Asian Noodle Salad
I was craving a light but tasty side dish to pair with some chicken and scallion skewers so I made this easy cold Asian noodle salad recipe. I loved the flavors and textures of this dish, and the vegetables and peanuts gave it a nice crunch while the noodles were soft and chewy. This was a perfect salad for a hot day and the kids couldn’t get enough and neither could my husband.
Asian Noodle Salad
Dressing:
- 1/2 cup of seasoned rice vinegar
- 2 tbsp olive oil
- 1 tsp sesame oil
- 3 cloves of garlic, minced
- 2 tsp soy sauce
- 2 tsp sugar
Salad:
- 1 handful of cilantro leaves, chopped
- 1 handful of basil leaves, chopped
- 2 green onions, diced finely
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1 cup of shredded carrots
- 1/2 cup of toasted peanuts
- 1/2 lb spaghetti noodles, cooked per instructions
How to Make an Asian Noodle Salad
Make the dressing by combining all ingredients thoroughly. Let sit for at least 1 hour to let the flavors mingle.
Make the salad by preparing all the vegetables, and setting them aside.
Cook the pasta in a large pot of well-salted water until al dente, per package instructions; drain.
Season the hot noodles by whisking the dressing and pour half on the hot noodles; toss to coat evenly; set aside until cooled completely.
Finish the salad once the noodles are completely cooled, by adding the vegetables and peanuts.
Whisk the remaining dressing, then add to the noodles and vegetables; mix until well combined. Serve and enjoy.
Equipment
Ingredients
Dressing:
- ½ cup of seasoned rice vinegar
- 2 tbsp olive oil
- 1 tsp sesame oil
- 3 cloves of garlic minced
- 2 tsp soy sauce
- 2 tsp sugar
Salad:
- 1 handful of cilantro leaves chopped
- 1 handful of basil leaves chopped
- 2 green onions diced finely
- ½ red bell pepper julienned
- ½ yellow bell pepper julienned
- 1 cup of shredded carrots
- ½ cup of toasted peanuts
- ½ lb spaghetti noodles cooked per instructions
Instructions
- Make the dressing by combining all ingredients thoroughly. Let sit for at least 1 hour to let the flavors mingle.
- Make the salad by preparing all the vegetables, and setting them aside.
- Cook the pasta in a large pot of well-salted water until al dente, per package instructions; drain.
- Season the hot noodles by whisking the dressing and pour half on the hot noodles; toss to coat evenly; set aside until cooled completely.
- Finish the salad once the noodles are completely cooled, by adding the vegetables and peanuts.
- Whisk the remaining dressing, then add to the noodles and vegetables; mix until well combined. Serve and enjoy.
That looks reallly good! Thanks for the award Chica!
Pam thank you so much for your kind words! I first thought this colourful noodle salad was all for me haha 🙂
Oh man, I should have known better than to visit here around lunch time. Now I want this noodle salad, well, right now! Yum!
Congrats on your award, too! Also, I like your sidebar courteous/copywrited sticker.
Your Asian salad looks fab, Pam, so colorful and yummy. Thank you so much for the award, and for your lovely comment about my blog. I appreciate it.
BTW, I’m going to have a go at making your Portobello burgers tonight. I’ll let you know how I get on.
Thank you SO much for the award, that was so kind of you!!! I love getting to know my fellow food bloggers Portland! I will definitely pass on the nominations, as everyone deserves the proper recognition!
yay! Noodles! Salad! Right up my alley. 🙂
That looks thoroughly delicious, and your photos are downright beautiful!
Just found you through Foodbuzz — amazing photo! I’m going to have to try your version of this salad. I recently posted a similar recipe that has a cold peanut sauce dressing, soba noodles, toasted sesame seeds and cucumber strings, but this looks like it would be a bit lighter/more refreshing. Thanks for a great recipe!
I enjoyed your recipe. I just made a similar version with lemon juice, dijon mustard, chicken, and other vegetables. I will have to try yours. It looks really good.
Nice, very colorful and looks extremely good. Great ingredients, this is my kind of dish.
Congrats on the award. I would love for you to send this salad as well to the ONE DISH MEAL- Salad event. I am really looking forward to you recipes for the event.
Made this tonite. It was fantastic. Mixed in shredded chicken and added a touch of Asian hot chili sauce. So yummy. Thank you!
with a small variation this would make for great lettuce wraps
Beautiful looking Asian Noodle Salad! Pam how did you “shred” your carrots so perfectly? Thanks again for all the lovely recipes and I can’t wait t make this salad.
Barb,
I cheat. I buy pre-shredded carrots. They are great in salads, slaws, and this noodle salad. It saves me a lot of time!
Pam
That is what I will do as well. They look so perfect and beautiful in this salad. No sense creating work for one’s self. I can’t wait to try this! I appreciate you getting back to me.
hm…I have these ready shredded carrots sitting at home…gotta do this. Is it better to use some sort of Asian noodles instead of spaghetti? I do have rice vinegar and spicy sesame oil…yum! Thanks for this great recipe.
You can use whatever noodles you have on hand. I used spaghetti because that was what I had in my pantry.
We had this last night as part of my birthday dinner. It was fabulous and our 9 month old grandson was stuffing it in with both fists!
Can’t wait to make this noodle salad…I always have rice vinegar, but what is “seasoned” rice vinegar? Is this something different or what do you season it with?
Seasoned rice vinegar is sweeter than regular. It will be right next to the regular rice vinegar in the grocery store.
I hope this helps.
Cheers,
Pam