This spicy peanut noodle salad has become a staple in my kitchen for its bold flavors and easy assembly. I love how the creamy, nutty sauce clings to the noodles, with just enough heat to keep things interesting. The crunch of fresh vegetables adds a satisfying contrast to the tender noodles.

I often serve this dish for lunch or as a light dinner, especially when I need something quick but filling. It’s a great make-ahead option for busy days, and it holds up well for potlucks or picnics. The aroma of toasted sesame and garlic always draws everyone to the table.

What makes this salad special is its versatility. I can toss in whatever crisp veggies I have on hand, and the sauce comes together with pantry staples. It’s equally good cold or at room temperature, making it perfect for any season.

The flavors are vibrant but balanced—salty, tangy, spicy, and just a touch sweet. The salad is hearty enough to stand alone, but it also works well as a side for grilled meats or tofu.

Quick Facts

Why You’ll Love It

This spicy peanut noodle salad is a weeknight favorite for its punchy flavor and adaptability. It’s quick to prepare, packs well for leftovers, and can be customized to suit what’s in your fridge. The creamy, spicy sauce and crisp vegetables make every bite satisfying.

• Ready in under 30 minutes
• Great for meal prep and leftovers
• Customizable with any vegetables
• Vegan-friendly and protein-rich
• Delicious served cold or at room temperature

Ingredients

The ingredient list is straightforward, relying on pantry staples and fresh vegetables. I use spaghetti or rice noodles, but any long noodle works. The sauce is a blend of peanut butter, soy sauce, and chili garlic sauce, balanced with lime and a touch of sweetness. Feel free to swap in your favorite vegetables or add a protein if you like.

• 8 oz dried spaghetti, rice noodles, or soba
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp lime juice (about 1/2 lime)
• 1 tbsp honey or maple syrup
• 1–2 tbsp chili garlic sauce (to taste)
• 2 tsp toasted sesame oil
• 1 clove garlic, minced
• 1/2 cup hot water (plus more as needed)
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced cucumber
• 2 scallions, thinly sliced
• 1/3 cup chopped cilantro
• 1/4 cup roasted peanuts, chopped (for garnish)
• Sesame seeds, for garnish (optional)

Step-by-Step Instructions

This salad comes together in just a few steps. Cook the noodles, whisk the sauce, and toss everything together with fresh vegetables. Adjust the spice level to your liking, and serve chilled or at room temperature.

1. Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, chili garlic sauce, sesame oil, and minced garlic.
3. Gradually whisk in hot water until the sauce is smooth and pourable.
4. Add the cooked noodles to the bowl and toss to coat evenly with the sauce.
5. Add shredded carrots, bell pepper, cucumber, scallions, and cilantro. Toss gently to combine.
6. Taste and adjust seasoning, adding more soy sauce or lime juice if desired.
7. Transfer to a serving platter or bowls. Top with chopped peanuts and sesame seeds.
8. Serve immediately, or chill for 20–30 minutes for a cold salad.

Chef Tips

A few simple tips make this salad even better. Use whatever noodles you have, and don’t overcook them—they should be just tender. Prep the vegetables while the noodles cook to save time. If the sauce thickens in the fridge, just loosen it with a splash of water before serving.

• Rinse noodles under cold water to prevent sticking.
• Slice vegetables thinly for best texture.
• Adjust chili garlic sauce to control the heat.
• Add a splash of water to loosen the sauce if needed.
• Top with extra herbs for freshness.
• Double the sauce for extra flavor.

Substitutions

This recipe is flexible—swap ingredients based on what you have. The sauce works with almond or cashew butter if you’re out of peanut butter. Any crunchy vegetable will add texture, and you can use different noodles or proteins for variety.

• Use almond or cashew butter instead of peanut butter.
• Replace honey with maple syrup or agave for vegan.
• Try soba, udon, or whole wheat spaghetti for noodles.
• Substitute rice vinegar with apple cider vinegar.
• Add shredded chicken, tofu, or edamame for protein.
• Use any crisp veggies: snap peas, radish, or cabbage.

Storage & Reheating

This salad stores well and is great for meal prep. Keep leftovers in an airtight container in the fridge. The noodles may absorb some sauce, so refresh with a splash of water or lime juice before serving. It’s best enjoyed within a couple of days for peak texture.

• Store in an airtight container for up to 3 days.
• Add a splash of water to loosen before serving.
• Best served cold or at room temperature.
• Do not freeze; texture will suffer.
• Add fresh herbs or nuts just before serving for crunch.

Perfect Pairings

This salad pairs well with a variety of mains and sides. I like to serve it with grilled chicken, tofu, or shrimp for a heartier meal. Crisp white wines or light beers complement the bold flavors. For a full spread, add a simple cucumber salad or steamed dumplings.

• Grilled chicken, shrimp, or tofu
• Crisp white wine (Sauvignon Blanc) or light lager
• Steamed dumplings
• Simple cucumber salad

FAQs

Home cooks often ask about customizing the heat or making this salad ahead. Here are answers to common questions for best results. Adjust the recipe to fit your needs and preferences.

Nutritional Note

Nutritional values vary by ingredients and serving size, but this salad offers a balance of carbs, protein, and healthy fats. For detailed information, calculate based on your chosen ingredients.