Noodle Salad with Peanut Ginger Sauce

By Jessica Hylton - - Updated
This Creamy Dreamy Noodle Salad is loaded with so much flavour and is amazing for an easy lunch! It’s tossed in a creamy peanut ginger sauce!
Top down view of asian noodle salad on a plate with chopsticks on the side.
Have you ever noticed that when you hear throwback music, even if you haven’t heard it in years, you seem to automatically know all of the lyrics? We went to brunch yesterday and I was literally bopping along to songs that I definitely haven’t heard in over 10 years. Even though we always hear that the human brain has terrible memory (hi Mandela Effect), it’s interesting the things that we hold onto in our memories. Music has always been that thing for me.
Speaking of memories, this noodle salad is something I would’ve happily packed for lunch in high school and back in university and definitely when I was working a day job as an attorney. Even though I didn’t live on campus for university, and home wasn’t that far from work, it always made such a difference to pack lunch. Otherwise it meant going home for lunch (TERRIBLE idea) or always having to buy lunch (ugh.). I admit I wasn’t always the best at planning meals ahead back then, but I’d like to think that I’ve gotten way better at it now.
Chopsticks pulling noodles from an asian noodle salad with lime wedges.

Noodle Salad

Take this Noodle Salad for example. It makes you WANT to prep ahead of time. You’d think cold noodles would taste kinda weird, but they’re so amazing. Add some thinly sliced veggies and top with a creamy thai peanut sauce? Yup, that’s lunch friends. Best things about this cold noodle salad:
  • Great for lunches
  • Tastes amazing cold
  • Smooth and creamy peanut sauce
  • Loaded with veggies
  • Easy to swap for your favourite veggies
Overhead shot of asian noodle salad on a white plate.
It doesn’t matter where you’re having lunch – this will work so well. In fact if you want to bring it school and peanuts aren’t allowed, you could easily swap it out. Almonds, tahini, sunflower seed butter – they’ll all work as a great base. The noodles keep great for a few days, too. They’re super filling thanks to the noodles and the nut butter.
So tell me – do you also seem to have fantastic memory when it comes to old songs? And when are you making these noodles?! Enjoy friends!

Chopsticks next to a plate of asian noodle salad.

This Asian Noodle Salad is loaded with so much flavour and is amazing for an easy lunch! It's tossed in a creamy peanut ginger sauce! via
Asian noodle salad on a plate with chopsticks on the side.

Noodle Salad with Peanut Ginger Sauce

This Noodle Salad is loaded with so much flavour and is amazing for an easy lunch! It's tossed in a creamy peanut ginger sauce!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Course Dinner, Lunch, Salads
Cuisine Asian

Noodle Salad

  • 8 ounces noodles soba for gluten free
  • 1 medium green or red bell pepper 96g, thinly sliced
  • 1 large 106g carrot, thinly grated
  • cup 51g red cabbage slices

Peanut Ginger Sauce

  • 1/2 teaspoon fresh ginger
  • 1 tablespoon maple syrup
  • 3 tablespoons liquid aminos
  • 3 tablespoons warm water
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sesame seeds
  • 1/3 cup natural peanut butter smooth
  • 1/4 teaspoon crushed red pepper flakes
  • Juice ½ lime optional


Peanut Ginger Sauce

  • Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Noodle Salad

  • Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package's directions. Allow noodles to cool completely, and drain off as much water as possible.
  • In a large bowl, add the noodles, veggies and the peanut ginger sauce and toss together to combine. Taste and adjust flavour according to your liking. Serve and enjoy!


Calories: 382kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 829mg | Potassium: 358mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1051IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Brianna says:

    Jessica, I made this last night and it was delicious! and SO EASY! Thanks for the wonderful recipe 🙂
    P.S. I only had chunky peanut butter, and it turned out great still

  2. Andrea says:

    I could eat Asian peanut anything with lime every day. I am lucky not to be allergic to peanuts. Thanks for the easy recipe and, as always, your photos are great!

    • Gavin | Jessica in the Kitchen says:

      Thank you Andrea so much! I’m so happy that you appreciate the recipe and the photo! Thank you so much for reading!

  3. Anne says:

    This looks so good! I can’t wait to try this recipe. Thank you for sharing!

  4. 5 stars
    Hi Jessica,

    I think people are really catching on to the wonderful vegan lifestyle and I would want to be more dedicated to help my family be healthier.

    I want you to know that you inspire this and looking forward to all your recipes, and since I am no longer on messwenger I have lost contact with some important people.

    I am watching your videos through my Email and feel blessed to be abe to be a part of your “fan club” and followers….LOL

    Thank you for sharing your wonderful gift of vegan lifestyle cooking.. It is a beautiful thing and I want to make all of them.




    • Jessica says:

      Wow Amparo this really warms my soul. Thank you so much for this, it gives me so much energy and motivation to keep going knowing that I’m actually making a difference! I hope you have a great day!

  5. Crystal says:

    Hi Jessica! What pasta did you use in this recipe? Also, did you top it with roasted peanuts? Anything else to add? Thanks

    • Gavin | Jessica in the Kitchen says:

      Hi Crystal maybe I can help. Jessica used Soba noodles we used roasted peanuts as a topping but that isn’t completely necessary. For an extra kick you can drizzle some sesame oil at the end. I hope this helps.

  6. Anna says:

    5 stars
    I love peanut dressings and this noodle salad hit it out of the park! Made it one week for dinner and my significant other loved it so much he requested it the next week (he never makes requests for food and just eats whatever I cook so you KNOW it’s good!) I love how easily customizable it can be with whatever veggies are in the fridge. I’m adding this to my go-to list of recipes!

  7. Meg says:

    5 stars
    This recipe was delicious! It was a perfect weeknight dinner – easy to make, fresh, and flavorful. My husband even loved it, and he’s usually one to say we need to have a meat with dinner! We will definitely be making this again!

  8. Patricia says:

    Hi Jessica. Just wanted to let you know that your recipes are cut off on the left side. Thanks

  9. Natalie DiPaolo says:

    This was a delicious recipe and was so quick to pull together. I did sautée the veggies for a few minutes before adding them to the noodles (more of a warm dish than a cooled salad), but that’s mostly because it’s the dead middle of winter and all things warm are needed right now. Will be adding this into our meal rotation! Thanks for a great recipe.

  10. Lindsay says:

    5 stars
    I made this for my lunches during the week, and it’s great! For the veggies I used some bagged broccoli slaw which made this recipe even easier. I’m definitely going to be making this one again. Thank you Jessica!


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