Cold Peanut Noodle Salad with Crisp Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chilled noodles tossed in a creamy, tangy peanut sauce with crunchy bell peppers and cucumber for a refreshing Asian-inspired salad. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs rice noodles, peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Asian Fusion cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions, usually 4-5 minutes until tender but firm. Drain and rinse under cold water to stop cooking, then set aside.
  2. Step 2: In a medium bowl, whisk together 1/3 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove until smooth and creamy.
  3. Step 3: Toss the cooled noodles with the peanut sauce until well coated.
  4. Step 4: Add 1 thinly sliced red bell pepper, 1 julienned cucumber, 2 sliced scallions, and 1/4 cup chopped cilantro to the noodles. Mix gently to combine.
  5. Step 5: Transfer to a serving dish and sprinkle 1/4 cup crushed peanuts on top for crunch. Serve chilled or at room temperature.

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