You have to try this amazing Asian noodle salad I just made! It’s the perfect light and refreshing meal for a hot summer day. The combination of crisp veggies, tender noodles, and a creamy peanut dressing is simply irresistible.
The beauty of this salad is its versatility. You can use any noodles you have on hand, such as rice noodles, soba noodles, or even linguine in a pinch.
But the real star is the creamy peanut dressing! It coats every noodle and veggie with an addictive sweet, salty, and nutty flavor.
Why You’ll Love This Asian Noodle Salad
Meal Prep-Friendly: This salad can be prepared in advance, making it a convenient option for busy weekdays or meal prepping.
Flavor Explosion: The combination of fresh vegetables, herbs, and creamy peanut dressing creates a burst of flavor
in every bite.
Crunchy Texture: The combination of fresh vegetables, chopped peanuts, and sesame seeds provides a delightful crunch.
Easy Preparation: This recipe is quick and easy to prepare, perfect for last-minute entertaining.
Ingredients
- Rice Noodles or Thin Egg Noodles: The foundation of this refreshing salad. Chewy, slippery strands soak up the delicious dressing.
- Carrots: These bright orange ribbons are crunchy and slightly sweet.
- Red Bell Pepper: Vibrant red strips add color and a subtle, sweet crunch.
- Cucumber: It’s cool, hydrating, and crisp to balance the bold flavors.
- Cilantro: Fragrant green leaves provide a citrusy, refreshing pop of flavor.
- Green Onions: They add a nice color and garnish.
- Chopped Peanuts: These nuggets of crunch and protein are sprinkled throughout.
- Sesame Seeds: The flavorful garnish complements the Asian profile.
- Creamy Peanut Dressing: It’s rich, tangy, sweet, and slightly spicy, tying all the ingredients together.
How to Make Asian Noodle Salad
This salad can be prepared with just four simple steps!
1. Cook the noodles. Cook the rice or egg noodles according to package directions until al dente. Transfer to a large bowl.
2. Make the dressing. Whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger in a small bowl until smooth. Set aside.
3. Add the vegetables. Add the carrots, bell pepper, cucumber, cilantro, and green onions to the bowl with the noodles. Pour the dressing over top and toss to coat evenly.
4. Serve. Transfer to a serving platter or bowls. Top with chopped peanuts and sesame seeds. Serve chilled or at room temperature. Enjoy!
Tips for the Best Asian Noodle Salad
These easy tips will make your salad truly shine.
- Fresh is best. For texture and flavor, incorporate a variety of fresh, crunchy vegetables like carrots, bell peppers, and cucumbers
. - Get a step ahead. Make the dressing in advance. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger until smooth.
- Don’t rinse! Do not rinse the noodles after cooking to retain the starch, which helps the dressing adhere better.
- Try a slicing trick. Use a mandolin or sharp knife to slice vegetables thinly for better texture and presentation.
- Have fun with variations. Experiment with different noodles like soba, vermicelli, or even spaghetti. Add proteins like tofu, chicken, or shrimp for a more substantial meal.
- Serve it as a savory side dish. Serve the salad chilled or at room temperature. It pairs well with grilled meats and seafood or as a standalone light meal.
How to Store
To store Asian Noodle Salad with Creamy Peanut Dressing, place it in an air-tight container in the refrigerator. It will keep fresh for 3-5 days.
For best results, store the dressing separately and mix just before serving. This prevents the noodles from absorbing too much dressing and becoming dry.
If the salad becomes dry, add a bit of extra dressing or a splash of rice vinegar and soy sauce to restore moisture.
Asian Noodle Salad
10
servings10
minutes10
minutes137
kcalThis Asian noodle salad is the perfect refreshing side dish! Packed with tender noodles and crisp veggies in a creamy peanut dressing, it’s to die for.
Ingredients
8 oz rice noodles or thin egg noodles
1 cup shredded carrots
1 cup thinly sliced red bell pepper
1 cup thinly sliced cucumber
1/2 cup chopped cilantro
1/4 cup thinly sliced green onions
1/4 cup chopped peanuts
1 tbsp sesame seeds
- Creamy Peanut Dressing:
1/4 cup creamy peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 tsp sriracha sauce
1 clove garlic, minced
1 tsp grated fresh ginger
Instructions
- Cook the noodles according to package directions until al dente. Transfer to a large bowl.
- While the noodles are cooking, whisk together all the dressing ingredients in a small bowl until smooth. Set aside.
- Add the carrots, bell pepper, cucumber, cilantro, and green onions to the bowl with the noodles. Pour the dressing over top and toss well to coat everything evenly.
- Transfer to a serving platter or individual bowls. Top with chopped peanuts and sesame seeds. Serve chilled or at room temperature. Enjoy!
