Name: Noodle Salad with Creamy Sesame Peanut Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/4 cup peanut butter, preferably smooth; 1 tbsp toasted sesame oil; 1 tbsp canola oil (or other neutral oil); 2 tbsp soy sauce; 2 tbsp sweet chilli sauce; 1 tbsp sriracha (adjust spiciness to taste); 2 tbsp lime juice (substitute rice or cider vinegar if needed); 1 garlic clove, minced; 2 to 4 tbsp water, if needed to loosen dressing; 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/capsicum, finely sliced (1 large); 3 green onion stems, finely sliced on the diagonal; 1 tbsp white sesame seeds, preferably toasted

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Introduction

This vibrant noodle salad is tossed in a creamy sesame peanut dressing that’s both tangy and slightly spicy. Packed with fresh vegetables and tender noodles, it makes a perfect light lunch or side dish any time of year.

Noodle Salad with Creamy Sesame Peanut Dressing Recipe - Recipe Image

Ingredients

1/4 cup peanut butter, preferably smooth
1 tbsp toasted sesame oil
1 tbsp canola oil or other neutral oil
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp sriracha (adjust spiciness to taste)
2 tbsp lime juice (or substitute rice or cider vinegar)
1 garlic clove, minced
2 to 4 tbsp water, if needed
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/capsicum, finely sliced (1 large)
3 green onion stems, finely sliced on the diagonal
1 tbsp white sesame seeds, preferably toasted

Instructions

Step 1: Prepare the noodles according to the packet directions, usually by soaking them in hot water. Drain, rinse with cold water, and set aside to cool.
Step 2: Make the dressing by mixing peanut butter, sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic. Add water gradually if the dressing is too thick, until it’s pourable and easy to toss through the salad. Adjust lime and sriracha to taste.
Step 3: Steam or boil the green beans until just tender but still crisp. Rinse them under cold running water to stop the cooking and cool them down.
Step 4: In a large bowl, combine the cooled noodles, julienned carrots, beansprouts, green beans, red bell pepper, and green onions. Pour the dressing over the salad and toss until everything is evenly coated.
Step 5: Garnish with toasted white sesame seeds and serve the salad at room temperature.

Tips & Variations

For extra crunch, add chopped peanuts or cashews on top.
Swap fresh egg noodles with rice noodles for a gluten-free option.
If you prefer less heat, reduce or omit the sriracha sauce.
Add chopped fresh herbs like cilantro or mint for added freshness.
Use lime juice for a bright tangy flavor or substitute with rice or cider vinegar if lime is unavailable.

Storage

Store the noodle salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits. Before serving, let it come to room temperature or gently toss and add a splash of water or lime juice if the noodles have absorbed too much dressing. Avoid freezing as the texture of fresh vegetables and noodles may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this noodle salad can be made up to a day in advance. Store it covered in the fridge and toss well before serving. Adding the sesame seeds just before serving keeps them crunchy.

What can I use if I don’t have peanut butter?

You can substitute almond butter or sunflower seed butter for peanut butter to change the flavor or accommodate allergies, but the dressing texture and taste will vary slightly.