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5 from 1 vote

Garlicky Peanut Cold Noodle Salad

Our delicious Asian-inspired peanut-y cold noodle salad. It's packed with flavor, healthy ingredients, and is sure to impress your friends and family.
Course: Main Course
Cuisine: Chinese

Ingredients

  • For the quick pickled veggies:
  • 1 hot house cucumber julienned
  • ½ red onion thin sliced
  • 1 large carrot julienned
  • 2 cloves garlic minced
  • 1 tbsp salt or to taste
  • 1 tbsp sugar
  • ½ cup rice vinegar
  • ¼ cup Gochugaru flakes Korean red chili flakes
  • For the noodles:
  • 8 oz pkg vermicelli rice noodles
  • 1.5 tbsp sesame oil
  • 2 tbsp chopped garlic
  • 1.5 tbsp Gochugaru flakes Korean red chili flakes
  • 3 tbsp peanut butter powder
  • 1 tbsp tahini paste can use an peanut butter as a substitute
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp brown sugar
  • ¼ cup chopped scallions
  • 2 tbsp rice vinegar
  • ½ cup ice cubes
  • 1 head of iceberg lettuce chopped
  • Optional Garnishes:
  • Thai basil
  • Chopped peanuts
  • Chili crunch
  • Sliced scallion
  • Poached chicken roast pork or air fried tofu work well too!

Instructions

  • First chop up, mix, and prepare your pickled veggies in a bowl. Cover and set aside in refrigerator while cooking everything else. In a large pot, cook your vermicelli noodles according to package instructions and then drain and run under cold water until cold. While cooling, add garlic, sesame oil, and Gochugaru flakes until fragrant, about 1-2 minutes. Immediately remove from heat and add remaining ingredients except lettuce. Stir until ice has melted and you’re left with a nice creamy cold sauce. Toss in noodles and stir until well combined. To plate divide pickled veggies, noodles, and lettuce into four bowls. Top with optional garnishes and enjoy!