Description
A vibrant and flavorful Spicy Peanut Noodle Salad that combines creamy peanut butter with a zesty blend of soy sauce, lime juice, and chili garlic paste, tossed with tender ramen noodles, fresh vegetables, and crunchy peanuts for a refreshing and satisfying meal or side dish.
Ingredients
Scale
Dressing
- 2 tablespoons natural creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons Sambal Oelek (chile garlic paste)
- 1 teaspoon rice vinegar
- ½-inch piece fresh ginger, grated
- 1 small garlic clove, grated
- 1 pinch red pepper flakes (optional)
Noodles and Vegetables
- 8-9 ounces dried ramen noodles
- ½ English cucumber, julienned or thinly sliced
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
Toppings
- Dry-roasted unsalted peanuts, roughly chopped for garnish
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add dried ramen noodles and cook according to package instructions, typically 3-4 minutes, until just tender. Drain the noodles and rinse under cold water to stop cooking and cool the noodles. Set aside.
- Prepare the dressing: In a medium bowl, whisk together the natural creamy peanut butter, soy sauce, fresh lime juice, toasted sesame oil, toasted sesame seeds, Sambal Oelek, rice vinegar, grated ginger, grated garlic, and red pepper flakes (if using). Whisk until smooth and well combined.
- Combine salad ingredients: Add the cooked and cooled noodles to the bowl with the dressing. Toss well to coat all the noodles evenly. Then fold in the julienned cucumber, sliced scallions, and fresh cilantro leaves, mixing gently to combine without bruising the cilantro.
- Serve and garnish: Divide the salad into four servings. Garnish each portion with roughly chopped dry-roasted unsalted peanuts for added crunch and extra toasted sesame seeds if desired.
Notes
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Adjust the amount of Sambal Oelek according to your heat preference; omit if sensitive to spice.
- This salad is best served fresh but can be refrigerated for up to one day.
- Try adding shredded cooked chicken or tofu for extra protein.
- Use fresh lime juice for the best flavor; bottled lime juice can alter the taste.
