Hey friend! Ever find yourself standing in front of the fridge at lunchtime, staring at shelves filled with random ingredients and zero inspiration? Trust me, we’ve all been there.
But I’ve got your back today with a recipe that’s not just easy and tasty, it’s gluten-free, fresh, and you can find everything you need right in your local grocery store.
This Cold Peanut Noodle Salad is one of those recipes that just feels good to eat. It’s hearty enough to keep you full, but light enough that you won’t feel sluggish afterward. And since we’re using gluten-free noodles, it’s perfect if you’re steering clear of gluten.
Why You’ll Love This Salad:
- Super easy to make (seriously, almost no effort!)
- Made with fresh, wholesome ingredients
- Perfect for meal prepping
- Absolutely delicious peanut dressing
Let’s get right into it!
Tips from My Kitchen to Yours:
- Make ahead: This noodle salad tastes even better after a few hours in the fridge. Make it in advance, let it sit, and enjoy the flavors deepening.
- Local ingredients: Try shopping at your local farmers market for the veggies and herbs. Fresh cilantro, crunchy carrots, and juicy cucumbers taste amazing when they’re freshly picked and locally sourced.
- Spice it up: If you love spicy food, toss in an extra pinch of red pepper flakes or drizzle with Sriracha for an added kick.
Meal Prep Friendly!
This gluten-free peanut noodle salad is a meal-prep dream! Store it in airtight containers in the fridge, and you’ve got yourself delicious lunches for several days. Plus, it travels great for picnics, potlucks, or lunch on-the-go.
Nutrition Goodness:
Peanuts are packed with protein and healthy fats, cucumbers and carrots add fiber and vitamins, and gluten-free noodles ensure it’s friendly for sensitive bellies. Fresh veggies from your local market always taste better, and they make a real difference in this simple salad.
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Gluten-Free Cold Peanut Noodle Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This fresh and flavorful gluten-free peanut noodle salad is loaded with crunchy veggies, gluten-free noodles, and a dreamy peanut dressing. Perfect for easy lunches, meal prepping, and picnics!
Ingredients
- 8 ounces gluten-free noodles (rice noodles or gluten-free spaghetti work great)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- ½ cup roasted peanuts, roughly chopped
For the Peanut Sauce:
- ½ cup creamy peanut butter (choose natural, no sugar added)
- 3 tablespoons gluten-free soy sauce (tamari works great)
- 2 tablespoons fresh lime juice
- 2 tablespoons honey (local honey makes this extra special!)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional, if you love a little heat)
- 2–4 tablespoons water (for thinning sauce as needed)
Instructions
Bring a large pot of water to boil. Cook your gluten-free noodles according to the package instructions—usually about 8-10 minutes. You want them al dente—not too soft. Drain the noodles and immediately rinse them under cold water to stop the cooking process. This also helps prevent them from sticking together.
Step 2: Whip Up the Peanut Sauce
In a medium bowl, whisk together the peanut butter, gluten-free soy sauce, lime juice, honey, sesame oil, ginger, garlic, and red pepper flakes if you’re using them. Add water slowly, one tablespoon at a time, until the sauce is creamy and smooth but still thick enough to coat your noodles nicely.
Step 3: Combine & Toss
In a large mixing bowl, add the cold noodles, shredded carrots, sliced cucumber, red bell pepper, green onions, and cilantro. Pour your peanut sauce over the top and toss gently until every noodle and veggie is beautifully coated.
Step 4: Top and Serve
Transfer the salad to your favorite serving bowl and sprinkle generously with chopped peanuts for that perfect crunch. Feel free to garnish with extra cilantro or even a little lime wedge on the side!
Notes
Use your favorite gluten-free noodle variety, such as rice noodles or gluten-free spaghetti.
Tastes even better when made ahead and refrigerated.
Adjust red pepper flakes or add hot sauce if you enjoy more spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Gluten-Free
- Method: Stovetop, Mixing
- Cuisine: Asian-inspired, American
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
