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Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

I was craving a cold Asian noodle dish with a kick so when I found this recipe 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.

Spicy Asian Noodle Salad

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 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.

Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Asian
Author: Pam - For the Love of Cooking / Original from Pickled Plum

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 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.
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7 Comments

    1. Jessica,

      Thanks for letting me know it was missing – I have corrected the recipe. I used 1 teaspoon of sugar.

      Pam