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Noodle Salad - thelastfoodblog.com
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Veggie Noodle Salad with Peanut Dressing

Noodle salad with all the vegetables served with a creamy peanut dressing and topped with honey toasted peanuts.
Course Main
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • FOR THE SALAD
  • 100 g / 1 cup of noodles , (dry weight) I used whole wheat noodles
  • 110 g / 5oz baby spinach
  • 60 g / 1 cup of red cabbage , finely chopped
  • 1 carrot , cut into ribbons
  • 50 g / 1/2 cup of radishes , sliced thinly
  • 1/2 (60g) a red bell pepper, thinly sliced
  • 1/2 (60g) a yellow bell pepper, thinly sliced
  • 110 g sugar snap peas
  • 1 handful of coriander , stalks removed
  • 2 tbs spring onions , just the green part, sliced + more for garnish
  • 1 tbs sesame seeds
  • 80 g 1/2 cup of peanuts
  • 1 tbs honey
  • FOR THE DRESSING
  • 4 heaped tbs smooth peanut butter , I use a 100% natural sugar free peanut butter
  • 2 tbs tamari or low sodium soy sauce
  • 2 tbs sweet chilli sauce
  • 1/2 tbs roasted sesame oil
  • 2 fat cloves of garlic
  • 1 x 5cm / 2" piece of ginger , skin peeled off and finely grated
  • The juice of 1 lime
  • 1/2 tsp red chilli , finely chopped
  • 50 ml 1/4 cup of water , more if you need it
  • Lime wedges to serve

Instructions

  • Cook the noodles according to the packet, leave to cool.
  • Blanch the sugar snap peas in boiling water for 2 minutes, remove to an ice bath, then leave aside until you are ready to add them to the salad.
  • Toast the peanuts in a frying pan over a medium heat, when they start to turn brown turn down the heat a little then add the honey, mix the honey and nuts together until they are golden brown. Transfer them to a small bowl to cool. When they have cooled you will need to break them up a bit.
  • To make the peanut dressing, add the peanut butter, garlic and ginger to a jug, add the tamari/soy sauce, lime juice and sesame oil then whisk everything together. Whisk in 50ml or a 1/4 cup of water you should have a smooth slightly runny sauce, add more water if it is too thick.
  • Place all the vegetables and the coriander in a large salad bowl, add the noodles and the sesame seeds then toss.
  • Pour 3/4 of the peanut dressing into the salad and toss gently again. Keep the remaining sauce for your guests to add more if they wish.
  • Serve with the honey toasted nuts and lime wedges.