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Quick Peanut Noodle Salad with Crunchy Veggies – Food Bank of Northern Nevada Quick Peanut Noodle Salad with Crunchy Veggies – Food Bank of Northern Nevada

Quick Peanut Noodle Salad with Crunchy Veggies

October 29, 2025

A fast, budget-friendly noodle salad tossed in a creamy peanut sauce and packed with crisp vegetables. Great for make-ahead lunches and busy weeknights.
Time: 15 minutes • Serves: 4

Ingredients

8 oz spaghetti or ramen noodles (use rice noodles for gluten-free)
2 cups shredded cabbage, carrots, and bell pepper
2 green onions, sliced (optional)
1/4 cup chopped roasted peanuts (optional)

Peanut Sauce

1/3 cup peanut butter
2 tbsp soy sauce (or tamari)
1 tbsp vinegar or lime juice
1–2 tbsp water (to thin)
1 tsp sugar or honey (optional)
1/2 tsp garlic powder
1/4 tsp ground ginger (optional)
Pinch red pepper flakes or hot sauce (optional)

Instructions

Cook noodles: Boil according to package directions. Drain and rinse under cool water.
Make the sauce: Whisk all sauce ingredients. Add water a little at a time until smooth and pourable.
Toss: Combine cooled noodles and vegetables in a large bowl. Add sauce and toss to coat.
Finish: Taste and adjust seasoning. Top with green onions and peanuts if using. Serve chilled or at room temperature.

Swaps and Tips

No peanut butter? Use sunflower seed butter or tahini.
No fresh vegetables? Use a drained can of mixed vegetables or thawed frozen vegetables.
Protein boost: Add canned chicken, tuna, or chickpeas.
Make ahead: Refrigerate 3–4 days; reserve a little sauce to refresh before serving.