Asian Noodle Salad in Peanut Dressing is a colorful and flavorful dish that brings together fresh veggies and tasty noodles. Perfect for lunch or dinner, it is easy to prepare and deliciously satisfying.
Why Make This Recipe
Making Asian Noodle Salad is a great choice for anyone looking for a light yet filling meal. It is packed with nutrients from fresh vegetables and has an amazing peanut dressing that ties all the flavors together. Additionally, it’s quick to make, can be served cold, and is perfect for meal prep or gatherings.
How to Make Asian Noodle Salad
Ingredients
- 200g rice noodles
- 1 cup shredded carrots
- 1 cucumber, sliced thinly
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 cup red cabbage, finely shredded
- 1/2 cup chopped cilantro
- 1/4 cup peanuts, chopped
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- Salt to taste
- Pepper to taste
Directions
- Cook the rice noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked noodles, carrots, cucumber, bell pepper, green onions, red cabbage, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, and a pinch of salt and pepper until smooth.
- Pour the dressing over the noodle mixture and toss to combine.
- Top with chopped peanuts before serving. Enjoy your salad!
How to Serve Asian Noodle Salad
Asian Noodle Salad can be served chilled or at room temperature. It makes a great standalone meal or can be paired with grilled chicken or shrimp for added protein. Serve it in bowls and let everyone add their chopped peanuts on top for crunch.
How to Store Asian Noodle Salad
If you have leftovers, store the salad in an airtight container in the fridge. It will stay fresh for up to two days. Be sure to keep the dressing separate if possible to maintain the texture of the noodles and vegetables.
Tips to Make Asian Noodle Salad
- Feel free to adjust the vegetables according to your preference or what you have at home.
- Soaking the rice noodles in cold water after cooking helps them stay firm and prevents sticking.
- For extra flavor, add a sprinkle of sesame seeds or a dash of sriracha for some heat.
Variation
You can customize this salad by adding protein such as tofu, grilled chicken, or shrimp. You can also substitute the peanut butter with almond or cashew butter for a different taste.
FAQs
Can I make this salad in advance?
Yes, you can prepare the salad a day ahead. Just keep the dressing separate until ready to serve.
What can I use instead of rice noodles?
You can use soba noodles, udon noodles, or even zucchini noodles for a low-carb version.
Is this salad vegan?
Yes, this salad is vegan if you use maple syrup instead of honey.
Asian Noodle Salad
Ingredients
Main ingredients
- 200 g rice noodles
- 1 cup shredded carrots
- 1 cucumber, sliced thinly
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 cup red cabbage, finely shredded
- 1/2 cup chopped cilantro
- 1/4 cup peanuts, chopped For topping
Dressing ingredients
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup Maple syrup for vegan option
- 1 tablespoon lime juice
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Cook the rice noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked noodles, carrots, cucumber, bell pepper, green onions, red cabbage, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, and a pinch of salt and pepper until smooth.
Final Steps
- Pour the dressing over the noodle mixture and toss to combine.
- Top with chopped peanuts before serving.