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- 8 oz rice noodles - 1/4 cup creamy peanut butter - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1 cup cucumber, julienned - 1/4 cup chopped green onions - 1/4 cup chopped fresh cilantro Rice noodles are the base of this salad. They are soft, chewy, and soak up flavors well. Use any brand you like, and cook them according to the package. Creamy peanut butter adds richness and a nutty taste. It makes the sauce smooth and tasty. Fresh vegetables bring crunch and color. You can mix and match based on what you have. - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sriracha (or more to taste) The dressing is key to this dish. Soy sauce gives it salt and umami. If you're avoiding gluten, tamari works great. Sesame oil adds a nice nutty flavor. Honey or maple syrup balances the salty and spicy notes. Rice vinegar adds a touch of tang, while sriracha brings the heat. Adjust the sriracha to fit your spice level. - Crushed peanuts - Lime wedges - Fresh herbs Garnishes make this dish pop. Crushed peanuts add a crunchy texture. They enhance the peanut flavor too. Lime wedges are essential for a zesty kick. Squeeze some over the salad just before eating. Fresh herbs like cilantro brighten the flavors and add a fresh touch. These garnishes make each bite exciting and full of flavor. First, boil water in a large pot. You want enough water to cover the noodles well. Add the rice noodles to the boiling water. Cook them for about 4 to 6 minutes, or until they are soft. Stir often to prevent sticking. Once cooked, drain the noodles in a colander. Rinse them under cold water to stop the cooking. This step keeps them from getting mushy. Set the rinsed noodles aside in a large bowl. In a small bowl, mix together the creamy peanut butter, soy sauce, sesame oil, honey, rice vinegar, and sriracha. Whisk until it becomes smooth. Taste the sauce and adjust the spice level by adding more sriracha if you like it hotter. This sauce is rich and creamy, perfect for our salad. In the large bowl with the noodles, add the thinly sliced red bell pepper, shredded carrots, cucumber, and chopped green onions. Gently combine these ingredients to mix them well. Next, pour the peanut sauce over the noodle mixture. Toss everything together until the noodles and veggies are evenly coated. Finally, add the chopped cilantro and toss again. When ready to serve, place the salad in individual bowls. Top with crushed peanuts and add lime wedges on the side. Squeezing fresh lime over the salad adds a bright flavor. Enjoy this fresh and tasty dish! To make a great peanut sauce, balance flavors well. Start with creamy peanut butter. Add soy sauce for saltiness, sesame oil for richness, and honey for sweetness. Rice vinegar adds tang. Adjust sriracha for heat. Taste as you mix. If the sauce is too thick, add a little water. This will help it blend better with the noodles. To avoid mushy noodles, cook them just right. Follow package instructions closely. Once cooked, drain and rinse them under cold water. This stops the cooking process. To keep noodles from sticking, toss them with a bit of sesame oil right after rinsing. This simple step makes a big difference. For plate presentation, use colorful bowls. Arrange noodles in the center, then add veggies around them. Top with crushed peanuts for crunch. Serve lime wedges on the side. Guests can squeeze lime over their salad for extra zest. Pair your spicy peanut noodle salad with grilled chicken or shrimp for a complete meal. {{image_2}} You can add protein to your Spicy Peanut Noodle Salad in a few easy ways. - Tofu options: Use firm or extra-firm tofu for a great texture. Simply cube it and sauté it until golden. This gives a nice crunch and absorbs the sauce well. - Grilled chicken or shrimp: If you prefer meat, grilled chicken or shrimp works nicely. Just cook them until they are tender, then slice or toss them into the salad. They add a nice flavor and protein boost. Get creative with the veggies. There are many options for a fresh twist. - Seasonal veggies: Choose veggies that are in season. This not only tastes better but also supports local farms. Think snap peas in spring or butternut squash in fall. - Colorful additions for nutrition: Add colorful veggies like purple cabbage or yellow bell pepper. This boosts the salad's nutrients and makes it more visually appealing. If you love heat, you can easily spice things up. - Increasing heat levels: Add more sriracha to the sauce. Start with a small amount and taste as you go. You can also use chili flakes or fresh sliced chilies for extra kick. - Alternative spicy sauces: Consider using chili garlic sauce or a spicy peanut sauce. Each offers a unique flavor while keeping the heat. Experiment to find your favorite! These variations let you customize the Spicy Peanut Noodle Salad to match your tastes and needs. Enjoy the fun of making this dish your own! To keep your spicy peanut noodle salad fresh, store it in proper containers. Use airtight containers to prevent air from spoiling the dish. Glass or plastic containers work well. When stored correctly, it will last up to four days in the fridge. Always check for freshness before eating. While freezing is an option, it may change the texture. Fresh noodles taste better than frozen ones. If you choose to freeze, pack the salad tightly in airtight bags. It will last for about three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it gently in a pan to restore some warmth and flavor. Meal prep makes cooking easier during busy weeks. Cook a large batch of noodles and veggies at once. Store the peanut sauce separately to keep it fresh. Assemble the salad right before serving for the best taste. This method helps maintain crispness and flavor. Enjoy your meals without hassle! Yes, you can make this dish gluten-free. To do this, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce option. This small change keeps the flavors intact while making it safe for those with gluten sensitivities. To make this dish vegetarian or vegan, replace honey with maple syrup. Maple syrup offers the same sweetness without any animal products. You can also check other ingredients to ensure they are vegan-friendly. This salad pairs well with many dishes. Consider serving it with grilled chicken, shrimp, or tofu for added protein. You can also enjoy it with a side of fresh spring rolls or a light soup. These options will round out your meal nicely. This blog post covered how to make a delicious Spicy Peanut Noodle Salad. We discussed main ingredients like rice noodles and peanut butter. You learned to make a simple dressing and how to assemble the salad. In closing, this dish offers flexibility with ingredients and serves as a healthy meal. Feel free to explore various toppings and protein options. Enjoy experimenting and making it your own!

Spicy Peanut Noodle Salad

Looking for a refreshing and flavorful dish? Try this Spicy Peanut Noodle Salad that’s perfect for any occasion! Made with rice noodles, crunchy veggies, and a creamy peanut sauce, it's a delightful mix of textures and tastes. Ready in just 30 minutes, this salad is both quick and satisfying. Click through to explore the full recipe and elevate your meal with this deliciously spicy twist!
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Ingredients
  

8 oz rice noodles

1/4 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sriracha (or more to taste)

1 red bell pepper, thinly sliced

1 cup shredded carrots

1 cup cucumber, julienned

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

Crushed peanuts for garnish

Lime wedges for serving

Instructions
 

Cook the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.

    In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, rice vinegar, and sriracha until smooth and well combined. Adjust the spice level by adding more sriracha if desired.

      In a large bowl, combine the cooked rice noodles, sliced red bell pepper, shredded carrots, cucumber, and chopped green onions.

        Pour the peanut sauce over the noodle mixture and toss gently until everything is evenly coated.

          Add the chopped cilantro and toss again to incorporate.

            Serve the salad in individual bowls, topped with crushed peanuts and lime wedges on the side for squeezing over.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4