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Peanut noodle salad recipe
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5 from 2 votes

Peanut Noodle Salad

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.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Salad
Cuisine: Asian
Diet: Vegan
Servings: 6 servings
Calories: 478kcal


Noodle Salad

  • 8 ounces rice noodles
  • 1 red bell pepper sliced thin
  • ½ white onion sliced in thin strips
  • 1 head broccoli cut into florets
  • 1 large mango diced
  • ½ cup cilantro roughly chopped

Grilled Coconut Tofu (Optional)

  • 14 ounces extra-firm or sprouted tofu pressed and drained (cut into 4 equal slabs for grilling)
  • ½ cup low-fat coconut milk
  • 1 Tablespoon Massaman curry paste or sub red curry paste
  • 1 lime juiced and zested

Peanut Coconut Dressing


  • ¼ cup cilantro
  • ½ cup peanuts



  • Combine all ingredients in a high-speed blender.
  • Blend until smooth.
  • 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.
  • If you don't have a high-speed blender, the dressing can be whisked instead.


  • In a large pot, fill ¾ of the pot with water and 1 teaspoon salt.
  • Bring to a boil, and add rice noodles.
  • Using a fork, or slotted spoon, move the noodles around the pan to separate the noodles, so they don't stick together.
  • Then, add the florets to the boiling water and noodles.
  • Stir.
  • Cook 4-6 minutes.
  • 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.
  • Continue moving the noodles and broccoli around through the cold water to make sure all the noodles and broccoli stop cooking.
  • You may also steam the broccoli for 5 minutes separately if you prefer.


  • 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.
  • 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
  • Then, combine the marinade ingredients and whisk together.
  • 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.


  • Preheat the grill to medium-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


  • 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. 


  • 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.


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


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. 


Calories: 478kcal | Carbohydrates: 56g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 269mg | Potassium: 781mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3341IU | Vitamin C: 133mg | Calcium: 122mg | Iron: 3mg