Description
This vibrant Noodle Salad with Creamy Sesame Peanut Dressing is a refreshing and flavorful dish perfect for a light lunch or side. Featuring fresh egg noodles, crisp vegetables, and a rich, tangy dressing made from peanut butter, sesame oil, and lime juice, this salad combines Asian-inspired ingredients for a delightful, easy-to-prepare meal. Ready in just 15 minutes with no cooking required beyond simple soaking and steaming, it makes a nutritious and satisfying choice that keeps well for up to 4 days in the refrigerator.
Ingredients
Scale
Dressing
- 1/4 cup peanut butter, preferably smooth
- 1 tbsp toasted sesame oil
- 1 tbsp canola oil or other neutral oil
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha (adjust spiciness to taste)
- 2 tbsp lime juice (substitute rice or cider vinegar)
- 1 garlic clove, minced
- 2 to 4 tbsp water, if needed to loosen dressing
Salad
- 350g / 12 oz fresh egg noodles (about 4 cups packed)
- 1.5 cups carrot, julienned (1 large or 2 small carrots)
- 2 cups beansprouts
- 1.5 cups green beans, halved
- 1.5 cups red bell pepper/capsicum, finely sliced (1 large)
- 3 green onion stems, finely sliced on the diagonal
- 1 tbsp white sesame seeds, preferably toasted
Instructions
- Prepare the noodles: Soak or cook the fresh egg noodles according to the package directions, typically by soaking in hot water. Once softened, drain and rinse under cold water to stop cooking, then set aside to cool.
- Make the dressing: In a bowl, combine the peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic. Mix thoroughly until smooth. Add 2 to 4 tablespoons of water gradually to loosen the dressing to a pourable consistency suitable for tossing with the salad. Adjust lime juice or sriracha to balance tanginess and spice.
- Cook the green beans: Steam or boil the halved green beans until they are just tender but still have a crisp texture. Immediately drain and rinse them under cold running water to cool and preserve their color and crunch.
- Assemble the salad: In a large bowl, combine the cooled noodles, julienned carrots, beansprouts, cooled green beans, sliced red bell pepper, and sliced green onions. Pour the creamy sesame peanut dressing over the salad and toss gently but thoroughly to evenly coat all ingredients.
- Garnish and serve: Sprinkle the toasted white sesame seeds over the top of the salad for extra texture and flavor. Serve the noodle salad at room temperature. Store leftovers in the refrigerator for up to 4 days.
Notes
- Use smooth peanut butter for the creamiest dressing texture.
- To toast sesame oil, gently heat unrefined sesame oil until fragrant or purchase pre-toasted sesame oil for authentic flavor.
- Adjust sriracha according to your preferred spice level; a milder dressing might benefit from extra lime juice to maintain balance.
- Fresh egg noodles hydrate quickly, ensuring the salad remains light and tender without becoming mushy.
- Steaming green beans preserves their crispness and bright color better than prolonged boiling.
- This salad can be prepared ahead and keeps well refrigerated for up to 4 days, making it great for meal prep.
