A fresh, vibrant Thai-inspired noodle salad featuring tender egg noodles tossed with crisp veggies, fragrant cilantro, and a creamy peanut–lime dressing. Light, colorful, and full of flavor, this dish is perfect as a refreshing side or a satisfying stand-alone meal—finished with crunchy peanuts for the perfect bite.
Cook Time: 25 minutes
Ingredients
- 8 oz Jake & Amos Narrow Egg Noodle (SKU 444720)
- 2 Tbsp sesame oil, separated
- 1 bag coleslaw mix
- 1 red bell pepper, thinly sliced
- 3 scallions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 peanuts, chopped(garnish)
- DRESSING:
- 1/3 cup creamy peanut butter
- 2 Tbsp lime juice
- 3 Tbsp water
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 1/2 tsp ground ginger
- 1 clove garlic, minced
- 1 tsp sriracha
Instructions
- Start by cooking egg noodles in 3-4 quarts salted boiling water for 12-15 minutes or until desired tenderness. Drain and rinse in cold water until cool. Then toss in 1 Tablespoon sesame oil.
- Make the dressing. Wisk together all dressing ingredients until smooth.
- Place noodles along with the coleslaw mix, red pepper, scallions and cilantro into a large bowl.
- Pour dressing over salad and toss to coat. (I like to make a double recipe of the dressing to add)
- Let set for 10 minutes to marinate. Sprinkle with chopped peanuts and serve.