By Nicole Dragon

peanut noodle salad

I made this chilled peanut noodle salad for a beach picnic and safe to say it is one my new favorite summer recipes. It's the perfect side or lunch - fresh, summery, and packed with crunchy veggies and herbs (duh!!!). It comes together quickly, and holds up beautifully in the fridge for easy meal prep. A few tips: make sure to rinse your rice noodles under cold water - this will stop the cooking and keep them from becoming gummy. Also make sure to tear your fresh basil into the salad! Tearing basil (instead of slicing) helps preserve its flavor and prevents bruising. When you cut basil with a knife, especially a dull one, it can darken and oxidize faster. We must not damage our herbs!!

peanut noodle salad

Servings

6 servings

Author

Nicole Dragon

INGREDIENTS

8oz thin rice noodles (Maifun or Vermicelli noodles), cooked according to package
1 bunch scallions, chopped
1 large carrot, grated
1 red bell pepper, thinly sliced
1/2 head purple cabbage, thinly sliced
1/4 cup chopped roasted cashews or peanuts
1 bunch cilantro, chopped
Fresh basil, torn

For the sauce

1/4 cup creamy peanut butter
1/4 cup coconut aminos
1 tablespoon sesame oil
1 tablespoon maple syrup or honey
1 lime, zest & juice
Salt, to taste
Sriracha, to taste
Red pepper flakes, to taste

Print

INSTRUCTIONS

Cook the noodles – Bring a pot of water to a boil. Cook rice noodles according to package directions, but undercook by 30-60 seconds. Drain and rinse immediately under cold water to stop cooking and prevent sticking. Using kitchen shears, make a few cuts in the noodles to make them more bite sized.
Make the sauce – In a bowl, whisk together peanut butter, coconut aminos, sesame oil, maple syrup, lime zest and juice. Season with salt, sriracha, and red pepper flakes to taste. Thin with a splash of warm water if needed for pourable consistency
Assemble – In a large bowl, toss noodles with scallions, carrot, bell pepper, cabbage, chopped nuts, cilantro, and basil. Pour sauce over and toss to combine
Garnish – Top with more chopped nuts, scallions and fresh cilantro before serving

This is best served chilled or at room temp. Keeps well in the fridge for 2-3 days…perfect for lunch leftovers!

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peanut noodle salad

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Cooked Up Confessions & All The Kitchen Tea

hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!