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.
- 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.
Step by Step
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
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.
Ten Minute Peanut Butter Noodle Salad
- 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
- 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).
- 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.
- 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.
- 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.
This post was originally published in February 2018. It has been updated with some improvements to the recipe as of February 2022.