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Peanut Noodle Salad

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Peanut noodle salad recipe

If you are looking for a delicious cold Asian noodle salad look no further. Peanut noodle salad is light and fresh, with a subtle peanut dressing. Loaded with fresh mango, white onions, broccoli and red peppers, this mostly raw noodle salad recipe is a quick and easy dinner ready in under 20 minutes. 

And, in the summertime, when it's hot outside, and I don't feel like cooking, a cold noodle salad is exactly what I need. 

WHAT INGREDIENTS ARE NEEDED FOR PEANUT NOODLE SALAD

Peanut noodle salad vegetables

HOW TO GET THE KIDS TO EAT THEIR FRUITS AND VEGGIES! 

  • White onion
  • Red Bell Pepper
  • Broccoli
  • Mango
  • Cilantro

WHY RICE NOODLES? 4-6 MINUTES AND DONE!

Rice noodles rinsed in cold water

Rice noodles are noodles made from rice, so they are naturally gluten-free. The principal ingredients, for example, are rice flour and water. Not only are rice noodles delicious, but they also cook in 4-6 minutes, depending on how you like them. Furthermore, rice noodles absorb the flavors of the dressing and maintain their texture regardless of dressing in advance.

Another great tip for cooking rice noodles is to remember, you can cook vegetables, like broccoli, at the same time in the same pot, since they cook so quickly. 

When the noodles are done cooking, immediately transfer to a colander and run cold water through the noodles to stop cooking. Because peanut noodle salad is served cold, you want to make sure the noodles are cool before you add the dressing. 

As I stated earlier, you can cook the broccoli with the noodles together, which means they can be rinsed and cooled together. Or, you can steam your broccoli separate if you prefer. 

HOW TO MAKE A LITE COCONUT PEANUT DRESSING 

lite coconut peanut dressing noodle salad

Toss the noodles in the sauce first

Once the noodles are cool, I suggest tossing the noodles in the dressing before adding the fruit and vegetables. 

Add the vegetables mango salad

Then add all the other ingredients, and gently toss together using tongs, coating the vegetables with the coconut dressing. 

Served peanut noodle salad

In order to serve peanut noodle salad, I chose to top with grilled tofu, peanuts, and cilantro. But, feel free to skip the tofu and enjoy the noodle salad with all the vegetables, mango, and peanuts on top. 

peanut noodle salad bowls

HOW TO GRILL COCONUT TOFU  FOR PEANUT NOODLE SALAD

Grilled tofu Noodle Salad

HOW TO KNOW WHAT TYPE OF TOFU TO BUY FOR GRILLED TOFU:

Since then, of course, I have learned a thing or two.  The type of tofu you buy, for instance,  is extremely important. For instance, soft tofu is used for dressing, dips, and sauces.

Extra-firm tofu, the other hand, is made for entrees and can be baked, air-fried, grilled, or sauteed. As a general rule, I always buy the firmest tofu I can find. 

Additionally, sprouted tofu is the firmest tofu, and it does not require pressing. To be honest, this one is my favorite, simply because I don’t have to press it. I just use a paper towel to dry it off, and it’s ready to go.

For years I avoided eating tofu. Every time I made tofu, I ended up moving it to the side of the plate, because it was either fried or mushy. Most restaurants fry it, which doesn’t interest me, and those who bake and grill it seemed to have the same issues I did; soft tasteless tofu.

Then, I figured it out with the help of my EZ Tofu Press. I bought it on Amazon, and in the beginning, I made the same mistakes. I didn’t follow the directions ( a problem I have haha); I was in a hurry as I usually am, and I got the same results….tasteless tofu I didn’t like.

I have many friends who share the same frustration, and although I have posted recipes with similar instructions, this post is literally all about the proper pressing and cooking, so you can enjoy tofu as much as I do.

E-Z Tofu Press

HOW TO PRESS TOFU FOR GRILLED TOFU RECIPE

First, carefully remove the tofu from the package, discarding the fluid from the package.  

Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but for this visual post, I placed it on a plate to drain.

  • Turn the knobs every two minutes, equally until you have the end result (the last picture).
  • Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can to almost touch the end like this:
  • Although I have never tried this, I decided this time, I would measure the amount of water I got from the bottom of the plate at the end.
  • The amount was 3/4 cup fluid
  • Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
  • Next, cut tofu into 4 identical slabs

Even though I prefer grilled tofu, not everyone has a grill or the climate to grill outdoors. For that reason, other cooking options are available, so you don’t miss out on this fabulous tofu recipe. 

GRILLING INSTRUCTIONS

  • Preheat the grill to low
  • Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
  • Cook for about 8 minutes on each side
  • Remove from the grill and place back in the marinade until ready to use.  
  • Then, cut it into strips or cubes

BAKING TOFU IS JUST AS EASY

  • Simply follow the same pressing and marinating process. 
  • Then, preheat oven to 400 degrees
  • Place cut or uncut tofu on a silicone baking mat  or parchment paper
  • Cook for 15 minutes
  • Remove from oven and flip tofu over; cook for an additional 15 minutes. 

