Description

Asian Noodle Salad is a fresh and flavorful dish made with tender noodles, crunchy vegetables, and a savory sesame dressing. It’s light, colorful, and perfect as a quick meal or side dish, with a balance of sweet, salty, and tangy flavors in every bite.

Ingredients

Scale

Salad

8 oz spaghetti or Asian noodles
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup cucumber, sliced
3 green onions, chopped
1/4 cup fresh cilantro, chopped
1/3 cup roasted peanuts
2 tablespoons sesame seeds

Dressing

1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons honey or sugar
1 tablespoon lime juice
1 teaspoon grated ginger
1 garlic clove, minced

Instructions

Cook the Noodles

Bring a pot of salted water to a boil and cook the noodles according to package instructions until tender. Drain and rinse under cold water to stop the cooking process and keep them from sticking. Set aside to cool completely.

Prepare the Vegetables

While the noodles are cooling, slice the bell pepper, cucumber, and green onions. Shred the carrots if not already prepared and chop the fresh cilantro. Place all the vegetables in a large mixing bowl.

Make the Dressing

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, grated ginger, and minced garlic until well combined. Taste and adjust sweetness or acidity if needed.

Assemble the Salad

Add the cooled noodles to the bowl with vegetables and pour the dressing over everything. Toss well until the noodles and vegetables are evenly coated and combined.

Finish and Serve

Top with roasted peanuts and sesame seeds, giving the salad a final toss. Chill for about 30 minutes before serving to allow the flavors to blend, or serve immediately if preferred.

Notes

Rinse noodles in cold water to prevent clumping.
Use fresh vegetables for the best crunch and flavor.
Adjust dressing to taste depending on sweetness or saltiness preference.

Nutrition

Serving Size: 4–6 servings
Calories: 320 per serving