Crispy Noodle Salad with Peanut-Sriracha Dressing
Looking for a vibrant, flavor-packed salad that actually keeps you full and satisfies your cravings? This Crispy Noodle Salad with Peanut-Sriracha Dressing is about to blow your mind.
Forget boring greens — this salad is a crunchy, creamy, spicy dream made with fresh vegetables, golden puffed rice noodles, and a luscious homemade peanut sauce that hits all the right notes. Whether you’re vegan, plant-curious, or just salad-skeptical, this easy noodle salad will instantly earn a place in your weekly meal rotation.
It’s ready in 20 minutes, completely customizable, and perfect for meal prep, potlucks, or hot summer lunches. One bite and you’ll see why this salad has become a fan favorite in my kitchen — and soon, yours too.
🥕 Why You’ll Love This Crispy Noodle Salad
✅ Packed with fresh, crunchy veggies
✅ Tossed in a bold and creamy peanut-sriracha dressing
✅ Puff-fried rice noodles for next-level crunch
✅ Plant-based, dairy-free, and optionally gluten-free
✅ Ready in under 20 minutes
✅ Great for meal prep or feeding a crowd
👩🍳 How to Make Crispy Noodle Salad
Break the rice vermicelli and flash-fry in hot oil until puffed and crispy.
Slice cucumber, carrot, cabbage, avocado, spring onions, and parsley. Add edamame and sesame seeds.
Layer veggies in a bowl, top with crispy noodles, drizzle with dressing.
Mix gently right before serving to keep that satisfying crunch.
🍽️ How to Serve This Salad
This crispy noodle salad is super versatile! Try it:
- 🥗 As a lunch or light dinner
- 🌮 Inside lettuce cups or rice wraps
- 🍱 In meal prep jars (keep noodles separate)
- 🌈 As a colorful side for BBQs, picnics, or potlucks
- 🥢 With grilled tofu, tempeh, or marinated mushrooms
Pro Tip: Store the crispy noodles separately and add them just before eating to keep that crunch alive.
🧂 Dressing Spotlight: Peanut-Sriracha Magic
This sauce deserves its own section. It’s made with just 4–5 pantry ingredients and takes less than a minute to whisk together.
💡 Pro Tip: Use natural peanut butter for a smoother consistency and better flavor.
Want it creamier? Add more peanut butter. Spicier? Add more sriracha. Lighter? Increase the warm water and lime juice.
🥡 Storage Tips for your Crispy Noodle Salad
- Dressing: Lasts up to 5 days in the fridge. Shake or stir before each use.
- Chopped veggies: Store in airtight containers up to 2–3 days.
- Crispy noodles: Keep in an airtight container at room temp (not the fridge).
- Pre-assembled salad: Best eaten fresh, but can last 1 day in the fridge. Avoid pre-mixing noodles to keep texture.
❓ FAQ: Crispy Noodle Salad
Yes! Prep all the veggies and the dressing in advance. Keep the crispy noodles separate and toss everything together just before serving.
Yes — just make sure to use gluten-free soy sauce or tamari.
Try almond butter, cashew butter, or sunflower seed butter for a nut-free option.
The sriracha adds a little kick, but it’s easy to adjust. Add more or less to your taste.
✅ Final Thoughts
If you’re looking for a no-boring-salad policy in your kitchen, this Crispy Noodle Salad with Peanut-Sriracha Dressing is it. Bright, crunchy, spicy, and oh-so-satisfying — it’s proof that healthy eating can (and should) be exciting.
Whether you’re cooking for yourself, meal prepping for the week, or impressing guests, this salad delivers bold flavor with minimal effort.
👉 Hungry for more plant-based recipes like this?
Explore dozens of fresh, flavor-forward meals over on Dr. Vegan’s blog.
Crispy Noodle Salad
Equipment
- Mixing bowls
- Frying pan or deep saucepan
- Tongs or slotted spoon
- Knife and Cutting Board
- Whisk or fork for dressing
Ingredients
For the Salad:
- 1 cucumber (julienned)
- 1 carrots (julienned)
- 1 cup red cabbage (finely shredded)
- 2 spring onions (sliced)
- 1/2 bell pepper (thinly sliced)
- 1 avocado (cubed)
- 1 handful parsley (chopped)
- 1/2 cup edamame (thawed if frozen) (optional)
- 1 tbsp sesame seeds
- 2 ounces dry rice vermicelli noodles (about ½ cup broken pieces)
- Neutral oil (for frying)
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp sriracha (or more to taste)
- 1-2 tbsp warm water (to thin)
Instructions
- 1. Fry the vermicelli:Heat neutral oil in a deep pan. Break vermicelli into short pieces. Once the oil is hot, drop a handful of noodles — they’ll puff up instantly. Remove immediately with a slotted spoon and place on paper towels. Repeat as needed.
- 2. Make the dressing:Whisk together peanut butter, soy sauce, vinegar, sriracha, and a bit of warm water until smooth and pourable.
- 3. Assemble the salad:In a large bowl, combine cucumber, carrot, red cabbage, parsley, chili, avocado, spring onion, edamame and sesame seeds.
- 4. Top & dress:Add a generous handful of the crispy vermicelli on top. Drizzle over the peanut-sriracha dressing.
- 5. Mix and serve:Gently toss everything together right before serving so the noodles keep some crunch.