This recipe is worth it for the peanut sauce recipe alone. I use it on so many things. Dipping sauce for spring rolls, on a Bahn Mi sandwich and of course in this noodle salad. It’s savory, sweet, salty and crave worthy. You can make it spicier if you like it hot or completely mild if you prefer. I’ve even used the sauce hot in a stir fry with added coconut milk and oh boy is that good.
I used a fresh noodle for this dish, but you could certainly cook a dry pasta like linguine and use that although fresh is best. The veggies are really versatile in this as well and you could go through a clean out the fridge route and use up what you have but I’ve used the classics here: broccoli, peppers, carrots and scallions.
The sauce is easily made in a mini food processor but if you only have a blender, that works too. You could hand whisk everything together, just make sure to blend really well. I’ve used natural creamy peanut butter with no added sugar or oil. It has the best depth of flavor in my opinion. If you only have a sweetened peanut butter on hand, you may want to reduce the sweetener.
I used cocktail peanuts to garnish but you could use dry roasted. I think they have more flavor than dry roasted, but use what you have. You could also add cilantro to this if you’d like. I personally am one of “those” people who cannot handle it. I used to not mind it when I was younger then one day it was like a switch turned on inside me and I could no longer stand the taste or smell of it. It ruined a perfectly fine bun bowl at a local Vietnamese restaurant and I kept asking everyone else to try it and they all said it tasted fine. That’s when I knew. I was devastated but after going down a rabbit hole online it turns out it affects people with blue eyes and Scandinavian descent more than others. I’m Danish (amongst other things) and have blue eyes so I guess I was predisposed.
Amazing Vegan Peanut Noodle Salad
6
servings20
minutes10
minutesAn easy salad made with the most amazing peanut sauce!
Ingredients
- Peanut Sauce
1/3 cup natural unsweetened peanut butter
1 clove garlic
1 small piece of fresh ginger (about 1/2 inch)
1/8 teaspoon red pepper flakes (more or less as desired)
3 tablespoons agave syrup (see notes)
3 tablespoons soy sauce
1 tablespoon unseasoned rice wine vinegar
1 teaspoon toasted sesame oil
Water if needed to thin to right consistency
- Noodle Salad
1/2 pound cooked noodles (see notes)
1 cup steamed broccoli florets
1 red, orange or yellow pepper, sliced
1/3 cup carrots cut into matchsticks
2 scallions sliced
Zest from one lime
1/2 cup chopped peanuts (optional)
Directions
- Peanut Sauce
- Add all ingredients to a food processor or blender and combine well into a sauce. If needed, thin slightly with water so it’s the consistency of pancake batter.
- Noodle Salad
- In a large bowl, combine noodles with veggies and lime zest and add peanut sauce. Mix well to combine thoroughly.
- Add peanuts as garnish if using and serve.
Notes
- You can also use another liquid sweetener like maple syrup if desired.
- I used fresh noodles but you can also use dried ones like linguine or even fettuccine.
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