Asian Noodle Salad

5 from 197 votes

This bright and colorful Asian Noodle Salad is a gluten-free vegan meal that's filled with fresh vegetables and tossed in a spicy creamy nutty dressing

Course Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 328kcal

Author Yumna Jawad

Equipment

Ingredients

7 ounces rice noodles
1 cup carrots julienned or spiralized
½ cup red bell peppers julienned
Fresh cilantro for serving
Roasted peanuts for serving
Lime wedges for serving

Dressing

3 tablespoons soy sauce or Tamari sauce
3 tablespoons rice vinegar
2 tablespoons creamy peanut butter smooth
2 tablespoons toasted sesame oil
½ tablespoon Sriracha or to taste
½ tablespoon cane sugar optional
1 inch fresh ginger peeled and finely chopped
2 garlic cloves

Instructions

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.
While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, sesame oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
Pour the dressing over the rice noodles and vegetables, and toss to combine.
Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired.

Video

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