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.
Servings: 4 servings
Calories: 458kcal
Ingredients
Asian Noodle Salad
- 8 ounces udon noodles cooked
- 1 cup carrot shredded
- 1 red bell pepper thinly sliced
- 3 cups red cabbage shredded
- ¼ cup cilantro roughly chopped
- 2 green onions sliced
- 1 Fresno chili thinly sliced
- ¼ cup peanuts chopped
Peanut Dressing
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 teaspoons Sriracha sauce
- 1 teaspoon ginger grated
- 1 clove garlic grated
- 3 tablespoons crunchy peanut butter
Instructions
- Cook the noodles according to package instructions. Once done cooking, drain and add to a large serving bowl.
- Make the dressing by adding all the ingredients in a small bowl and whisk together to combine.
- Pour the dressing over the warm noodles, so they can absorb the flavor and cool down. Prep the vegetables while noodles cool down.
- Slice the red cabbage very thinly, using a mandolin slicer. Julienne the carrot and bell pepper into matchsticks. Chop the green onion and the cilantro.
- When the noodles are at room temperature add the veggies, herbs and peanuts. Toss to combine. Enjoy with a side of grilled chicken, fish or steak.
Nutrition
Calories: 458kcal | Carbohydrates: 59g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1843mg | Potassium: 592mg | Fiber: 8g | Sugar: 17g | Vitamin A: 7260IU | Vitamin C: 97mg | Calcium: 70mg | Iron: 2mg