Quick Cold Peanut Rice Noodles with Veggies
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!
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!
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,
MORE Vegetarian recipes for you!
Quick Cold Peanut Rice Noodles with Veggies
- Total Time: 8 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 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)
- 2-3 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
Get Recipe Ingredients
Instructions
- 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.
- Using tongs carefully mix together the prepared rice noodles with all of the ingredients in a serving bowl.
- 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!
You might also like
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
Latest on Instagram
Stay up to date on the latest recipes
Be sure to follow @whitesparrowfoodco so you don’t miss a recipe or video.
