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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.

Table of Contents hide
Ingredients
Step by Step
Recipe Notes
Expert Tips
More Quick Pasta Dishes
Ten Minute Peanut Butter Noodle Salad

Ingredients

Peanut butter noodle salad ingredients.

Ingredient Notes and Substitutions

  • Rice noodles: brown rice or otherwise (whatever you like most). Black or white rice noodles can be subbed for brown if preferred. The cooking time may differ. Soba or another pasta type can be subbed.
  • 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. use a golden or striped beetroot to avoid colouring everything pink.
  • Spinach: or another hardy green like rucola (rocket/arugula), baby kale, or baby chard. The hot noodles wilt the spinach.
  • Frozen corn: thaw beforehand if you prefer, or if you want to rinse the noodles in cold water.
  • Orange juice: sub lemon or lime 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 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.

Step by Step

Vegetable noodle salad steps 1 to 4.

Step 1: grate the beet and carrot, then add to a mixing bowl with the other vegetables.
Step 2: cook the noodles and add to the bowl while hot.
Step 3: add the peanut sauce over the noodles.
Step 4: mix to coat and serve immediately.

Recipe Notes

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.

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.

Pickled onions can be a nice addition if you like extra acidity.

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Expert Tips

  • Rinse the noodles: rice noodles should be rinsed after cooking or they will taste very starchy. Some brands won’t mention this on the package but it should be done in any case.
  • Season to taste: be sure to add salt if needed before serving, especially if you aren’t adding aminos or soya sauce.
  • Use natural peanut butter: make sure to choose unsweetened peanut butter that doesn’t have extra ingredients like oils for this recipe.

More Quick Pasta Dishes

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

If you make this Rice Noodle Salad or any other vegetarian lunch recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 2

Ten Minute Peanut Butter Noodle Salad

Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes 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: Autumn, Main Course, Mains, Sides
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
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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.

Woman in garden adjusting peas growing on bamboo.

Occasionally Eggs

by Alexandra Daum

If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.

Find vegetarian staples, refined sugar free desserts, and hundreds of vegan recipes. All OE recipes are vegetarian, dairy free, and refined sugar free.

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Comments

  1. Sabrina Kaici says

    June 29, 2023 at 8:19 pm

    Hi Alexandra
    Thank you for your gorgeous salad recipes, I made the quinoa/carrot moroccan salad today and absolutely loved it! I’d love to try this one as I love noodles, I’m just not sure if the beet you use is cooked or raw? Sorry for the silly question, I imagine it’s cooked but I prefer to ask before ruining the dish :). Thank you!

    Reply
    • Alexandra Daum says

      June 30, 2023 at 6:19 am

      Hi Sabrina, this is raw grated beet! You can use cooked, raw does taste a bit earthy, but I like it 🙂

      Reply
  2. 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
  3. 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
  4. 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
  5. Melanie says

    February 15, 2018 at 5:15 pm

    This looks lovely – so refreshing and nourishing!

    Reply

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