Asian Noodle Salad
This Asian Noodle Salad is a gluten-free vegan meal full of fresh colorful vegetables and tossed in a spicy creamy nutty dressing - it makes for a great make-ahead meal!
Servings: 4 servings
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.
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
Serving: 1cup | Calories: 295kcal | Carbohydrates: 53g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 958mg | Potassium: 324mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6703IU | Vitamin C: 54mg | Calcium: 42mg | Iron: 1mg
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