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- 8 oz rice noodles - 1 cup red bell pepper, julienned - 1 cup cucumber, julienned - 1 cup carrots, shredded - 1/2 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup peanuts, chopped (plus more for garnish) - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon sesame oil - 1 tablespoon honey (or agave syrup for a vegan option) - 1 teaspoon ginger, grated - 1 clove garlic, minced - Salt and pepper to taste These ingredients create a fresh and tasty salad. Rice noodles serve as the base. They soak up the flavors of the peanut sauce well. The colorful veggies add crunch and nutrition. Red bell peppers, cucumbers, and carrots bring bright colors. Green onions and cilantro add a fresh taste. The peanut sauce is key to this dish. It blends creamy peanut butter with soy sauce and lime juice. Honey adds a touch of sweetness. Ginger and garlic infuse depth and warmth. You can adjust the flavors to your liking. Add more lime for tartness or extra peanuts for crunch. This salad is perfect for a light meal or side dish. {{ingredient_image_1}} - Boiling & Timing Tips: Start by boiling a large pot of water. Once it's bubbling, add 8 oz of rice noodles. Cook them for 5-7 minutes, or until they are al dente. Keep an eye on them, as overcooking can make them mushy. - Rinsing Techniques: After cooking, drain the noodles in a colander. Rinse them under cold water for a few seconds. This stops the cooking and keeps them from sticking together. Set them aside while you prep the other ingredients. - Cutting Techniques for Uniformity: While the noodles cook, you can chop the veggies. Julienne 1 cup of red bell pepper and 1 cup of cucumber. Shred 1 cup of carrots. Chop 1/2 cup of green onions and 1/4 cup of fresh cilantro. This will make your salad look nice and even. - Vegetable Substitutions: If you don’t have some veggies, you can swap them out. Try using snap peas or cabbage instead of cucumbers. The goal is to keep the crunch and color. - Achieving the Perfect Consistency: In a medium bowl, add 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1 teaspoon of grated ginger, and 1 clove of minced garlic. Whisk everything until it’s smooth. If it’s too thick, add a little water to thin it out. - Alternative Sauce Ingredients: If you want to switch it up, use almond butter instead of peanut butter. You can also try adding a dash of chili sauce for some heat. - Mixing Techniques: In a large mixing bowl, combine the cooked rice noodles with your prepared veggies: red bell pepper, cucumber, carrots, green onions, and cilantro. - Ensuring Even Distribution: Pour the peanut sauce over the noodle and veggie mix. Gently toss everything together. Make sure all the noodles and veggies get coated with the sauce for the best flavor. - Adjusting Flavor Profiles: Taste your salad and add salt and pepper as needed. You can also squeeze in more lime juice if you want it tangier. - Presentation Techniques: Serve the salad in a large bowl or individual plates. For a pretty touch, sprinkle chopped peanuts on top. Add lime wedges and extra cilantro for a fresh look. If you want more crunch, consider adding toasted sesame seeds. - Make-Ahead Component Tips: You can make the peanut sauce a day in advance. Store it in the fridge. This saves time on busy days. Prepare the veggies and noodles ahead too. Keep them separate until you are ready to serve. This helps keep everything fresh and crunchy. - Storage Strategies: If you have leftovers, store them in an airtight container. This keeps the salad fresh for about two days. Avoid adding peanuts until you serve. This way, they stay crunchy and tasty. - Suggested Additional Spices: Add a dash of red pepper flakes for some heat. You can also try sesame seeds for a nutty taste. A pinch of salt can enhance the overall flavor too. - Using Fresh Herbs for Improved Taste: Fresh herbs make a big difference. You can use mint, basil, or more cilantro. Just chop them finely and mix them in for a fresh burst. - Vegan and Gluten-Free Options: To make this salad vegan, use agave syrup instead of honey. Check the soy sauce for gluten-free brands. This way, everyone can enjoy this dish. - Substitutions for Allergies: If you have nut allergies, use sunflower seed butter. It gives a creamy texture without nuts. You can also leave out the peanuts for a safe option. Pro Tips Fresh Ingredients: Use fresh veggies for the best flavor and crunch. The vibrant colors also enhance the visual appeal of your salad. Perfectly Cooked Noodles: Make sure not to overcook the rice noodles; they should be al dente. Rinsing them in cold water stops the cooking process and keeps them from becoming mushy. Adjusting the Sauce: If the peanut sauce is too thick, add a teaspoon of warm water at a time until you reach your desired consistency. This will help it coat the noodles evenly. Meal Prep Friendly: This salad can be made ahead of time! Store the salad and the dressing separately in the refrigerator, and combine just before serving to keep it fresh. {{image_2}} You can boost your Peanut Lime Noodle Salad by adding protein. Chicken, tofu, or shrimp works great. Each option adds flavor and makes the meal more filling. - Chicken: Cook bite-sized pieces in a pan until golden brown. This takes about 5-7 minutes. - Tofu: Press and cube firm tofu. Sauté it until crispy on all sides. This takes about 8-10 minutes. - Shrimp: Use peeled and deveined shrimp. Sauté until pink and firm, about 3-4 minutes. Make sure to cook your protein separately before adding it to the salad. This keeps the flavors fresh and tasty. You can switch the rice noodles for whole wheat or zucchini noodles. Each choice changes the salad's texture and nutrition. - Whole Wheat Noodles: They have a nutty flavor. Cook them according to the package instructions, which usually takes 8-10 minutes. - Zucchini Noodles: These are low-carb and light. You don’t need to cook them. Just spiralize the zucchini and toss them in raw. Adjust the cooking time based on the noodle type. This keeps your salad fresh and crunchy. To spice up your salad, try different nut butters or add some heat. These tweaks can make a big difference. - Nut Butters: You can use almond or cashew butter instead of peanut butter. Each gives a unique taste. - Spice: Add chili flakes or a dash of Sriracha for heat. Start with a little and taste as you go. These adjustments make your Peanut Lime Noodle Salad even more exciting and flavorful. To keep your Peanut Lime Noodle Salad fresh, store it in the fridge. Use an airtight container to avoid drying out. This salad tastes great cold, so it’s perfect for make-ahead meals. Duration of Freshness: - Enjoy your salad within 3 days for the best taste. After three days, the veggies may lose crunch. The sauce can separate, but a quick stir fixes it. You can freeze this salad for later meals, but it changes texture. To freeze, place the salad in a freezer bag or container. Squeeze out excess air before sealing. Thawing Techniques: - When you want to eat it, transfer the salad to the fridge overnight. This gentle thaw helps maintain flavor and texture. After thawing, stir well before serving. If the sauce is too thick, add a splash of water to loosen it up. Yes, you can! Many noodles work well in this salad. Here are some alternatives: - Soba noodles - Whole wheat noodles - Zucchini noodles for a low-carb option - Rice vermicelli for a lighter texture These options will change the flavor slightly, but they all taste great! Absolutely! This salad holds up well in the fridge. Here are some tips: - Store the salad in an airtight container. - Keep the peanut sauce separate until serving. - It stays fresh for up to three days. When you want to eat it, just mix in the sauce. It tastes even better the next day! You can easily make this salad nut-free. Here are some options for the peanut sauce: - Use sunflower seed butter instead of peanut butter. - Try tahini for a different flavor. - Add some extra lime juice for brightness. These swaps keep the dish creamy and tasty without nuts. Enjoy your nut-free meal! This blog post covered making a tasty Peanut Lime Noodle Salad. We explored ingredients like rice noodles and fresh veggies. I shared clear steps for cooking, preparing, and mixing your salad. Helpful tips included meal prep ideas and flavor boosts for enhanced taste. You can adapt the recipe easily for various diets and preferences. In the end, this salad is great for any meal. With a bit of planning and care, you will create a delightful dish that everyone will enjoy.

