Dinner

Noodle Salad With Creamy Sesame Peanut Dressing Recipe

Bylilan Sage February 13, 2026February 13, 2026

Introduction

This noodle salad with creamy sesame peanut dressing is a vibrant and flavorful dish perfect for a light lunch or a refreshing side. Packed with fresh vegetables and a rich, tangy dressing, it’s easy to prepare and satisfying to eat.

The image shows a clear rectangular glass container filled with stir-fried noodles mixed with green beans, red bell pepper strips, and thin carrot slices. The noodles are coated with a glossy light brown sauce, sprinkled with white sesame seeds and garnished with thin slices of green onion and fresh green herbs on top. The container is set on a white marbled surface, with a pair of wooden chopsticks resting on a white plate with blue stripes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup peanut butter (preferably smooth)
1 tbsp toasted sesame oil
1 tbsp canola oil (or other neutral oil)
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp sriracha (adjust spiciness to taste)
2 tbsp lime juice (substitute rice or cider vinegar if desired)
1 garlic clove, minced
2 to 4 tbsp water (if needed to loosen dressing)
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)

Instructions

Step 1: Prepare the noodles according to the packet directions, usually by soaking in hot water. Drain, rinse with cold water, and set aside to cool.
Step 2: Make the dressing by mixing peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic. Add water gradually if needed to loosen the dressing for easy tossing. If you reduce the sriracha, you might want to add a bit more lime juice for balance.
Step 3: Steam or boil the green beans until just tender but still crisp. Drain and rinse under cold running water to cool.
Step 4: In a large bowl, combine the cooled noodles, julienned carrot, beansprouts, cooled green beans, sliced red bell pepper, and green onions. Toss everything with the creamy dressing until well coated.
Step 5: Garnish the salad with toasted white sesame seeds. Serve at room temperature for best flavor.

Tips & Variations

Use crunchy peanut butter if you prefer more texture in the dressing.
Substitute lime juice with rice vinegar for a different tangy note.
Add chopped fresh herbs like cilantro or mint for extra freshness.
Include cooked chicken, tofu, or shrimp to make it a complete meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some dressing over time, so toss gently before serving. Serve chilled or at room temperature. Reheating is not recommended as the veggies lose their crunch.

How to Serve

A close-up of a bowl filled with glossy, golden yellow noodles mixed with thin, bright orange carrot strips and green beans cut into small sections, all coated evenly with a shiny, brown sauce. There are small white sesame seeds sprinkled on top, and bits of green onion sliced thinly and scattered throughout. A wooden spoon rests in the bowl, partially lifting some of the noodles. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh egg noodles?

Yes, you can substitute dried noodles. Cook them according to the package instructions, then rinse with cold water and drain before using to prevent sticking.