This cold peanut noodle salad is creamy, slightly sweet, and savory with just the right amount of brightness, making it super satisfying without feeling heavy. It’s easy to throw together and works well for meal prep, quick lunches, or a light weeknight dinner. It’s also flexible and family-friendly—easy to customize with whatever veggies or protein you have on hand.
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the noodles according to package instructions (will depend on if you use soba noodles or rice noodles.
- Rinse & Cool: Drain and rinse the noodles under cold water to stop the cooking process and remove excess starch. This step is key for achieving the right texture in a cold dish.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, or maple syrup, Sriracha (if using), ginger, and warm water until smooth and pourable.
- Combine: Add the cooled noodles to a large bowl and toss with the peanut sauce until evenly coated.
- Add Toppings: Top with your choice of vegetables, shredded carrots, cabbage, green onions, cilantro, and chopped peanuts.
- Chill or Serve: Serve immediately or refrigerate for 30–60 minutes for an even more refreshing dish.
Credit:
Recipe submitted as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
