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Cold Peanut Noodle Salad: Quick 10-Minute Lunch

This quick recipe for cold peanut noodle salad makes the perfect plant-based lunch. A few simple ingredients come together for a healthy vegan meal.
Total Time15 minutes
Course: Entree, Lunch, Salad
Cuisine: Asian, Plant-Based, Vegan, Vegetarian
Keyword: 10 minutes or less, asian, cold, easy, noodles, peanut butter, plant-based, quick, salad, simple, spicy, summer, vegan
Servings: 4
Calories: 487kcal

Ingredients

For the Salad:

  • 1 - 9.5 oz package 3 bundles dry Udon noodles
  • 2 red bell pepper thinly sliced
  • 3 scallions thinly sliced
  • 1/3 cup dry-roasted peanuts chopped
  • 2 teaspoons sesame seeds
  • 1 cup shredded carrots

For the Creamy Peanut Dressing:

  • 1/3 cup 85g peanut butter (no added oil or sugar)
  • 2 tablespoons 30 g tamari or soy sauce
  • 1 tablespoon 18g Sriracha
  • 1 tablespoon 15g rice vinegar (unseasoned)
  • 2 cloves garlic minced or grated
  • 2 teaspoons 10g maple syrup
  • 1/4 cup 2 oz hot water (from boiling the noodles)

Instructions

  • To boil the noodles: Fill a medium pot with water. Cover and bring to a boil over high heat. While you are waiting for your water to boil, prepare your salad and dressing ingredients.
  • For the salad: Thinly slice your red bell pepper and carrots. Roughly chop the peanuts. Combine in a large bowl with the sesame seeds and carrots. Set aside
  • To make the Creamy Peanut Dressing: In a small bowl, measure all of your dressing ingredients, except for the hot water. Use a kitchen scale for the most accurate measuring.
  • Once your water is boiling, add the noodles. Stir to break up the noodles. Cook according to package directions,
  • about 4 minutes until done. While the noodles are cooking, scoop out 1/4 cup of the boiling water and whisk into your dressing. Scoop out another 1/4 and reserve, just in case you need later.
  • When the noodles are tender, immediately drain and rinse under cold water to stop the cooking. It may take 30-60 seconds of rinsing the noodles to completely cool them down. Let the noodles drain.
  • Combine the noodles with the salad ingredients and the dressing. Toss well (your hands are the best tools for this). If needed, drizzle in a little extra of the reserved water. I rarely find I need this, but sometimes my peanut butter is extra-thick.
  • Taste to adjust seasoning. Enjoy!
  • Chill in the fridge for up to 5 days.

Notes

Easy |  Servings: 4  |  Ready In: 10 minutes |  Yield: about 5 cups