Spicy Peanut Butter Noodle Salad

Spring is slowly coming around and with it, we are experiencing a seasonal change of produce. The days are getting longer (hooray!!) and I can see the first asparagus on our markets (albeit I do think it is still a tiny bit too early for that 🧐). With that in mind, I am bringing you this awesome, delicious new dish – Spicy Peanut Butter Noodle Salad

This salad is seriously so darn delicious!! Your taste buds will go wild for this. First, you have beautiful (gluten-free) rice noodles, which then get mixed with an array of truly wonderful veggies. Afterwards, you smother everything in a rich, peanutty sauce. Cover with lime, spring onions, cilantro, and peanuts and you have yourself a true winner at hand 😍.

I adapted this recipe from one my friend did for me a few months back. I simply loved the flavor combination and decided to re-create my own version. This dish provides just the amount of heat, spiciness, and deliciousness 😉. It also has great depths of texture from all the different kinds of veggies. I have no doubt that you will with it as much in love we did in our home!

Why are these Spicy Peanut Butter Noodle Salad good for me?

Garlic

One of my favorite ingredients in the kitchen!! I have not raved about garlic in a while, so let me do this now 😉. Garlic belongs to the allium family, the same one onions, shallots, and leeks also belong to. In ancient history, garlic was used as a medicinal treatment. In fact, it is oftentimes called nature’s antibiotics. And there are good reasons why. Garlic is anti-inflammatory, anti-bacterial, and anti-viral. Due to these properties, garlic is great to support your immune system, especially during the common cold season. Garlic, of course, also contains important antioxidants. The antioxidants in garlic have specifically been shown to reduce oxidative stress and blood pressure. They may also protect against Alzheimer’s and dementia.

In addition, garlic is amazing for your blood pressure levels and reducing cholesterol (both of which are a great added bonus for your heart health). Garlic has been shown to reduce blood pressure, specifically in people who already have high blood pressure. However, this effect was shown in people who took a supplement, which equates to ca. 4 cloves of garlic a day. In addition, garlic appears to reduce “bad” cholesterol levels without impacting “good” cholesterol levels. Less blood pressure allows your heart to pump more slowly and not distribute as much “pressure”. Reduced “bad” cholesterol reduces the risk of fatty deposits sitting in the arteries (which again, would make it more difficult for the heart to pump). All of those from a small clove – amazing 🙌🏻!!

How can I adjust these Spicy Peanut Butter Noddle Salad to my Dietary Requirements?

This recipe is gluten-free, vegetarian, and vegan. For a paleo-approved version, use paleo-approved noodles (e.g. sweet potato). Due to the peanuts used, this recipe is, sadly, not nut-free.

Similar Recipes on the Blog

Allow me to introduce you to some of my other favorite options in this field 🥰:

• Tuscan Style Tomato and Bread Salad (Panzanella)
• Vegan Burrito Bowl
• My Mother-In-Law’s Apple Celery Salad
• Wild Rice Salad with Roasted Butternut Squash
• Italian Anti-Pasti Salad

And there you have it for this week!! I hope you enjoy this new salad recipe (can also be eaten lukewarm). As always, feel free to let me know how you are liking the recipe – by either commenting below and/or rating the recipe. You know I love hearing from you! Happy salad-making everyone 🤗.

Spicy Peanut Butter Noodle Salad

5 from 1 vote

Recipe by Ann Robejsek Course: MainsCuisine: AsianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

25

minutes

This Spicy Peanut Butter Noodle Salad is easy to make, super delicious, and absolutely divine! Add your choice of protein and ENJOY!

Ingredients

• For the peanut butter sauce

• 1/3 cup 1/3 (80 gr.) peanut butter

• 1/3 cup 1/3 (80 ml.) water

• 1 1 garlic clove

• 1 1 knob ginger (rather)

• 3 tbsp 3 tamari

• 1 tbsp 1 miso

• Juice of 1 lime

• 1 tsp 1 maple

• 1 tsp 1 salt

• 1 tsp 1 cayenne

• For the noodle salad

• 300 gr. 300 rice noodles

• 2 medium 2 carrots

• 1 1 bell pepper (red or yellow)

• 1/2 1/2 a cucumber

• For the toppings

• 2 2 spring onions

• Lime wedges

• Cilantro

How to

• For the noodle salad
• Cook the noodles according to the package instructions. Meanwhile, wash the vegetables. Finely cut the bell pepper and cucumber into small pieces. Grate the carrots. Add all ingredients to a salad bowl
• For the peanut butter sauce
• Add all ingredients to a small blender, and blend on high. OR: Mix all ingredients in a small bowl, finely grating both the garlic and ginger
• To assemble
• Add the cooked rice noodles, as well as the peanut butter sauce to the veggies, and mix well. Top with spring onions, cilantro, extra lime, and peanuts. Serve alone or alongside your choice of protein (chicken/eggs/tofu/tempeh – depending on your dietary requirements). Enjoy!