asian noodle salad

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ&#x27;s! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

Vermicelli Noodle Salad

/ 4 oz dried vermicelli noodles ((Note 1))

white or green cabbage (, shredded)

shredded carrot ((1 medium carrot))

bean sprouts

green onions (, finely sliced)

coriander/ cilantro leaves

tbsp light soy sauce

tbsp rice wine vinegar

tsp sugar

grapeseed oil

garlic (, minced)

birds eye chilli (, finely minced)

Fried Asian Shallots (, to garnish (optional))

Red chilli (, finely sliced)

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.

Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).

Combine vermicelli noodles with remaining salad ingredients.

Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

Nothing screams summer more than a crispy, crunchy, Asian cold noodle salad infused with a refreshing peanut, cilantro and lime dressing.

Asian Cold Noodle Salad

dried chow mein noodles (roughly 6 oz.)

cucumber,

carrots.

fresh cilantro, chopped

peanuts,

peanut butter

soy sauce

rice vinegar

sesame oil

honey (or brown sugar if vegan)

lime juice

garlic,

red pepper powder (optional)

Cook the noodles in a medium sized pot according to the package directions.

Drain and rinse the noodles with cold water. If the noodles you have used are not pre-cut in short pieces, cut them into 2 or 3 inch pieces and set aside.

In blender, add the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic and red pepper powder. Blend until smooth.

In a large bowl, combine the remaining ingredients. Add the noodles.

Pour in the salad dressing and toss until all ingredients are fully coated. Serve cold.

This is a really great dish. The only thing that would make it better is the nutritional information attached to the receipe so anyone with Diabetes can easily have some and know the carb count.

This fabulous Asian dish combines chicken and rice noodles with the legendary flavours of mint, coriander and lime.

Asian noodle salad

(about 750 grams) single chicken breast

thin rice stick noodles

red capsicum, halved, deseeded, thinly sliced

yellow or orange capsicum, halved, deseeded, thinly sliced

coriander, leaves picked

(2 cups) bean sprouts,

tbsp kecap manis

tbsp fish sauce

tbsp sweet chilli sauce

Restore coleslaw and order the dinner table with this Asian take on a trusty side dish.

Asian 'slaw with crispy noodles

baby wombok (Chinese cabbage

green onions, thinly sliced

carrot, peeled, grated

beansprouts,

snow peas, thinly sliced

coriander leaves

peanut oil

brown sugar

tsp sesame oil

packet crunchy noodles

Recipe video above. A vegetable noodle salad with a dressing that's&nbsp;creamy, peanutty, with a&nbsp;hint of sesame, tang of lime and mild hit of chilli. GREAT work lunch idea - keeps for days, terrific&nbsp;served&nbsp;cold. Try adding shredded chicken! Also great side for Asian meals.&nbsp;Serves 3 as a meal, or 4 to 5 as a side.

Noodle Salad With Creamy Sesame Peanut Dressing

peanut butter (, preferably smooth (Note 1))

tbsp sesame oil (, toasted (Note 2))

tbsp canola oil ((or other neutral oil))

tbsp soy sauce ((Note 3))

tbsp sriracha ((adjust spiciness to taste))

lime juice ((sub rice or cider vinegar))

water (, if needed)

/ 12 oz fresh egg noodles ((about 4 cups, packed))

carrot (, julienned (1 large or 2 small carrots))

beansprouts

green beans (, halved)

red bell pepper/capsicum (, finely sliced (1 large))

green onion stems (, finely sliced on the diagonal)

tbsp white sesame seeds ((preferably toasted))

Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.

Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.

Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.

Toss - Place salad ingredients in a big bowl, toss with dressing.&nbsp;

Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.

Jade Noodles- vegan soba noodles, loaded with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. | www.feastingathome.com

Jade Noodles (Vegan soba noodles) 

dry noodles- soba noodles, linguini, rice noodles

asparagus

snow peas

edamame (shelled)

baked tofu

baby spinach- 4 ounces, more to taste

scallions- sliced

Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts

salt

tablespoon olive oil

rice wine vinegar

brown sugar (or coconut sugar

chili sauce

ginger

garlic-

Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.

Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.

During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, green beans snow peas, edamame) for 1-2 minutes, until they turn bright green-do not overcook!  Drain well and place in a large bowl.

Pour dressing over top and add tofu (or chicken) and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).

Serve in bowls with optional garnishes. This can be served warm or chilled.

Loved this recipe! I used broccolini, snap beans and edamame and the whole family (including two teens) really liked it and everyone went back for seconds.

The only modification I made was to use toasted sesame oil (vs sesame oil) because that is what I had on hand and I added toasted black sesame seeds since I thought the black would be pretty against the vibrant greens.

Oh my goodness this recipe is delightful!! I used edamame, asparagus, snow peas, tofu, and spinach. The dressing is so simple and light bodied but adds an amazing layer to this dish! I also roasted the asparagus with the tofu. Thanks for this recipe, I'll be adding into my rotation to do regularly! :)

Love this clean and yummy meal. Divine sauce! I subbed a couple of ingredients and it was still amazing 😃

Lovely, filling dinner; so yummy. Added a roasted green cabbage to the mix as we were out of some of the other veggies. I will be using the dressing on tons of meals; it's a new staple!

I think this might be my fifth Feasting at Home recipe for the weekend alone.

Easy, really enjoyed this recipe, added avocado and black  sesame seeds.I ran out of sesame oil so made some rather thin tahini and mixed with the sauce worked really well.

