Asian Noodle Salad

Whenever Marc and I go out for Chinese food at our local restaurant, we always start with a yummy salad. I’m not even usually a big salad person but this one converted me. It’s an Asian noodle salad loaded with flavor and I am obsessed. So I tried to recreate it right at home! I knew the basic ingredients so I had a place to start.

Prepping the veggies for the Asian noodle salad was the hardest part. I used loads of shredded cabbage, shredded carrots, scallions, bean sprouts and cilantro. All of the gorgeous colors and textures on that cutting board made me so happy.
Then I set about making the dressing for the Asian noodle salad. Grating the garlic and ginger helped ensure that nobody would bite down on a huge, raw hunk of it. That is never fun. Soy sauce, sesame oil, olive oil, peanut butter, Worcestershire sauce and Chinese five spice gave it a gorgeous depth of flavor.
From there I just tossed the dressing with the veggies, chopped peanuts and cooked rice noodles. It was a thing of beauty I tell ya! The dressing lovingly coated the rest of the ingredients so perfectly.

I covered the salad and refrigerated it until it was dinner time. The leftovers kept perfectly for another couple of days too! In fact the flavors deepened even more, so I recommend making it ahead of time. I hope you all enjoy this simple and amazing salad! It is better than calling for take out for sure. xoxo

Asian Noodle Salad
Asian Noodle Salad
5 from 1 vote
Asian Noodle Salad
Asian Noodle Salad
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
 

This is an amazingly flavorful Asian noodle salad loaded with tender rice noodles, veggies and easy dressing! Perfect as a first course or light lunch.

Course: Salad
Cuisine: Chinese
Keyword: Asian Noodle Salad, Noodles, Salad
Servings: 6
Calories: 383 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE SALAD
  • 8 ounces rice noodles
  • 3 whole carrots peeled and grated on the largest holes of a box grater
  • 2 cups shredded red cabbage
  • 1 bunch scallions thinly sliced, green only
  • 1 cup bean sprouts drained and rinsed
  • 1 cup dry roasted peanuts roughly chopped
  • 1 tablespoon fresh cilantro roughly chopped
FOR THE DRESSING
  • 1/2 cup low sodium soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup olive oil
  • 1 dash worcestershire sauce
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic grated
  • 1/2 teaspoon creamy peanut butter
  • 1/4 teaspoon Chinese five spice
Instructions
  1. First, prepare the rice noodles according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain them in a colander and rinse them well under cold water. Transfer them to a large salad bowl and toss them with the carrots, cabbage, scallions, bean sprouts, peanuts and cilantro. In another bowl whisk the soy sauce, two oils, Worcestershire sauce, grated ginger, grated garlic, peanut butter and Chinese five spice together thoroughly. Pour the dressing into the salad and toss it all together really well to coat everything. You can either serve immediately or cover it in the refrigerator until you want to eat it! It will keep for a couple of days.
Nutrition Facts
Asian Noodle Salad
Amount Per Serving (1 serving)
Calories 383 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4.3g27%
Sodium 754mg33%
Potassium 479mg14%
Carbohydrates 23.2g8%
Fiber 4.6g19%
Sugar 4.2g5%
Protein 10.2g20%
Calcium 50mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Asian Noodle Salad
Asian Noodle Salad

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16 thoughts on “Asian Noodle Salad”

  1. What a nice and easy noodle recipe Leigh. ?
    I love make anything with noodles and this recipe will be made soon.
    The peanuts and then some peanut butter…oh yeah! ??
    I also like that it’s all veggies, no meat in this dish.
    A nice change up for our dinner.
    Pinned!

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