Quick Cold Peanut Rice Noodles with Veggies

Close up view of Quick Cold Peanut Rice Noodles with Veggies in white bowl with chopsticks

My go to vegetarian noodle salad takes less than 5 minutes to put together. It’s full of crisp fresh flavors with layers of creamy and rich peanut butter – I love adding in snow peas, tons of cilantro and the unexpected mint!

It’s like a vegetarian spring roll in salad form – without the work of rolling it up. It’s bright, simple and noodle salad that is gluten free and dairy free!

Quick Cold Peanut Rice Noodles with Veggies on marble tabletop with cilantro and peanuts

Spring is coming!

With Spring coming, well you never know when it will come in Colorado but my calendar tells me April and May are on the horizon. My recipes start to change – I begin to think about all the fresh flavors of the season. I love all the fresh green herbs, early baby vegetables and lettuce AND easy recipes. 

I’m starting it off with my cold peanut rice noodles with all the vegetables. It’s a nice side dish to enjoy with my Saucy Chicken Lettuce Wraps – the balance of warm chicken and a fresh cold salad, works! 

Quick Cold Peanut Rice Noodles with Veggies on marble tabletop with peanut sauce

Make it your own.

I know not everyone loves cilantro so replace it will some arugula or spinach.

Swap out the peanuts for cashews – so good. Use almond butter instead of peanut butter. So many options.

Go over the top with garnishing the salad with toasted sesame seeds, 

Quick Cold Peanut Rice Noodles with Veggies with wooden chopsticks

MORE Vegetarian recipes for you!

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Quick Cold Peanut Rice Noodles with Veggies with wooden chopsticks

Quick Cold Peanut Rice Noodles with Veggies


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  • Author: Kat with White Sparrow
  • Total Time: 8 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 2 servings Vermicelli rice noodles, cooked according to package instructions + rinsed with cold water
  • 1/2 red bell pepper, sliced thinly
  • 1/2 orange bell pepper, sliced thinly
  • 1 small carrot, sliced thinly
  • 1 small bunch snow peas or snap peas
  • 1 large bunch fresh cilantro, thrown apart roughly
  • 1 small bunch fresh mint leaves
  • 1 jalapeno, sliced thinly (optional)
  • 23 scallions, sliced thinly
  • 1/4 cup roasted peanuts, roughly chopped

Peanut Sauce

  • 1/3 cup high quality peanut butter
  • 1 lime, juiced
  • 1/2 teaspoon fish sauce
  • 1 tablespoon coconut aminos or soy sauce
  • 1 teaspoon sesame oil
  • hot water, to thin the sauce

Instructions

  1. In a small bowl, mix together all of the peanut sauce ingredients. Add in 1 teaspoon of hot water at a time to thin the sauce to your liking.
  2. Using tongs carefully mix together the prepared rice noodles with all of the ingredients in a serving bowl.
  3. Top with the dressing and continue to carefully mix the noodles. Serve and enjoy.

Notes

I used Instant Vermicelli Noodles – they soak in boiling water for 3 minutes. Rinse with cold water and they are ready.

  • Prep Time: 5
  • Cook Time: 3
  • Category: salad
  • Method: stove top
  • Cuisine: vegetarian

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe! 

Enjoy the Recipe, Personal Chef Kat

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