Omg the second I ate one bite I couldn’t believe it. Better than any restaurant I’ve ever had I’m so freaking impressed. I’ve never left a review on a recipe........10/10

This was absolutely delicious!!! Thanks for the tip about blanching the veg with the pasta water. Makes it so quick and easy.

https://content.jwplatform.com/videos/jOruEX6D.mp4

Watch how to make Jade Noodles! Vegan, Asian-style soba noodles loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable.

Jade Noodles!

Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.

Asian Noodle Salad

whole wheat pasta noodles

Mann's Broccoli Cole Slaw (2 12-ounce bags)

carrots

olive oil

honey

soy sauce (gluten free if needed)

Sriracha pepper sauce

garlic (about 4 cloves)

unsalted peanuts, (roughly chopped)

cilantro (finely chopped)

Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.

While the pasta cooks, whisk together the olive oil,  rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Sesame Ramen Noodle Salad Recipe is a no cook pasta salad recipe. Ramen noodles soften in a sesame ginger dressing and then combine with cole slaw mix, radishes, scallions and cilantro for an Asian inspired noodle salad.

Sesame Ramen Noodle Salad Recipe

water

Tbs. toasted sesame oil

Tbs. honey

Tbs. ginger

noodles

cole slaw mix

radishes

scallions

cilantro leaves

Whisk soy sauce, vinegar, water, sesame oil, honey and minced ginger together until blended.

Sesame Ginger Dressing

Combine dressing and uncooked ramen noodles and toss to coat. Let stand until ramen have begun to soften and absorb most of the dressing, at least 1 hour, stirring occasionally.

Toss softened noodles, cole slaw mix, radishes, scallion and cilantro.

Serve immediately or refrigerate until ready to serve.

Ramen Noodle Salad

This Noodle Salad is an easy cold pasta salad filled with fresh vegetables tossed in a sesame soy dressing.

Asian-Inspired Noodle Salad

spaghetti noodles (I use whole wheat)

broccoli

yellow pepper

onions

sesame seeds (optional)

brown sugar (or honey)

garlic

Whisk

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic together. Set aside.

Cook

Cook pasta in salted water according to package directions and then drain. DO NOT RINSE!

Combine

Toss pasta with sesame dressing and allow to cool slightly while you chop and prepare the vegetables, about 10 minutes.

Add the vegetables to the noodles and toss to combine. Top with sesame seeds and toss again to distribute.

Serve

While you can serve immediately, the flavors are best after the pasta salad has been refrigerated for at least 1 hour, even better after 4-8 hours.

This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or lunch!

Asian Noodle Salad in Peanut Dressing

egg noodles

carrot,

radishes, sliced thinly

cabbage head/3 cups red cabbage

grams/1/4 cup cilantro

green onions, sliced

sesame seeds

tbsp chunky peanut butter

tbsp honey

tbsp sesame oil

tbsp rice vinegar vinegar

soy sauce (I use Kikkoman)

garlic, pressed

tsp Sriracha sauce

Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)

Meanwhile in a small bowl combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic. Drain the noodles and put them in a large salad bowl. Then pour the peanut dressing over the hot noodles, so they can absorb the flavour properly. Cool until room temperature.

While the noodles are cooling, prepare the vegetables but slicing the red cabbage very thinly, using a mandolin slicer if available. Then cut the carrot into thin julienne, slice the radishes thinly. Slice the green onion and chop the cilantro.

When the noodles are at room temperature add the sliced red cabbage and radishes, julienned carrots, green onion, cilantro and sesame seeds. Toss to combine.

https://www.youtube.com/watch?v=FDGyVICx568

This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. It is, without a doubt, one of my favourite Asian noodles recipe!

This noodle salad recipe contains delicious Asian flavours and won’t make you slave away in the kitchen. It’s quick to make and is served cold, so fuss free all around. Bonus feature: unlike most Asian takeout options, it is relatively light on calories. 

This asian salad is also chock full of vegetables and herbs, that up that satisfying crunch and flavour we expect in a noodle and peanut salad. Add this to your list of favourite vegan recipes!

Print out this recipe at https://vikalinka.com/asian-noodle-salad-peanut-dressing/

INGREDIENTS 
For the Asian Noodle Salad
150g/6oz medium egg noodles
1 large carrot, julienned thinly
5 radishes, sliced thinly
⅓ of cabbage head/3 cups red cabbage
10g/1/4 cup cilantro
2-3 green onions, sliced
1 tbsp sesame seeds
For the Peanut Dressing
2 tbsp chunky peanut butter
1 tbsp honey
2 tbsp sesame oil
2 tbsp rice vinegar or any other plain vinegar
4 tbsp soy sauce I use Kikkoman
1 tsp grated fresh ginger
1 clove garlic, pressed
2 tsp Sriracha sauce or 1 tsp dried chilli flakes

TIMESTAMPS
0:00 Intro
0:26 Ingredients
0:50 How to make spicy peanut dressing
1:14 Making the salad
2:00 Serving suggestions

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Asian Noodle Salad Recipe | Delicious Peanut Dressing and Completely Vegan Recipe!

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold! 

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Noodle Salad with Rainbow Veggies

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Top 13 asian noodle salad recipes from across the web

The most viewed asian noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vermicelli Noodle Salad

Asian Cold Noodle Salad

Asian noodle salad

Asian 'slaw with crispy noodles

Noodle Salad With Creamy Sesame Pea...

Jade Noodles (Vegan soba noodles)

Asian Noodle Salad

Sesame Ramen Noodle Salad Recipe

Asian-Inspired Noodle Salad

Asian Noodle Salad in Peanut Dressi...

Vietnamese Noodle Salad with Tangy ...

Noodle Salad with Rainbow Veggies

Recipe: Cold Asian Noodle Salad Wit...

The most viewed asian noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine