Noodle Salad With Creamy Sesame Peanut Dressing
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(33)
Ingredients
3 servings
- 1/4 cup peanut butter (, preferably smooth (Note 1)
- 1 tbsp sesame oil (, toasted (Note 2)
- 1 tbsp canola oil (or other neutral oil)
- 2 tbsp soy sauce (Note 3)
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha (adjust spiciness to taste)
- 2 tbsp lime juice (sub rice or cider vinegar)
- 1 garlic clove (, minced)
- 2 to 4 tbsp water (, if needed)
- 350g / 12 oz fresh egg noodles (about 4 cups, packed)
- 1.5 cups carrot (, julienned (1 large or 2 small carrots)
- 2 cups beansprouts
- 1.5 cups green beans (, halved)
- 1.5 cups red bell pepper/capsicum (, finely sliced (1 large)
- 3 green onion stems (, finely sliced on the diagonal )
- 1 tbsp white sesame seeds (preferably toasted)
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Preparation
Step 1
Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
Step 2
Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
Step 3
Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
Step 4
Toss - Place salad ingredients in a big bowl, toss with dressing.
Step 5
Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.
Step 6
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