Packed with tangy flavors and a deliciously creamy peanut sauce, this peanut noodle salad is so easy to make! Vegetarian, vegan and gluten-free optional.
This creamy, flavorful noodle salad is filled with bright and tangy flavors and the most delicious creamy peanut sauce. Add crispy, crunchy veggies tossed with a few other nutritious ingredients and you have a healthy, well-rounded salad for lunch or dinner.
Why this recipe works
- made with pantry staples
- packed with veggies and healthy ingredients
- ready in 30 minutes
- diet-friendly: vegan and vegetable, gluten-free options
- filled with Thai-inspired flavors
Ingredients and substitutions
- Udon noodles: These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free. Even classic spaghetti will work if that's what you have on hand.
- Edamame: You can this plant-based protein in the freezer aisle labeled "shelled edamame" or "mukimame".
- Peanuts: Toast your own peanuts on the stove or choose pre-roasted peanuts.
- Shredded carrots: You can also slice or grate your whole carrots instead of buying shredded.
- Thai basil: This lightly licorice flavored basil adds a sweet finish to the salad. Regular basil can be used if you can't find Thai basil.
The Thai-inspired sauce is adapted from the sauce that I use in my tofu and veggie spring roll bowls.
- Peanut butter: Choose a creamy peanut butter. I use "natural" peanut butter, which means that the only ingredients are peanuts and salt. This yields a much creamier sauce, but it's okay if you use another kind of peanut butter.
- Soy sauce: Tamari can be used as a gluten-free substitute. Use less-sodium soy sauce for a less salty option.
- Sesame oil: This provides a nice toastiness. Use leftover sesame oil in stir fries, crispy tofu with spicy peanut sauce or even baked peanut tofu.
- Honey: You can use agave instead to keep this recipe vegan.
Step by step instructions
Step one. Cook noodles according to package instructions. When the noodles are finished cooking, drain noodles in a colander and rinse under cold gentling running water until cool.
Drizzle with a bit of sesame or olive oil to prevent noodles from sticking together.
Step two. While the noodles are cooking, prepare the sauce. In a small bowl (I usually use a glass measuring cup that I measure into directly to decrease dishes) use a small whisk to mix together all sauce ingredients until smooth.
Step three. Toss the chilled noodles with the peanut sauce using a spatula or silicon salad tongs.
Step four. Add the remaining ingredients into the noodles. Stir to combine and enjoy!
Recipe FAQ
Yes! In fact, I like this salad even better when it's made in advance because it allows the flavors to meld together. To make ahead, make the salad just like you would if you were eating it right away. For best quality, serve within 24 hours.
Yes. Don't rinse the noodles after cooking them. Instead, transfer all ingredients back into the pot with the noodles. Heat over medium heat until hot, stirring frequently to prevent burning.
Keep leftovers refrigerated in a closed container for 3-4 days.
Yes! Just use rice noodles in place of udon noodles and tamari in place of soy sauce.
More easy dinner ideas
If you're looking for more quick dinner ideas, you might like this 15 minute vegan fried rice or this almond butter stir fry.
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Peanut Noodle Salad
Ingredients
- 8 ounces dry udon noodles see note #1
- ½ cup creamy peanut butter see note #2
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons lime juice from 1-2 limes
- 1 tablespoon honey or agave
- 1 tablespoon sesame oil
- vegetable broth or water as needed to thin sauce
- 1 cup edamame cooked according to package instructions
- 1 cup matchstick carrots
- ¼ cup unsalted peanuts
- 1 shallot diced finely
- 1 bunch green onions sliced thinly
- 2 tablespoons thai basil leaves sliced thinly (chiffonaded)
Instructions
- Cook noodles according to package instructions. When the noodles are finished cooking, drain noodles in a colander and rinse under cold gentling running water. Run under water until noodles cool down. Drizzle with a bit of sesame or olive oil to prevent noodles from sticking together.
- While the noodles are cooking, prepare the sauce. In a small bowl use a small whisk to mix together all sauce ingredients (creamy peanut butter, soy sauce, rice wine vinegar, lime juice, honey, sesame oil) until smooth. It should be a thin peanut butter consistency. If the sauce is too thick, use 1 tablespoon broth at a time to thin.
- Toss the chilled noodles with the peanut sauce using a spatula or silicon salad tongs.
- Prep remaining ingredients: Heat edamame according to package instructions. Dice the shallot finely and slice green onions. Toast peanuts in a small skillet over medium heat (no oil needed) for 2-3 minutes, until lightly browned and fragrant. Thinly slice or chiffonade thai basil.
- Assemble the salad by stirring all ingredients together in one large bowl. Alternatively, assemble portions in individual storage containers for meal prep.
Notes
- Udon noodles: These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free. Even classic spaghetti will work if that's what you have on hand.
- Peanut butter: Choose a creamy peanut butter. I use "natural" peanut butter, which means that the only ingredients are peanuts and salt. This yields a much creamier sauce, but it's okay if you use another kind of peanut butter.
- To make ahead: Make the salad as you would if you were serving it right away. For best quality, serve pre-made salad within 24 hours.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
- To make warm: Don't rinse the noodles after cooking them. Instead, transfer all ingredients back into the pot with the noodles. Heat over medium heat until hot, stirring frequently to prevent burning.
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