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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.

Asian Veggie Noodle Salad

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.

Asian Veggie Noodle Salad

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.

Asian Veggie Noodle Salad

 

Asian Veggie Noodle Salad

Asian Veggie Noodle Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time:: 45 minutes
Total Time: 1 hour 15 minutes
Course: Lunch, Main, Salad
Cuisine: Asian
Servings: 6
Author: Pam - For the Love of Cooking

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.
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