Description
This vibrant Peanut Noodle Salad combines protein-rich chickpea spaghetti with a creamy, tangy, and spicy peanut dressing. Tossed with fresh vegetables and garnished with crunchy peanuts and sesame seeds, it’s a refreshing and satisfying dish perfect for a quick lunch or light dinner.
Ingredients
Noodles
- 8 oz. chickpea spaghetti or linguine (such as Banza)
Dressing
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 3 tbsp fresh lime juice (can substitute apple cider vinegar)
- 1 tbsp spicy brown mustard
- 2 tbsp Sriracha (adjust to taste)
- 1 tbsp toasted sesame oil
- 2 cloves garlic, chopped
- 1 tsp fresh ginger, chopped
- 1 tbsp sugar or sweetener of your choice
Toppings & Garnishes
- Roasted and salted peanuts, chopped
- Green onions, sliced
- Cucumber, julienned
- Red bell pepper, julienned
- Cilantro leaves, roughly chopped
- Sriracha, for extra heat if desired
- Toasted sesame seeds
Instructions
- Cook noodles: Bring at least 8 cups of well-salted water to a rolling boil. Add the chickpea spaghetti and cook for approximately 8 minutes or until al dente. Drain and immediately rinse under cold water to stop the cooking process and cool the noodles.
- Prepare dressing: In a bowl, whisk together creamy peanut butter, tamari, fresh lime juice, spicy brown mustard, Sriracha, toasted sesame oil, chopped garlic, chopped ginger, and sugar until the dressing is smooth and creamy.
- Toss noodles with dressing: Pour the prepared dressing over the cooled noodles and toss thoroughly to coat every strand evenly. Chill the noodles in the refrigerator until ready to serve for flavors to meld and a refreshing taste.
- Add toppings and serve: Just before serving, garnish the peanut noodle salad with chopped roasted peanuts, sliced green onions, julienned cucumber, julienned red bell pepper, roughly chopped cilantro leaves, and toasted sesame seeds. Add extra Sriracha if you prefer more spice. Serve cold or at room temperature.
Notes
- You can substitute apple cider vinegar for lime juice if preferred.
- Adjust Sriracha amount based on your spice tolerance.
- For a gluten-free version, ensure tamari used is gluten-free.
- Use chickpea spaghetti or another legume-based pasta for added protein and fiber.
- This dish keeps well refrigerated for up to 2 days but is best fresh.
