Asian Noodle Salad
A vibrant and crunchy salad featuring rice noodles, fresh vegetables, and a creamy peanut dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 200g rice noodles
- 1 cup shredded carrots
- 1 cup bell peppers, thinly sliced
- 1 cup cucumber, julienned
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1–2 tablespoons water (to thin dressing)
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions, then rinse under cold water and drain.
- In a large mixing bowl, combine the cooked noodles, shredded carrots, thinly sliced bell peppers, julienned cucumber, chopped green onions, and fresh cilantro.
- Whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and 1-2 tablespoons of water until smooth.
- Pour the peanut dressing over the salad and toss everything together until well combined.
- Season with salt and pepper to taste, adjusting as needed.
- Serve chilled or at room temperature, and watch as everyone digs in with delight.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, consume within the first day or two.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg