15-Minute Smoked Salmon Chewy Noodle Salad: Zesty Thai Meal Prep
A vibrant and satisfying cold noodle salad featuring chewy rice noodles, flaky smoked salmon, and a creamy, spicy Thai peanut dressing. Perfect for a quick lunch or light dinner.
Ingredients
Ingredients
- 6 oz Flat rice noodles Cooked al dente, rinsed in cold water, and drained well
- 4 oz Smoked salmon Flaked into bite-sized pieces
- 1 cup English cucumber Julienned or thinly sliced into ribbons
- 1 cup Red cabbage Thinly shredded
- 1/2 cup Carrots Julienned or shredded
- 2 tbsp Unsalted creamy peanut butter
- 1 tbsp Lime juice Freshly squeezed
- 1 tbsp Soy sauce Or tamari for gluten-free
- 1 tsp Sriracha Adjust to taste for spice level
- 1 tsp Honey Or maple syrup
- 1 tsp Fresh ginger Grated
- 2 tbsp Water To thin the dressing
- 1/4 cup Roasted peanuts Roughly chopped, for garnish
- 1/4 cup Fresh cilantro Chopped, for garnish
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 days. The noodles will absorb some dressing, so you may want to reserve a little extra dressing to add before serving leftovers.
Make-Ahead: Cook noodles and chop veggies up to 2 days in advance. Whisk dressing together and store in a separate jar. Assemble just before eating.
Substitutions: Use almond butter or sunflower seed butter for a different nut profile. Swap salmon for cooked shrimp or rotisserie chicken.
Serving Suggestion: Serve chilled or at room temperature. Add a squeeze of fresh lime juice right before eating for extra brightness.
Make-Ahead: Cook noodles and chop veggies up to 2 days in advance. Whisk dressing together and store in a separate jar. Assemble just before eating.
Substitutions: Use almond butter or sunflower seed butter for a different nut profile. Swap salmon for cooked shrimp or rotisserie chicken.
Serving Suggestion: Serve chilled or at room temperature. Add a squeeze of fresh lime juice right before eating for extra brightness.