Hands-down the most reached for item in my pantry would have to be the jar of peanut butter! It doesn't matter what time of the day - whether we are baking donuts for breakfast, slathering PB&J's for lunch, or whipping up a big batch of this No-Cook Peanut Butter Rice Noodle Salad for dinner - a scoop or two of peanut butter is always a welcome addition to just about any meal around here and with 8 powerful grams of protein, 2 grams of fiber and 12 grams of unsaturated fat in each serving you won't hear any complaints from me about it being everyone's favorite ingredient!
{{This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.}}
Summer is coming and with it the need for simple, no-cook recipes that will happily feed a crowd and allow you to be in and out of the kitchen in no time!
When the temperature starts to climb the last place I want to be is strapped to the stove. I want to be outside, enjoying the nice weather, soaking up every single minute of summertime bliss and delight on my kid's faces. Look, it is no secret that I love to cook, but every now and then, I really LOVE a no-cook recipe that allows me to give the hot stove the night off and this No-Cook Peanut Butter Rice Noodle Salad does just that!
Let me break down how this No-Cook Peanut Butter Rice Noodle Salad comes together for you:
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Soak your noodles || I knew when I was creating this recipe that I wanted delicate noodles that weren't too heavy for this dish, but they needed to be able to hold up to a hearty sauce and still be slurp-able. Turns out soaking "fettuccini" style rice noodles in boiling water for 25 minutes does the trick. The noodles wind up perfectly tender with just enough bite to stand up to the hearty peanut sauce and loads of crunchy veg! I personally use an electric tea kettle to boil the water for this, but you can use your microwave to quickly bring water to a boil as well.
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Make your sauce || Creamy peanut butter, toasted sesame oil, rice vinegar, Tamari, and ginger are some of the key flavor players in the hearty sauce that dresses these noodles. While the flavor is very peanut butter forward, you can still taste all of the other flavor nuances in each bite. In my opinion, the sweetness of peanut butter goes quite nicely with a little heat too so this sauce is laced with red pepper flakes and sriracha to ensure a little bit of heat in every bite.
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Toss & Crunch|| Sounds fun doesn't it?! In the third and final step to making this No-Cook Peanut Butter Rice Noodle Salad we're going to toss the noodles in a bit of roasted peanut oil, then the peanut butter based sauce, and finally we're going to add LOTS of irresistible, crunchy toppings. I opted for thinly sliced Persian cucumbers, carrots, jalapeño, snow peas, red skinned peanuts, scallions, and herbs. But, you know what else is great about this noodle salad? You can top it with any combination of wonderfully raw and crunchy things that you like!
I mean, what's not to love? This nutritious dinner has only 3 steps and comes together in 30 minutes with literally NO COOKING INVOLVED!
Is boiling water EVEN cooking?! I think not. So kick back, relax, and get your al fresco dining season off to a tasty start with my No-Cook Peanut Butter Rice Noodle Salad!
Looking for more delicious ways to use peanut butter? Click here for all sorts of peanut butter inspiration!
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No-Cook Peanut Butter Rice Noodle Salad
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Dinner
- Method: No-Cook
- Cuisine: Vegan
Ingredients
8 ounces rice noodles, I used these
1 tablespoon roasted peanut oil*
¼ cup creamy peanut butter
½ teaspoon toasted sesame oil
3 tablespoons rice vinegar
¼ cup Tamari
2 teaspoons sesame seeds
1 tablespoon honey
2 tablespoons freshly grated ginger
2 garlic cloves, minced
½ tablespoon red pepper flakes
1 tablespoon sriracha
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped, divided
¼ cup salted roasted peanuts, chopped, divided
1 small carrot, thinly sliced
1 jalapeno, thinly sliced, optional
1 cup thinly sliced snow peas
¼ cup cilantro leaves
Instructions
Bring a large kettle of water to a boil. Place the rice noodles in a shallow pan then pour the boiling water over the noodles, completely covering them. Use tongs to move the noodles around a bit in the pan then place a lid over the noodles and allow them to soak for 20-25 minutes, occasionally using the tongs to stir the noodles. When the noodles are soft and the texture is to your liking, drain the water. Toss the noodles with the roasted peanut oil, set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, Tamari, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Add the grated cucumber, half the scallion, and half the peanuts. Add the prepared rice pasta and toss to coat. Transfer to a serving bowl or platter and top with the cucumber slices, carrot, jalapeno, snow peas, cilantro, an deter remaining scallions and peanuts.
Notes
If you don't have roasted peanut oil, you could toss a tablespoon of a neutral tasting oil like avocado oil with the pasta.
Nutrition
- Serving Size: 1 heaped bowl
- Calories: 674
- Sugar: 15.3 g
- Sodium: 1261.5 mg
- Fat: 22 g
- Carbohydrates: 102 g
- Protein: 22.3 g
- Cholesterol: 0 mg
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Linda says
ICould I use olive oil instead of peanut oil or avocado oil for the noodle?
thismess says
Yes you totally can!