Asian Crunchy Noodle Salad with Peanut Butter Dressing

Asian Crunchy Noodle Salad is a cold salad made with crisp snap peas, carrots, peppers and a peanut butter dressing. Pressure Cooker or Stove Top.

Asian Crunchy Noodle Salad

Asian Crunchy Sesame Noodle Salad

I’m really not one for cold pasta salads, but this Asian Crunchy Noodle Salad I quite enjoy since there is peanut butter involved and I like everything where peanut butter (that has not been cooked) is involved. 

I could eat peanut butter just out of the jar with a spoon, nothing more. It is just a matter of boiling some water and cutting up some vegetables. If you have a Pressure Cooker, it’s even easier! Inspired by Ina Garten and with my changes, I now love this salad.

Asian Noodle Salad IngredientsDe Cecco Pasta

I prefer smooth peanut butter and my husband prefers crunchy peanut butter in a peanut butter and jelly sandwich.

However, for this Asian Crunchy Noodle Salad, I used the crunchy peanut butter or more crunch in the salad. (I grabbed the wrong jar for the photo.)

If you like other vegetables, go a head and add them.

If you prefer green pepper over red, or prefer orange or yellow pepper, it will all work. Water chestnuts would be great too and add more crunch! Bean sprouts are a fabulous addition.

Brand of pasta does make a difference, so if you have not tried De Cecco brand, you are missing out. We can usually get De Cecco Thin Spaghetti locally, but if not, trusty Amazon is just a click away.

Besides, their prices are better on De Cecco Pasta and we like to purchase different shapes for other dishes.

Peanut Soy Dressing

Mix up all of the liquid sauce ingredients and whisk together well.

Grating Ginger into Asian Crunchy Noodle Salad

I love to use a cheese grater to grate ginger and garlic so that I don’t get mouthfuls of one or the other and a little goes a long way.

Whisk the dressing together for the Asian Crunchy Noodle Salad and then put the sauce in the refrigerator to chill.

Thin Spaghetti Cooked in the Pressure Cooker

Cook the Thin Spaghetti according to the package directions.

If using an Instant Pot or Pressure Cooker, use 4 cups of water and cook for 4 minutes only.

If you prefer breaking the Spaghetti in half, feel free. 🙂

Spaghetti in the Strainer

When the pasta is ready, pull it out of the hot water and strain it under cold water to stop the cooking. Place the pasta into a large mixing bowl.

Place the sugar snap peas into the steamer basket and put the basket into the hot water or Pressure Cooker, just to blanche a little.

The sugar snap peas should remain crisp, so make sure not to over cook. 1-2 minutes in the hot water will do.

Asian Crunchy Salad in a Mixing Bowl

Pull out the steamer basket of sugar snap peas and run under cold water, shake and then add the snap peas to the large mixing bowl full of pasta.

Add the carrots, bean sprouts, pepper and scallions and mix through.

Pour on the dressing and toss.

Asian Crunchy Salad in a Pretty Serving Bowl

Place the Asian Crunchy Noodle Salad into a fancy serving bowl and garnish with Cilantro (if you like it) and chopped almonds or peanuts. Serve cold.

Equipment Used

• Instant Pot DUO80 (8 Quart)
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
• Bellemain Porcelain Ramekins
• John Boos Maple Cutting Board with Groove
• RSVP Stainless Steel Strainer Basket
• 3.5 Quart Stainless Steel Mixing Bowl
• Microplane Artisan Fine Cheese Grater
• De Cecco Thin Spaghetti
• Bormioli Rocco Viva Salad Bowl
• Bamboo Salad Hands

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Here is the handy printable recipe:

Asian Crunchy Noodle Salad

Asian Crunchy Noodle Salad

5 from 1 vote

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Servings: 6 servings

Author: This Old Gal

Ingredients

• 1 pound Spaghetti
• 1 pound Sugar Snap Seas ends trimmed
• 3 large Carrots shredded or spiralized
• 1 cup Fresh Bean Sprouts
• 1 Red Bell Pepper seeds removed, sliced thin
• 2 Scallions sliced
• 1 cup Shredded Cabbage

Dressing/Sauce

• 1/4 cup Vegetable Oil more if needed
• 1/4 cup Rice Wine Vinegar
• 1/3 cup Soy Sauce low sodium
• 3 Tablespoons Pure Sesame Oil
• 1 Tablespoon Clover Honey
• 2 cloves Fresh Garlic grated
• 2 teaspoon Fresh Ginger Root grated
• 3/4 cup Crunchy Peanut Butter

Garnish

• 1/4 cup Fresh Cilantro Leaves chopped (optional)
• 3 Tablespoons Roasted Almonds or Peanuts chopped

Instructions

• Cook spaghetti according to package directions.
• If using a Pressure Cooker, add 4 cups of water and cook for 4 minutes at High Pressure and then do a Quick Release.
• Rinse cooked spaghetti under cold water and then place in a larger mixing bowl.
• Place sugar snap peas into hot water and blanche for 1-2 minutes. Remove from hot water and run under cold water. Drain and add to large mixing bowl with spaghetti.
• Add all vegetables to large mixing bowl.
• Mix up sauce ingredients and pour into serving bowl.
• Garnish with chopped nuts and Cilantro

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

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Asian Crunchy Noodle Salad with Peanut Butter Dressing