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Southeast Asian Inspired Peanut Noodle Salad

Southeast Asian Inspired Peanut Noodle Salad

This Southeast Asian-inspired salad is crisp, crunchy and refreshing! Great to make ahead of time for meal prep or an easy, light dinner. This is also vegan friendly and gluten-free!
Total Time 20 mins
Course Appetizer, Main Course, Side Dish
Cuisine Asian, Gluten-Free, Vegan
Servings 2 people


For the dressing:

  • 1 tbsp Tamari can sub soy sauce or coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 4 tsp unsalted creamy peanut butter
  • 1/2 tsp agave nectar NOTE: if using coconut aminos, wait until the end to taste before addingany sweetner
  • 1 1/2 tbsp room temp water
  • 1 tsp grated ginger plus more to taste, if needed

For the salad:

  • 5-6 radishes thinly sliced
  • 4 mini cucumbers thinly sliced
  • 1 large carrot coarsley grated into long, thin pieces
  • 1 handful cilantro coarsley chopped (can also use to taste! I love cilantro)
  • 5 scallions chopped
  • 2 oz. vermicelli noodles or other noodles of your choice


  • In a small mixing bowl, combine all of the ingredients for the dressing except for the ginger. Whisk together until nice and creamy. If the dressing seems too thick after mixing all of the ingredients together (like peanut butter) thin it out with 1 tsp of extra water at a time until it reaches a consistency you prefer. Add the ginger at the end and stir in. Taste to see if you want more, and if you do, grate some more in there!! Also, just a note so you don't get scared when this happens lol -- the peanut butter will break up when you start to whisk it into the other ingredients. Don't worry!! Keep whisking and it will combine and become creamy. Whisk it fast if you are having trouble incorporating it.
  • Cook the noodles according to package and then pour them into a collander. While they sit in the collander, shower the noodles with cold water from the faucet until they are no longer hot. Drain them and set them aside.
  • Combine the cucumber, carrot, radish and noodles in a large salad bowl. Toss with the dressing until all of the ingredients are coated in the peanut sauce. Add cilantro and scallions and toss again. Plate the salad and top with crushed peanuts. If serving with a protein, feel free to throw it on top! If meal prepping, seal in a container in the fridge. for up to 3 days.
Keyword agave nectar, carrots, cilantro, mini cucumber, peanut butter, peanuts, radish, rice vinegar, scallions, sesame oil, soy sauce, vermicelli