Get ready to transform your dining experience with the most tantalizing Asian Vegetable Noodle Salad that promises to dance on your taste buds! This isn't just another salad – it's a vibrant, spicy, and utterly irresistible culinary journey that combines the perfect balance of fresh vegetables, silky rice noodles, and a mind-blowing spicy peanut sauce. In just 30 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Instructions
- Begin by preparing the rice noodles according to the package instructions. Typically, this involves boiling water, adding the noodles, and cooking them for about 5-7 minutes until they are tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the noodles are cooking, prepare the vegetables. Slice the bell peppers into thin strips, julienne the carrots, and slice the cucumbers. Place all the prepared vegetables in a large mixing bowl.
- In a separate small bowl, prepare the spicy peanut sauce. Combine 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of sriracha, and 1 tablespoon of lime juice. Whisk together until smooth and well combined. If the sauce is too thick, you can add a little water to reach your desired consistency.
- Once the noodles are ready and the vegetables are prepared, add the drained rice noodles to the bowl with the vegetables.
- Pour the spicy peanut sauce over the noodle and vegetable mixture. Use tongs or two forks to gently toss everything together until the noodles and vegetables are evenly coated with the sauce.
- Finally, add the chopped green onions and cilantro to the salad. Toss again to incorporate these fresh herbs into the salad.
- Serve the Asian Vegetable Noodle Salad in bowls, garnishing with additional cilantro or chopped peanuts if desired. Enjoy your meal!
Tips
- Noodle Ninja Trick: Rinse your rice noodles in cold water immediately after cooking to prevent them from becoming sticky and clumpy.
- Sauce Consistency is Key: If your peanut sauce is too thick, add a little warm water or extra lime juice to achieve the perfect drizzling consistency.
- Vegetable Prep Hack: For the most appealing presentation, try to cut your vegetables into uniform, thin slices for even coating and beautiful plating.
- Make-Ahead Magic: This salad can be prepared in advance and stored in the refrigerator for up to 24 hours. Just add the fresh herbs right before serving to maintain their vibrant flavor and color.
- Customize Your Creation: Feel free to add protein like grilled chicken, tofu, or shrimp to make this salad a complete meal.
- Spice Level Control: Adjust the sriracha to your personal heat preference – add more for a fiery kick or reduce for a milder flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 0mg
