Description
This Spicy Peanut Noodle Salad is a vibrant, quick, and flavorful dish perfect for a light lunch or dinner. It combines creamy peanut butter with tangy lime, spicy Sambal Oelek, and fresh vegetables tossed with tender ramen noodles for a refreshing and satisfying meal ready in just 20 minutes.
Ingredients
Scale
Sauce
- 2 tablespoons natural creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons Sambal Oelek (chile garlic paste)
- 1 teaspoon rice vinegar
- ½-inch piece fresh ginger, grated
- 1 small garlic clove, grated
- 1 pinch red pepper flakes (optional)
Noodles and Vegetables
- 8-9 ounces dried ramen noodles
- ½ English cucumber, thinly sliced
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
Garnish
- Dry-roasted unsalted peanuts, chopped, for garnish
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, usually 3 to 4 minutes until just tender. Drain and rinse under cold water to stop the cooking process and cool the noodles, then set aside.
- Prepare the sauce: In a medium bowl, whisk together the natural creamy peanut butter, soy sauce, fresh lime juice, toasted sesame oil, toasted sesame seeds, Sambal Oelek, rice vinegar, grated ginger, grated garlic, and red pepper flakes if using. Stir until smooth and well combined.
- Combine salad: In a large mixing bowl, add the cooked and cooled noodles, sliced cucumber, scallions, and fresh cilantro leaves. Pour the peanut sauce over the noodles and vegetables and toss everything together until the noodles are evenly coated with the sauce.
- Serve and garnish: Transfer the peanut noodle salad to serving plates or a large bowl. Sprinkle chopped dry-roasted unsalted peanuts on top for added crunch and extra flavor before serving.
Notes
- To make this dish gluten-free, substitute tamari or a gluten-free soy sauce for regular soy sauce.
- You can adjust the heat by increasing or reducing the amount of Sambal Oelek and red pepper flakes.
- For added protein, consider topping with grilled chicken, tofu, or shrimp.
- Make sure to rinse the noodles under cold water to prevent them from sticking and to cool them for a refreshing salad.
- Leftovers keep well refrigerated for up to 2 days but may require a little extra sauce or stirring before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
