Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Refreshing cold rice noodles tossed with crisp vegetables and a creamy, tangy peanut dressing for a vibrant, light meal. This vietnamese-inspired salads (vegetarian) ready in about 25 minutes pairs rice noodles, carrot, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz dry rice noodles according to package instructions until just tender, about 5-7 minutes. Drain and rinse under cold water to stop cooking and cool noodles completely.
  2. Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tsp sesame oil, and 3 tbsp warm water until smooth and creamy. Add 1/2 tsp red chili flakes if using.
  3. Step 3: In a large bowl, combine the cooled noodles with 1 julienned medium carrot, 1 julienned medium cucumber, 1 small thinly sliced red bell pepper, 2 sliced green onions, and 1/4 cup chopped fresh cilantro.
  4. Step 4: Pour the peanut dressing over the noodle mixture and toss gently until everything is evenly coated.
  5. Step 5: Serve chilled or at room temperature, garnished with 2 tbsp crushed peanuts for added crunch.

Frequently asked questions

How long does Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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