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Vegan Creamy Peanut Noodle Salad

A close-up of a serving of Vegan Creamy Peanut Noodle Salad tossed with shredded carrots and topped with fresh cilantro.
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This recipe provides instructions for a flavorful, creamy vegan noodle salad tossed in a rich peanut sauce, suitable for a quick lunch or meal prep.

Ingredients

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  • 8 oz dried noodles (spaghetti, linguine, or rice noodles)
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1/4 cup hot water (or more, for thinning)
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped roasted peanuts, for garnish

Instructions

  1. Cook the noodles according to package directions until al dente. Drain the noodles and rinse immediately with cold water to stop the cooking process and cool them down. Set aside.
  2. While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and sriracha.
  3. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, creamy consistency that easily coats a spoon. Add more water if the sauce is too thick.
  4. In a large bowl, combine the cooled noodles, shredded carrots, and sliced red bell pepper.
  5. Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated.
  6. Stir in the chopped green onions and cilantro.
  7. Serve the salad immediately, or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld.
  8. Garnish with chopped roasted peanuts before serving.

Notes

  • For a gluten-free option, use rice noodles or gluten-free spaghetti.
  • Add cooked edamame or baked tofu cubes for extra protein.
  • If you prefer a tangier sauce, add an extra teaspoon of rice vinegar.
  • This salad tastes better after chilling for a few hours, making it excellent for meal prep.

Nutrition

Find it online: https://afripaket.com/vegan-creamy-peanut-noodle-salad/