The Cold Asian noodle salad is hearty and full of healthy and delicious ingredients! It’s made with vermicelli and tons of fresh, colorful veggies mixed with a flavorful, salty, and tangy nut butter sauce.
Optionally also chicken as a main course!
Best Asian Noodle Salad Recipe
If you’re looking for an easy side dish to feed a crowd at a weekend BBQ or potluck, or a great on-the-go lunch, then this Cold Asian Noodle Salad is just what you need in your life. Just chop your veggies into small pieces, mix the sauce, add some rice noodles and your summer salad is ready!
This salad is packed with colorful, crunchy veggies, lots of vibrant flavor, tender vermicelli, and an insanely flavorful peanut dressing.
Serve this Asian noodle salad as a hearty side dish or as a main dish with the option of some shredded chicken!
Ingredients needed:
This Asian noodle salad is made with simple ingredients, many of which you may already have in your pantry!
The great sauce
- Coconut Amino Acids: gives the sauce so much salty flavor.
- nut butter: either peanut butter or almond butter will do.
- fish sauce: adds a subtle umami flavor. Skip making it vegetarian!
- rice vinegar: adds the perfect spicy taste.
- Ginger and Garlic: Use fresh ginger and garlic for a delicious kick of flavor.
- chili sauce: to spice things up.
- Sesame oil: I love the taste of toasted sesame oil. Keep it handy so you can use it for the pasta too!
- lime juice: Use fresh lime for juicing for a hint of citrus flavor.
- Red Pepper Flakes (optional): who likes it particularly spicy!
Ingredients for Asian noodle salad
- Vermicelli Rice Noodles: prepared according to package directions.
- Vegetables: We use a mixed bag of carrots, red bell peppers, yellow bell peppers, spring onions, cabbage, mangetout and cucumber.
- Coriander: roughly chopped. Add as much or as little as you like.
- Optional add-ins: Make it a meal with shredded roast chicken or shredded chicken in the Instant Pot and garnish with edamame or peanuts.
How to make Asian noodle salad
This easy Asian-inspired pasta salad is ready in under 30 minutes!
- Prepare sauce: Mix all sauce ingredients in a blender. Stir everything until smooth.
- Combine: In a large bowl, mix together the prepared vegetables, cooked noodles, cilantro, and sesame seeds. Add more blends as needed, then taste and adjust as needed.
- Surcharge: Serve cold with side dishes.
tips and hints
- Cook the pasta al dente. A small bite ensures that they stay in the sauce better.
- Chop everything evenly. Make sure all the vegetables are fairly uniform in size so they blend well together.
- Adjust! Feel free to add other veggies, proteins, etc. to add, e.g. B. broccoli florets, chopped zucchini, chickpeas, shredded turkey, etc.
serving suggestions
Serve this Asian noodle salad on its own or as an accompaniment to:
How to store it
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Keep in mind that the pasta will soak up the sauce while it’s sitting, so the leftovers can be a bit dry. If you want to freshen it up, whip up some extra sauce to add later!
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Sauce:
- 1/3 Cup Coconut Amino Acids
- 3 tablespoon peanut butter or almond butter
- 1/2 teaspoon fish sauce
- 2 teaspoon rice vinegar
- 2 teaspoon fresh ginger grated, more to taste
- 2 teaspoon Garlic grated, more to taste
- 2 teaspoon chili sauce
- 2 teaspoon toasted sesame oils plus more for dressing pasta
- 1/2 Lime juiced more to taste
- Optional 1/8 teaspoon red pepper flakes more to taste
Other ingredients:
- 1 8.8 oz Packet of vermicelli rice noodles prepared according to package directions
- 2 carrots thinly sliced
- 1 Red pepper thinly sliced
- 1 Yellow peppers thinly sliced
- 1/4 Cup spring onions thinly sliced
- 1/4 Red cabbage thinly sliced
- 1 Cup snow peas
- 1 Cucumber thinly sliced
- 2 tablespoon coriander roughly chopped, more to taste
- 1 tablespoon Sesame seeds
- Optional: shredded rotisserie chicken or shredded chicken
- Optional: Cooked Edamame
- Optional: Chopped peanuts
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Place all sauce ingredients in a high speed blender and blend until well combined. Put aside.
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In a medium mixing bowl, combine chopped vegetables, rice noodles, cilantro, and sesame seeds. Add chicken if using. Add sauce and mix well. Taste and season as needed.
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Serve cold, garnished with spring onions and peanuts, if using.
Calories: 292kcalCarbohydrates: 56.7GProtein: 6.2GFat: 4.3GSaturated Fatty Acids: 0.8GSodium: 114mgFiber: 4.2GSugar: 3.9G