Craving something fresh, creamy, and full of crunch? This noodle salad with sesame peanut dressing is a quick, flavor-packed meal ready in under 30 minutes. The nutty, tangy dressing coats chewy noodles and crisp veggies, making it a refreshing option for lunch, dinner, or meal prep. You’ll love how easy it is to customize, and it tastes even better the next day.
Table of Contents
Why You’ll Love This Noodle Salad
This Noodle Salad with Sesame Peanut Dressing is a kitchen lifesaver when you want something fast yet satisfying. It comes together in less than half an hour, making it perfect for busy weeknights or quick work lunches.
The creamy, nutty dressing balances spice, tang, and sweetness in every bite. You can load it with crunchy carrots, tender green beans, and bell peppers, or swap in whatever fresh veggies you have on hand.
It’s naturally meat-free but pairs wonderfully with shredded chicken, grilled prawns, or tofu for extra protein. Because it holds up well in the fridge, you can prepare it in advance and enjoy it over several days. This makes it a terrific option for make-ahead lunches or light dinners that still feel hearty and nourishing.
Ingredients You’ll Need
For the Sesame Peanut Dressing
Peanut butter brings a creamy base with rich nuttiness. Toasted sesame oil adds depth and a roasted flavor that lingers. Canola oil or another neutral oil helps smooth out the mixture. Soy sauce brings salty, savory balance, while sweet chili sauce adds gentle heat and sweetness. Sriracha kicks in spice, which you can adjust to taste. Lime juice brightens everything with tang, though rice or cider vinegar can also work. Garlic gives sharpness, and water loosens the texture until it’s pourable.
For the Salad Base
Fresh egg noodles are ideal for their chewy, slippery bite. Julienned carrots, bean sprouts, green beans, and red bell pepper add crunch, color, and nutrients. Green onions bring a mild sharpness that rounds everything out. Finally, sesame seeds sprinkled on top provide nutty flavor and a pretty finish. If you can’t find fresh noodles, ramen, rice noodles, or even spaghetti will do. Stick to sturdy vegetables that won’t water down the salad if storing.
Step-by-Step Instructions
Prepare the Noodles
Cook your noodles according to the package directions. Most fresh egg noodles need only soaking in hot water. Drain well, rinse under cold water, and let them cool so they don’t stick together.
Make the Dressing
Whisk peanut butter, sesame oil, canola oil, soy sauce, sweet chili sauce, sriracha, lime juice, and garlic in a bowl. Add water, a tablespoon at a time, until you get a silky, pourable consistency. Taste and adjust the spice and tang to your liking.
Cook the Green Beans
Steam or boil the beans for just a few minutes until they’re tender but still crisp. Rinse under cold water to lock in their bright green color and crunch.
Assemble the Salad
In a big bowl, toss noodles with carrots, bean sprouts, green beans, and bell pepper. Pour the dressing over and mix well so everything is coated evenly.
Garnish and Serve
Scatter sliced green onions and sesame seeds on top for flavor and presentation. This salad tastes best at room temperature or chilled.
Recipe Tips and Notes
If you’re using natural peanut butter, stir in a little sugar and salt to balance the flavors. Choose toasted sesame oil for a deeper flavor, but if you only have untoasted, the taste will be milder. Avoid dark soy or kecap manis, as they’ll overpower the dressing. For substitutions, rice noodles or pasta work well, and vegetables like snap peas, broccoli, or cabbage add variety without getting soggy. Lettuce, cucumber, or tomato release too much water and are best avoided unless serving immediately. For more protein, shredded chicken, prawns, or tofu can be tossed in. This salad holds up well for four days in the fridge, making it a reliable option for meal prep.
Serving Suggestions
As a main dish, this Noodle Salad with Sesame Peanut Dressing is hearty enough to satisfy on its own. It also works beautifully as a side with grilled chicken, prawns, or even spring rolls for a light, balanced spread. For lunch, pack it into containers and store in the fridge for an easy grab-and-go meal. It’s also picnic-friendly, since it tastes great cold and travels well without losing texture. For a bigger family dinner, you can pair it with a simple soup or sandwiches like these creamy chicken sandwiches to round out the meal.
Variations to Try
Switch the egg noodles in this Noodle Salad with Sesame Peanut Dressing for rice noodles, ramen, or even zucchini noodles if you want a low-carb version. Add toasted cashews or peanuts for extra crunch. Adjust the spice level by adding more or less sriracha, or stir in chili flakes. For a Thai-inspired twist, use fish sauce instead of soy sauce. You can also toss in shredded cabbage or raw broccoli for extra bulk. Play around with the vegetables and proteins so it never feels the same twice.
Storage and Make-Ahead Tips
This Noodle Salad with Sesame Peanut Dressing lasts up to four days when stored in an airtight container in the refrigerator. Keep it chilled and stir before serving, since the dressing may thicken. If it seems dry, splash in a little water or lime juice to refresh it. It’s best eaten cold or at room temperature, making it ideal for make-ahead lunches or meal prep.
Conclusion
This Noodle Salad with Sesame Peanut Dressing is creamy, crunchy, and just the right amount of spicy. It’s the kind of salad that makes meal prep exciting while staying simple and healthy. It’s simple enough for a weeknight yet impressive enough for sharing at picnics or parties. Because it’s customizable, you can switch up the noodles, vegetables, or proteins to fit your taste. Make a batch for your next lunch or light dinner and enjoy how flavorful and versatile it is. If you try your own twists, I’d love to hear how you paired it. For more easy recipe inspiration, don’t forget to check out my recipe collection or save ideas on Pinterest
Noodle Salad with Sesame Peanut Dressing
Equipment
- Large mixing bowl For tossing salad
- Whisk For mixing dressing
- Pot or steamer For cooking noodles and beans
- Cutting board For preparing vegetables
- Sharp knife For slicing vegetables
Ingredients
- ¼ cup smooth peanut butter
- 1 tbsp toasted sesame oil
- 1 tbsp canola or neutral oil
- 2 tbsp soy sauce (all-purpose or light)
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 2 tbsp lime juice (or rice/cider vinegar)
- 1 clove garlic, minced
- 2–4 tbsp water, to loosen dressing if needed
- 350 g fresh egg noodles (about 4 cups packed)
- 1.5 cups julienned carrot (1 large or 2 small)
- 2 cups bean sprouts
- 1.5 cups halved green beans
- 1.5 cups thinly sliced red bell pepper
- 3 green onions, sliced diagonally
- 1 tbsp white sesame seeds, toasted
Instructions
- Cook noodles according to package directions, usually by soaking in hot water. Drain, rinse under cold water, and let cool.
- Whisk together peanut butter, sesame oil, canola oil, soy sauce, sweet chili sauce, sriracha, lime juice, and garlic. Add water as needed until smooth and pourable.
- Steam or boil green beans until tender-crisp. Rinse under cold water to keep them bright and crunchy.
- In a large bowl, toss noodles with carrots, bean sprouts, green beans, and bell pepper. Pour dressing over and mix until evenly coated.
- Top with sliced green onions and sesame seeds. Serve at room temperature or chilled.
