Description

A vibrant and refreshing noodle salad tossed in a creamy, flavorful sesame peanut dressing. This dish combines tender egg noodles with crisp vegetables and a perfect balance of spicy, tangy, and sweet flavors. Ideal for a light lunch or a side dish, this salad is easy to prepare and keeps well in the fridge for several days.

Ingredients

Scale

Dressing

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

Salad

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

Prepare noodles: Cook the fresh egg noodles according to the package directions, which typically involves soaking them in hot water. Once cooked, drain the noodles, rinse under cold water to cool them down, and set aside.
Make the dressing: Combine peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chilli sauce, sriracha, lime juice, and minced garlic in a bowl. Add water gradually, 2 to 4 tablespoons, as needed to loosen the dressing so it can be easily tossed through the salad. Adjust lime juice if you reduce the sriracha for spiciness balance.
Cook the green beans: Steam or boil the green beans just until tender but still crisp. After cooking, drain and rinse under running cold water to cool and stop the cooking process.
Toss the salad: In a large bowl, combine the cooked noodles, julienned carrots, beansprouts, cooled green beans, sliced red bell pepper, and green onions. Pour the dressing over the salad and toss well to coat all ingredients evenly.
Garnish and serve: Sprinkle toasted white sesame seeds over the salad for added texture and flavor. Serve the noodle salad at room temperature. The salad can be stored in the refrigerator and will keep well for up to 4 days.

Notes

Use smooth peanut butter for a creamier dressing texture.
To toast sesame oil, gently heat sesame seeds in a dry pan until fragrant, then infuse the oil with them if you don’t have pre-toasted oil.
Adjust sriracha and lime juice to balance spiciness and tang.
Ensure green beans are cooked al dente to maintain a crisp texture in the salad.
This salad is best served at room temperature and benefits from resting a little before serving to meld flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Asian Fusion

Keywords: noodle salad, peanut dressing, sesame oil, fresh egg noodles, Asian salad, healthy lunch, vegetarian dish