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SideChef
Recipes
Dairy-Free
Peanut Noodle Salad

10 INGREDIENTS • 9 STEPS • 30MINS

Peanut Noodle Salad

Recipe
4.2
4 ratings
A recipe from Soy Vay: "This popular cold noodle combination is as perfect for a pot luck or a picnic as it is for a delicious vegetarian main course. The creamy, slightly spicy sauce has just the right amount of heat, and the refreshing cucumbers add a satisfying, flavorful crunch."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe from Soy Vay: "This popular cold noodle combination is as perfect for a pot luck or a picnic as it is for a delicious vegetarian main course. The creamy, slightly spicy sauce has just the right amount of heat, and the refreshing cucumbers add a satisfying, flavorful crunch."
30MINS
Total Time
$10.52
Cost Per Serving
Ingredients
Servings
2
us / metric
Teriyaki Sauce
4 Tbsp
Teriyaki Sauce
Used Soy Vay Veri Veri Teriyaki Sauce
Rice Vinegar
2 tsp
Rice Vinegar
Spaghetti
8 oz
Spaghetti
Carrot
1/4 cup
Carrot
Mini Cucumber
1
Mini Cucumber
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Peanut Butter
4 Tbsp
Peanut Butter
Sriracha
2 tsp
Sriracha
Water
8 cups
Water
Salt
2 tsp
Salt
Nutrition Per Serving
VIEW ALL
Calories
739
Fat
22.8 g
Protein
27.7 g
Carbs
106.8 g
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Peanut Noodle Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel and cut the Carrot (1/4 cup) into matchsticks.
step 2
Bring a large saucepot with Water (8 cups) and Salt (2 tsp) to a boil over high heat. When the water boils, add the Spaghetti (8 oz). Stir the pasta occasionally to prevent sticking.
step 2 Bring a large saucepot with Water (8 cups) and Salt (2 tsp) to a boil over high heat. When the water boils, add the Spaghetti (8 oz). Stir the pasta occasionally to prevent sticking.
step 3
Drain and gently rinse with cold water in a colander and set aside.
step 4
Slice the Mini Cucumber (1) into rounds; set aside.
step 4 Slice the Mini Cucumber (1) into rounds; set aside.
step 5
Cut the Scallion (1 bunch) into 1/4 inch thin slices on a diagonal; hold.
step 6
In a large bowl, whisk together Teriyaki Sauce (4 Tbsp), Peanut Butter (4 Tbsp), Rice Vinegar (2 tsp), and Sriracha (2 tsp) until smooth.
step 6 In a large bowl, whisk together Teriyaki Sauce (4 Tbsp), Peanut Butter (4 Tbsp), Rice Vinegar (2 tsp), and Sriracha (2 tsp) until smooth.
step 7
Add the pasta and toss until well coated.
step 7 Add the pasta and toss until well coated.
step 8
Gently fold in the cucumbers and matchstick carrots. Garnish with the green onions.
step 9
You can chill the noodles if you wish, or divide the Peanut Noodles between two bowls. Serve and enjoy!
step 9 You can chill the noodles if you wish, or divide the Peanut Noodles between two bowls. Serve and enjoy!
Tags
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Dairy-Free
Asian
Lunch
Shellfish-Free
Chinese
Vegan
Vegetarian
Quick & Easy
Japanese
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