Asian Noodle Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course, Salad
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Cuisine
Asian
Asian Noodle Salad
Description
The salad features rice noodles cooked and drained, layered with shredded carrots, julienned red bell pepper, chopped cilantro, and sliced green onions. The dressing is prepared by blending soy sauce, rice vinegar, creamy peanut butter, toasted sesame oil, sriracha, sugar, fresh ginger, and garlic until smooth. Tossing the noodles and vegetables in the dressing coats each ingredient in a balanced combination of flavors that include salty, sweet, spicy, and nutty elements.
The textures range from soft noodles to crunchy vegetables and peanuts, creating a satisfying contrast. The lime wedges add fresh acidity when squeezed over the salad just before eating. This dish can be served cold or at room temperature, making it suitable for warm weather meals or potlucks.
Leftovers will keep in the fridge for about 3-4 days with minimal noodle break down due to the choice of rice noodles. The peanut dressing can also be made ahead and stored up to 30 days in the refrigerator, which simplifies meal prep. Optional ingredient substitutions include using other noodle types or changing up the vegetables according to preference. Lemon or lime juice can replace rice vinegar if necessary.
Ingredients
- 7 ounces rice noodles
- 1 cup carrot shredded
- 1 cup red bell pepper julienned
- ¼ cup cilantro chopped
- 4 green onions chopped
- peanuts for serving, roasted
- lime for serving, wedges
Dressing
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons peanut butter creamy
- 2 teaspoons sesame oil toasted
- 2 teaspoons sriracha or to taste
- 2 teaspoons granulated sugar
- 1 inch ginger peeled, fresh
- 2 garlic cloves
Instructions
- In a large pot of boiling salted water, cook the noodles according to package instructions, stirring occasionally. Drain and transfer to a large bowl.
- Add the carrots, bell peppers, cilantro and green onions on top and set aside.
- To make the dressing, place the soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, ginger and garlic in a small blender or food processor and blend until well combined and smooth.
- Pour the dressing over the rice noodles and vegetables, and toss to combine.
- Serve at room temperature or chilled with roasted peanuts and lime wedges, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days; the rice noodles hold up well after tossing in the dressing.
- The peanut dressing can be prepared up to 30 days in advance and kept refrigerated.
- Feel free to substitute noodles or vegetables based on availability or taste preferences.
- If rice vinegar is unavailable, lemon or lime juice makes a suitable alternative in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 295kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 958mg | 40% |
| Potassium | 324mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 6703IU | 134% |
| Vitamin C | 54mg | 60% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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