Spicy Asian Noodle Salad
I was craving a cold Asian noodle dish with a kick so when I found this recipe for a spicy Asian noodle salad on Pickled Plum, I knew it would be just what I was hoping for. It turned out simple to make and delicious. I loved the combination of flavors and textures in this spicy Asian noodle salad and it paired perfectly with the Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate and the sesame asparagus that I served it with. This salad was a huge hit with all of us except for my son, who doesn’t care for really spicy food. I had the leftovers for lunch today and it was just as tasty.
How to Make a Spicy Asian Noodle Salad
Cook the spaghetti in salted water, per package instructions; drain well & rinse under cold water.
While the spaghetti is cooking, combine the rice vinegar, soy sauce, sesame oil, minced garlic, sliced Thai chili, and sugar in a large serving bowl; whisk until well combined.
Add the drained spaghetti to the whisked spicy dressing and toss to coat evenly; set aside to allow flavors to mingle for 15-30 minutes, making sure to toss the noodles every once in a while. Add the sliced cucumber, bean sprouts, cilantro, and basil right before serving; toss to mix well. Enjoy.
Equipment
Ingredients
- 8 oz spaghetti cooked in salted water, per package instructions
- 3-4 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves of garlic minced
- 1 tsp sugar
- 1 Thai chile sliced
- ½ English cucumber peeled, seeds removed, and julienned
- 1 cup bean sprouts
- ¼ cup fresh cilantro chopped
- ¼ cup fresh basil chopped
Instructions
- Cook the spaghetti in a large pot of salted water, per package instructions; drain well & rinse under cold water.
- While the spaghetti is cooking, combine the rice vinegar, soy sauce, sesame oil, minced garlic, sliced Thai chile, and sugar in a large serving bowl; whisk until well combined.
- Add the drained spaghetti to the whisked spicy dressing and toss to coat evenly; set aside to allow flavors to mingle for 15-30 minutes, making sure to toss the noodles every once in a while.
- Add the sliced cucumber, bean sprouts, cilantro, and basil right before serving; toss to mix well. Enjoy.
Very appetizing! More bean sprouts and cilantro for me, please :-))
Love Asian noodles. Have to try your recipe. It looks so good.
I love everything about this! Especially the Thai chiles 🙂
i haven’t made a dish like this before, but i like the idea of using spaghetti in an asian style salad!
I love a good noodle salad, especially with an Asian influence! So perfect for eating in warm weather.
How much sugar for this recipe?
Jessica,
Thanks for letting me know it was missing – I have corrected the recipe. I used 1 teaspoon of sugar.
Pam