Cold Peanut Noodle Salad

Cold Peanut Noodle Salad, the name alone fills your mouth with a burst of flavors. For those who haven’t had the joy of relishing it, it’s a refreshing and light dish that can quickly become your new obsession. A delightful mix of cool noodles, crisp vegetables, sprightly cilantro, all tossed up in a rich peanut butter-based dressing. It’s zesty, sweet, mildly spicy, and packed with protein. Perfect to chill on a hot summer day or serve at picnics, potlucks, and parties. The crunch of the fresh veggies, the tang from the dressing, and the chewy noodles make it a big hit amongst people of all ages. Plus, it���s vegan and gluten-free! Who said healthier options aren���t tasty? Delicious and nutritious, that���s our Cold Peanut Noodle Salad for you.

• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Servings: 4-5 People
• Yields: 1 Big Bowl of Salad

Now you���re just 30 minutes away from diving into this amazing dish! Buckle up folks and keep scrolling for the detailed recipe right below.

Ingredients & Equipment You’ll Need

• 200g of Rice Noodles
• 1 Cup of Mixed Veggies (carrots, bell peppers, cucumbers)
• 1/2 Cup of Peanut Butter
• 2 Tbsp of Soy Sauce
• 1 Tbsp of Honey
• 1/2 Tbsp of Chili Flakes
• 2 Tbsp Vinegar
• Cilantro for garnishing

Equipment: A large mixing bowl, a small bowl for the dressing, a whisk, a cutting board, a knife, and a pot for boiling the noodles.

The peanut butter is the star of the show here. It adds that creamy, rich taste that brings everything together. The rice noodles are the base, while the veggies add the crunch. The chilli adds a kick while honey and vinegar balance it out with sweetness and tang. Feel free to substitute the vegetables as per your preference and dietary requirements.

How To Make Cold Peanut Noodle Salad

1. First off, boil the noodles as per packet instructions. Once done, rinse under cold water and keep it aside to drain
2. Meanwhile, chop all the veggies finely. Remember the finer the dice, the better it blends with the noodles.
3. Next, it’s time to whip up the dressing. In a small bowl, combine peanut butter, soy sauce, honey, chili flakes, and vinegar. Whisk it until smooth and creamy.
4. In the large mixing bowl, toss the noodles, veggies, and dressing. Mix it well so that everything is nicely coated with the dressing.
5. Chill this in the fridge for around 20 minutes before serving. Garnish with cilantro and serve!

Tips For The Best Results

• Always rinse the noodles under cold water to stop the cooking process and keep them from sticking together.
• Customize the veggie ratio! Use less or more as per your liking.

Storage Tips

• You can store this salad in an airtight container in the refrigerator for 2-3 days. Beyond this, the veggies may start to lose their crunch.

Frequently Asked Questions

Q: Can I use regular pasta instead of rice noodles?

A: Yes, you can use regular pasta but it will change the texture and taste of the salad.

Q: Can I add chicken to this?

A: Absolutely! You can add grilled chicken to add some more protein.

Q: Is it vegan-friendly?

A: Yes, it’s vegan, but make sure the soy sauce and noodles you’re using are vegan too.

Q: Can I make the dressing ahead of time?

A: Yes, you can prepare the dressing and keep it refrigerated for up to a week.

Q: Which vegetables go best with this salad?

A: Carrots, bell peppers, cucumbers, and green onions go well, but feel free to experiment.

Nutritional Facts of Cold Peanut Noodle Salad

This dish is loaded with vitamins and minerals from the veggies and noodles. Being peanut butter-based, it provides a good amount of protein. Plus, it’s low in carbs and can be a part of a nutritious, balanced diet.

To wrap it up, the Cold Peanut Noodle Salad is a wonderfully refreshing and light dish that���s quick to make and charmingly versatile. Great as a standalone meal or a side dish. You are going to nail it and be the star of the show!