Peanut Noodle Salad [Glass Noodle Salad]

Peanut noodle salad combines chewy glass noodles with vibrant, crunchy vegetables in a rich, creamy, savory, irresistible peanut lime dressing. A nourishing vegetarian, vegan, gluten-free glass noodle salad ready in just 20 minutes!

What Are Glass Noodles?

Glass noodles (also called cellophane noodles, fensi, bean thread noodles/ vermicelli, or mung bean noodles) are a type of gluten-free, dry, packaged noodle typically made from mung bean or sweet potato starch. They are usually a white or brownish color and, once cooked, become transparent, hence earning the nickname ‘glass noodles.’

Glass noodles come in several thicknesses, the most common being thin strands like vermicelli. They cook in just minutes and have a chewy texture (not sticky) and very neutral flavor, which makes them great for adding to saucy dishes like stir-fries, soups, and salads like this peanut noodle salad.

Fresh and Crunchy 20-Minute Peanut Noodle Salad

Just last week, we whipped up a large batch of crunchy Thai peanut salad. Deciding to play around with the leftovers, we discovered this crunchy noodle salad and are obsessed. It’s fresh, crunchy, slightly chewy, and loaded with creamy, savory, aromatic, slightly spicy (optional), umami-packed flavor while remaining dairy-free and vegan for a satisfying summery side or main.

This light and satisfying salad is quick and easy to prepare with simple, inexpensive ingredients in just 20 minutes (even less if boiling and rinsing the noodles) and is loaded with fiber, nutrients, antioxidants, and healthy fats. It’s also make-ahead friendly and travels well, perfect for serving a crowd at potlucks, picnics, and cookouts!

Looking for more simple noodle dishes? Check out our cold sesame noodle salad, warm cucumber soba noodle salad, or veggie chow mein.

The Ingredients and Substitutes

What Else Could I Add To Cold Asian Noodle Salad?

• Protein: Make more of a complete meal (and a heartier one, at that) with the addition of cubed marinated or crispy tofu (like this tofu with peanut sauce) or tempeh (like this BBQ tempeh). Other mock meats (like vegan chicken pieces or vegan shrimp) will also work.
• Spinach: Finely ribboned to add extra nutrients and color.
• Bean sprouts: To add a refreshing, light, crisp crunch.
• Other vegetables: Boost the color, nutrients, and/or texture in this crunchy noodle salad with the addition of:
  • Blanched/steamed broccoli or broccolini
• • Sliced red onion
• • Snow peas/ mangetout
• • Sugar snap peas
• • Julienne bell pepper (red, orange, or yellow)
• • Julienne radishes
  • Sliced avocado (add just before serving)
• Fruit: Add some sweetness to the cold peanut noodle salad with finely chopped pineapple, mango, or apple.

How to Make Peanut Glass Noodle Salad

How to Cook Glass Noodles?

Glass noodles are quick and easy to prepare by soaking or boiling them. Our preferred method for cold glass noodle salad is the former, which helps to keep them sturdy.

• Step 1: Add the noodles to a large, heat-proof bowl.
• Step 2: Pour over enough boiling water to completely submerge the noodles.
• Step 3: Leave them to soak for 7-15 minutes until they’re tender.

Alternatively, boil the noodles for just 2-3 minutes. Be careful not to overcook them, or they’ll become mushy.

How to Make the Cold Thai Noodle Salad with Peanut Sauce

For the best flavor, allow the peanut noodle salad to sit for the flavors to meld for at least 30 minutes before garnishing and serving.

Recipe Notes

• Tweak the dressing: Adjust any ingredient to create your preferred flavor profile. We recommend starting with less soy sauce from the get-go to season to taste.
• Cook the noodles until tender: If you cook noodles until al dente, they will firm up when chilled, so it’s actually better to cook them thoroughly.
• For a low-carb version: Try using zucchini noodles.
• To save time: Where possible, use pre-prepared (sliced, shredded, etc.) vegetables.

What to Serve with peanut noodle salad?

Enjoy this peanut noodle salad chilled or at room temperature, either alone as a light main or as a side alongside:

• A protein like grilled tofu steak/ tempeh, vegan kabobs or skewers, white bean burgers, etc.
• Spring rolls (Vietnamese or Thai-style tofu spring rolls)
• Vegetable crispy wontons/dumplings
• Fruit salad/a fresh fruit platter

Storage Instructions

You can prepare the peanut dressing in advance and store it in the fridge for 1-2 weeks. It can separate, so stir it well between uses.

Store any leftover glass noodle salad in an airtight container in the refrigerator for 4-5 days. It’ll taste even better on day two, though it’s best if left to come back to room temperature for 20-30 minutes before consuming.

We don’t recommend freezing it, as the texture of the fresh veggies will be ruined.