Asian Noodle Salad
Published Nov 07, 2025
This colorful and crunchy Asian Noodle Salad is a gluten-free vegan meal filled with fresh veggies & tossed in a creamy Thai peanut dressing
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I think it’s safe to say that what really makes a good Asian noodle salad isn’t the noodles, it’s the peanut dressing. I’ve yet to find a store-bought one that comes close to the homemade version, so I just keep making my own. I usually use rice noodles when making this Asian noodle salad to keep it gluten-free, and it also happens to be totally vegan. I can use whatever vegetables I have on hand, and if I want to bulk it up, protein like Sesame Shrimp, Shredded Chicken or Air Fryer Tofu makes it an even more filling meal. I haven’t met anyone who doesn’t like my Asian noodle salad once they try it.
Asian Noodle Salad Ingredients
How to Make Asian Noodle Salad
These step-by-step photos show how to make Asian noodle salad, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Asian noodle salad recipe
Start by cooking the noodles
Prep the vegetables and herbs
Pour the peanut dressing over the Asian noodle salad
Toss the Asian noodle salad to combine
Asian Noodle Salad Recipe
Video
Ingredients
- 7 ounces rice noodles
- 1 cup shredded carrots
- 1 cup julienned red bell peppers
- ¼ cup chopped cilantro
- 4 green onions chopped
- Roasted peanuts for serving
- Lime wedges for serving
Dressing
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons creamy peanut butter
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sriracha or to taste
- 2 teaspoons granulated sugar
- 1 inch fresh ginger peeled
- 2 garlic cloves
Instructions
- In a large pot of boiling salted water, cook the noodles according to package instructions, stirring occasionally. Drain and transfer to a large bowl.
- Add the carrots, bell peppers, cilantro and green onions on top and set aside.
- To make the dressing, place the soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, ginger and garlic in a small blender or food processor and blend until well combined and smooth.
- Pour the dressing over the rice noodles and vegetables, and toss to combine.
- Serve at room temperature or chilled with roasted peanuts and lime wedges, if desired.
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. And because I used rice noodles, they actually hold their structure well for a few days even after tossed in the dressing.
- Make Ahead Tips: You can make the dressing a day in advance or up to 30 days in advance actually, and have it ready to go in the fridge.
- Substitutes: For best results, follow the recipe as is. However you can use any noodles of choice and vegetables of choice. If you don’t have rice wine vinegar, you can use lemon or lime juice instead.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t rinse your rice noodles. Warm pasta will absorb your dressing much better than cold rinsed pasta will.
- Use a blender for your Thai peanut dressing. You can whisk everything together, but I prefer using a tiny blender to crush the garlic and ginger, and really incorporate all of the flavors.
- Allow your salad time to settle for the best flavor. The cool thing about these noodles is that they don’t get soggy over time but they do continue to absorb the flavor of the dressing. That’s why this salad is perfect for lunches, picnics, or potlucks. No need to take dressing with you!
Serving Ideas
- Add protein. This salad is a full meal on it’s own, but if you’re looking to add in some protein, my favorite options are sesame shrimp, teriyaki chicken, cashew chicken, garlic-cilantro salmon, and air fryer tofu.
Comments
Fantastic recipe and so customizable. The dressing is *chef’s kiss!*
Aww, so happy you love it!! Thanks so much!
Absolutely fabulous!!! I added savoy cabbage cause I had some I wanted to use up – it was the bomb! Definitely a keeper 🙂 Thanks!
Aww, yay!! So happy you liked it! Love that you added savoy cabbage. Thank you, Kat!
Omg delish! I swapped the sugar for maple syrup (pure, amber) and indeed it balanced the ingredients so well! So fresh, I don’t think it will last the three days🤩. Sliced up some pineapple and tossed in thinly sliced pork and/or chicken for the fam. A great combo! Somewhat Like pad thai , but better! Highly recommend! I will be making this again! May add in fresh bean sprouts to top it off when serving.
Yum, I love all those swaps!! So happy you liked the recipe, Patty! Thank you!!
I’m sorry, I made this exactly as written but I found this recipe very bland.
I appreciate the feedback, Gail. So sorry to hear you found it bland. You could try doubling the dressing recipe next time or adding extra ingredients that you want more of (peanut butter, sriracha, soy sauce) to add more flavor. Hope that helps!
I made this but “cheated” with the dressing. I started with a bottle of sesame ginger salad dressing and whisked in some crunchy peanut butter.
Smart! Cheating with dressing is a necessary shortcut now and then.
This was really good. We had it for dinner, total hit! Thank you for your recipes
Aww, so glad it was a hit!! Thanks, Michelle!
Such an easy recipe and delicious. I will definitely make this again. I added tofu for protein. Thank you!
Thank you so much!
We make this often! We add edamame, and throw your air fried salmon on top to make a meal! Kids love it too!
So happy to hear!
Made this for the first time tonight! Hubby and I are trying to go more plant based. Really nice summer salad – I added small English cukes for even more crunch and instead of peanuts used roasted chickpeas. YUM! Oh and for more, added some crunchy lo Meijer noodles. Super delightful and EASY! Will make again
Recipe says sesame oil – directions say olive oil?
Hi George, you can use sesame or olive oil, whichever you prefer. I can see how that is confusing. I’ll update the instructions to make it clear. Thank you for pointing it out!
In the tips you say never rinse pasta with cold water, but in the recipe you say rinse with cold water. Which is correct?
