Weeknight Cooking

Chilled Noodle Salad With Sriracha Peanut Sauce

June 27, 2022
1 Ratings
Photo by Ty Mecham. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren Lapenna.
  • Prep time 15 minutes
  • Cook time 8 minutes
  • Serves 4 to 6
Test Kitchen Notes

This chilled noodle salad by Zestful Kitchen gets its zip and zing from a super-speedy sauce featuring Sir Kensington's Sriracha Mayo, a condiment with pepper-forward flavor and red jalapeño kick that makes it the perfect balance of garlic, umami, and sweet heat. Whisk it up while the noodles boil, then toss the whole thing together with crunchy veggies and bright herbs to make it a meal—yep, it's that easy.

This recipe is shared in partnership with Sir Kensington's. —The Editors

What You'll Need
  • 8 ounces dried rice noodles
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons Sir Kensington’s Sriracha Mayo
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon grated fresh garlic
  • 1/2 teaspoon ground ginger
  • 2 cups shredded purple cabbage
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups sliced snap peas
  • 3/4 cup thinly sliced scallions
  • 1/4 cup chopped cilantro
  • Crushed peanuts, for serving (optional)
  1. Cook noodles according to package directions.
  2. Meanwhile, whisk together peanut butter, soy sauce, Sriracha Mayo, lime juice, honey, garlic, and ginger in a large bowl.
  3. Drain noodles, then rinse noodles with cold water and drain again. Add noodles to bowl with sauce and toss to coat.
  4. Add cabbage, carrots, peas, scallions, and cilantro to the noodles and toss to combine. Sprinkle with peanuts and serve.

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1 Review

[email protected] August 15, 2022
Very Good. Easy and Quick. Local Store did not have Sir Kensington’s Sriracha Mayo so I used Hellmann's version.