Noodle Salad with Sesame Peanut Dressing


Culinary Explorer

Hi everyone! As someone of Asian descent, this dish is always a staple during special occasions or sometimes when you're just craving the comfort of foods from your childhood. It's Super yummy! Give it a try!



  • ▢1/4 cup peanut butter , preferably smooth (Note 1)
  • ▢1 tbsp sesame oil , toasted (Note 2)
  • ▢1 tbsp canola oil (or other neutral oil)
  • ▢2 tbsp soy sauce (Note 3)
  • ▢2 tbsp sweet chilli sauce
  • ▢1 tbsp sriracha (adjust spiciness to taste)
  • ▢2 tbsp lime juice (sub rice or cider vinegar)
  • ▢1 garlic clove , minced
  • ▢2 to 4 tbsp water , if needed


  • ▢350g / 12 oz fresh egg noodles (about 4 cups, packed)
  • ▢1.5 cups carrot , julienned (1 large or 2 small carrots)
  • ▢2 cups beansprouts
  • ▢1.5 cups green beans , halved
  • ▢1.5 cups red bell pepper/capsicum , finely sliced (1 large)
  • ▢3 green onion stems , finely sliced on the diagonal
  • ▢1 tbsp white sesame seeds (preferably toasted)


  • Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
  • Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
  • Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
  • Toss - Place salad ingredients in a big bowl, toss with dressing.
  • Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.