Noodle Salad with Sesame Peanut Dressing

Asian Noodle Salad tossed with a wickedly delicious dressing that’s creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli.

I would die a happy man if I drowned in this dressing (morbid but true). Great lunch idea for work because it’s super tasty served cold!

This noodle salad is the sort of thing I used to take into work for lunch back in my corporate days. I was never a sandwich man. I mean, let’s face it. Sitting in an air conditioned cubicle in front of a computer all day isn’t exactly stimulating. Most days, lunch was the most exciting part of my day.

Exact Ingredients List

This noodle salad has two main parts: a flavorful dressing and a colorful mix of veggies and noodles. Let’s break down the exact ingredients you’ll need for each part.

Dressing

For the dressing, you’ll need:

• 1/4 cup smooth peanut butter
• 1 tablespoon toasted sesame oil
• 1 tablespoon canola oil (or another neutral oil)
• 2 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 2 to 4 tablespoons water (if needed)

Salad

For the salad, gather these ingredients:

• 350g (12 oz) fresh egg noodles
• 1.5 cups julienned carrots
• 2 cups bean sprouts
• 1.5 cups green beans, cut in half
• 1.5 cups finely sliced red bell pepper
• 3 green onion stems, sliced diagonally
• 1 tablespoon toasted white sesame seeds

Instructions

Get ready to make a tasty noodle salad!

First, cook your egg noodles. Just follow the package directions. Most need a quick soak in hot water. Drain and rinse them, then set them aside to cool off.

Now for the yummy dressing. Mix peanut butter, sesame oil, canola oil, soy sauce, sweet chili sauce, sriracha, lime juice, and minced garlic in a bowl. Add a bit of water if it’s too thick.

Steam or boil the green beans until they’re tender but still have a nice crunch. Cool them under cold water.

Grab a big bowl and toss in your cooled noodles, carrots, bean sprouts, cooled green beans, sliced red bell pepper, and green onions. Pour the dressing over everything and mix it up well.

Sprinkle some toasted sesame seeds on top for extra flavor and crunch. Your salad is ready to eat! It’s great at room temp or cold. You can keep it in the fridge for up to 4 days.

Try adding some shredded chicken if you want extra protein. This salad is perfect for work lunches or as a side dish for Asian meals. Enjoy!

Possible Substitutes List

You can easily swap ingredients in this noodle salad to fit your tastes or what’s in your pantry. Here are some ideas:

Noodles:

• Soba noodles
• Rice noodles
• Whole wheat spaghetti

Vegetables:

• Cucumber instead of green beans
• Snap peas for beansprouts
• Shredded cabbage in place of carrots

Dressing:

• Almond butter for peanut butter
• Rice vinegar instead of lime juice
• Honey to replace sweet chili sauce

Don’t have sriracha? Try using chili garlic sauce or a pinch of red pepper flakes. No sesame oil? Use extra canola oil and add some toasted sesame seeds to the dressing.

For a protein boost, toss in some:

• Shredded rotisserie chicken
• Pan-fried tofu cubes
• Cooked shrimp

Feel free to mix and match these swaps. The beauty of this salad is its flexibility. You can create your own unique version based on what you like or have on hand.

How To Make It Diabetes-Friendly

You can make this tasty noodle salad more diabetes-friendly with a few simple swaps. Try using whole grain or zucchini noodles instead of egg noodles. This lowers the carbs and adds fiber.

Cut back on the sweet chili sauce in the dressing. Use just 1 tablespoon instead of 2. You can add extra lime juice for flavor without the sugar.

Load up on veggies! Double the amount of carrots, bell peppers, and green beans. More low-carb veggies mean more nutrients and fiber.

Watch your portion size. Stick to 1 cup of the finished salad as a side dish. For a main meal, pair a smaller portion with some lean protein like grilled chicken or tofu.

Try these easy ingredient swaps:

• Peanut butter → almond butter (lower in carbs)
• Soy sauce → liquid aminos (less sodium)
• Canola oil → avocado oil (healthier fats)

With these changes, you can enjoy this yummy salad while keeping your blood sugar in check. The protein from the nut butter and fiber from the veggies will help slow digestion too.

Tips, Tricks & Storing

Customize your noodle salad by adding shredded chicken or tofu for extra protein. You can also swap in your favorite veggies like snap peas or edamame.

To save time, prep the veggies and dressing ahead. Store them separately in the fridge. When you’re ready to eat, just cook the noodles and toss everything together.

Make sure to rinse the cooked noodles in cold water. This stops the cooking process and prevents them from getting mushy.

For meal prep, divide the salad into individual containers. Keep the dressing on the side and add it just before eating. This keeps everything fresh and crunchy.

If you like it spicy, add more sriracha to the dressing. For a milder version, use less or skip it entirely.

Store your noodle salad in an airtight container in the fridge. It will stay fresh for up to 4 days. Give it a quick toss before serving to redistribute the dressing.