Cold noodle salad

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 340 grams vermicelli noodles
  • 1/2 cup (120 milliliters) smooth peanut butter
  • 1/4 cup (60 milliliters) hot water
  • 3 tablespoons (45 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) toasted sesame oil
  • 2 teaspoons (10 milliliters) grated, peeled ginger
  • Juice of 2 limes
  • 1/2 teaspoon (2.5 milliliters) hot sauce
  • 1 large carrot, grated
  • 1 red pepper, thinly sliced
  • Handful of cilantro, chopped
  • 2 green onions, chopped
  • 1/2 cup (120 milliliters) chopped peanuts


  1. Cook noodles in plenty of boiling water for four minutes. Strain immediately and place under cool running water to chill. Shake as much water from noodles as possible.
  2. Add smooth peanut butter, hot water, soy sauce, toasted sesame oil, grated ginger, juice of one lime, and hot sauce to a mason jar. Add lid and shake until smooth.
  3. Put noodles in large bowl. Add grated carrot, red pepper, and cilantro. Pour over dressing and toss to combine. Sprinkle green onions and chopped peanuts over top and serve.


Learn how to make a simple yet impressive salad dressing with the video below.

Watch Spencer's Big 30 Fridays at 10pm & 10:30 pm ET on CTV Life Channel

Follow Spencer Watts: