Description
Packed with tangy flavors and a deliciously creamy peanut sauce, this peanut noodle salad is so easy to make! Vegetarian as-is, vegan and gluten-free optional.
Ingredients
Scale
- 8 ounces dry udon noodles
- 1/2 cup creamy peanut butter
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey or agave
- 1 tablespoon toasted sesame oil
- vegetable broth or water (as needed to thin sauce)
- 1 cup edamame (thawed)
- 1 cup matchstick carrots
- 1/4 cup unsalted roasted peanuts
- 1 shallot (diced finely)
- 1 bunch green onions (sliced thinly)
- 1/4 cup thinly sliced Thai basil
- spicy chili crisp (optional)
Instructions
- Step: Cook noodles according to package instructions. When the noodles are finished cooking, drain noodles in a colander and rinse under gently running cold water until cool.
- Step: While the noodles are cooking, prepare the sauce. In a small bowl whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil until smooth. It should have a pourable, dressing-like consistency. If needed, add 1 tablespoon water at a time to thin.
- Step: In a large bowl, toss the chilled noodles with the peanut sauce using a spatula or silicon salad tongs.
- Step: Add the thawed edamame, carrots, toasted peanuts, shallot, green onions, and basil to the salad. Toss to combine. Garnish with dollops of spicy chili crisp (optional; adds heat and crunch). Enjoy!
Notes
Cooling method: Rinsing the noodles with cool water is the easiest option, but you can also toss the noodles with oil and chill them in the fridge for 1-2 hours. If using wheat noodles, they can be swapped for rice or glass noodles for a gluten-free version. Store leftovers in a closed container in the refrigerator for 3-4 days.
- Prep Time: PT15M
- Cook Time: PT8M
- Category: Salad
- Method: Boiling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 563 kcal
- Sugar: 16 g
- Sodium: 1256 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 0 mg
Keywords: peanut noodle salad, cold noodles, vegetarian salad, quick dinner