Can I prepare this noodle salad in advance?

Yes, I often cut the vegetables and make the sauce a day in advance. I only mix everything just before serving, that way the noodles stay nice and fresh.

Can I substitute the fish sauce?

Certainly, for a vegetarian version I use an extra splash of soy sauce or a plant-based fish sauce substitute.

Which noodles work best?

Glass noodles are my favorite because of their slippery bite, but rice noodles, soba noodles or even whole wheat spaghetti also work fine.

Can I make the peanut sauce less spicy?

Absolutely, just leave out the sambal or add only a tiny bit and adjust to taste.

Is this salad suitable as a main course or a side dish?

I prefer to eat this as a full main course, but in smaller portions, it's also a delicious fresh side dish, for example, with grilled chicken or shrimp.

Noodle salad with crunchy peanut sauce

Name: Noodle salad with crunchy peanut sauce
Cook time: 30 min
Total time: 30 min
Yield: 2-3PPM
Ingredients: 210 g sweet potato glass noodles (or other noodle type of your choice); 150 g edamame beans; 1 red onion; 1 chili pepper, or half a chili pepper to taste; 1 large carrot; 1 avocado; 1 bunch of cilantro; 2 spring onions; 1 cucumber; 200 g cherry tomatoes, peeled if possible; 2 tbsp crunchy peanut butter; 1 tbsp fish sauce; 2 tbsp soy sauce; 1 tbsp sambal; 1 and ½ tbsp agave syrup; 1 tbsp toasted sesame seeds; 1 tbsp black sesame seeds, to taste; 1 clove garlic; 5 cm ginger, grated; Zest and juice of 1 lime; Water to thin to the desired consistency

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30 min

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Easy

This is one of those noodle salads that's literally on the table in a flash. Chopping the vegetables actually takes the most time, lol, for the rest, the noodles go into boiling water, everything is finely chopped, the tomatoes are peeled, and then that delicious sauce goes over it: nice and spicy and slippery from the noodles. You choose which noodles you prefer, but this is a real winner. Truly perfect as a quick lunch or delicious dinner.

This is one of those noodle salads that's literally on the table in a flash. Chopping the vegetables actually takes the most time, lol, for the rest, the noodles go into boiling water, everything ...

Ingredients

What do you need?

Quantity: 2-3PPM

For the noodle salad
210 g sweet potato glass noodles (or other noodle type of your choice)
150 g edamame beans
1 red onion
1 chili pepper, or half a chili pepper to taste
1 large carrot
1 avocado
1 bunch of cilantro
2 spring onions
1 cucumber
200 g cherry tomatoes, peeled if possible

For the crunchy peanut sauce
2 tbsp crunchy peanut butter
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sambal
1 and ½ tbsp agave syrup
1 tbsp toasted sesame seeds
1 tbsp black sesame seeds, to taste
1 clove garlic
5 cm ginger, grated
Zest and juice of 1 lime
Water to thin to the desired consistency

210 g sweet potato glass noodles (or other noodle type of your choice)
150 g edamame beans
1 red onion
1 chili pepper, or half a chili pepper to taste
1 large carrot
1 avocado
1 bunch of cilantro
2 spring onions
1 cucumber
200 g cherry tomatoes, peeled if possible

2 tbsp crunchy peanut butter
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sambal
1 and ½ tbsp agave syrup
1 tbsp toasted sesame seeds
1 tbsp black sesame seeds, to taste
1 clove garlic
5 cm ginger, grated
Zest and juice of 1 lime
Water to thin to the desired consistency

Make it veggie!

Replace the fish sauce with an extra splash of soy sauce or a vegetarian "fish sauce" substitute made from mushrooms or seaweed.

Preparation method

How do you make this?

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Pour boiling water over the noodles and let stand for 10 minutes or prepare according to package directions and drain, place in a bowl.

Rinse the edamame beans under the boiling water.

Peel the cherry tomatoes (this is a luxury, but very nice in the salad), or leave the skin on if you want to save time.

Cut the carrot into thin strips with a peeler or paring knife. Finely chop the red onion, chili pepper, avocado, cucumber, and spring onion. Roughly chop the cilantro.

Add everything to the noodles.

For the sauce, mix the peanut butter, fish sauce, soy sauce, sambal, agave syrup, and white sesame seeds. Dilute with a little water until you get a pourable, creamy sauce.

Pour the sauce over and mix well and serve immediately.

Tips

I'm using glass noodles here, but rice noodles or soba noodles work just as well.
Cut the carrot and cucumber into thin strips; this gives the salad that extra bite.
Feel free to make the sauce in advance; it even tastes better when the flavours have had time to meld.
In the refrigerator: the sliced vegetables and sauce can be stored separately for up to 2 days in an airtight container.
If mixed with the noodles, it's best to eat the salad the same day, otherwise the noodles will become a bit sticky.
In the freezer: not recommended; the vegetables and avocado lose their freshness and texture.
Reheating: this salad is meant to be a cold dish, so do not reheat it. Simply take it out of the refrigerator and let it come to room temperature.