Noodle Salad With Creamy Sesame Peanut Dressing
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
3
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Calories
541 kcal
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Course
Main Course, Salad
Noodle Salad With Creamy Sesame Peanut Dressing
Description
Noodle Salad With Creamy Sesame Peanut Dressing includes fresh egg noodles paired with julienned carrots, crisp beansprouts, tender-crisp green beans, sliced red bell pepper, and green onions. The dressing is a balanced blend of smooth peanut butter, toasted sesame oil for depth, neutral oil, soy sauce, sweet chili sauce, spicy sriracha, tangy lime juice, and minced garlic. Water is added as needed to adjust consistency for tossing.
The green vegetables are lightly steamed or boiled to retain a crisp texture and then cooled. The salad ingredients are combined and tossed with the dressing, then garnished with toasted white sesame seeds for added texture. This salad is meant to be enjoyed at room temperature and stores up to four days refrigerated.
Variations in peanut butter type and vegetable choices allow for customization. The dish suits quick meals or side servings and presents a harmonious blend of creamy, spicy, tangy, and crunchy elements.
Using thin hokkien noodles or a preferred noodle type affects the texture dimension. It's important to avoid watery vegetables to maintain salad quality.
Ingredients
Dressing
- 1/4 cup peanut butter , preferably smooth (Note 1)
- 1 tbsp sesame oil , toasted (Note 2)
- 1 tbsp canola oil (or other neutral oil)
- 2 tbsp soy sauce (Note 3)
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha (adjust spiciness to taste)
- 2 tbsp lime juice (sub rice or cider vinegar)
- 1 garlic minced, clove
- 2 to 4 tbsp water , if needed
Salad
- 350g / 12 oz fresh egg noodles (about 4 cups, packed)
- 1.5 cups carrot , julienned (1 large or 2 small carrots)
- 2 cups beansprouts
- 1.5 cups green beans , halved
- 1.5 cups red bell pepper finely sliced (1 large, aka capsicum
- 3 green onion finely sliced on the diagonal, stems
- 1 tbsp white sesame seeds (preferably toasted)
Instructions
- Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
- Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
- Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
- Toss - Place salad ingredients in a big bowl, toss with dressing.
- Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.
Notes
- Use commercial peanut butter, which is sweetened; if using natural peanut butter, add about 2 teaspoons sugar and 1/4 teaspoon salt to the dressing.
- Toasted sesame oil has a darker color and more intense flavor than yellow untoasted sesame oil.
- Use all-purpose or light soy sauce; avoid dark soy or kecap manis as they can overpower the dressing.
- Thin hokkien noodles are recommended for their slippery, chewy texture, but other types like rice or ramen noodles work if prepared appropriately.
- Avoid watery vegetables such as lettuce, spinach, cucumber, and tomato to prevent sogginess.
- This recipe serves 3 as a main or 4-5 as a side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 292g | |
| Calories | 541cal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Sodium | 1237mg | 52% |
| Potassium | 725mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 9960IU | 199% |
| Vitamin C | 122.3mg | 136% |
| Calcium | 96mg | 10% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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