Asian Veggie Noodle Salad
This cold Asian veggie noodle salad is a simple noodle salad loaded with fresh vegetables and tossed in a sesame soy dressing. It is a fresh, flavorful, and tasty dish that is perfect for lunch, a light dinner, or potlucks.
Since it has been so hot lately, I decided to make this loaded Asian veggie noodle salad for a light and healthy dinner recently. I allowed the hot noodles to soak up half of the vinaigrette while they cooled down and it really helps the noodles become really flavorful. The fresh cucumber, bell pepper, carrots, and snow peas added a great crunch while the cilantro and green onions gave a nice freshness. This Asian noodle salad recipe was super easy to throw together and my entire family enjoyed it.
How to Make an Asian Veggie Noodle Salad
Prepare the vinaigrette by combining the seasoned rice vinegar, toasted sesame oil, vegetable oil, soy sauce, garlic, ginger, sriracha, and crushed red pepper flakes, to taste, in a small jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
Cook the pasta in well-salted boiling water, per package instructions; until al dente; drain well and pour into a large bowl.
Shake the vinaigrette really well then pour half of it over the drained hot spaghetti noodles then toss to coat the noodles evenly. Place the bowl of noodles into the refrigerator to cool down completely.
Prepare the julienned vegetables while the noodles are cooling in the fridge.
Once the noodles have completely cooled, add the carrot, bell pepper, cucumber, snow peas, red onion, fresh cilantro, and green onions to the cold pasta bowl along with the remaining well-shaken vinaigrette; toss to coat evenly. Sprinkle with black sesame seeds and sliced serrano pepper, if desired, and serve. Enjoy.
Equipment
- Small Jar with Airtight Lid
Ingredients
Vinaigrette:
- ½ cup seasoned rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp vegetable oil
- 2 tsp soy sauce
- 2 cloves of garlic, minced
- 1 tsp fresh ginger paste
- sriracha, to taste
- Pinch of crushed red pepper flakes, to taste, optional
Asian Veggie Noodle Salad:
- ½ lb spaghetti noodles, cooked in well salted water, per package instructions
- 3 small carrots, peeled & julienned
- ½ red bell pepper, julienned
- ½ English cucumber, peeled & julienned
- 10 snow peas, julienned
- ¼ red onion, sliced thinly **Soak the slices in ice water for 10 minutes if the onion flavor is too strong. Drain on paper towels.
- ½ cup fresh cilantro leaves
- 2-3 green onions, cut thinly on a diagonal
- Black sesame seeds, to taste, optional
- 1 serrano pepper, sliced thinly, optional
Instructions
- Prepare the vinaigrette by combining the seasoned rice vinegar, toasted sesame oil, vegetable oil, soy sauce, garlic, ginger, sriracha, and crushed red pepper flakes, to taste, in a small jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
- Cook the pasta in well-salted boiling water, per package instructions; until al dente; drain well and pour into a large bowl.
- Shake the vinaigrette really well then pour half of it over the drained hot spaghetti noodles then toss to coat the noodles evenly. Place the bowl of noodles into the refrigerator to cool down completely.
- Prepare the julienned vegetables while the noodles are cooling in the fridge.
- Once the noodles have completely cooled, add the carrot, bell pepper, cucumber, snow peas, red onion fresh cilantro, and green onions to the cold pasta bowl along with the remaining well-shaken vinaigrette; toss to coat evenly.
- Sprinkle with black sesame seeds and sliced serrano pepper, if desired, and serve. Enjoy.
Light yet very flavourful!
Looks perfect for summer. I wish my pics were as good as yours.
Super easy to make and very delicious! One of my favorite recipes for an easy dinner.
So glad you like it! Thanks for taking the time to let me know.
-Pam