Peanut Noodle and Sprout Salad

I’m on a salad kick. I think the colder the weather gets, the more I start dreaming of fresh produce, farmers’ markets, and CSA’s (even more so with the big move!) I find myself gravitating towards hearty salads. This salad is a combination of my favorite peanut noodle bowl and a salad I had at a local restaurant.

Peanut Noodle and Sprout Salad

Any veggie would go well here (I’m picturing some crisp cucumbers and maybe some green onions). The dressing is a bit of a guess- I tend to add more or less of something depending on the flavor I want that day.

Peanut Noodle and Sprout Salad

Peanut Noodle and Sprout Salad

Serves 1-2



    • 2-3 handfuls lettuce
    • 1 handful bean sprouts
    • 2-3 tablespoons roasted peanuts
    • 1 carrot
    • 2-3 ounces brown rice noodles
    • Dressing
    • 1 tablespoon peanut butter
    • 2 teaspoons honey
    • 1/2\" piece ginger
    • 1 clove garlic
    • Pinch crushed red peppers
    • 1-2 tablespoons tamari (soy sauce)
    • Juice from one lime
    • 2-3 tablespoons cilantro


    1. Bring a pot of water to a boil, add rice noodles and boil for 4-5 minutes until tender. Drain and rinse under cold water.
    2. In a food processor, pulse garlic and ginger into fine bits. Add in peanut butter, honey, tamari, lime juice, and cilantro. Pulse a few more times, add red pepper flakes if using, pulse again and taste. If mixture is too thick, add a little water.
    3. Toss lettuce and noodles with peanut dressing. Top with bean sprouts and roasted peanuts. Carefully peel carrots and use as the finishing touch!


    Loading nutrition data...


    Tagged with →