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    Home » Recipes » Asian Meals

    Cold Peanut Noodle Salad

    Published: Jun 6, 2021 · Modified: Aug 14, 2021 by Emily · This post may contain affiliate links.

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    You won't be able to get enough of this Cold Peanut Noodle Salad this summer! This recipe is done in 20 minutes or less, making it perfect for picnics, cookouts, or even meal prepping. Using lots of fresh, crunchy veggies as well as a creamy peanut sauce makes this the ultimate summer salad!

    Photo of peanut noodle salad with chopsticks in the noodles in a black bowl

    I love this peanut noodle salad on a hot day (or even on a cold day!), it is so good. Often, recipes with this sort of flavor profile and lots of ingredients are very complicated. But this recipe is SO easy. The hardest part is boiling the noodles–and anyone can do that!

    I highly recommend doubling or even tripling this recipe, and you'll definitely want to make extra peanut sauce! This recipe is also easily customizable. Increase or decrease the spice level, use different kinds of noodles, add a variety of veggies, and you can even use almond butter in place of peanut butter!

    Why You'll Love This Recipe

    • It is so easy - The hardest part of this recipe is boiling the noodles. And that's not even hard!
    • Easily customizable - This recipe can be changed easily. Use different kinds of noodles if you like (soba noodles would be great!), add more or less spice, or throw in extra vegetables!
    • Perfect for summer! Make this and bring it to BBQs, picnics, the pool, or anywhere that you'll want to beat the heat!

    What You Need For This Recipe

    Ingredients and Substitutions:

    Photo of ingredients with pink labels
    • Rice Noodles - I love using the Pad Thai style rice noodles. You can also use vermicelli noodles, regular noodles, or soba noodles!
    • Sweet Peppers - Thinly sliced bell peppers of whichever color you like best!
    • Purple and Green Cabbage - For added crunch.
    • Carrots - I used pre-shredded carrots, but feel free to shred your own!
    • Edamame - I buy mine pre-shelled in the refrigerator section.
    • Chili Garlic Sambal Oelek - This sauce is delicious and adds a great flavor and spice. Sriracha can be used in its place.
    • Toasted Sesame Oil - Regular sesame oil or olive oil will suffice if necessary.
    • Agave Nectar - Substitute maple syrup or honey if needed.
    • Soy Sauce - For a gluten-free choice, use tamari or coconut aminos.
    • Lime Juice
    • Ginger - Using ginger paste will be the easiest, but grating or finely mincing fresh ginger is also great!
    • Creamy Peanut Butter - Natural peanut butter is the best consistency. Almond butter works too!
    • Cilantro - Fresh, chopped.
    • Chopped Peanuts - Roasted and salted peanut pieces. Cashews work as well.

    Tools:

    • Large Mixing Bowl
    • Pot
    • Knife
    • Cutting Board

    How To Make This Recipe

    Step 1: Prepare the Ingredients

    Begin by boiling the rice noodles according to your package instructions. If there is the option to boil the noodles or soak them, I recommend boiling them.

    How to cook rice noodles in the Instant Pot:

    If you want to cook rice noodles in your instant pot, add 4 ounces of rice noodles with 1 ½ cups cold water. Close the lid and set to sealing. Pressure cook on HIGH for 1 minute, then immediately quick release. Stir the cooked noodles, drain, and rinse with cool water. If the noodles are not 100% cooked after removing the lid, set the Instant Pot to 'sauté' and let it simmer for a few more minutes.

    Drain and rinse the rice noodles with cold water.

    Thinly slice the peppers longways, removing the stem and seeds.

    Finely chop or slice the purple and green cabbage, resulting in a texture that looks shredded.

    Chop the cilantro and any other ingredients that need preparation.

    Step 2: Make the Peanut Sauce

    In a small bowl or measuring cup, mix together creamy peanut butter, chili garlic sambal, toasted sesame oil, agave nectar, lime juice, soy sauce, and ginger (minced or paste).

