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Asian Noodle Salad in Peanut Dressing

Zesty Asian Noodle Salad in Peanut Dressing for a Refreshing Crunch

This Asian Noodle Salad in Peanut Dressing is a vibrant, healthy, and quick meal loaded with fresh vegetables and zesty flavors.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 15 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian, Thai
Calories: 335
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 250 g Medium Egg Noodles can substitute with ramen or spaghetti
  • 1 large Carrot, julienned
  • 1 bunch Radishes, sliced
  • 3 cups Red Cabbage, sliced about 1/3 head
  • 10 g Cilantro, chopped
  • 2-3 Green Onions, sliced
  • 1 tbsp Sesame Seeds for sprinkle
For the Dressing
  • 2 tbsp Chunky Peanut Butter can substitute with almond butter for nut-free option
  • 1 tbsp Honey
  • 2 tbsp Sesame Oil
  • 2 tbsp Rice Vinegar or any plain vinegar
  • 4 tbsp Soy Sauce Kikkoman recommended
  • 1 tsp Fresh Ginger, grated
  • 1 clove Garlic, pressed
  • 2 tsp Sriracha Sauce or 1 tsp dried chili flakes

Equipment

  • pot
  • Colander
  • Mixing bowl
  • knife
  • Mandolin (optional)
  • tongs

Method
 

Step-by-Step Instructions
  1. Cook the Noodles: Boil salted water, add egg noodles, and cook for 6–8 minutes until al dente. Drain and rinse under cold water.
  2. Prepare the Dressing: Whisk together peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha, ginger, and garlic until smooth.
  3. Toss the Noodles with Dressing: Add cooled noodles to the dressing and toss to coat evenly.
  4. Slice and Chop the Vegetables: Prepare red cabbage, carrot, radishes, green onions, and cilantro.
  5. Combine Noodles and Vegetables: Add the vegetables to the noodles, sprinkle with sesame seeds, and mix gently.
  6. Chill and Serve: Refrigerate for 15 minutes before serving for best flavor.

Nutrition

Serving: 1servingCalories: 335kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

For a nut-free option, substitute peanut butter with sunflower butter. This salad is perfect for meal prep and can be stored in the fridge for up to 5 days.

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