Thank you for spotting that! Drain the pasta and do not rinse it.
Thank you, Yumna for sharing this recipe. I tried this today for a quick dinner with one small variation. I had to stir-fry all these ingredients in addition to onion in a wok for the sauce to be absorbed properly. I missed an important step – Not to rinse the noodles with cold water once cooked.
Either way, it tastes amazing. Thank you for sharing this vegan recipe.
You’re so welcome! Glad you enjoyed the taste!
What brand peanut butter do you use? And do you use salted or undated peanut butter?
It really depends on what’s on sale or available. For this recipe, it’s flexible because you can taste and adjust as needed (e.g. add more salty if you use the unsalted peanut butter and it’s not salty enough for you).
So glad to have found your recipe! I made 2 servings of this last night using spaghetti for the noodles and should have made more! We in the PNW are having an unprecedented heat wave and this was perfect to have on a hot summer night for dinner. Thank you 🙂
Thank you so much! I’m glad it hit the spot on a hot day!! You’re welcome!
I am going to try a triple batch for a group pot luck next week. Super excited and look forward to tasting this amazing combination of ingredients.
Love that idea! Thank you so much!
Looking forward making this! Looks simply delicious! Thank you for sharing ☺️🍲
Hope you like it!
This recipe is so tasty and simple to make! It’s my new go to when I’m craving noodles without all the calories. Love, love, LOVE!
So glad you enjoyed it. Thank you so much!!
Thanks for the tips, I always rinse my noodles before !
I want to ask which brand and model of the processor are you using ? I have been looking for a small one
This is actually part of the Cuisinart smart stick (Amazon affiliate link) I’ve had mine for 13 years and it’s amazing!
Hi, such a great recipe! I was wondering about the calories you write. Are they per serving or the whole meal? Please could specify this on all of your recipes. Thank you soooo much!! Xx
Thanks so much! And the calories are per serving. You’ll usually see the total suggested serving in the recipe card and the calories is for the dish divided by that number of servings. Hope that helps!
Good question…usually a small blender or food processor will do the trick. I would also recommend heating the peanut butter in the microwave, which can help it dissolve. Let me know if it works!
Very good recipe, however its writer neglects to mention the rice noodles will need to be soaked 2-4 hours in COLD water before soaking them one minute or so in the boiling water. It’s been forty minutes and I’ve added three pots of boiling water and the noodles are still too hard to use, so i’ll chuck these out and tomorrow try it again using the packet directions.
Oh I’m so sorry about that. What type of noodles did you buy? The rice noodles I get is the Thai Kitchen brand and most rice noodles only need to soak in the boiling water for a few minutes. I had no idea there were even rice noodles that required hours or soaking. Sorry you had a poor experience.
I know bran thread noodles only require soaking in cold water before using, as do the rice wraps. My Kroger only sells this particular kind which reads — Pure 100% Rice Noodles, Vegan, Gluten Free, All Natural, and I got both kinds they had on the shelf, those made from white rice and some made from brown rice. So today I used the rest of the noodles left in the white rice package and soaked them for 4 hours, then added boiling water from my kettle, and they were still too ‘hard’ so I put them on the burner for just a little bit, They should be CHEWY, not al dente, and not too soft or mushy either. As soon as they were “just right” I transferred them to big bowl where my all veggies were, added the sauce I’d made last night and stirred them all together. They are DELICIOUS! I’ll be eating these all weekend! I was just disappointed I couldn’t try them last night. These are well worth the wait I had. Great recipe. Thank you
That was supposed to read BEAN thread noodles, and not bran…..
Hi Kathryn – Thanks for clarifying about the noodles! I have never bought that kind before so it’s helpful to know. In the end I’m so glad that you found the recipe tasty once the noodles were cooked and you added the veggies and sauce. Thanks so much for sharing!
Wow was this fabulous! Made for husband and myself and a neighbor family that are gluten free. Everyone raved over it!
Yay! I’m so happy to hear that! Thanks so much for sharing 🙂
this is delicious! I substituted cashew butter because I am allergic to peanuts. I served it to my vegan son and his gf and they loved it! I’m making it ahead again to serve over the holiday weekend. thank you.
So glad to hear that you liked it. Thanks so much for sharing!!
How much is a thumb of ginger? Do you peel it and chop it before blending? I want to make this for memorial day and I hope you can help clarify for me. You salad looks absolutely divine!
A thumb is usually about 2 inches long. After you peel it, you can place it right into the blender or chop it up a bit first if the blender isn’t strong enough. Hope that helps and enjoy it!
This sounds so good! Just wanted to ask about something, in the tips it says not to rinse the noodles but in the directions it says you should. Which way is best for this dish? Excited to try it!
Hi Shannon, sorry for the confusion. In the directions, you’re actually cooking the noodles in boiling water by letting them soak in the water. But I recommend not rinsing them with cold water after you cook and drain the noodles. I’ll clarify that a bit more in the post now. Thanks for bringing that to my attention!
Wow this is the real deal! No need for take out anymore, yum!
This looks so delicious and comforting, I love the flavor combination!
Spicy Asian Noodle recipe….about how many does this serve for a small, appetizer sized portion?
Hey there! Since this recipe is more of a salad, the nutrition facts are for appetizer sized portion, so I would say it’s perfect for 6-8 people. Hope you love it! 🙂
Got it, thanks for answering! Just wanted to make sure I make it the right way ?