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

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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