Cold Peanut Noodle Salad Recipe
W&S Home and Living Editorial Staff
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Okay, so we kinda have an obsession with peanut noodles. However, peanut noodles, as good as they can be, they aren’t necessarily the most nutritious meal option.
Because we refuse to stop eating them so much, we’ve taken our founder Teyah’s go-to peanut noodle recipe, added some extra veggies, and turned it into a makeshift salad!
This cool peanut noodle salad is an excellent addition to any meal prep routine and lasts for about 4 days in the fridge.
Some pro-tips for nailing this cold peanut noodle salad recipe:
no. 1
TRY TO USE RICE NOODLES
We found that using rice noodles is essential to making this cold peanut salad recipe work. When it comes to just eating peanut noodles, we find changing between egg noodles or soba noodles doesn’t hurt. BUT, when making a cold peanut noodle salad, the textures are more enjoyable with a lighter noodle option.
no. 2
USE A QUALITY PEANUT BUTTER & SOY SAUCE
Cheap peanut butter or soy sauce might add excess oil, salt and sugar to the recipe. This might affect the taste and texture. A quality light soy sauce matched with quality, crunchy peanut butter is the best way to go in a cold peanut salad recipe!
no. 3
AVOID USING WATERY VEGETABLES
Unless you plan on eating the day you make it, it’s probably best to stay away from watery veggies. As much as the next person, we love bok choy and tomatoes, but these veggies are notoriously bad at keeping in salads stored in the fridge.
Cold Peanut Noodle Salad: The W&S Way
Recipe Type:
Lunch/ Dinner
Serving Size:
3 Adults
Dietary Info:
Vegan, Gluten Free
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Cooking Time:
15 minutes
Ingredients:
2 cups Natural Peanut Butter (see the reason why above!)
1 cup Hot Water
3 handfuls of Spinach
⅓ cup Mint
⅓ cup Cilantro
1 pack of Vermicelli Rice Noodles
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Sesame Oil
1 tablespoon Sriracha
1 tablespoon Soy Sauce
1teaspoon Chilli Flakes (use ½ for less spicy option)
1 ½ cup Red Cabbage
1 ½ cup White Cabbage
1 ½ cup Carrots
¼ cup Green Onions
1 cup Peanuts
Tools:
Metal Whisk OR Fork
3 large mixing bowls
1 medium mixing bowl
Large Cooking/Mixing Spoon
Cutting board (optional)
Medium-sized pot
Kettle (optional)
Food processor (optional)
Cheese shredder
Instructions:
To make the peanut dressing, combine hot water into the peanut butter in the medium bowl. Whisk them together* until no water is visible and you have a thinner, creamy texture (leaning on the more watery side).
Whisk in the Sriracha, chilli flakes, garlic powder, onion powder, sesame oil, and soy sauce until thoroughly blended. Cover the bowl and set the dressing inside the refrigerator to chill for about 30 minutes.
Start a medium-sized pot of water to boil.*
In the meantime, shred the red cabbage, white cabbage, carrots, green onions, and peanuts as finely as possible and combine them in a large bowl.*
Mix spinach, mint, and cilantro into the vegetable bowl and set aside.
Place rice noodles into the boiling water and follow package instructions to cook.
Drain rice noodles and rinse them well with water so that they don’t stick together.
Place cooked rice noodles in the refrigerator to chill.
Take out the peanut sauce and pour over mixed vegetables. Stir until all vegetables are coated.
Take rice noodles from the fridge and mix them in with the sauce and vegetables.
Enjoy!
*Notes:
For whisking, be sure to use a medium to large bowl for this. Mixing together room temperature peanut butter isn’t easy, and bowl with greater surface area helps minimize the mess!
If you’re in a hurry and want to speed up the water boiling process, start a kettle, filling it with enough water to fill 2/3 of the pot and pour once hot.
It’s not easy shredding peanuts, so consider using your food processor’s dice setting to get optimal results with the least amount of effort!
