Description
This Asian noodle salad recipe is fresh, fast, and flexible—perfect for lunches, dinners, or make-ahead meals. Tossed in a tangy sesame-soy dressing and packed with colorful vegetables, it’s a delicious way to eat more greens and noodles at once.
Ingredients
8 oz rice noodles or soba noodles
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1 cucumber, julienned
1/2 red bell pepper, thinly sliced
1/4 cup chopped cilantro or mint
1/4 cup roasted peanuts or sesame seeds (for garnish)
— Dressing —
3 tbsp soy sauce (or tamari)
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp lime juice
1 tbsp honey or maple syrup
1 clove garlic, minced
1/2 tsp grated ginger
Optional: red pepper flakes or sriracha
Instructions
1. Cook noodles according to package directions. Drain, rinse with cold water, and toss with 1 tsp sesame oil.
2. Prepare vegetables: shred, slice, or julienne as needed.
3. In a small bowl or jar, whisk together all dressing ingredients until smooth.
4. In a large mixing bowl, combine noodles, veggies, and fresh herbs.
5. Pour dressing over salad and toss gently until everything is coated.
6. Chill for 30 minutes before serving, if possible.
7. Top with peanuts, sesame seeds, or extra herbs before serving.
Notes
Best served cold or at room temperature.
Great for meal prep—keeps well for up to 4 days.
Add grilled tofu, chicken, or shrimp to make it a full meal.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Asian noodle salad, cold noodle salad, sesame noodle salad, rice noodle salad