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Mains

Ten Minute Peanut Butter Noodle Salad

March 1, 2022 by Alexandra Daum
A vegan peanut butter noodle bowl with raw vegetables and a zesty peanut sauce. This is ready in the time it takes the rice noodles to cook.
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Peanut butter noodle bowl in a large ceramic serving dish.

A super quick rice noodle salad, these easy peanut butter noodles are the ideal weeknight meal. With grated raw vegetables, greens, and a spicy orange peanut sauce, it makes good use of winter produce, but it’s light and refreshing.

Brown rice noodles take about eight minutes to cook, so you can prepare the vegetables and sauce while they’re cooking. If you’re a skilled multitasker, this can easily be ready in ten minutes.

With a citrus-ginger-peanut butter dressing, it’s zesty and fresh despite using seasonally appropriate ingredients. I usually serve this as a side for a main, or with something like soft boiled eggs, but it makes a great standalone lunch.

Ingredients

  • Rice Noodles: brown rice or otherwise (whatever you like most).
  • Carrot: grated with the large side of a box grater. Use a food processor if preferred.
  • Beet: I don’t peel the beet for this recipe unless it’s really gnarly. Simply remove the top and any particularly thick-skinned parts and grate as usual.
  • Spinach: or another green. The hot noodles wilt the spinach.
  • Frozen Corn: thaw beforehand if you prefer, or if you want to rinse the noodles in cold water.
  • Peanut Butter: natural unsweetened peanut butter.
  • Orange Juice: sub lemon if you don’t have oranges, or a splash of vinegar.
  • Olive Oil: sesame oil is a good sub for olive here.
  • Coconut Aminos: or soya sauce if you use it – this can be left out but it adds salt (see below).
  • Ginger: very finely grated, for the sauce.
Peanut noodle salad ingredients.

Step by Step

Vegetables added to a glass mixing bowl.
Peanut butter sauce poured over rice noodles.
Cooked brown rice noodles placed on the vegetables.
Mixed rice noodle salad in a bowl.

Notes and Substitutions

Unlike glass noodles or rice vermicelli, brown rice noodles are typically boiled rather than soaked, but you should check the package instructions. Be sure to rinse in hot water – you want the hot noodles to wilt the spinach slightly.

Black or white rice noodles can be subbed for brown if preferred. The cooking time may differ.

While this salad keeps well in the refrigerator for a day or two, it’s best at room temperature or a little warm. I usually take it out about an hour before I plan to eat so that it can warm up a bit beforehand.

Change up the vegetables as you see fit. Other hardy greens (rucola, baby chard, and so on) can replace spinach. Leave out the beet if preferred and use a golden or striped beet to avoid colouring everything pink. Pickled onions can be a nice addition if you like extra acidity.

Be sure to use natural, unsweetened peanut butter. If you can’t get coconut aminos and don’t want to use soya sauce, you’ll need to add extra salt to make up for it, and a splash of water.

More Quick Pasta Dishes

Hummus Pasta
Spring Green Vegetable Coconut Rice Noodles
Quick Garlic Spinach Pasta
Super Green Pasta

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 2

Ten Minute Peanut Butter Noodle Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
5 from 1 vote

Ingredients

Metric – American
  • 250 grams brown rice noodles
  • 1 small beet grated
  • 1 medium carrot grated
  • 100 grams frozen corn optional
  • 50 grams spinach

Orange Ginger Peanut Sauce

  • 3 tablespoons natural peanut butter
  • 3 tablespoons orange juice about one orange
  • 2 tablespoons coconut aminos*
  • 1 tablespoon olive or sesame oil
  • ½ teaspoon fresh ginger finely grated
  • ¼ teaspoon hot pepper flakes optional

Instructions

  • Start by cooking the rice noodles, according to package instructions. Be sure to rinse with warm water, not cold (undercook by a minute to account for this).
    250 grams brown rice noodles
  • Prepare the vegetables and peanut sauce while the noodles are cooking. Add the grated beet and carrot, corn, and spinach to a large mixing bowl.
    1 small beet, 1 medium carrot, 100 grams frozen corn, 50 grams spinach
  • Once the noodles are cooked, rinse and add to the bowl with the vegetables.

Orange Ginger Peanut Sauce

  • Add the peanut butter, orange juice, coconut aminos, oil, ginger, and hot pepper to a jar or bowl. Shake or whisk until fully combined, thinning with a splash of water if needed.
    3 tablespoons natural peanut butter, 3 tablespoons orange juice, 2 tablespoons coconut aminos*, 1 tablespoon olive or sesame oil, 1/2 teaspoon fresh ginger, 1/4 teaspoon hot pepper flakes
  • Add the peanut sauce to the bowl with the noodles and mix until fully coated. Serve immediately. Leftovers will keep for a day or two in a sealed container in the refrigerator but taste best at room temperature.

Notes

* 1 tablespoon if using soya sauce
• If the peanut sauce is a bit thick, simply thin with a little water or more orange juice until it reaches the desired consistency.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 763kcal Carbohydrates: 133g Protein: 19g Fat: 19g Saturated Fat: 4g Polyunsaturated Fat: 4g Monounsaturated Fat: 10g Sodium: 591mg Potassium: 748mg Fiber: 14g Sugar: 11g Vitamin A: 7581IU Vitamin C: 27mg Calcium: 56mg Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Mains, Sides
Cuisine: American
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This post was originally published in February 2018. It has been updated with some improvements to the recipe as of February 2022.

More Mains:

Pasta with mushroom sauce on two plates with drinks.Vegan Mushroom Stroganoff
Three rice-stuffed pumpkins on plates.Vegetarian Stuffed Pumpkins
Plates with pieces of puff pastry pie on them.Roasted Vegetable Pie with Puff Pastry
Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

Previous Post: « Sourdough Rye Bread
Next Post: Easy Vegan Coleslaw »

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Comments

  1. Alexandra Daum says

    May 15, 2018 at 9:40 am

    Hi Ana! I don't make them myself, I just use different boards and stone or tile backgrounds. Sometimes I just use the floor too. This one is a kiln shelf from a wood-fired kiln of a friend so it's essentially stone with a salt coating, and I also use regular house tiles, window sills, wood, or whatever's around! If it's a white wall in the background it'll be plaster and otherwise it's another board that I'm using. Junk makes the best food photography backgrounds, in my opinion. I hope that helps!

    Reply
  2. Ana says

    May 15, 2018 at 5:17 am

    Hi Alexandra! Great blog and recipes! I have a question: how do you usually make your backgrounds? This one for instance has this stone-like texture. And some of the background walls are also textured. Do you use any special technique? 🙂

    Reply
  3. Alexandra Daum says

    February 16, 2018 at 8:49 am

    Thanks, Melanie! It's nice to have a little refreshing food, even when it's still cold out 🙂

    Reply
  4. Melanie says

    February 15, 2018 at 5:15 pm

    This looks lovely – so refreshing and nourishing!

    Reply

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