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I think it’s safe to say that what really makes a good Asian noodle salad isn’t the noodles, it’s the peanut dressing. I’ve yet to find a store-bought one that comes close to the homemade version, so I just keep making my own. I usually use rice noodles when making this Asian noodle salad to keep it gluten-free, and it also happens to be totally vegan. I can use whatever vegetables I have on hand, and if I want to bulk it up, protein like Sesame Shrimp,Shredded Chicken or Air Fryer Tofu makes it an even more filling meal. I haven’t met anyone who doesn’t like my Asian noodle salad once they try it.

Asian Noodle Salad Ingredients

How to Make Asian Noodle Salad

These step-by-step photos show how to make Asian noodle salad, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the →** **Asian noodle salad recipe

• ▢ 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

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.

• 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.

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

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Tips

1. Don’t rinse your rice noodles. Warm pasta will absorb your dressing much better than cold rinsed pasta will.
2. **Use a blender for your Thai peanut dressing. **You can whisk everything together, but I prefer using a tiny blender to crush the garlic and ginger, and really incorporate all of the flavors.
3. Allow your salad time to settle for the best flavor. The cool thing about these noodles is that they don’t get soggy over time but they do continue to absorb the flavor of the dressing. That’s why this salad is perfect for lunches, picnics, or potlucks. No need to take dressing with you!

Serving Ideas

• **Add protein. **This salad is a full meal on it’s own, but if you’re looking to add in some protein, my favorite options are sesame shrimp, teriyaki chicken, cashew chicken, garlic-cilantro salmon, and air fryer tofu.

More Salad Recipes

• Asian Chicken Salad
• Fall Harvest Salad
• Shrimp Avocado Salad
• Vegan Macaroni Salad
• Mediterranean Pasta Salad
• Vegetarian Cobb Salad Jars
• Pickle Salad
• Crispy Rice Salad
• Chickpea Salad
• Avocado Chicken Salad