    Whisk this together until completely incorporated. Add a small amount of water to thin the sauce.

    Step 3: Put it All Together

    In a large mixing bowl, add the rice noodles along with all of the vegetables, cilantro, and chopped peanuts.

    Photo of noodles and ingredients before combining in a glass bowl.

    Toss these all together.

    Then, add the peanut sauce and fully combine with the rest of the ingredients.

    If the noodles feel to stuck together, drizzle a bit more toasted sesame oil to help break them apart.

    Photo of the peanut noodle salad combined

    Add to a bowl and garnish with more cilantro and chopped peanuts.

    Expert Tips

    • Increase the spice level by adding more of the chili garlic sambal, throw in diced jalapeños, or drizzle sriracha on the top!
    • Almond butter can be used in place of peanut butter if needed! I recommend using the creamiest/runniest natural nut butter you can find, it will be easier to work with.
    • Make this gluten-free by using rice noodles and switching out soy sauce for tamari or coconut aminos!

    Recipe FAQs

    What goes with peanut noodles?

    These peanut noodles are great on their own, but they also make a great base to be topped with tofu, chicken, or shrimp!

    Do you have to soak rice noodles before cooking?

    In my experience with rice noodles, it is not necessary to soak before cooking. However, soaking before boiling the rice noodles will make it easier to work with and they will cook faster.

    Is peanut butter vegan?

    Yes. Always check the label to confirm, but almost every peanut butter is vegan as well as gluten-free.

    photo of finished dish in a black bowl with chopsticks on the side

    If you enjoyed this recipe, you may also like:

    Vegan Beef Ramen Noodle Stir Fry

    Crispy Tofu With Honey Soy Glaze

    Vegan Sticky Orange Tempeh

    featured photo of cold peanut noodle salad

    Cold Peanut Noodle Salad

    You won't be able to get enough of this Cold Peanut Noodle Salad this summer! This recipe is perfect for picnics, cookouts, or even meal prepping. Using lots of fresh, crunchy veggies as well as a creamy peanut sauce makes this the ultimate summer salad!
    5 from 10 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Salad, Side Dish
    Cuisine: Asian, Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 3 people
    Calories: 372kcal
    Author: Emily

    Equipment

    • Large Mixing Bowl
    • Small bowl or liquid measuring cup
    • Knife
    • Cutting Board

    Ingredients

    • 4 ounces Rice Noodles Pad thai shape
    • 2 Mini sweet peppers thinly sliced
    • 1 cup Purple cabbage
    • ½ cup Regular cabbage
    • ½ cup Shredded carrots
    • ½ cup Shelled edamame
    • 1 tablespoon Cilantro chopped
    • 1 tablespoon Peanuts chopped, roasted and salted.

    Ingredients for Peanut Dressing

    • ¼ cup Creamy peanut butter
    • 1 teaspoon Chili garlic sauce sambal
    • 1 tablespoon Toasted sesame oil
    • 1 tablespoon Agave nectar
    • 1 tablespoon Soy sauce or tamari or coconut aminos
    • 2 tablespoon Lime juice
    • ½ teaspoon Minced ginger or ginger paste

    Instructions

    • Begin by boiling the rice noodles according to your package instructions. (If there is the option to boil the noodles or soak them, I recommend boiling them.)
    • Drain and rinse the rice noodles under cold water
    • Thinly slice the peppers longways, removing the stem and seeds.
    • Finely chop or slice the purple and green cabbage, resulting in a texture that looks shredded.
    • Chop the cilantro and any other ingredients that need preparation. 
    • In a small bowl or measuring cup, mix together creamy peanut butter, chili garlic sambal, toasted sesame oil, agave nectar, lime juice, soy sauce, and ginger (minced or paste).
    • Whisk this together until completely incorporated.
    • Add a small amount of water to thin the sauce. 
    • In a large mixing bowl, add the rice noodles along with all of the vegetables, cilantro, and chopped peanuts. 
    • Toss these all together.
    • Then add the peanut sauce and fully combine with the rest of the ingredients.
    • If the noodles feel to stuck together, drizzle a bit more toasted sesame oil to help break them apart. 
    • Add to a bowl and garnish with more cilantro and chopped peanuts.  

