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Noodle Salad with Creamy Sesame Peanut Dressing Recipe

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★★★★★

4.6 from 150 reviews

This refreshing Noodle Salad with Creamy Sesame Peanut Dressing combines tender egg noodles and crisp vegetables tossed in a rich, flavorful dressing made from peanut butter, sesame oil, and a balance of sweet and spicy sauces. Ideal for a light lunch or a vibrant side dish, it offers a perfect balance of textures and bold Asian-inspired flavors served at room temperature.

Ingredients

Scale

Dressing

  • 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

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/capsicum, finely sliced (1 large)
  • 3 green onion stems, finely sliced on the diagonal
  • 1 tbsp white sesame seeds, preferably toasted

Instructions

  1. Prepare Noodles: Cook the fresh egg noodles according to the packet directions, which usually involve soaking them in hot water. Once cooked, drain and rinse the noodles under cold water to stop the cooking process, then set aside to cool.
  2. Make Dressing: In a bowl, combine peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic. Stir well and add water gradually as needed to loosen the dressing to a consistency suitable for tossing through the salad. Adjust sriracha and lime juice to taste if a milder or tangier flavor is preferred.
  3. Cook Green Beans: Steam or boil the green beans briefly until they are just cooked—tender but still crisp. Immediately drain and rinse under cold running water to cool and stop further cooking, preserving their bright color and crunch.
  4. Toss Salad: In a large mixing bowl, combine the cooled noodles, julienned carrots, beansprouts, halved green beans, sliced red bell peppers, and green onions. Pour the prepared dressing over the ingredients and toss gently but thoroughly to coat everything evenly.
  5. Garnish and Serve: Sprinkle the toasted white sesame seeds on top as a garnish. Serve the salad at room temperature for best flavor and texture. This salad can be stored in the refrigerator for up to 4 days.

Notes

  • If using less sriracha, increase the lime juice slightly to maintain the dressing’s bright tang.
  • To toast sesame seeds, dry roast them in a small pan over medium heat until golden and fragrant, then cool before sprinkling.
  • Substitute lime juice with rice or cider vinegar as an alternative acidic component in the dressing.
  • This salad is best served at room temperature but can be chilled if preferred.
  • Leftovers keep well for up to 4 days in the refrigerator, making it a great make-ahead dish.

Keywords: noodle salad, peanut dressing, sesame oil, Asian salad, crunchy vegetables, fresh egg noodles, light lunch, vegetarian salad

Find it online: https://familyfavplates.com/noodle-salad-with-creamy-sesame-peanut-dressing-recipe/