Asian Noodle Salad (with Peanut Dressing)

This Asian Noodle Salad is perfectly crunchy, creamy, and satisfying! It’s packed with fresh vegetables and tender rice noodles tossed in a spicy peanut sauce. This salad works well as a standalone meal or a side to grilled meats.

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Why This Recipe Works

This Asian noodle salad packs a ton of flavors and textures into one quick and easy dish. With just a few vegetables, chopped nuts, noodles, and a homemade peanut dressing, you can whip it up in about 15 minutes flat.

Simply cook the noodles, toss them with the dressing, and add the mix-ins! It’s perfectly chewy from the noodles, crunchy from the veggies and peanuts, and creamy yet spicy from the peanut sauce.

Whether you’re a college student or a busy mom, you can’t go wrong with this unbelievably versatile salad. Since it’s so easy to scale, it’s ideal for a quick family dinner, an on-the-go lunch, or a side dish at gatherings.

Ingredients

Udon Noodles: These thick, chewy noodles form the base of the salad. They have such a satisfying texture and absorb the dressing perfectly! The best place to find fresh (or dried) udon noodles is at any Asian food market.
Vegetables: Carrots, red bell peppers, and red cabbage add a sweet, earthy, slightly spicy flavor and a crisp texture. They also give the salad a nice pop of color.
Cilantro: Brings a bright, citrusy flavor that complements the other ingredients.
Green Onions: Add a mild onion flavor without overpowering the dish.
Fresno Chili: Gives the salad mild to moderate heat. Look for Fresno chilis in the produce section of grocery stores next to jalapenos and other spicy peppers.
Peanuts: Provide a nutty flavor and a crunchy texture that ties in with the sauce.
Peanut Butter: Serves as the creamy base of the dressing, providing a rich, nutty flavor. I prefer chunky peanut butter for more texture, but smooth PB works, too.
Honey: Adds a touch of sweetness to balance the acidity and heat in the dressing.
Sesame Oil: Imparts a deep, nutty flavor. Use 100% pure toasted sesame oil here.
Rice Vinegar: Provides a mild acidity, which brightens up the flavors in the salad. The best place to find rice vinegar is at Asian food markets.
Soy Sauce: Adds saltiness and umami, giving the dressing more depth.
Fresh Ginger: Brings a sharp, spicy bite that adds warmth and spice to the dressing.
Fresh Garlic: Provides an intensely savory flavor that gives the dressing oomph.
Sriracha Sauce: Gives the sauce a bright chili heat. Use your favorite brand.

Mixing Asian noodle salad with peanut sauce.

Instructions

Cook the Noodles: Boil the udon noodles according to package instructions, then drain and transfer them to a large serving bowl.
Prepare the Dressing: In a small bowl, combine the peanut butter, honey, sesame oil, rice vinegar, soy sauce, grated ginger, grated garlic, and Sriracha sauce. Whisk everything together until smooth.
Dress the Noodles: Pour the freshly made peanut dressing over the warm noodles to allow them to absorb the flavors as they cool.
Prep the Vegetables: While the noodles are cooling, thinly slice the red cabbage, julienne the carrot and bell pepper, and chop the green onions and cilantro.
Combine and Toss: Add the prepped veggies, chopped peanuts, and sliced Fresno chili to the cooled noodles. Toss everything together until well combined.
Serve: Enjoy this Asian noodle salad on its own or paired with a side of peanut butter chicken, ginger chicken, honey sesame chicken, grilled Asian salmon, or smoked ribeye steaks.

Substitutions & Variations

Noodles: Swap udon for soba or rice noodles for a gluten-free option.
Vegetables: Feel free to use green cabbage, Daikon radish, jicama, snow peas, celery, or bok choy for a unique texture and flavor.
Cilantro: Not a cilantro fan? Use fresh parsley or Thai basil instead.
Peanuts: Use cashews or almond slivers for a different nutty element. Or, use sesame seeds for a nut-free garnish.
Peanut Butter: You can use almond butter if you have peanut allergies. Or, use tahini if you are allergic to all nuts.
Rice Vinegar: If you don’t have rice vinegar, try lime juice for a brighter tanginess.
Sriracha: Adjust the amount based on your spice tolerances, or use chili flakes or a dash of cayenne pepper as alternatives.

Storing & Reheating

This Asian noodle salad makes great leftovers for on-the-go lunches! Here’s how to keep it fresh and delicious:

Fridge: You can store the salad in an airtight container for up to 3 days.
Freezer: I don’t recommend freezing this salad. The texture of the vegetables and noodles will change too much once thawed.
Prep ahead: To save time, cook the noodles and prepare the dressing ahead of time. Mix them with the vegetables just before serving for the best texture and flavor.

Expert Tips

Chill the Noodles: Let the noodles cool to room temperature before tossing them with the veggies to prevent them from turning soggy.
Toast the Peanuts: You can lightly toast the peanuts in a dry skillet before chopping them to elevate their rich, nutty flavor and add a deeper crunch to the salad.
Slice the Vegetables Evenly: Use a mandolin or sharp knife to slice all your veggies into even pieces, which helps distribute them evenly throughout the salad.
Garnish Before Serving: Add a final garnish of fresh cilantro, green onions, and a sprinkle of toasted peanuts right before serving for added color and texture.

FAQs

Is this recipe gluten-free?

Udon noodles typically contain wheat, but you can substitute them with rice noodles or any gluten-free noodles. Also, remember to replace soy sauce with tamari or liquid aminos.

How can I make this salad vegan?

All you have to do is replace honey with agave or maple syrup. Also, double-check that whatever noodles you use don’t contain eggs.

How spicy is this salad?

The spice level is adjustable based on how much Sriracha or how many Fresno chilis you add. Adjust both up or down based on your heat tolerance.

If you enjoyed this Asian noodle salad recipe, be sure to check out some more Asian-inspired meals like these:

If you try this Asian Noodle Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!