Peanut Noodle Salad by drvegan

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Peanut Noodle Salad

drvegan

This Peanut Noodle Salad is a fusion of flavors, featuring a rich, nutty peanut sauce combined with perfectly cooked noodles and topped with smoked tofu. It's a quick, delicious meal that brings the essence of Asian cuisine to your kitchen.

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Picture for Peanut Noodle Salad

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original

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Ingredients

For the Peanut Sauce

⅓ cup smooth peanut butter (about 80 g)

¼ cup low sodium soy sauce (60 ml)

1 tsp sesame oil

2 tbsp brown sugar

½ tsp Sri racha

1 tbsp rice vinegar (or apple cider vinegar)

2 garlic cloves (minced)

¼ tsp ground ginger

3 tbsp noodle water

For the Noodles

8 oz noodles (225 g (I used soba))

For the Salad

1 cucumber (julienned)

1 spring onion (thinly sliced)

1 bell pepper (thinly sliced)

1 carrot (julienned)

For the Toppings

smoked tofu (Diced)

Sesame seeds

Chili oil

Fried dumplings (optional)

Directions

Step 1

For the Peanut Sauce

Step 1

In a bowl, whisk together peanut butter, soy sauce, sesame oil, brown sugar, Sri racha, rice vinegar, minced garlic, and ground ginger until smooth.

Step 2

Once the noodles are cooked, add 3 tablespoons of noodle water to the sauce to thin it. Adjust the consistency to your liking.

Step 3

For the Noodles

Step 1

Cook the soba noodles according to package instructions. Be sure to save some of the noodle water for the sauce.

Step 2

Once cooked, rinse under cold water to stop the cooking process and set aside.

Step 3

For the Salad

Step 1

In a large bowl, toss the cooled noodles & vegetables with the peanut sauce until evenly coated.

Step 2

For the Toppings

Step 1

Top the salad with diced smoked tofu, a sprinkle of sesame seeds, and a drizzle of chili oil for extra heat if desired.

Step 2

Serve

Step 3

Serve the salad in bowls. If you're including fried dumplings, place them on the side or on top of the salad.

Step 4

Enjoy!

Step 5

This dish is perfect as a light lunch or a side dish for dinner. It’s packed with flavor and offers a wonderful balance of textures.

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