Cold Peanut Noodle Salad

A bowl of cold peanut noodle salad with purple cabbage, carrots, peas, tofu, green onion, and sesame peanut sauce.

Print Recipe

5 from 5 votes

This peanut cold noodle salad is a delicious lunch or dinner to meal prep for the week. It's versatile and can be made with any type of noodles—spaghetti, whole wheat noodles, soba noodles, and even ramen. It's loaded with colorful veggies and protein-packed.

Prep Time30

Total Time30

Course: dinner, Lunch

Cuisine: Amercan, Thai

Diet: Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 390kcal

Author: Michelle Cehn

Equipment

1 Blender (to blend the peanut sauce)

Ingredients

Sesame Peanut Sauce

½ cup soy sauce
½ cup peanut butter
2 cloves garlic
¼ cup rice vinegar
¼ cup sesame oil
1 teaspoon ginger powder
2 tablespoons maple syrup
2 pinches red pepper flakes
1 tablespoon water plus more if needed to achieve desired consistency

Noodle Salad

16 ounces whole wheat spaghetti soba noodles, whole wheat spaghetti, or plain spaghetti
½ cup purple cabbage finely shredded
½ cup red or yellow bell pepper diced
½ cup carrots shredded
½ cup tofu finely cubed
⅓ cup green onions finely sliced
¼ cup roasted peanuts chopped
2 tablespoons Sesame seeds

Instructions

To a blender, add the soy sauce, peanut butter, garlic, rice vinegar, sesame oil, ginger powder, maple syrup, red pepper flakes, and water and blend until smooth. If desired, add additional water, one tablespoon at a time, to achieve a thinner peanut sauce consistency. Set aside.
Cook pasta according to package instructions, drain, rinse with cold water to cool and prevent sticking, and set aside. Prepare the vegetables while pasta is cooking.
To a large serving bowl, add the cooked and cooled noodles, purple cabbage, bell pepper, carrots, tofu, green onions, peanuts, and sesame seeds. Drizzle peanut sauce on top and mix until combined.

Notes

Meal Prep and Storing Suggestion: Portion the noodle salad into meal prep containers and store in the fridge for up to 5 days.

Nutrition