Looking for a tasty and healthy salad recipe? Look no further than this Asian Noodles Salad! This wonderful recipe is packed with delicious flavors and healthy fresh veggies. It's perfect for a quick and easy main dish, or as a side dish at your next party or summer BBQ. Give it a try today!
This salad is super easy to make and only takes a few minutes to prepare. I like to use rice noodles for the base, but you can really use any type of noodle you like. The key to making this salad really tasty is in the dressing. I used a simple combination of soy sauce, peanut butter, and rice vinegar. You can also add in a little bit of chili sauce or hot sauce if you like things spicy.
To make the salad, simply cook the noodles according to package instructions. Once they're cooked, drain them and rinse with cold water. Then, add in all of the other ingredients and mix everything together. The dressing will help to coat all of the ingredients and give the salad a nice flavor.
This recipe pairs well with this Crispy Spicy Tofu.
- rice noodles
- purple cabbage
- yellow bell pepper
- vegetable oil
- rice wine vinegar
- peanut butter
- sauce soy
- fresh cilantro
- Unsalted peanuts
- Green onions
- Sesame seeds
- Salt and pepper to taste
See recipe card for quantities.
Notes on the main ingredients
The rice noodles can be found in the Asian section of most supermarkets.
For the carrots, I like to use a box grater to get them nice and fine, but you can also use a food processor or even just chop them by hand.
The purple cabbage can be found in most supermarkets, but if you can't find it, you can also use green cabbage or even a coleslaw mix.
The bell pepper can be any color you like, I usually use yellow because it's what I have on hand, but red or green would work just as well.
The shallots can be found in most supermarkets, but if you can't find them, you can also use onion or even green onions.
The rice wine vinegar can be found in most supermarkets, but if you can't find it, you can also use white vinegar or even apple cider vinegar.
The honey can be found in most supermarkets, but if you don't have any on hand, you can also use sugar or even agave syrup.
The soy sauce can be found in most supermarkets, but if you can't find it, you can also use tamari or even fish sauce.
For the cilantro, I like to use a food processor to get it nice and fine, but you can also chop it by hand.
The optional garnishes are not necessary, but they do add a nice touch.
Wash and prepare your vegetables.
In a small bowl, mix all the ingredients of the dressing.
Place the cooked noodles and vegetables in a large bowl. Pour the dressing over the ingredients and combine well.
Hint: You can serve it immediately, but it is better to place it in the fridge for 30 minutes to allow the flavors to develop.
Notes on the recipes
- It’s best to use store-bought processed peanut butter over natural peanut butter. The natural variety tends to separate, so you won’t get the desired consistency.
- You can use a pre-shredded vegetable mix to save prep time.
- You can top the salad with sambal oelek or sriracha for a bit of spice. If that’s too spicy, but you still want a kick, add in some grated garlic.
- You can sprinkle the salad with some chopped peanuts for an extra nutty flavor and a pretty presentation.
- Make extra dressing in case anyone wants some more when eating.
- Refrigerate the salad for at least 30 minutes for the best flavor. This will allow the ingredients time to seep into the noodles better and add much flavor.
- Rinse the noodles after boiling them with cold water to prevent them from sticking
- You can serve this salad cold or at room temperature
Place the Asian noodle salad in an airtight container and leave it in the fridge for 3 days max. Do not freeze, as the texture will change, and the salad will get soggy.
Rice noodles are used in this recipe, but soba and ramen noodles are also good choices. Some recipes use spaghetti, but it’s best to stick with Asian noodles over Italian pasta to make the recipe more like the original version.
If you can’t find rice vinegar, you can use white vinegar instead. You can substitute it using a 1:1 ratio.
What are the other substitutions I can make?
Honey: brown sugar or agave syrup
Soy sauce: tamari soy or hoisin
Add in some protein to make it a hearty meal, or enjoy it as a side dish. It pairs well with Asian-style grilled chicken or spicy tofu.
It’s best not to use a different nut butter, as they tend to separate easily. This could lead to an oily noodle salad. If you have a peanut allergy, it’s best to use Tahini instead or add 2 teaspoons of roasted sesame oil.
Any protein would work well in this salad. Add in some fried tofu, rotisserie chicken, or edamame. You can add in other veggies like broccoli or cucumber. You can also add sunflower seeds and crunchy noodles on top.
Salade Asiatique avec nouilles de riz
Ingrédients de la salade
- 8 onces de nouilles de riz
- 2 carottes râpées
- ¾ tasse de chou violet râpé ou tranché finement vous pouvez également utiliser un chou vert, si vous êtes pressé, utilisez un mélange de salade de chou
- 1 poivron jaune coupé en dés ou poivron rouge
- 2 échalotes coupées en dés
- ¼ tasse d'huile végétale ou d'huile d'olive
- ¼ tasse de vinaigre de vin de riz
- 2 cuillères à soupe de miel
- ¼ tasse de beurre d'arachide crémeux
- 2 cuillères à soupe de sauce soja
- ½ tasse de coriandre fraîche hachée finement
- cacahuètes non salées hachées grossièrement.
- oignons verts
- graines de sésame
- Cuire les nouilles comme indiqué sur le paquet
- Lavez et préparez vos légumes.
- Dans un petit bol, mélanger tous les ingrédients de la vinaigrette.
- Placer les nouilles cuites et les légumes dans un grand bol. Verser la vinaigrette sur les ingrédients et bien mélanger.
- Vous pouvez le servir immédiatement, mais il est préférable de le placer au réfrigérateur pendant 30 minutes pour permettre aux saveurs de se développer.