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Asian Noodle Salad Recipe

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4.3 from 6 reviews

A vibrant and refreshing Asian Noodle Salad featuring tender rice noodles tossed with crisp vegetables and a creamy, tangy peanut dressing. Perfect for a quick and healthy lunch or light dinner, this salad combines the crunch of fresh carrots and bell peppers with the bold flavors of ginger, garlic, and sriracha for a delightful balance of sweet, savory, and spicy notes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Noodles and Vegetables

  • 7 ounces rice noodles
  • 1 cup shredded carrots
  • 1 cup julienned red bell peppers
  • ¼ cup chopped cilantro
  • 4 green onions, chopped

Dressing

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sriracha (or to taste)
  • 2 teaspoons granulated sugar
  • 1 inch fresh ginger, peeled
  • 2 garlic cloves

For Serving

  • Roasted peanuts
  • Lime wedges

Instructions

  1. Cook the Noodles: In a large pot of boiling salted water, add the rice noodles and cook according to package instructions, stirring occasionally to prevent sticking. Once tender, drain the noodles and transfer them to a large bowl.
  2. Add Vegetables: Top the cooked noodles with shredded carrots, julienned red bell peppers, chopped cilantro, and green onions. Set aside while you prepare the dressing.
  3. Prepare the Dressing: In a small blender or food processor, combine soy sauce, rice vinegar, creamy peanut butter, toasted sesame oil, sriracha, granulated sugar, peeled fresh ginger, and garlic cloves. Blend until the mixture is smooth and well combined.
  4. Toss the Salad: Pour the creamy peanut dressing over the rice noodles and vegetables. Toss gently but thoroughly to ensure every strand and piece of vegetable is coated with the flavorful dressing.
  5. Serve: Serve the salad chilled or at room temperature. Garnish with roasted peanuts and lime wedges to add a crunchy texture and zesty finish as desired.

Notes

  • You can substitute rice noodles with other thin noodles like vermicelli or glass noodles if preferred.
  • Adjust the amount of sriracha to control the heat level of the dressing.
  • The salad can be made a few hours ahead and refrigerated; just toss before serving.
  • For a vegan option, ensure the peanut butter and soy sauce used are free from animal-derived ingredients.
  • Add cooked chicken, shrimp, or tofu for added protein if desired.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://avascooking.com/asian-noodle-salad-recipe/