This vegan Peanut Noodle Salad is packed with crisp, fresh vegetables, perfectly al dente noodles, and a creamy, tangy peanut dressing. Finish with chopped peanuts and sesame seeds for crunch. Best of all, it comes together in under 30 minutes and makes a great make-ahead lunch or easy weeknight dinner.
You Will Love This
- Perfect for meal prep. Make a big batch on Sunday and portion it into lunches for the week. If you’re storing the salad, keep the dressing separate and add it just before serving to keep vegetables crisp.
- Great for meatless meals. This hearty, noodle-based salad satisfies picky eaters while staying completely plant-based. Let family members build their own bowls by adding the noodle base and choosing their favorite toppings and peanut sauce.
- A refreshing alternative for gatherings. Swap the usual mayo-packed macaroni or oil-heavy rotini salads for these bright peanut noodles. It’s vegan-friendly and different enough to be a crowd-pleaser at barbecues and potlucks.
Ingredients and Substitutions
- Noodles – Use your favorite pasta: spaghetti, linguine, or fettuccine work especially well.
- Red pepper – Swap with green, yellow, or orange bell pepper if preferred.
- Edamame – Cooked edamame adds color and protein; canned chickpeas are a good alternative if you don’t have edamame.
- Matchstick carrots – Pre-sliced matchstick carrots save time, or grate fresh carrots if you prefer.
- Purple cabbage – A head of cabbage is affordable and easy to shred; pre-shredded coleslaw mix also works.
- Chopped peanuts – Roasted or flavored peanuts give extra punch; use what you like.
- Fresh cilantro – Cilantro brightens the salad and balances the rich peanut dressing; don’t skip it if you enjoy the flavor.
- Easy Peanut Dressing – A creamy peanut dressing of peanut butter, soy sauce, lime, rice vinegar, brown sugar, sesame oil, and spices is the key flavor component. Mix until smooth and adjust seasoning to taste.
Instructions
Prepare the creamy peanut sauce by whisking the peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, garlic powder, ground ginger, cayenne (optional), salt, and pepper until smooth.
Cook pasta until just al dente, then toss with a little olive oil and pinch of salt and pepper to prevent sticking. Allow the pasta to cool to room temperature.
In a large bowl, combine the cooled pasta with thinly sliced red pepper, cooked and cooled edamame, matchstick carrots, thinly sliced purple cabbage, chopped peanuts, and chopped cilantro. Pour about half the peanut dressing over the mixture and toss to coat evenly.
Finish with an extra drizzle of dressing, then garnish with additional chopped peanuts, sesame seeds, cilantro, and lime wedges. Serve immediately or refrigerate until ready to eat.
Tips
- Salt your pasta water well. Add salt once the water boils—this is the first chance to season the noodles. Use Kosher salt if possible; adjust amounts if using table salt.
- Cook pasta to al dente. Start testing a minute before the package time so the noodles stay slightly firm and hold up in the salad.
- Toss pasta with oil while warm. A little olive oil plus a pinch of salt and pepper prevents sticking and helps the pasta cool evenly.
- Add dressing just before serving when possible. The peanut sauce thickens as it sits, so dress only what you’ll eat. For dressed leftovers, loosen the sauce with a splash of lime juice or soy sauce to restore a creamy texture.
FAQ
A classic peanut sauce blends peanut butter with soy sauce, lime juice, rice vinegar, a touch of brown sugar, sesame oil, and seasonings like garlic powder and ground ginger. Adjust heat with cayenne or sriracha if desired.
This dressing is naturally creamy from the peanut butter. If it becomes too thin, add a spoonful more peanut butter. If it thickens after sitting, stir in a little lime juice, water, or soy sauce to loosen it to your preferred consistency.
Try these easy pasta salads next!
Marinated White Bean Pasta Salad
Sesame Chicken Pasta Salad
Winter Pasta Salad
Mediterranean Spaghetti Pasta Salad
Peanut Noodle Salad
This vegan Peanut Noodle Salad combines tender noodles, crisp vegetables, and a flavorful peanut dressing for a quick, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 oz fettuccine noodles
- 1 red pepper, thinly sliced
- 1 cup edamame, cooked and cooled
- 1 cup matchstick carrots
- 1 cup thinly sliced purple cabbage
- 1 cup chopped peanuts
- 1/2 cup chopped cilantro
- Easy Peanut Dressing (peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, garlic powder, ground ginger, cayenne, salt, pepper)
Garnish: sesame seeds, fresh chopped cilantro, lime wedges
Instructions
- Cook pasta until al dente. Toss with olive oil and a pinch of salt and pepper, then let cool.
- Make the creamy peanut sauce by whisking together peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, and seasonings until smooth.
- In a large bowl, combine pasta, red pepper, edamame, carrots, cabbage, peanuts, and cilantro. Pour half the dressing over the mixture and toss to coat.
- Drizzle with more peanut sauce if desired and garnish with extra peanuts, sesame seeds, cilantro, and lime wedges before serving.
Notes
Your pasta water should be well-salted. Add salt once the water boils to season the noodles from the inside out. This step makes a noticeable difference in flavor.
Cook pasta until just al dente. Test a minute before the package time so the noodles remain slightly firm.
Toss pasta with oil while warm. This prevents sticking and helps the noodles cool evenly.
Wait to dress leftovers. The sauce thickens over time; if leftovers are too thick, stir in a splash of lime juice, soy sauce, or water to loosen the dressing.