Monday, March 06, 2017

Cold Noodle Salad with Peanut Sauce

I've gotten into the habit in recent months of spending my Mondays prepping lunches for myself for the week. With the kids gone to school and the hubby at work all during the week, it's just me at home throughout the day. One of my New Year's resolutions was to eat more purposely and with greater intention. {I'm trying for lunch for myself not to be just a string cheese and a protein bar.} Some weeks I roast off a bunch of veggies and cook up some grains so that I can throw together a quick grain bowl on an given day. I often make up pasta salads, too, for myself. And, I keep quick, homemade vinaigrettes on hand and lots of prepped, fresh vegetables.

Over the past week, I worked on developing and testing this Cold Noodle Salad with Peanut Sauce recipe. It's loaded with tons of fresh vegetables and is served tossed with a killer peanut butter dressing.

It is a super versatile salad ... whatever crisp veggies that you like or have on hand work here. In addition to what I've listed, some suggestions would be sugar snap peas, sliced cabbage, edamame or even some chopped apples. And, if you like things spicy, toss in some sliced chili peppers in place of the sweet ones I've used.

The peanut butter sauce is simple to whip up and really makes this salad the winner that it truly is. Its base is a blend of sesame oil, soy sauce, garlic, lime juice and peanut butter.

Preparing this whole thing will require boiling off your noodles, whisking up the dressing and a little effort chopping up your veggies - maybe twenty minutes or so total. Then, you can tuck the leftovers away in the fridge and enjoy a healthful, hearty, fresh lunch for the next couple of days without any work at all.

Yields 4 servings.



10 ounces dry spaghetti
1 carrot, cut into thin strips with vegetable peeler
1 cup thinly-sliced seedless cucumber
2 - 3 green onions, sliced
1/4 sweet bell pepper, cut into thin strips
3 - 4 radishes, sliced thin
1/2 cup salted peanuts, roughly chopped


1/2 cup peanut butter
2 tablespoons sesame oil
1 tablespoon honey
2 large garlic cloves, peeled and finely minced
Juice of 1 lime
2 tablespoons soy sauce
Pinch crushed red pepper flakes
Water, as needed


Lime wedges, for garnish
Cilantro, for garnish


Cook pasta in salted water according to package directions. Drain and run under cold water until noodles are fully cooled.

While pasta is cooking, have vegetables prepped and waiting.

Prepare peanut sauce by whisking together sauce ingredients in a medium mixing bowl. Thin sauce to a slightly pourable consistency with lukewarm water as needed. Set aside.

Assemble salad by placing noodles in the bottom of a large serving bowl and arranging the remaining salad ingredients on top as desired. Drizzle with peanut sauce.

Toss at time of service. Garnish with lime wedges and cilantro. Store leftovers in refrigerator for up to two days.

NOTE: Peanut Sauce can be poured into a plastic squeeze bottle for easy drizzling and storage, if desired. {The tip may need trimmed to allow a wider opening because of the minced garlic pieces in the sauce.}


  1. This is so my kind of salad. Look forward to trying this one.

  2. I'm not usually a fan of cold noodles but this salad is totally calling my name. I'll be trying it this week!

    1. I hope it's a success for you ... one of my favorites that I have been making quite a bit lately. Something different and totally tasty!