This Spicy Peanut Noodle Salad is the kind of meal that wakes up your taste buds and keeps you full and happy all day long. Packed with crunchy vegetables, soft noodles, and a creamy, nutty peanut dressing that has the perfect balance of spice, tang, and sweetness — this dish is a total winner for a quick lunch, light dinner, or a make-ahead meal.

It’s one of those salad recipes that are just as satisfying cold as they are freshly tossed, making it perfect for meal prep or busy weekdays. The flavors only get better as it sits, so you can prepare it the night before and enjoy a refreshing, spicy bite the next day.

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Why You’ll Love This Salad

• Bursting with flavor: Every bite combines creamy peanut sauce, a touch of chili heat, and fresh, crisp vegetables.
• Perfect for lunch boxes: This salad tastes even better after a few hours in the fridge.
• Customizable: Use any noodles or veggies you have on hand — it’s an adaptable recipe that works every time.
• Balanced & wholesome: With a mix of carbs, healthy fats, and plant-based protein, this salad is both delicious and nutritious.

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Ingredients

For the Dressing:

• ¼ cup smooth peanut butter (or natural peanut butter with a little added sugar and salt)
• 1 tablespoon sesame oil (toasted for deeper flavor)
• 1 tablespoon neutral oil (like canola or sunflower)
• 2 tablespoons soy sauce (low-sodium if preferred)
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to your spice level)
• 2 tablespoons lime juice (freshly squeezed)
• 1 garlic clove, minced finely
• 1–3 tablespoons warm water, to thin the sauce as needed

For the Salad:

• 12 oz (about 350 g) noodles — egg noodles, rice noodles, or ramen without seasoning
• 1 large carrot, julienned or grated
• 1 ½ cups bean sprouts
• 1 ½ cups green beans, lightly steamed or blanched
• 1 large red bell pepper, thinly sliced
• 3 green onions, chopped on the diagonal
• 1 tablespoon toasted sesame seeds (for garnish)
• Optional: chopped cilantro or crushed peanuts for topping

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Instructions

Step 1: Cook the Noodles

Prepare the noodles according to the package directions — usually soaking or boiling until tender. Drain them well, rinse with cold water, and set aside to cool completely. Cooling helps prevent the noodles from absorbing too much dressing and keeps the salad light and refreshing.

Step 2: Make the Peanut Dressing

In a medium bowl, whisk together the peanut butter, sesame oil, soy sauce, sweet chili sauce, sriracha, lime juice, and minced garlic. Add water, a tablespoon at a time, until the dressing reaches a smooth and pourable consistency. It should coat the back of a spoon but still drizzle easily.

Taste and adjust — add more lime for tang, a little honey if you prefer sweetness, or extra chili for a kick.

Step 3: Prepare the Veggies

Blanch the green beans in boiling water for 2–3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
Julienne the carrots, slice the bell pepper thinly, and chop the green onions. Keep everything fresh and crunchy — this texture is what makes the salad shine.

Step 4: Combine Everything

In a large mixing bowl, combine the cooled noodles, bean sprouts, green beans, carrots, and red bell pepper. Pour the peanut dressing over the top and toss gently until everything is well coated.

Sprinkle with sesame seeds and green onions. You can serve immediately, or refrigerate it for 30 minutes to let the flavors meld beautifully.

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Serving Ideas

This Spicy Peanut Noodle Salad can be enjoyed as a complete lunch on its own, but it also pairs wonderfully with grilled chicken, tofu, shrimp, or even crispy baked tempeh.

If you’re hosting a gathering, serve it as a side salad alongside Asian-inspired dishes like teriyaki chicken, garlic prawns, or vegetable spring rolls. The creamy peanut dressing ties everything together with a satisfying, slightly spicy note.

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Tips & Variations

• Make it mild: Skip the sriracha and reduce the chili sauce for a kid-friendly version.
• Add crunch: Top with roasted peanuts or cashews before serving.
• Change the noodles: Try soba, udon, or even whole wheat spaghetti — it’s delicious with any type!
• Meal prep friendly: This salad keeps well in the fridge for up to 4 days. Store it in an airtight container and stir before eating.

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Prep & Storage

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 3 large or 4–5 small portions

Store leftovers in an airtight container in the fridge. The dressing will slightly thicken when chilled — just drizzle in a splash of warm water or lime juice before serving to loosen it up.

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Final Thoughts

This Spicy Peanut Noodle Salad is proof that a simple mix of noodles, fresh vegetables, and a creamy dressing can create something extraordinary. Whether it’s packed for work lunch or served at a dinner table, this salad never disappoints. It’s easy, refreshing, and full of vibrant flavors that taste like sunshine in a bowl.

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