Asian Noodle Salad

20 minute Asian Noodle Salad with rice noodles, fresh veggies, and crunchy peanuts. A flavorful, healthy, satisfying plant-based side dish.

This is my kind of meal. Fresh, quick (just 30-minutes required!), satisfying, lots of veggies and tons of flavor!

It's kinda a dream lunch/side-dish situation come true.

Buuut.. this Asian Noodle Salad is more than just delicious, fork twirling noodles. This recipe is all about the homemade limey-sesame-soy sauce that's super easy and ready to go with just your regular pantry ingredients. Plus, there's an assortment of colorful veggies and a handful of crunchy salty peanuts tossed in for good measure.

I'm in love with this recipe on many different levels.

1. It's sneaky easy. 15 minutes start to finish.
2. Pantry ingredients. Mostly. The only exception is the liquid aminos which you could swap for soy sauce.. no prob.
3. It uses all the leftover things. Think of this as a clean-out-the-fridge type recipe. Use what you've got, skip what you don't! Turn that ½ box of mushrooms, 2 sad carrots and green beans on the verge of wilting into something tasty and wonderful!
4. It's pretty. I know judging something by appearance is shallow, but seriously.. who doesn't like beautiful, colorful, texture-full food?

Time Saving Tips and Tricks:

Prep:  Veggies can be pre-chopped and the sesame-soy sauce can be made prior to assembling this salad. Just like that.. 15 minutes prep becomes 10 minutes prep.

Make Ahead: You can make this salad in advance, but it definitely tastes best fresh. When stored in the fridge the sauce thickens. To loosen it up, add a little bit of olive oil, sprinkle of rice vinegar and a splash of soy and mix noodles. Ready for round 2!

Freezer: Sorry guys.. not this time.

Asian Noodle Salad Video:

Asian Noodle Salad

• Author: Bailey Sissom
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Ingredients

Scale 1x2x3x

• 8 oz. rice noodles
• 1//2 cup soy sauce (use liquid aminos for gluten-free)
• ¼ cup rice vinegar
• juice of 1 lime
• 2 TBS honey (use agave for vegan)
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 cup of carrots peeled into ribbons (with veggie peeler)
• 1 cup purple cabbage, thinly sliced
• ½ english cucumber, chopped
• 4 green onions, chopped
• ½ cup cilantro, de-stemmed and roughly chopped
• 3 TBS chopped peanuts

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Instructions

1. Cook rice noodles according to package instructions.
2. In a medium mixing bowl, combine soy sauce, rice vinegar, lime juice, honey, sesame oil, and minced garlic. Whisk to combine.
3. To the same mixing bowl, add cooked noodles, carrots, cabbage, cucumber, green onions, cilantro and peanuts. Toss to combine.

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Helpful Hints:

1.  Liquid amios can be purchased in most grocery stores in the health food section.
2. Make sure to check the ingredients of your peanuts. No added sugar or funky ingredients is necessary. You are looking for peanuts and possibly salt?.
3. To make carrot ribbons, use a vegetable peeler.
4. Subbing whole-wheat spaghetti for the rice noodles works well.
5. To make this recipe gluten-free sub liquid aminos for soy sauce.
6. To make this recipe vegan sub agave nectar for honey.

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Other Simple Whole-Food Side Dishes You Might Like:

Southwestern Quinoa Salad with Roasted Tomato Vinaigrette:

Strawberry Spinach Salad with Candied Pecans:

Sun-Dried Tomato Hummus with Homemade Pita Chips and Veggies: