This Vegan Peanut Noodle Salad recipe is bursting with vegetables and textures. It is so quick to make with a total prep time of 15 minutes.
Perfect for meal prep or for a quick lunch.
- Ingredients
- How to make Cold Peanut Noodle Salad
- Storage
In this Asian cold noodle salad , crunchy vegetables and noodles are tossed in a soy garlic dressing.
This recipe is a little different in that it doesn’t use a peanut sauce but rather dried roasted peanuts. And as the salad is cold, I find that peanut sauce that is made with peanut butter can cause the noodles to clump up.
You can try this Vegan Thai Peanut Noodles Recipe if you are looking for a peanut butter based dressing.
Ingredients
Noodles – I have used thick wholewheat noodles. Sometimes I use wholewheat spaghetti. You can use soba noodles, ramen noodles, udon noodles or rice noodles.
Brown noodles have a bit more fiber.
Green beans – trimmed and cut
Carrots grated julienne or in thin strips
Spring onion (green onion) – sliced
Cucumber – cut into quarters
Fresh herbs – finely chopped basil, coriander (cilantro) and mint
Roasted peanuts – you can roast peanuts at home or buy them ready made
Rice vinegar
Sesame oil
Soy sauce – use either light or a combination of light and dark soy sauce
Lime zest and lime juice
Garlic – finely chopped or grated
Red chilli – either fresh chopped red chili or use red chilli flakes
Brown sugar alternatively use maple syrup or agave
Black pepper powder
Salt – check salt levels before adding as soy sauce is high in sodium (salt)
Optionally add a little grated fresh ginger for zing
You can use other veggies like bell pepper, red cabbage or bean sprouts also.
You can add an extra drizzle of sriracha if you want to add spicy flavors to the dish.
Gluten-free noodle salad
Use gluten-free noodles or spaghetti
Instead of soy sauce, use tamari.
How to make Cold Peanut Noodle Salad
The first step is to prepare the dressing:
Place rice wine vinegar, sesame oil, soy sauce, lime zest and lime juice, finely chopped cloves garlic, red chili flakes, brown sugar, pepper powder and salt in a bowl and whisk until well combined.
Leave it aside.
Boil noodles according to package instructions.
Rinse under cold water to prevent the noodles from cooking further.
Add the green beans and carrots in boiling water for 3-4 minutes, then drain once the vegetables have softened but still have bite.
In a large bowl, toss the noodles, peanuts, cooked vegetables cucumber, spring onion and chopped herbs with the dressing.
Mix well and sprinkle with roasted peanuts, herbs and chopped spring onions.
Serve warm immediately or cold at room temperature.
Storage
Store leftovers in an airtight container in the fridge.
Dressed salad will keep overnight but will loose freshness if left for longer.
For meal prep purposes, I suggest storing the prepared vegetables separately and adding the dressing just before serving. This keeps the vegetables crunchy for longer.
You may want to store the noodles tossed in a bit of sesame oil to prevent them clumping together.
Do not heat the salad as the cucumbers will loose texture.
Other Vegetarian Salad Recipes
Indian Chickpea Salad
Tuscan Tomato and Bread Salad (White Bean Panzanella)
Mango, Avocado and Black Bean Salad
Pesto Potato Salad
Chickpea Salad with Creamy Avocado Dressing
Vegan Greek Potato Salad
Orzo Pasta Mediterranean Salad
Watermelon Carpaccio Salad with Tahini
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- YouTube
Peanut Noodle Salad
Equipment
- 1 pan
Ingredients
- 3 cups noodles I’ve used wholewheat
- 2 cup green beans trimmed and cut in to half
- 1 cup carrots Juliane
- 1 cup roasted peanuts
- ½ cup spring onion finely chopped
- 1 cup cucumber cubed
- ¼ cup fresh herbs basil, coriander and mint
- 3 tablespoon rice wine vinegar
- 3 tablespoon sesame oil
- 3 tablespoon soy sauce
- 1 tablespoon lime zest
- 3 tablespoon lime juice
- 3 cloves garlic minced
- 3 tablespoon brown sugar
- 1 tablespoon red chilli flakes
- 1 teaspoon black pepper powder
- 1 teaspoon salt or to taste
Instructions
- Place 3 tablespoon rice wine vinegar , 3 tablespoon sesame oil , 3 tablespoon soy sauce , 1 tablespoon lime zest , 3 tablespoon lime juice , 3 cloves garlic , 3 tablespoon brown sugar , 1 tablespoon red chilli flakes , 1 teaspoon black pepper powder and 1 teaspoon salt in a bowl and whisk until well combined.
- Leave it aside.
- Boil 3 cups noodles according to package instructions.
- Rinse under cold water to prevent the noodles from cooking further.
- Add the 2 cup green beans and 1 cup carrots in same boiling water for 3-4 minutes, then drain once the vegetables have softened but still have bite.
- In a large bowl, toss the noodles, peanuts, cooked vegetables 1 cup cucumber , 1/2 cup spring onion and 1/4 cup fresh herbs with the dressing.
- Mix well and sprinkle with 1 cup roasted peanuts , herbs and spring onions.
