish, remember to enjoy the process. Try different ingredients and spice levels. This salad is tasty and easy to make, perfect for any meal. I hope you create a version you love!

Spicy Peanut Noodle Salad

A refreshing and spicy noodle salad with a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 0.5 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha
  • 1 piece red bell pepper, thinly sliced
  • 1 piece carrot, julienned
  • 1 piece cucumber, julienned
  • 2 pieces green onions, chopped
  • 0.25 cup chopped fresh cilantro
  • to taste crushed peanuts for garnish

Instructions
 

  • Begin by cooking the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
  • In a medium bowl, combine the peanut butter, soy sauce, sesame oil, maple syrup, and sriracha. Whisk together until smooth and creamy. If the dressing is too thick, add a tablespoon of warm water to thin it out.
  • In a large mixing bowl, combine the cooked rice noodles with the sliced bell pepper, julienned carrot, julienned cucumber, and chopped green onions.
  • Pour the peanut dressing over the noodle and veggie mixture. Gently toss everything together until evenly coated.
  • Add the chopped cilantro and toss again lightly.
  • Serve the salad in bowls, garnished with crushed peanuts on top for added crunch.

Notes

Adjust the sriracha for desired spice level.
Keyword noodle salad, peanut dressing, spicy