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 made this loaded Asian veggie noodle salad for a light and healthy dinner. I had the hot noodles to soak up half the vinaigrette while they cooled, and it helped them 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 loved it and thought it paired nicely with some grilled chicken skewers and a cucumber salad.

Asian Veggie Noodle Salad

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

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 to al dente in a large pot of well-salted boiling water, according to the package instructions. Drain well and pour into a large bowl.

Shake the vinaigrette really well, then pour half of it over the drained hot spaghetti noodles, and toss to coat them evenly. Place the bowl of noodles in 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 dish 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.

Asian Veggie Noodle Salad

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Cooling Time:: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Course: Lunch, Main, Salad

Cuisine: Asian

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Small Jar with Airtight Lid
• Large pot

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 to al dente in a large pot of well-salted boiling water, according to the package instructions. Drain well and pour into a large bowl.
• Shake the vinaigrette really well, then pour half of it over the drained hot spaghetti noodles, and toss to coat them evenly. Place the bowl of noodles in 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 dish 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.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking