Best 8 Noodle Salad With Spicy Peanut Butter Dressing Recipes

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend.
• Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Drain pasta; rinse with cold water and drain again.
• Transfer pasta to medium bowl.
• Add bell pepper and green onions.
• Pour dressing over; toss to coat.
• Season salad with salt and pepper.
• Line serving bowl with lettuce leaves.
• Transfer salad to prepared bowl.
• Sprinkle with cilantro and peanuts.

SPICY VEGETARIAN PEANUT NOODLE SALAD

Steps:

• In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
• PLATING: Serve in large serving bowl. Garnish with peanuts.
• BEVERAGE: Sparkling water with fresh lime and lemon.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

SPRING ROLL SALAD WITH PEANUT DRESSING

Steps:

• Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
• Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
• Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
• Combine pasta with the sliced vegetables in a large bowl.
• Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
• Enjoy!

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING

Steps:

• To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
• Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING

Steps:

• Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
• In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
• Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
• Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
• One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
• Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.