Spicy Asian Noodle SaladJump To Recipe
A bright and colorful Spicy Asian Noodle Salad filled with fresh vegetables and tossed in a creamy nutty dressing - it's vegan, light and delicious!
- Author: Yumna Jawad
Spicy Asian Noodle Salad
Where are my Sriracha fans out there? You’re going to *love* this Spicy Asian Noodle Salad with a to-die-for dressing, that I could pretty much just toss everything in going forward. I’ve been playing around with different measurements for the basic Asian dressing ingredients and I think I nailed it! The dressing is made with Sriracha (OBVS), creamy peanut butter (that’s the nutty part that will get you hooked!), Tamari (basically gluten-free soy sauce), rice vinegar, olive oil, a little bit of sweetness and then a little bit of kick from the fresh ginger and garlic. Am I still really just talking about the dressing?
YAS! That’s because the recipe is nothing without this bomb.com dressing. You can whisk it together, but I like blending in my cute little mini food processor so it has a creamy unified consistency. Then just toss the rice noodles and vegetables in this magic sauce and get ready to devour it entirely. But you probably shouldn’t because my nutrition label below says it’s supposed to feed 6 people…sooooo…well, just save some for the next day because it makes for a great lunch, served hot, cold or room temp!
Try it, Love it, Share it!
- 7 oz rice noodles
- 1 cup spiralized carrots (or julienned style)
- 1 cup shredded purple cabbage
- 1/2 cup julienned red peppers
- 1/2 cup sugar snap peas
- 3 Tbsp Tamari sauce (or soy sauce)
- 3 Tbsp rice vinegar
- 2 Tbsp smooth peanut butter
- 2 Tbsp olive oil (or toasted sesame seed oil)
- 1 Tbsp Sriracha sauce (or to your taste)
- 1/2 Tbsp cane sugar
- 1 thumb ginger, minced
- 2 garlic clove, minced
- Salt and pepper to taste
- Garnish: Handful of roasted peanuts, chopped green onions, fresh cilantro and lime wedges
- Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta and rinse with cold water.
- Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, shredded cabbage, red peppers and sugar snap peas to the cooked noodles.
- While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, honey, Sriracha sauce, ginger and garlic into a small blender or food processor to make the dressing. You can also whisk the ingredients together, but I like the consistency of using a blender.
- Pour the dressing over the rice noodles and vegetable mixture and toss to combine. Season with salt and pepper, if you desire, but it may not be necessary.
- Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if you desire.
- The salad can be served cold or at room temperature. It also tastes great heated the next day.