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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, sliced - 1 cucumber, julienned - 1/4 cup green onions, chopped - 1/4 cup fresh cilantro, chopped Rice noodles are the base of this dish. They soak up the sauce well. Fresh vegetables add crunch and color. I love using shredded carrots, red bell pepper, and cucumber. They bring a mix of flavors and textures. Green onions and cilantro give it a fresh kick. - 1/2 cup creamy peanut butter - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon sesame oil - 1/4 cup chopped peanuts for garnish The dressing is key to this salad. Creamy peanut butter forms the base. Soy sauce adds saltiness, while lime juice brings a tangy twist. Honey adds sweetness and balances the heat from sriracha. Sesame oil gives a nice finish. Chopped peanuts on top add crunch and flavor. To start, bring a large pot of water to a boil. Add 8 oz of rice noodles to the pot. Cook the noodles for about 5-7 minutes, or until they are tender. Make sure to check the package for exact times. Once cooked, drain the noodles and rinse them under cold water. This stops the cooking and keeps them from sticking together. While your noodles cook, it's time to chop your veggies. Grab your fresh ingredients and start with the carrots. Use a grater to shred 1 cup of carrots. Next, take the red bell pepper and slice it thinly. For the cucumber, use a knife to julienne it into thin strips. Finally, chop 1/4 cup each of green onions and fresh cilantro. When picking vegetables, look for bright colors and firm textures. Fresh veggies make your salad pop! Now, let's whip up that tasty peanut dressing. In a mixing bowl, add 1/2 cup of creamy peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of honey, 1 tablespoon of sriracha, and 1 tablespoon of sesame oil. Whisk these ingredients together until smooth. If the dressing feels too thick, just add a teaspoon of warm water. This helps you reach the perfect consistency for drizzling. You can easily change this recipe to fit your taste. Here are a few ideas: - Ingredient substitutions: If you don't have rice noodles, try using soba or udon noodles. For a gluten-free option, choose rice vermicelli. You can swap the veggies too. Use bell peppers, snap peas, or edamame for variety. For a crunch, add water chestnuts or radishes. - Adjusting spice levels: If you like it less spicy, cut back on the sriracha. Start with half a tablespoon and add more if needed. You can also add a touch of sugar to balance the heat if it gets too spicy. How you serve the dish makes a big difference. Here are some fun ways to present your salad: - Serving ideas: Divide the salad into bowls or plates. You can serve it cold or at room temperature. For a family-style meal, place it all in one large bowl for sharing. - Garnishing with peanuts and herbs: Top each serving with chopped peanuts for a crunchy bite. Add fresh cilantro or basil for a pop of color. You could even squeeze lime wedges on top for added zest. These tips will help you make this dish your own while keeping it tasty and fun! {{image_2}} You can add proteins to make this dish heartier. Try chicken or shrimp for meat options. Grilled tofu or tempeh works well for plant-based choices. Cook the proteins separately, then mix them with the noodles and veggies. This boost makes the salad filling and satisfying. While rice noodles are great, you can switch them up. Soba noodles or whole wheat pasta are tasty alternatives. If you want gluten-free, try zucchini noodles or even quinoa. Each type of noodle changes the texture and flavor, so feel free to experiment! To make your salad even more exciting, add spices and toppings. Crushed red pepper flakes give a nice kick. You might also sprinkle sesame seeds for crunch. Fresh herbs like mint or basil can brighten the dish. These simple tweaks will elevate your spicy peanut noodle salad. To store your Spicy Peanut Noodle Salad, place it in an airtight container. This keeps the flavors fresh and prevents spills. Make sure the salad is cool before sealing. If you have extra dressing, store it separately. This helps keep the noodles from getting soggy. You can also add fresh toppings later for a crunchier bite. If you want to enjoy the noodles warm, heat them in a pan. Use low heat and add a splash of water. This will help steam the noodles without drying them out. Stir gently to avoid clumping. You can also microwave them for about 30 seconds. Just make sure to cover them to keep moisture in. The salad stays fresh in the fridge for up to three days. After that, the veggies lose their crunch, and the flavors fade. Always check for any off-smells or changes in color before eating. If it looks or smells strange, it’s best to toss it out. This dish takes just 15 minutes to make. You begin by boiling the water. Cook the rice noodles for 5-7 minutes. While they cook, you can chop the veggies. Once the noodles are ready, mix them with your fresh ingredients and the peanut dressing. It’s a fast and tasty meal! Yes, you can prepare this salad in advance. Make the noodles and chop the veggies ahead. Store them in the fridge separately. You can mix them with the dressing just before serving. This keeps the noodles and veggies fresh and crunchy. It’s perfect for meal prep or lunch! If you have nut allergies, you can try sun butter or tahini. Both give a nice flavor without nuts. You can also use almond butter if you prefer. Just be aware of any allergies. Choose what fits your taste and needs best! This blog post covered making a Spicy Peanut Noodle Salad. We discussed the main ingredients like rice noodles and fresh veggies. I shared how to cook the noodles and prepare the dressing. You can customize the dish with proteins and different noodles. Remember to store leftovers well to keep them fresh. This salad is adaptable and fun to make. Try new flavors and ingredients to make it your own. Enjoy your cooking adventure!

Spicy Peanut Noodle Salad in 15 Minutes

Discover the incredible flavors of Spicy Peanut Noodle Salad with this easy recipe! Packed with fresh veggies like carrots, bell pepper, and cucumber, this dish is enhanced by a creamy peanut dressing that's spicy yet balanced. Perfect for a quick lunch or a delicious side dish, whip it up in just 15 minutes. Click through to grab the full recipe and enjoy a delightful meal that’s sure to impress!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 red bell pepper, sliced

1 cucumber, julienned

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/2 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon sriracha (adjust to taste)

1 tablespoon sesame oil

1/4 cup chopped peanuts for garnish

Instructions
 

Cook the Noodles: In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions (usually about 5-7 minutes). Drain and rinse under cold water to stop cooking.

    Prepare the Vegetables: While the noodles are cooking, chop all your vegetables - shred the carrots, slice the red bell pepper, julienne the cucumber, and chop the green onions and cilantro.

      Make the Peanut Dressing: In a mixing bowl, combine the peanut butter, soy sauce, lime juice, honey, sriracha, and sesame oil. Whisk until smooth and well combined. If the dressing is too thick, add a teaspoon of warm water to reach your desired consistency.

        Combine Ingredients: In a large bowl, toss the cooked and cooled noodles with the shredded carrots, sliced bell pepper, julienned cucumber, green onions, and cilantro.

          Add the Dressing: Pour the peanut dressing over the noodle mixture. Gently toss until everything is well coated with the spicy peanut sauce.

            Serve: Divide the salad into bowls and sprinkle with chopped peanuts for added crunch.

              Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4