- Serve warm immediately or cold at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Peanut Noodle Salad
Equipment
- 1 pan
Ingredients
- 3 cups noodles I’ve used wholewheat
- 2 cup green beans trimmed and cut in to half
- 1 cup carrots Juliane
- 1 cup roasted peanuts
- ½ cup spring onion finely chopped
- 1 cup cucumber cubed
- ¼ cup fresh herbs basil, coriander and mint
- 3 tablespoon rice wine vinegar
- 3 tablespoon sesame oil
- 3 tablespoon soy sauce
- 1 tablespoon lime zest
- 3 tablespoon lime juice
- 3 cloves garlic minced
- 3 tablespoon brown sugar
- 1 tablespoon red chilli flakes
- 1 teaspoon black pepper powder
- 1 teaspoon salt or to taste
Instructions
- Place 3 tablespoon rice wine vinegar , 3 tablespoon sesame oil , 3 tablespoon soy sauce , 1 tablespoon lime zest , 3 tablespoon lime juice , 3 cloves garlic , 3 tablespoon brown sugar , 1 tablespoon red chilli flakes , 1 teaspoon black pepper powder and 1 teaspoon salt in a bowl and whisk until well combined.
- Leave it aside.
- Boil 3 cups noodles according to package instructions.
- Rinse under cold water to prevent the noodles from cooking further.
- Add the 2 cup green beans and 1 cup carrots in same boiling water for 3-4 minutes, then drain once the vegetables have softened but still have bite.
- In a large bowl, toss the noodles, peanuts, cooked vegetables 1 cup cucumber , 1/2 cup spring onion and 1/4 cup fresh herbs with the dressing.
- Mix well and sprinkle with 1 cup roasted peanuts , herbs and spring onions.
- Serve warm immediately or cold at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Whenever we make handvo at home, I always follow the traditional handvo recipe. It is such a hit in our house that I always have to make extra so we can eat it for the next 2/3 days!
Handvo is basically a favourite in gujarati households. It is a spongy, savoury cake made mostly from lentils. Ginger and chillis are incorporated into the lentil batter to make the handvo lightly spiced. The topping has to be the best part though! Tempered sesame seeds make the topping so delicious and crunchy that that should be a completely different recipe in its own right!
For the first time, however, I’ve decided to broaden my handvo horizon and make handvo made with potatos. Its basically a layered handvo with an alternating layer of spicy mashed potato and blended peas and crispy layers of toasted Oats !!
The end product was delightful! The slightly sweet, sour and spicy taste of the handvo was still gujarati authenticity but with a twist! Even this was eaten with the same enthusiasm as traditional handvo if not more!
You will need for potato layer:-
- 1/2 kg boiled and mashed potatoes
- 25 g green chillies and ginger paste or crushed
- 2 tbsp sugar ( optional )
- 2 tbsp lemon juice
- 1 tsp garam masala
- handful fresh chopped corinader leaves
- Salt to taste
You will need for peas layer :-
- 250 g boiled or steamed and crushed green peas ( I used frozen )
- 2-3 tbsp green chillies and ginger paste
- 1-2 tbsp sugar
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- 1 tbsp sesame seeds
- Salt to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- Pinch of hing ( asafoetida )
You will need for vaghar ( tempering ) :-
- 2 tbsp oil
- 2 tbsp mustard seeds ( rai )
- 2 tbsp sesame seeds
- 3-4 dry red chillies
You will need some extra :-
- 3-4 tbsp rolled oats or beaten rice ( poha )
- 1 tsp oil
- small bowl of green chutney
- small bowl of Imli ( tarmarind ) chutney
- Few spoons of garlic chutney
Method :- make peas layer first.
Pre heat oven to gas mark 5-6 . First heat 1tbsp oil in a heavy bottom pan or kadai, add mustard seeds and hing. When splutter add sesame seeds and chilli ginger paste, saute for few seconds. Add crushed peas, salt, garam masala, sugar, lemon juice and mix well. Cook mixture on a low heat for few minutes , then on high heat for 2-3 minutes. Make sure mixture is cooked well and dry like kachori or samosa mix. Leave it aside. Place all the potato layer ingredients in a large bowl, mix well and leave it aside. Heat 1tsp oil in another pan and roast rolled oats till light pink or golden. Leave it aside. Take one cake tin ( spring form is better ) and grease with little oil. First Sprinkle 2 tbsp roasted oats evenly in the cake tin , then spread evenly half amount of potato mixture. Now pour few spoons of all the chutnies. Spread all the peas mixture and once again pour few spoons of chutnies. Now spread another layer of potato mix, spread evenly. Sprinkle left over roasted oats or poha. In a small pan heat 2 tbsp oil, add mustard seeds when splutter, add dry chillies and sesame seeds. Pour this vaghar evenly on the potato mix. Bake handvo at least 45-50 minutes in a pre heated oven. Let it cool at least 15-20 minutes, longer the better so you can cut pieces nicely, but if you prefer HOT then go ahead and don’t worry about perfect shape 🙂 Serve with imli and date chutney
