Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Noodle Salad with Sesame Peanut Dressing (Work lunch idea!) Recipe
Asian Noodle Salad tossed with a wickedly scrumptious dressing that’s creamy, peanutty, with a trace of sesame, tang of lime and delicate hit of chilli. I might die a cheerful lady if I drowned on this dressing (morbid however true). Nice lunch concept for work as a result of it’s tremendous tasty served chilly!
Noodle Salad – Lunch Concept for Work!
This noodle salad is the kind of factor I used to take into work for lunch again in my company days. I used to be by no means a sandwich gal. I imply, let’s face it. Sitting in an air conditioned cubicle in entrance of a pc all day isn’t precisely stimulating. Most days, lunch was probably the most thrilling a part of my day.
Therefore – skip the sambos.
Enter – Asian Noodle Salad with creamy peanut dressing! 😂
Nice COLD lunch – and lasts for days!
There’s not many dishes aside from salads which can be genuinely nice chilly – or meant to be eaten chilly. There’s even much less salady sort issues that final for days, on condition that the second salads are dressed they begin to wilt and lose freshness.
And therein lies the rationale why this noodle salad was an everyday in my work lunch rotation. Adaptable, no have to warmth it up, and it’s actually simply pretty much as good at the moment as it’s tomorrow and the following day – and the following!
What you want
In case I hadn’t already made it clear – this noodle salad actually is all in regards to the dressing.😂 I take advantage of industrial peanut butter unfold right here ie the kind loaded with sugar and further oil and salt as a result of all these flavourings are a part of what makes the dressing so tasty.
Should you make this with pure peanut butter, check with the recipe notes – we have to jack up the flavourings a bit. 😇
For the noodle salad itself, the thought right here is to make use of greens that gained’t wilt right into a watery mess the minute it’s dressed. I’ve gone with: beans, capsicum (bell peppers), carrots and bean sprouts. Different concepts for greens embrace:
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Cabbage (white, inexperienced, pink)
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Zucchini (sure, uncooked, it’s nice!)
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Snow peas
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Thinly sliced uncooked broccoli
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Crimson onion
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Flippantly blanched asparagus, snap peas, cauliflower
Keep away from issues like lettuce, spinach, cucumber and tomato until you’re consuming it on the day.
Greatest noodles?
I like to make use of any contemporary skinny egg noodles (ie pale yellow noodles bought within the fridge part) similar to skinny Hokkien noodles as a result of I’m a fan of the marginally chewy, slippery texture on this noodle salad. However I’ve made this loads of instances with nearly each different noodle I take advantage of – rice noodles, ramen noodles (toss the seasoning packs), dried egg noodles and sure, I’ve even used pasta!
Additionally an incredible Asian facet dish!
I do know I’m speaking this up as a lunch concept for work, however this Noodle Salad can also be a terrific choice as a facet dish for an Asian meal (or Asiany, the kind I imply!). I see this alongside issues like:
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Asian Marinated Chicken or Chinese language BBQ Chicken
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Chinese language Chicken Wings
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Asian Glazed Salmon or Honey Garlic Salmon
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Foolproof Poached Chicken Breast with Ginger Shallot Sauce
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Asian Chilli Garlic Prawns (Shrimp) and even non Asian Garlic Prawns
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Thai Marinated Chicken (Gai Yang) or Southern Thai Grilled Chicken
Additionally, it will be nice to function a facet to make a meal out of small-bite sort Asian issues similar to:
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Potstickers
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Spring Rolls
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Chinese language Lettuce Wraps (San Choy Bow ) (additionally the Thai model could be nice)
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Thai Fish Truffles
All this tasty meals speak is torture. I have to log out and get into the kitchen to make dinner! ~ Johnsat x
Watch the best way to make it
Ingredients
- 1/4 cup peanut butter , preferably smooth (Note 1)
- 1 tbsp sesame oil , toasted (Note 2)
- 1 tbsp canola oil (or other neutral oil)
- 2 tbsp soy sauce (Note 3)
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha (adjust spiciness to taste)
- 2 tbsp lime juice (sub rice or cider vinegar)
- 1 garlic clove , minced
- 2 to 4 tbsp water , if needed
- 350g / 12 oz fresh egg noodles (about 4 cups, packed)
- 1.5 cups carrot , julienned (1 large or 2 small carrots)
- 2 cups beansprouts
- 1.5 cups green beans , halved
- 1.5 cups red bell pepper/capsicum , finely sliced (1 large)
- 3 green onion stems , finely sliced on the diagonal
- 1 tbsp white sesame seeds (preferably toasted)
Instructions
- Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
- Dressing – Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
- Beans – Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
- Toss – Place salad ingredients in a big bowl, toss with dressing.
- Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.
Notes
1. Peanut Butter – commercial spread is what I use in this recipe ie sweetened. If you use natural peanut butter (ie pure peanuts, not added sugar etc), you’ll need to add about 2 tsp sugar and 1/4 tsp salt into the dressing.
2. Toasted Sesame Oil is dark brown and has a more intense sesame flavour, Untoasted is yellow (not common in Australia).
3. Soy Sauce – all purpose or light soy. Don’t use dark soy or kecap manis, flavour is too intense.
4. Noodles – I use thin hokkien noodles because I like the slippery, slightly chewy texture in this noodle salad, the type that is sold in the fridge section that just requires soaking in hot water. But any noodles work fine here – rice, egg, fresh, dried, even ramen (use 3 cakes, toss seasoning). Just prepare per packet.
5. Other Vegetable options – anything that won’t go watery limp once dressed:
Shredded Cabbage (white, green, red)
Zucchini batons (yes, raw, it’s great!)
Snow peas, thinly sliced raw broccoli, red onion, corn
Lightly blanched asparagus, snap peas, cauliflower
Avoid: lettuce, spinach, cucumber, tomato
6. Adapted from a Nigella Lawson recipe.
7. Serves 3 as a meal, or 4 to 5 as a side.
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