Peanut Lime Noodle Salad

A refreshing salad with rice noodles, fresh vegetables, and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup red bell pepper, julienned
  • 1 cup cucumber, julienned
  • 1 cup carrots, shredded
  • 0.5 cup green onions, chopped
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup peanuts, chopped (plus more for garnish)
  • 0.25 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey (or agave syrup for a vegan option)
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • to taste salt and pepper

Instructions
 

  • Cook the Rice Noodles: Begin by boiling a large pot of water. Once boiling, add the rice noodles and cook according to package instructions (usually about 5-7 minutes) until they are al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
  • Prep the Veggies: While the noodles are cooking, prepare your vegetables: julienne the red bell pepper and cucumber, shred the carrots, and chop the green onions and cilantro.
  • Make the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, sesame oil, honey, ginger, and minced garlic until smooth. If the sauce is too thick, you can add a little water to reach your desired consistency.
  • Combine the Ingredients: In a large mixing bowl, combine the cooked rice noodles with the prepared vegetables (red bell pepper, cucumber, carrots, green onions, and cilantro).
  • Dress the Salad: Pour the peanut sauce over the noodle and veggie mixture. Gently toss everything together until well-coated and evenly mixed.
  • Season: Taste and adjust the seasoning with salt and pepper as needed.
  • Serve: Transfer the salad to a serving platter or individual bowls, and sprinkle chopped peanuts on top for garnish.

Notes

Serve garnished with lime wedges and extra cilantro for a fresh touch. For added crunch, top with toasted sesame seeds or more chopped peanuts.
Keyword healthy, noodles, peanut, salad, vegetarian