Asian Noodle Salad
User Reviews
4.7
Asian Noodle Salad
Description
The Asian Noodle Salad blends cooked ramen noodles with shredded purple cabbage, carrot, diced red and yellow bell peppers, and edamame. A dressing made from hoisin sauce, toasted sesame oil, rice vinegar, honey, soy sauce, fresh ginger, salt, and pepper coats the ingredients, bringing together sweet, tangy, and umami flavors. Chopped peanuts and sesame seeds add crunch on top, while fresh herbs such as cilantro and green onions enhance the freshness. Cooling the noodles thoroughly after cooking keeps the salad light.
The fresh vegetables provide a crisp texture contrasting with the tender noodles. The dressing balances sweetness and acidity, complemented by the toasted sesame oil's nutty aroma. This salad can serve as a refreshing side or a light main dish during warmer months.
To vary the noodles, other Asian-style options such as lo mein or yakisoba noodles may be substituted. Leftover salad should be stored in an airtight container and consumed within two days for best quality.
Ingredients
- 4 ounce packages ramen noodles seasoning packs discarded, dried
- 1 cup purple cabbage shredded
- 1/2 cup carrot shredded
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 1 cup edamame
- 2 tablespoons sesame seeds
- 1/4 cup green onion sliced
- 2 tablespoons cilantro chopped leaves
- 1/3 cup peanut chopped
For the dressing:
- 1/3 cup hoisin sauce
- 2 tablespoons sesame oil toasted
- 1/3 cup rice vinegar
- 2 teaspoons honey
- 1 1/2 tablespoons soy sauce
- 1 teaspoon ginger fresh, minced
- salt to taste
- black pepper to taste
Instructions
- Cook the ramen noodles according to package instructions.
- While ramen noodles are cooking, in a small bowl whisk together the hoisin sauce, sesame oil, rice vinegar, honey, soy sauce, ginger and salt and pepper. Set dressing aside.
- Run cold water over the noodles to cool them to room temperature, and transfer them to a large bowl. Add the cabbage, carrot, bell peppers, edamame, green onions and cilantro to the bowl.
- Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle with sesame seeds and peanuts and serve.
Notes
- Store leftovers in an airtight container for up to two days to maintain freshness.
- You can substitute ramen noodles with lo mein, yakisoba, or even spaghetti if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Sodium | 1058mg | 44% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 47.6mg | 53% |
| Calcium | 52mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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