    Notes

    Recipe copyright Legally Healthy Blonde. For educational or personal use only.
    • Increase the spice level by adding more of the chili garlic sambal, throw in diced jalapeños, or drizzle sriracha on the top!
    • Almond butter can be used in place of peanut butter if needed! I recommend using the creamiest/runniest natural nut butter you can find, it will be easier to work with.
    • Make this gluten-free by using rice noodles and switching out soy sauce for tamari or coconut aminos!
    • Nutrition Information is for 1 serving, which is ⅓rd of this recipe. 
      • Calories: 372 cal
      • Total Fat: 17.2 grams
      • Total Carb: 42.5 grams
      • Protein: 11.4 grams

    Nutrition

    Calories: 372kcal
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!
    disclosure

    More Vegan Asian Meals

    • Creamy Gochujang Pasta (15 Minutes!)
    • Garlic Chili Oil Noodles (with Cilantro)
    • Mentaiko Pasta (Pasta with Cod Roe)
    • Vegan Congee Recipe (Instant Pot)

    Reader Interactions

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      Recipe Rating




    1. Howie

      June 06, 2021 at 7:57 pm

      5 stars
      Every time you post I taste the recipe all over again in my head. 10/10 would eat again

      Reply
    2. Bill Eggers

      June 08, 2021 at 2:28 am

      5 stars
      I’m on a low sodium diet so I left out the soy sauce. This was a delicious, refreshing salad for the hot summer days here in Florida. I loved the crunch of the carrots and cabbage plus the peanuts.

      Reply
    3. Brianne

      June 10, 2021 at 3:01 am

      5 stars
      This was so delicious! I loved how all the different flavours came through - the creamy peanut butter, fresh lime & cilantro, spicy little kick of sambal, with crunchy veggies and silky noodles. I have no idea how I stumbled upon this recipe but I just spent the last hour scrolling through your site and can’t wait to make more! 🌱 💚

      Reply
    4. Tammy

      June 16, 2021 at 3:19 pm

      5 stars
      This was so delicious. I didn’t have any green cabbage so only used purple. I can see how you could change this based on ingredients you have at home. I had never used rice noodles before, but found them easy to work with. Thanks, Emily!

      Reply
    5. Carolyn P

      July 13, 2021 at 2:49 am

      5 stars
      Made this for the first time for my family of four. It was easy to make, but I was glad my hubby helped me prep the veggies. It was a fresh, light meal on a hot summer day. I doubled both the salad amount and the sauce . . . and we will have leftovers for tomorrow. The only thing we encountered that confused us was the order the noodles were added. We ended up not adding it to the rest of the ingredients until after we added a little extra sesame oil to prevent sticking. Worked great, and we'll be making this again!

      Reply
      • Emily

        July 13, 2021 at 12:46 pm

        Thank you so much for the review and helpful feedback! I'll be sure to update the recipe with more clarity 🙂

        Reply
    6. Criss

      September 02, 2021 at 2:54 am

      Does this need to be eaten right away or does it keep well in the refrigerator for a few days? I purchased everything & would like to make it ahead of time for lunches for the next few days. It looks delicious.

      Reply
      • Emily

        September 02, 2021 at 12:46 pm

        Hi Criss! This should definitely be good in the refrigerator for at least 3-4 days. In fact, it will probably get more flavorful over time! Just be sure it is sealed in an air-tight container, and be sure to inspect it before eating for any signs of going bad.

        Reply
    7. Tammy

      September 08, 2022 at 1:08 am

      5 stars
      I love this one. Seemed like a lot of ingredients at first, but was surprisingly easy to make. I bought the shredded carrots in a bag, and shelled edamame, which saved time. This was so refreshing and tasty. It was bursting with freshness and a had a delicious Asian flair. One of my all time favorites!!

      Reply

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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