Introduction

Cold Peanut Noodle Salad is a refreshing and flavorful dish perfect for warm days or as a light meal. This easy recipe combines a creamy peanut sauce with crunchy vegetables and tender noodles for a satisfying bite every time.

A clear glass bowl sits on a white marbled surface filled with a colorful salad base of light brown noodles mixed with thin, bright purple cabbage strips, small orange carrot pieces, white tofu cubes, and small red bell pepper chunks. From above, a white small cup held by a woman's hand pours a smooth, creamy light brown sauce over the salad, partially covering the ingredients with a glossy texture. There are a few scattered peanuts on the surface near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup soy sauce
½ cup peanut butter
2 cloves garlic
¼ cup rice vinegar
¼ cup sesame oil
1 teaspoon ginger powder
2 tablespoons maple syrup
2 pinches red pepper flakes
1 tablespoon water (plus more if needed)
16 ounces whole wheat spaghetti (or soba noodles, whole wheat spaghetti, or plain spaghetti)
½ cup purple cabbage (finely shredded)
½ cup red or yellow bell pepper (diced)
½ cup carrots (shredded)
½ cup tofu (finely cubed)
⅓ cup green onions (finely sliced)
¼ cup roasted peanuts (chopped)
2 tablespoons sesame seeds

Instructions

Step 1: In a blender, combine soy sauce, peanut butter, garlic, rice vinegar, sesame oil, ginger powder, maple syrup, red pepper flakes, and 1 tablespoon water. Blend until smooth. Add more water, one tablespoon at a time, if you want a thinner sauce. Set aside.
Step 2: Cook the pasta according to package instructions. Drain and rinse with cold water to cool and prevent sticking. Set aside.
Step 3: While the pasta cooks, prepare the vegetables by finely shredding cabbage and carrots, dicing bell pepper, cubing tofu, and slicing green onions.
Step 4: In a large bowl, combine the cooled noodles, cabbage, bell pepper, carrots, tofu, green onions, chopped peanuts, and sesame seeds.
Step 5: Drizzle the peanut sauce over the noodle mixture and toss gently until everything is well coated and evenly mixed. Serve chilled.

Tips & Variations

Use soba noodles for a more authentic texture and flavor.
Add fresh lime juice or chopped cilantro for an extra burst of freshness.
Substitute tofu with grilled chicken or shrimp for a non-vegetarian option.
Adjust red pepper flakes according to your preferred spice level.
For creamier sauce, blend in a spoonful of coconut milk or Greek yogurt.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible and toss together before serving to maintain freshness. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Two bowls of noodles are on a white marbled surface, each filled with light brown noodles mixed with red bell pepper pieces, purple cabbage strips, small white tofu cubes, thin orange carrot strips, and chopped green onions. The top is sprinkled with chopped peanuts and green herbs, with one bowl garnished with lime slices on the side. Nearby is a small white bowl filled with smooth light brown peanut sauce with a spoon inside, a small white dish of sesame seeds, lime wedges, scattered peanuts, and green herb leaves. Two gold forks lie next to the bottom bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the peanut sauce and chop the vegetables in advance. It’s best to store the noodles separately and combine everything shortly before serving to keep the noodles from becoming soggy.

What can I use if I don’t have peanut butter?

You can substitute with almond butter or sunflower seed butter for a different but still creamy flavor. Adjust sweetness or saltiness as needed to balance the taste.