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Noodle Salad with Creamy Sesame Peanut Dressing

Noodle Salad with Creamy Sesame Peanut Dressing

Name: Noodle Salad with Creamy Sesame Peanut Dressing
Total time: 15 min
Yield: 3
Cuisine: Asian, Thai
Ingredients: ¼ cup peanut butter, preferably smooth; 1 tbsp sesame oil, toasted; 1 tbsp canola oil, or other neutral oil; 2 tbsp soy sauce; 2 tbsp sweet chilli sauce; 1 tbsp sriracha, adjust spiciness to taste; 2 tbsp lime juice, rice vinegar or cider vinegar can be substituted; 1 clove garlic, minced; 2–4 tbsp water, if needed; 350 g (12 oz) fresh egg noodles, about 4 cups, packed; 1½ cups carrot, julienned; 1 large or 2 small carrots; 2 cups bean sprouts; 1½ cups green beans, halved; 1½ cups red bell pepper, finely sliced; 1 large; 3 stems green onion, finely sliced on the diagonal; 1 tbsp white sesame seeds, preferably toasted

Sesame peanut noodles with carrots, green beans, bell pepper, and sesame seeds in a glass container. — Noodle salad packed in a glass container.

Fresh egg noodles and crisp vegetables are tossed in a creamy peanut dressing with sesame, lime, and a little chilli. Serve it cold as a meal or alongside an Asian-inspired spread.

By Cookin' KitchenOctober 22, 2026

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Prep: 15 minutes
Servings: 3 servings

Prep: 15 minutes
Servings: 3

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Recipe

Noodle Salad with Creamy Sesame Peanut Dressing

Fresh egg noodles and crisp vegetables are tossed in a creamy peanut dressing with sesame, lime, and a little chilli. Serve it cold as a meal or alongside an Asian-inspired spread.

Cookin' · https://cookin.club/recipes/noodle-salad-with-creamy-sesame-peanut-dressing

Prep: 15 minutes
Servings: 3

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Ingredients

3 servings

For 3 servings

Dressing

¼ cup peanut butter, preferably smooth
1 tbsp sesame oil, toasted
1 tbsp canola oil, or other neutral oil
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp sriracha, adjust spiciness to taste
2 tbsp lime juice, rice vinegar or cider vinegar can be substituted
1 clove garlic, minced
2–4 tbsp water, if needed

Salad

350 g (12 oz) fresh egg noodles, about 4 cups, packed
1½ cups carrot, julienned; 1 large or 2 small carrots
2 cups bean sprouts
1½ cups green beans, halved
1½ cups red bell pepper, finely sliced; 1 large
3 stems green onion, finely sliced on the diagonal
1 tbsp white sesame seeds, preferably toasted

Instructions

Step 1: Prepare the noodles according to the packet directions; most just require soaking in hot water. Drain, rinse, and set aside to cool.
Step 2: Mix together the dressing ingredients. Add water only as needed to loosen the dressing enough to toss through the salad. If you reduce the sriracha, you might need to add a little more lime juice.
Step 3: Steam or boil the green beans until just cooked, tender but still crisp. Drain under running water to cool.
Step 4: Place the salad ingredients in a large bowl and toss with the dressing.
Step 5: Garnish with sesame seeds and serve at room temperature. Keep leftovers in the fridge for up to 4 days.

Notes

Ingredient options

If using natural peanut butter instead of sweetened peanut butter spread, add about 2 teaspoons sugar and 1/4 teaspoon salt to the dressing.

Use all-purpose or light soy sauce; dark soy sauce and kecap manis have too intense a flavor. Toasted sesame oil is dark brown and has a more intense sesame flavor than untoasted sesame oil.

Thin Hokkien noodles are one option; rice noodles, egg noodles, and ramen also work. For ramen, use 3 cakes and discard the seasoning packets. Prepare any noodles according to their packet directions.

Other vegetables that hold up well once dressed include shredded cabbage, raw zucchini, snow peas, thinly sliced raw broccoli, red onion, corn, and lightly blanched asparagus, snap peas, or cauliflower. Avoid lettuce, spinach, cucumber, and tomato unless serving the salad that day.

Nutrition per serving

Calories: 541 kcal
Fat: 24 g
Saturated fat: 4 g
Carbohydrates: 67 g
Sugar: 19 g
Fiber: 9 g
Protein: 17 g
Sodium: 1,237 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Asian, Thai cuisine

Salads
Pasta & Noodles
Side Dishes
carrots
green beans
peanut butter
sesame
sriracha

About this recipe

This noodle salad pairs fresh egg noodles and crisp vegetables with a creamy peanut dressing flavored with sesame, lime, and chilli. Enjoy it cold as a work lunch or serve it as a side with an Asian meal.