Name: Asian Noodle Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 people as a side
Cuisine: American, Asian
Ingredients: 8 ounces rice noodles; 1 cup shredded or julienned carrots; 1 cup julienned red and/or yellow bell peppers; 4 green onions (chopped); 1/4 cup chopped fresh cilantro; 1/3 cup roasted salted peanuts (roughly chopped); Lime wedges (for serving); 3 tablespoons soy sauce; 3 tablespoons rice vinegar; 3 tablespoons creamy peanut butter; 1 tablespoon white sugar or honey; 1 tablespoon toasted sesame oil; 2 teaspoons sriracha (or to taste); 1 inch piece fresh ginger (peeled); 2 cloves garlic (peeled)

Elevate your weeknight dinners with this vibrantAsian Noodle Saladfeaturing crisp vegetables and a creamy peanut sauce that perfectly balances sweet, savory, and spicy flavors – ready in just 30 minutes!

A white bowl of colorful Asian noodle salad with carrots, peppers, peanuts, cilantro, and lime wedges sits on a blue checkered napkin, with wooden utensils nearby. Some peanuts are scattered on the table.

🥗 This salad stores beautifully in the refrigerator, making itideal for busy weeks. Prepare it once and enjoy delicious, ready-to-eat meals for days! The flavors actually develop and improve over time!

My 2 Best Tips For Making Asian Noodle Salad

Cook Noodles Carefully:Follow the directions on the package for cooking your rice noodles, as each brand is different! If cooked with a boiling water method, let the noodles cool a bit before adding everything else.Room temp or even a little warm is okay for the noodles, but you don’t want them hot. They’ll soak up all the dressing and make your veggies wilt.

Prep & Make Ahead:This recipe is great for either prepping ahead the ingredients, such as cutting up all the veggies, or even making the salad and storing in the fridge to eat all week. That’s what I usually do and just store it in lunch-sized portions for aquick grab-and-eat meal.

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A colorful, flavor-packed salad with tender rice noodles, crisp veggies, and a creamy, zesty peanut dressing. Perfect as a light lunch or side dish.

This saladstores beautifully in the refrigerator, making it ideal for busy weeks. Prepare it once and enjoy delicious, ready-to-eat meals for days! The flavors actually develop and improve over time, unlike many salads that wilt and become soggy.

The homemade peanut dressing—featuring fresh ginger, garlic, and the perfect balance of soy sauce and rice vinegar—delivers authentic Asian flavors that will make you rethink even your favorite takeout.

Plus, you control the ingredients, meaning less sodium and no preservatives.

How To Make Asian Noodle Salad

A square, white enamel tray filled with uncooked, translucent flat rice noodles soaking in water, on a light-colored surface.

Step 1:Prepare rice noodles according to package directions. Drain, rinse with cold water, and set aside to cool.

A tray with rice noodles, green onions, carrots, cilantro, red and orange bell peppers, lime wedges, peanuts, and a bowl of sauce with garlic and tofu, all arranged neatly on a white surface.

Step 2:In a mini food processor or blender, combine soy sauce, rice vinegar, peanut butter, sugar (or honey), sesame oil, sriracha, ginger, and garlic. Blend until smooth and creamy.

A white bowl filled with shredded carrots, sliced red and yellow bell pepper, chopped green onions, rice noodles, and peanuts, arranged in separate sections on a light surface.

Step 3:In a large bowl, toss together the cooled noodles, carrots, bell peppers, green onions, and cilantro.

Step 4:Pour the dressing over the salad and toss to combine. Top with chopped peanuts and serve with lime wedges on the side.

Recipe FAQs

What are the best noodles to use for Asian noodle salad?

Rice noodles are traditional and work beautifully in this recipe, but you can substitute with soba noodles, udon, or even whole wheat spaghetti if that’s what you have on hand. Each noodle type will give the salad a slightly different texture and flavor profile, so don’t be afraid to experiment!

How can I make this Asian noodle salad gluten-free?

This recipe is naturally gluten-free if you use certified gluten-free rice noodles and replace the soy sauce with gluten-free soy sauce, tamari or coconut aminos. Always check individual ingredient labels if you’re preparing this for someone with celiac disease or gluten sensitivity.

Can I add protein to make this a complete meal?

Yes! This versatile salad pairs wonderfully with grilled chicken, shrimp, tofu, or thinly sliced beef. For vegetarian protein options, edamame or chickpeas also make excellent additions. Simply cook your protein separately and add it to the salad before serving.