AIR-FRYING TOFU

  • Simply follow the same pressing and marinating process. 
  • Set air fryer temperature at 375 degrees
  • Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

Although I love grilled tofu on its own, I love adding a fresh mango salsa on top! The coconut curry flavor of the marinade, for instance, pairs perfectly with the peanut noodle salad. 

peanut noodle salad

IF YOU LOVE ASIAN RECIPES, HOT OR COLD, WE HAVE GREAT IDEAS

Peanut noodle salad recipe
Yield: 6 servings

Peanut Noodle Salad

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Peanut Noodle Salad is a cold noodle salad loaded with rice noodles, onions, broccoli, red peppers, and mango in a light coconut peanut sauce, topped with grilled tofu and fresh cilantro.

Ingredients

Noodle Salad

  • 8 ounces rice noodles
  • 1 red bell pepper, sliced thin
  • 1/2 white onion, sliced in thin strips
  • 1 head broccoli, cut into florets
  • 1 largo mango, diced
  • 1/2 cup cilantro, roughly chopped

Grilled Coconut Tofu (Optional)

  • 1 14 ounce package extra-firm or sprouted tofu, pressed and drained (cut into 4 equal slabs for grilling)
  • 1/2 cup low-fat coconut milk
  • 1 Tablespoon Massaman curry paste (or sub red curry paste)
  • 1 lime juiced and zested

Peanut Coconut Dressing

Garnish

  • 1/4 cup cilantro
  • 1/2 cup peanuts

Instructions

PREPARE THE COCONUT PEANUT DRESSING

  1. Combine all ingredients in a high-speed blender.
  2. Blend until smooth.
  3. If the dressing is made ahead of time, and refriegrate the dressing, you may need to add a little water and blend again before tossing in the noodle salad. The dressing thickens when placed in the refrigerator.
  4. If you don't have a high-speed blender, the dressing can be whisked instead.

COOKING THE RICE NOODLES AND BROCCOLI

  1. In a large pot, fill 3/4 of the pot with water and 1 teaspoon salt.
  2. Bring to a boil, and add rice noodles.
  3. Using a fork, or slotted spoon, move the noodles around the pan to separate the noodles, so they don't stick together.
  4. Then, add the florets to the boiling water and noodles.
  5. Stir.
  6. Cook 4-6 minutes.
  7. When the noodles and broccoli are done, pour all the contents into a colander into the sink to drain and run cold water through the noodles and broccoli.
  8. Continue moving the noodles and broccoli around through the cold water to make sure all teh noodles and broccoli stop cooking.
  9. You may also steam the broccoli for 5 minutes separately if you prefer.

PRESS AND MARINATE TOFU FOR PEANUT NOODLE SALAD

  1. First, carefully remove the tofu from the package, discarding the fluid from the package.  
  2. Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but for this visual post, I placed it on a plate to drain.
  3. Turn the knobs every two minutes, equally until you have the end result (the last picture).
  4. Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can to almost touch the end like this:
    Although I have never tried this, I decided this time, I would measure the amount of water I got from the bottom of the plate at the end.
  5. Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
  6. Next, cut tofu into 4 identical slabs
  7. Then, combine the marinade ingredients and whisk together.
  8. Place tofu slabs in the marinade and leave overnight.

Even though I prefer grilled tofu, not everyone has a grill or the climate to grill outdoors.

GRILLING INSTRUCTIONS

  1. Preheat the grill to medium-low
  2. Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
  3. Cook for about 8 minutes on each side
  4. Remove from the grill and place back in the marinade until ready to use.  
  5. Then, cut it into strips or cubes

BAKING TOFU IS JUST AS EASY

  1. Simply follow the same pressing and marinating process. 
  2. Then, preheat oven to 400 degrees
  3. Place cut or uncut tofu on a silicone baking mat  or parchment paper
  4. Cook for 15 minutes
  5. Remove from oven and flip tofu over; cook for an additional 15 minutes. 

AIR-FRYING TOFU

  1. Simply follow the same pressing and marinating process. 
  2. Set air fryer temperature at 375 degrees
  3. Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

ASSEMBLING THE PEANUT NOODLE BOWL

  1. Place the noodles in a large bowl
  2. Toss in the coconut peanut dressing
  3. Add the cooked broccoli, red bell pepper, onion, cilantro, and mango
  4. Toss until combined.
  5. Using tongs, add noodles and vegetables to individual bowls.
  6. Add cubed grilled tofu (if using) to each bowl and top with additonal cilantro and peanuts.

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 455Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 4mgSodium 213mgCarbohydrates 35gFiber 7gSugar 12gProtein 20g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: Asian / Category: Salads
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