I make this Peanut Sesame Noodle Salad when I want something colorful, fresh, and full of bold flavor without spending too much time in the kitchen. I toss tender noodles with crisp vegetables, herbs, and a creamy peanut-sesame dressing that coats every bite beautifully. It works wonderfully for a light lunch, simple dinner, or make-ahead meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g egg noodles or rice noodles
1 cup shredded red cabbage
1 cup julienned carrots
1 red capsicum, thinly sliced
2 spring onions, thinly sliced
1/2 cup fresh coriander leaves
1/4 cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
2–3 tablespoons warm water
Directions
I start by cooking the noodles according to the package instructions until they are tender. Then I drain them and rinse them under cold water to stop the cooking and keep them from sticking.
In a small bowl, I whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and warm water until the dressing is smooth and creamy.
In a large mixing bowl, I combine the cooled noodles with the shredded cabbage, carrots, sliced capsicum, and spring onions.
Next, I pour the peanut-sesame dressing over the noodle mixture and toss everything well until all the ingredients are evenly coated.
After that, I add the fresh coriander and gently toss again so the herbs are distributed throughout the salad.
To finish, I transfer the salad to a serving bowl and sprinkle the top with chopped roasted peanuts and sesame seeds before serving.
Servings and timing
I get 4 servings from this recipe, which makes it a great option for a family meal or a few meal-prep portions. I need about 15 minutes for preparation, 10 minutes for cooking, and 25 minutes total from start to finish. Each serving contains about 380 kcal.
Variations
I like to switch up this salad depending on what I have on hand. I sometimes use rice noodles for a lighter texture or egg noodles for a heartier bite. When I want extra protein, I add baked tofu, shredded chicken, or edamame. I also enjoy mixing in cucumber, bean sprouts, or snap peas for more crunch. For a little heat, I stir chili flakes or sriracha into the dressing. When I want a brighter finish, I add a squeeze of fresh lime juice just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavors become even better after a little time, although the vegetables soften slightly as they sit. Before serving leftovers, I like to toss the salad again and add a small splash of water or a little extra soy sauce if the dressing has thickened too much. I usually enjoy this salad cold, so I do not reheat it, but I can let it sit at room temperature for a few minutes before eating if I want to take the chill off.
FAQs
Can I make this salad ahead of time?
I can absolutely make this salad ahead of time. I often prepare it a few hours in advance and keep it chilled until serving. I just give it a quick toss before bringing it to the table.
Can I use a different nut butter?
I can swap the peanut butter for almond butter or cashew butter if I want a slightly different flavor. The dressing will still be creamy and delicious, though the taste will change a little.
Is this salad served warm or cold?
I usually serve this salad cold or at cool room temperature. I find that it tastes especially refreshing this way, and the crisp vegetables keep their texture nicely.
How can I make this recipe vegan?
I make this recipe vegan by replacing the honey with maple syrup or another plant-based sweetener. The rest of the ingredients are easy to keep plant-based as long as I choose suitable noodles.
What can I serve with Peanut Sesame Noodle Salad?
I like serving it on its own for a light meal, but I also pair it with dumplings, grilled tofu, roasted vegetables, or simple Asian-inspired side dishes when I want a fuller spread.
Conclusion
I love how easy, vibrant, and satisfying this Peanut Sesame Noodle Salad is. It combines fresh vegetables, tender noodles, and a creamy dressing in a way that feels both comforting and refreshing. I keep coming back to this recipe because it is simple to prepare, full of texture, and flexible enough for different tastes and occasions.
📖 Recipe:
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Peanut Sesame Noodle Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A colorful noodle salad tossed with crisp vegetables, fresh herbs, and a creamy peanut-sesame dressing. This quick dish delivers bold savory-sweet flavor and satisfying texture in every bite.
Ingredients
200 g egg noodles or rice noodles
1 cup shredded red cabbage
1 cup julienned carrots
1 red capsicum, thinly sliced
2 spring onions, thinly sliced
1/2 cup fresh coriander leaves
1/4 cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
2–3 tablespoons warm water
Instructions
- Cook the noodles according to the package instructions until tender. Drain and rinse under cold water to stop the cooking and prevent sticking.
- In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and warm water until the dressing is smooth and creamy.
- In a large mixing bowl, combine the cooled noodles with the shredded red cabbage, julienned carrots, sliced capsicum, and spring onions.
- Pour the peanut-sesame dressing over the noodle mixture and toss well until all ingredients are evenly coated.
- Add the fresh coriander leaves and gently toss again to distribute the herbs.
- Transfer the salad to a serving bowl and sprinkle the top with chopped roasted peanuts and sesame seeds before serving.
Notes
For extra protein, add baked tofu, shredded chicken, or edamame.
Rice noodles create a lighter texture while egg noodles make the dish heartier.
Add cucumber, bean sprouts, or snap peas for additional crunch.
Stir chili flakes or sriracha into the dressing if you prefer a spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss again before serving and add a splash of water or soy sauce if the dressing thickens.
This salad is best served cold or at cool room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 10 mg
