Peanutty Carrot, Watercress and Rice Noodle Salad Bowl

A refreshing and flavorful cold noodle salad with the crunch of carrots, the peppery bite of watercress, and a creamy peanut dressing. Add tofu or chicken for a complete and satisfying lunch.

Prep Time

20 minutes

Total Time

35 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.21/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

Asian

Main Ingredient:

Chicken•Rice

Cooking Style:

Grilling

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

8ouncesRice Noodles(Thin rice noodles work best)

£1.50

2mediumCarrots(Shredded)

£0.30

4cupsWatercress(Roughly chopped)

£1.20

14ouncesFirm Tofu(Pressed and cubed)

£2.50

2mediumOR Chicken Breast(Grilled and sliced)

0.5cupPeanut Butter(Creamy or crunchy)

£0.80

3tablespoonsRice Vinegar

£0.20

2tablespoonsSoy Sauce(Low sodium)

£0.15

1tablespoonHoney or Maple Syrup(Adjust to taste)

£0.15

1teaspoonSesame Oil

£0.10

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated (fresh))

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

2tablespoonsWater(To thin the dressing, if needed)

£1.20

2teaspoonsSesame Seeds(For garnish (optional))

£0.10

2stalksGreen Onions(For garnish (optional))

£0.40

Total Cost

£8.85

£2.21 per serving

Instructions

1.
Cook the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
2.
If using tofu: Press the tofu to remove excess water. Cut into cubes. Pan-fry or bake at 375 for 20 minutes, flipping halfway, until golden brown. If using chicken: Grill the chicken breasts until cooked through. Let cool slightly and slice.
3.
In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey or maple syrup, sesame oil, garlic, ginger, and red pepper flakes (if using). Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
4.
In a large bowl, combine the cooked rice noodles, shredded carrots, and watercress.
5.
Add the tofu or grilled chicken to the bowl.
6.
Pour the peanut dressing over the noodle mixture and toss to combine.
7.
Garnish with sesame seeds and chopped green onions, if desired.
8.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

50g

19% of RDA

Fat

26g

37% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

14 g

16% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a nut-free version, substitute sunflower seed butter or tahini for the peanut butter.

Add other vegetables like sliced bell peppers, cucumber, or bean sprouts for extra crunch and flavor.

Prepare the individual ingredients ahead of time and assemble just before serving to prevent the noodles from becoming soggy.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Bowl

Small Bowl

Pot or Large Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a nut-free version, substitute sunflower seed butter or tahini for the peanut butter.

Add other vegetables like sliced bell peppers, cucumber, or bean sprouts for extra crunch and flavor.

Prepare the individual ingredients ahead of time and assemble just before serving to prevent the noodles from becoming soggy.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Peanutty Carrot, Watercress and Rice Noodle Salad Bowl

Ingredients

Instructions