Quick Peanut Noodle Salad with Crunchy Veggies

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.