Creamy Cucumber Noodle Salad

Nutrition values are AI-estimated based on ingredients.

• Thin white noodles
• Green cucumber, about 1-2 medium
• Red onion, about 1 medium
• Shelled edamame, about 1/2 cup
• Fresh mint leaves, a generous handful
• Roasted peanuts, about 1/4 - 1/2 cup
• Peanut butter, about 1/4 - 1/2 cup
• Sriracha sauce, about 1-2 tablespoons
• Brown sugar, about 1-2 teaspoons
• Light soy sauce, about 2-3 tablespoons
• Apple cider vinegar, about 2-3 tablespoons
• Noodle water, about 1/4 cup
• Oil, a drizzle (possibly sesame oil)

1. 1Add thin white noodles to boiling water and cook until tender.
2. 2Drain the cooked noodles using a colander.
3. 3Place the colander over a bowl of ice water and rinse the noodles with cold water to stop cooking and prevent sticking.
4. 4Drizzle oil over the cooled noodles.
5. 5Peel green cucumber into long, thin, ribbon-like strips.
6. 6Thinly slice a red onion.
7. 7Finely chop fresh mint leaves.
8. 8Roughly chop roasted peanuts.
9. 9In a blue mixing bowl, add peanut butter, sriracha sauce, brown sugar, light soy sauce, apple cider vinegar, and a splash of reserved noodle water.
10. 10Vigorously whisk the dressing ingredients together until smooth, creamy, and well combined.
11. 11In a large serving bowl, combine the cooled noodles, julienned cucumber, thinly sliced red onion, shelled edamame, and chopped fresh mint leaves.
12. 12Generously pour the prepared creamy peanut dressing over all ingredients in the large bowl.
13. 13Thoroughly toss the salad using wooden tongs until all noodles and vegetables are evenly coated.
14. 14Serve the salad into a smaller plate, top with chopped peanuts, and garnish with a fresh sprig of mint.

These instructions are our analysis of the original video. Watch on YouTube →