Spicy Peanut Noodle Salad With Cucumbers, Red Peppers, and Basil (Vegan) Recipe

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
20120208-sesame-noodle-salad-1.jpg
J. Kenji Lopez-Alt

I still have a soft spot for cold peanut noodles. These days, I make them with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast. A handful of fresh herbs rounds out the flavors.

Note:大多数新鲜中国小麦面条是可用的Asian markets. 1/4 pound dried linguini, fettucini, or spaghetti can be substituted if fresh Chinese noodles are unavailable.

配方Facts

4.6

(14)

Active:15 mins
Total:15 mins
Serves:4 servings

Rate & Comment

开云体育波胆

  • 8盎司fresh Chinesenoodles(see notes)

For the Dressing:

  • 1/2cupchunky peanut butter

  • 3tablespoonssoy sauce

  • 3tablespoonsfresh ground chili sauce (such as Huy Fong brandSambal Oelekor Sriracha), more or less to taste

  • 2tablespoonsjuice from 2 limes(or rice wine vinegar)

  • 1tablespoontoasted sesame seed oil

  • 1clovegarlic, grated on a microplane grater

  • 1tablespoonsugar orhoney

  • 3tablespoonswarmwater

To Assemble:

  • 2largered, orange, or yellowbell peppers, sliced into thin strips

  • 1largecucumber, seeded and sliced into fine julienne or small half moons

  • 1cupmung bean sprouts

  • 1cup loosely packedfresh basil, mint, or cilantro leaves

  • 8scallions, finely sliced at a severe bias to create long, thin strips

  • 2jalapeñopeppers, seeds and ribs removed, sliced into fine strips

  • 1 to 2red Thai birdchiles, finely minced (optional)

  • 1/2cuproughly crushedroasted peanuts

Directions

  1. Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing.

  2. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

This Recipe Appears In

Nutrition Facts(per serving)
495 Calories
30g Fat
46g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 495
% Daily Value*
Total Fat30g 38%
Saturated Fat 5g 23%
Cholesterol0mg 0%
Sodium1132mg 49%
Total Carbohydrate46g 17%
Dietary Fiber 8g 28%
Total Sugars 14g
Protein19g
Vitamin C 124mg 622%
Calcium 97mg 7%
Iron 3mg 18%
Potassium 875mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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