Serves 4 • Total time: 30 minutes • Active time: 20 minutes
Photo by VK Rees
Warm evenings are made for a vegan peanut noodle salad like this. Cold noodles tossed in a creamy, spicy peanut sauce, with just enough sriracha to wake everything up and remind you that a quick, easy dinner can still be super exciting.
That said, this isn’t strictly a summer situation. Peanut noodles are a year-round craving. This spicy peanut noodle salad works just as well in February as it does in July.
The dressing is the star here. Smooth natural peanut butter blended with garlic, rice vinegar, soy sauce, sriracha, and toasted sesame oil comes together in minutes and makes the best peanut sauce for noodles. It’s incredibly versatile: use it for spring rolls, grain bowls, slaw, or roasted vegetables. You can even warm it up and toss it with noodles for a cozy cold weather version of this dish.
These are Dragon Noodles, but they’re not aggressively spicy. I keep the heat level moderate in the dressing so you can add extra sriracha when serving. Those little hits of heat layered over the creamy peanut sauce just do something to a person.
I like to use pad thai rice noodles because they soak up the peanut sauce beautifully and have the perfect chewy texture. Soba, udon, or thin rice noodles also work, depending on your vibe. Even linguine works in a pinch. This easy peanut noodle recipe is flexible and there for you.
Fresh veggies keep everything balanced. Crisp cucumbers cool things down, radishes add crunch and bite, and a bed of crunchy greens turns it into a full peanut noodle salad. Plus the greens give you something extra to smother in sauce. For extra protein, top with baked tofu, tempeh, or seitan while it’s still warm. The contrast with the cold noodles is the best feeling. I love a warm moment on a cold salad. A few add-on ideas below!
This recipe is originally from Isa Does It. It’s def a fan favorite!
Add-Ons Both Everyday and Elevated
This salad is wonderful as is, but here are some additions that make you go “Hmmmm” whether you’re throwing something together on a weeknight or going all out for a dinner party.
Ribs of all kinds — the smoky sweetness of BBQ plays really well with peanut sauce. Try Tofu Short Ribs (skip the root veggies) or BBQ Tempeh Ribs alongside the salad.
Golden Savory Baked Tofu — simple and perfect, just slice it warm over the top.
Crispy Tofu Chicken Cutlets — for a little crunch on top.
Simple sesame tofu — sauté tofu with nothing but sesame oil and tamari for an easy addition that feels right at home here.
And actually the above applies to tempeh, too!
Edamame — stir it in for a simple protein boost.
Avocado — a natural addition. Sliced or cubed, ya gotta have avocado and peanut sauce!
Peanuts – well, duh, Sprinkle extra peanut on top, I don’t need to explain.
Adding more raw vegetables is always awesome, too. Raw shredded cabbage, carrots, snap peas, or thinly sliced bell pepper would all be great.
VEGAN PEANUT NOODLE FAQ
Can I serve this warm? For sure. Warm the dressing gently in a pan and toss with freshly cooked noodles. Skip the raw vegetables and go with something sautéed instead. Broccoli, red peppers, and green beans are all great choices here. Leafy greens like kale or bok choy are wonderful, too. It becomes a completely different dish (more a noodle stir-fry) and just as good.
Is this a good recipe for meal prep? Really good actually. Make the dressing up to 5 days ahead and keep it refrigerated. Cook the noodles and prep the vegetables a day ahead, but hold off on assembling until right before serving so the greens stay crisp. When you’re ready, just toss everything together and add a splash of water to the dressing if it’s thickened up. I also don’t hate the noodles and sauce mixed together and eaten straight out of the container whenever!
Is this a good packed lunch? One of the best. MIx together the sauce and noodles and keep a little extra reserved to pour on top of the fresh veggies on top. Leave plenty of room in the container for stirring.
Can I use a different noodle in this recipe? Yup. Soba, udon, or even linguine all work well here. Just cook according to package directions and rinse with cold water before assembling.
How spicy is the cold peanut noodle salad? Moderate as written. There’s a tablespoon of sriracha in the dressing which gives it a nice kick without being overwhelming. The idea is to keep it on the moderate side so you can drizzle extra sriracha over the top when serving.
Can I make this gluten-free? Use tamari instead of soy sauce and make sure your noodles are gluten-free. The pad thai rice noodles in the recipe already are.
How long does the dressing keep? Up to 5 days in the fridge in a sealed jar. It will thicken as it sits. Just thin it out with a splash of water and stir.
How did I end up here? You were probably searching for “peanut noodle salad,” “spicy peanut dressing,” or “cold noodle salad.” This is the peanut noodle salad you will make on repeat. You’re in the right place.
Dragon Noodle Salad with Spicy Peanut Dressing
Ingredients
For the salad:
- 8 ounces pad thai rice noodles
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumbers
- 8 cups crisp salad greens
For the Peanut Dragon Dressing (makes about 1 cup):
- 1/2 cup smooth natural peanut butter
- 2 cloves garlic peeled
- 1/3 cup water
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon agave nectar
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt or as needed
For the garnish:
- 4 teaspoons toasted or black sesame seeds
- 1 cup Fresh cilantro sprigs
Instructions
- Prepare the noodles according to the package directions. Do not overcook. Once soft, immediately drain and run cold water over them until cool.
- Make the dressing: Place all dressing ingredients in a small blender or food processor and blend until very smooth. Keep tightly sealed and refrigerated until ready to use (up to 5 days).
- Assemble the salad: In a very large bowl, toss the noodles, radishes, and cucumbers with most of the dressing, reserving a little for drizzling.
- Place a bed of greens on each plate and top with the noodle mixture. Sprinkle with sesame seeds, add cilantro, drizzle with remaining dressing, and serve with Sriracha on the side.
