Print

Vegan Creamy Peanut Noodle Salad

A close-up of a white plate piled high with Vegan Creamy Peanut Noodle Salad, topped with peanuts and scallions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, flavorful vegan creamy peanut noodle salad. The rich sauce uses peanut butter for a satisfying, dairy-free dressing perfect for quick lunches or meal prepping.

Ingredients

Scale
  • 8 oz dried noodles (spaghetti or ramen work well)
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup hot water (or more, for thinning)
  • 1 tablespoon sriracha or chili garlic sauce (optional)
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped roasted peanuts, for garnish

Instructions

  1. Cook the noodles according to package directions. Drain them well and rinse with cold water to stop the cooking process and cool them down. Set aside.
  2. While the noodles cook, prepare the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and sriracha (if using).
  3. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, creamy consistency that coats a spoon easily. You may need slightly more or less water depending on your peanut butter.
  4. In a large bowl, combine the cooled noodles, shredded carrots, and sliced red bell pepper.
  5. Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated with the creamy sauce.
  6. Stir in the chopped green onions and cilantro.
  7. Chill the salad for at least 15 minutes before serving to allow the flavors to combine. Garnish with chopped roasted peanuts before serving.

Notes

  • For added protein, toss in 1 cup of cubed baked tofu or edamame when mixing the salad.
  • If you prefer a tangier sauce, add 1 teaspoon of lime juice to the dressing mixture.
  • This salad tastes even better the next day, making it excellent for meal prepping lunches.

Nutrition

Find it online: https://whiskdaily.com/vegan-creamy-peanut-noodle-salad/