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Peanut-Noodle Salad

This Asian noodle salad can be easily halved for a weeknight side dish. Serve chilled or at room temperature.

Southern Living JULY 2002

  • Yield: Makes 6 to 8 servings
  • Prep time: 25 Minutes


  • 2 large cucumbers
  • 1 cup soy sauce
  • 1/2 cup coconut milk
  • 1/2 cup rice wine vinegar
  • 1/2 cup chunky peanut butter
  • 4 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 (16-ounce) package soba noodles or angel hair pasta, cooked
  • 1 (8-ounce) package shredded fresh carrot
  • 6 green onions, cut diagonally into 1 1/2-inch pieces


Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.


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Peanut-Noodle Salad Recipe