Satay Noodle Salad

Everyone loves to eat noodles and noodle salads are a great colourful way of packing lots of healthy protein and vegetables into your family mealtimes. Once the noodles are cooked you can prepare this recipe ahead and it is super-speedy to assemble. 

Add my wonderful satay dressing and this simple noodle salad is taken to another level! This satay dressing recipe is a total winner, and is packed with lovely rich peanut butter and is balanced with soya sauce, lime juice and maple syrup. It also has a zingy twist with fresh garlic and ginger. It’s a brilliant summer dressing that you can use on all sorts of salads as well as BBQ meats and fish.

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Satay Noodle Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Courses, Salads
Servings 3 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar


Satay Dressing

Noodle Salad


  • Begin by making the dressing: Combine the peanut butter, soya sauce, maple syrup, garlic, ginger, sesame oil and lime juice. Whisk well. Then add the water, one tablespoon at a time, until you achieve a loose, dropping texture. You may want to add more (or less) water, to achieve your desired consistency.
  • Cook the rice noodles according to the packet instructions, and rinse with lots of cold water.
  • Prepare the vegetables. Julienne or grate the carrots, peel the cucumber, scoop out the seeds, and slice. Finely slice the radishes.
  • Assemble the salad ingredients into a bowl, add the edamame beans as well as the king prawns. Drizzle with the satay dressing and garnish with fresh mint and toasted sesame seeds.


  • You can use either crunchy or smooth peanut butter for the satay dressing, depending on the texture you prefer. Use cashew nut or almond nut butter if you need to avoid peanuts and tahini if you need a nut-free alternative.
  • If you use 100% rice noodles and Tamari soya sauce, this will make this recipe naturally gluten-free.
  • Stores in the fridge for two days. Do not freeze.
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