Cold peanut and rice noodle salad

Cold peanut and rice noodle salad with rice noodles, carrots, peanut butter, lime and soy sauce – quick to make, fresh, creamy and ideal for warm days.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 52 g

Ingredients

• 150 g rice noodles
• 2 carrots
• 2 tbsp peanut butter
• 1 unwaxed lime
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Pour boiling water over the rice noodles, leave to soak, then drain. Let the steam escape briefly and leave to cool.
2. Cut the carrots into thin ribbons with a peeler. This keeps them crunchy and they mix well with the noodles.
3. Stir the peanut butter, soy sauce and lime juice in a jar until smooth. If the dressing is too thick, loosen it with a little water.
4. Cut the cooled rice noodles into bite-sized lengths. Put them in a bowl with the carrots.
5. Pour the peanut dressing over the rice noodles and carrots and mix everything thoroughly. Leave to stand briefly so the flavours come together.
6. Serve cold.

Good to know

A salad like this is made for tired lunch breaks. Cool, creamy and pleasantly fresh – without much effort, but with a really good bite.

Swaps

Peanut butter → almond butter (milder flavour, also with unsaturated fatty acids; contains tree nuts); soy sauce → tamari (gluten-free if labelled as such); rice noodles → buckwheat noodles (also provide fibre and some protein); carrots → cucumber (more watery and especially fresh)

Allergens

Contains peanuts, soya and gluten (soy sauce); tamari labelled gluten-free is an alternative. Suitable for children who can eat peanuts, and fine in pregnancy as long as all ingredients are fresh and prepared with good kitchen hygiene.

Dairy-free recipes