Creamy Peanut Noodle Salad with Spicy Cucumbers
I love a peanut noodle! We all know this by now (I hope). I had a huge craving for them the other day and I was inspired by Logan’s viral cucumber salad to whip up this creamy spicy peanut noodle salad. It’s packed with crunchy fresh veggies and smothered in a super creamy peanut dressing (thanks to the coconut milk).
This recipe is perfect for a healthy, high protein meal prep lunch. I made a big batch on Sunday and I can’t even explain how happy I’ve been during my busy workday to have this ready to go in the fridge. I top mine with sesame chicken thighs for lots of extra protein and it keeps me full all afternoon! This recipe is similar to my peanut slaw but we added noodles for more bulk and the dressing is slightly different with the addition of the creamy coconut milk. I hope you make it and love it!
Creamy Peanut Noodle Salad with Spicy Cucumbers
Ingredients
For the creamy peanut dressing:
1/3 cup creamy peanut butter
1/4 cup full-fat coconut milk
3 tbsp tamari
2 tbsp rice vinegar
1 tbsp honey
2 tsp chili crisp
1 clove grated garlic
For the salad:
200g noodles of choice, cooked + drained (I like the Trader Joe’s ones)
2 cups thinly shredded cabbage
2-3 mini cucumbers, thinly sliced - to make the cucumber salad, add to a jar with rice vinegar, tamari, garlic clove, chili crisp + spoonful of peanut butter and shake (see Logan’s viral method here)
1/3 cup chopped peanuts
1/3 cup sliced green onions
Handful of fresh torn mint
Handful of fresh torn cilantro
Method
Whisk together all of your creamy peanut dressing ingredients in the bottom of a large bowl until smooth.
To that same bowl, add your cooked noodles, cabbage and cucumber salad. Toss to evenly coat everything in the peanut sauce. Top with peanuts, green onions and fresh herbs and mix again.
Serve noodles topped with sliced chicken thighs and enjoy!
Makes 4 servings
