Description
Asian Noodle Salad, as the name suggests, originates from Asian cuisine, with influences from countries like China, Thailand, Vietnam, and Japan. Each region offers a unique spin on the dish, but the core concept remains the same: a medley of fresh, crunchy vegetables, noodles, and a zesty dressing.
Ingredients
Noodles:
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Rice noodles (8 oz or 225g) are the most common choice for this dish, offering a light and delicate texture that pairs well with the vegetables and dressing. Alternatively, thin spaghetti can be used for a similar texture, but rice noodles are the traditional option.
Vegetables:
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Shredded carrots (1 cup) provide a subtle sweetness and a crisp texture.
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Red bell pepper (1, thinly sliced) adds a pop of color and a mild, slightly sweet flavor.
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Cucumber (1, julienned or thinly sliced) brings a refreshing crunch to the dish.
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Green onions (3, sliced) offer a mild onion flavor that complements the other ingredients.
Herbs:
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Fresh cilantro (1/2 cup, chopped) adds an herbaceous, citrusy note that brightens up the salad.
Optional Garnishes:
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Chopped peanuts or cashews (1/4 cup) add a crunchy texture and a bit of nuttiness.
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Sesame seeds (1 tablespoon) provide a nutty flavor and a little extra crunch.
For the Dressing:
The dressing is the key to elevating this salad to the next level. It’s tangy, savory, and slightly sweet with a touch of heat, all of which make this salad unforgettable.
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Soy sauce (3 tablespoons) adds the signature salty, umami flavor.
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Rice vinegar (2 tablespoons) provides the tanginess that balances out the sweetness of the honey or maple syrup.
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Sesame oil (1 tablespoon) contributes a rich, nutty flavor that is a hallmark of many Asian dishes.
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Honey or maple syrup (1 tablespoon) adds sweetness to the dressing.
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Fresh ginger (1 teaspoon, grated) gives the dressing a warm, zesty kick.
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Garlic (1 clove, minced) adds depth and savory flavor.
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Sriracha or chili garlic sauce (1 teaspoon, optional) for heat, depending on your spice preference.
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Lime juice (Juice of 1 lime) brings a refreshing citrus note to the dressing.
Instructions
The first step in preparing your Asian Noodle Salad is cooking the noodles. If you’re using rice noodles, follow the package instructions carefully. Generally, this involves soaking them in hot water for a few minutes until they become soft and tender. If you’re using spaghetti, simply cook according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and cool them down.
Tip: Make sure to drain and rinse the noodles well to prevent them from becoming too sticky.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, sriracha or chili garlic sauce (if using), and lime juice. Whisk until the ingredients are fully combined, and the dressing is smooth.
Taste the dressing, and adjust the seasoning if necessary, adding more honey or vinegar for balance.
In a large mixing bowl, combine the cooked and cooled noodles with the shredded carrots, thinly sliced red bell pepper, julienned cucumber, green onions, and chopped cilantro. Toss everything together gently, making sure the ingredients are evenly distributed.
Pour the prepared dressing over the salad and toss everything together until the noodles and vegetables are well-coated with the flavorful dressing.
For the finishing touch, sprinkle the salad with chopped peanuts or cashews and sesame seeds. These add a delightful crunch and extra flavor.
Serve immediately, or refrigerate the salad for an hour to allow the flavors to meld. This dish is great served chilled or at room temperature.
Notes
A colorful and refreshing Asian Noodle Salad — bursting with crunchy veggies, tender noodles, and a zesty sesame-ginger dressing!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian
Keywords: Asian Noodle Salad