Spicy Peanut Noodle Salad (Vegan, Low-Carb)
Spicy Peanut Noodle Salad (Vegan, Low-Carb)
Ingredients
For the Noodles
- 12 ounces shirataki noodles, rinsed thoroughly and drained
For the Spicy Peanut Dressing
- 1/4 cup natural peanut butter, low-fat, unsweetened
- 3 tablespoons tamari, or low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sriracha, or more, to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 2 tablespoons water, or more, to thin
- 1/2 teaspoon erythritol, or other low-carb sweetener, optional
For the Salad
- 1 red bell pepper, medium, thinly sliced
- 1/2 cucumber, English, julienned
- 2 carrots, medium, julienned
- 1 cup red cabbage, shredded
- 1/2 cup shelled edamame, cooked and cooled
- 3 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped, for garnish (optional, for low-fat)
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the shirataki noodles: Rinse the noodles thoroughly under cold water for several minutes to remove any odor. Drain well. You can boil them for 2-3 minutes or pan-fry them for 5-7 minutes over medium heat to improve texture, then drain again.
⏱️ 7 min
- 2
Make the peanut dressing: In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, sriracha, grated ginger, minced garlic, and erythritol (if using). Add water 1 tablespoon at a time until the dressing reaches your desired consistency. It should be pourable but not too thin.
⏱️ 5 min
- 3
Prepare the vegetables: In a large mixing bowl, combine the thinly sliced red bell pepper, julienned cucumber, julienned carrots, shredded red cabbage, cooked and cooled edamame, sliced scallions, and chopped fresh cilantro.
⏱️ 10 min
- 4
Combine the salad: Add the prepared shirataki noodles to the bowl with the vegetables. Pour the peanut dressing over the noodles and vegetables. Toss everything gently until all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 5
Serve: Divide the salad among four serving bowls. Garnish with chopped roasted peanuts (if using) and sesame seeds. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Noodle Salad (Vegan, Low-Carb)
Ingredients
For the Noodles
- 12 ounces shirataki noodles, rinsed thoroughly and drained
For the Spicy Peanut Dressing
- 1/4 cup natural peanut butter, low-fat, unsweetened
- 3 tablespoons tamari, or low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sriracha, or more, to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 2 tablespoons water, or more, to thin
- 1/2 teaspoon erythritol, or other low-carb sweetener, optional
For the Salad
- 1 red bell pepper, medium, thinly sliced
- 1/2 cucumber, English, julienned
- 2 carrots, medium, julienned
- 1 cup red cabbage, shredded
- 1/2 cup shelled edamame, cooked and cooled
- 3 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped, for garnish (optional, for low-fat)
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the shirataki noodles: Rinse the noodles thoroughly under cold water for several minutes to remove any odor. Drain well. You can boil them for 2-3 minutes or pan-fry them for 5-7 minutes over medium heat to improve texture, then drain again.
⏱️ 7 min - 2
Make the peanut dressing: In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, sriracha, grated ginger, minced garlic, and erythritol (if using). Add water 1 tablespoon at a time until the dressing reaches your desired consistency. It should be pourable but not too thin.
⏱️ 5 min - 3
Prepare the vegetables: In a large mixing bowl, combine the thinly sliced red bell pepper, julienned cucumber, julienned carrots, shredded red cabbage, cooked and cooled edamame, sliced scallions, and chopped fresh cilantro.
⏱️ 10 min - 4
Combine the salad: Add the prepared shirataki noodles to the bowl with the vegetables. Pour the peanut dressing over the noodles and vegetables. Toss everything gently until all ingredients are evenly coated with the dressing.
⏱️ 5 min - 5
Serve: Divide the salad among four serving bowls. Garnish with chopped roasted peanuts (if using) and sesame seeds. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 3 min