I was craving a light, flavorful Asian side to serve with chicken and scallion skewers and a spicy cucumber salad, so I made this chilled Asian noodle salad. The combination of soft, chewy noodles with crisp vegetables and toasted peanuts created a delightful contrast of textures. The dressing is bright and tangy, with a hint of sesame and garlic, and the salad is refreshing on a hot day. It’s easy to prepare, kid-friendly, and pairs well with grilled proteins.
Asian Noodle Salad
Dressing:
- ½ cup seasoned rice vinegar
- 3 tbsp olive oil
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp soy sauce
- 2 tsp sugar
Salad:
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, chopped
- 2 green onions, finely diced
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- 1 cup shredded carrots
- ½ cup toasted peanuts
- ½ lb spaghetti noodles, cooked according to package directions
How to Make an Asian Noodle Salad
Make the dressing: Whisk together the rice vinegar, olive oil, toasted sesame oil, minced garlic, soy sauce, and sugar until the sugar dissolves. Let the dressing rest for at least 1 hour so the flavors meld.
Prepare the vegetables: Chop the cilantro and basil, slice the green onions, julienne the bell peppers, and shred the carrots. Place them in a bowl and set aside.
Cook the noodles: Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package directions, then drain and return to the pot or a large mixing bowl while still warm.
Toss the warm noodles: Pour about half of the dressing over the hot noodles and toss to coat. The warm noodles will absorb flavor and stay separated. Set the noodles aside to cool completely.
Assemble the salad: Once the noodles are cool, add the prepared vegetables and the toasted peanuts. Whisk the remaining dressing and pour it over the noodle-vegetable mixture. Toss gently until everything is evenly combined.
Serve: Transfer to a serving bowl and enjoy chilled or at room temperature. This salad keeps well in the refrigerator for a day and makes a great side for grilled chicken, fish, or tofu.
Asian Noodle Salad
Equipment
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Large pot
Ingredients
Dressing:
- ½ cup seasoned rice vinegar
- 3 tbsp olive oil
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp soy sauce
- 2 tsp sugar
Salad:
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, chopped
- 2 green onions, finely diced
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- 1 cup shredded carrots
- ½ cup toasted peanuts
- ½ lb spaghetti noodles, cooked per package directions
Instructions
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Make the dressing: Combine all dressing ingredients and let sit at least 1 hour for the flavors to meld.
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Prepare the vegetables: Chop and set aside the cilantro, basil, green onions, bell peppers, and carrots.
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Cook the pasta: Boil pasta in a large pot of well-salted water until al dente; drain.
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Season the hot noodles: Toss the hot noodles with half the dressing and set aside to cool completely.
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Finish the salad: When noodles are cool, add vegetables and peanuts. Whisk remaining dressing and pour over the salad; toss to combine.
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Serve: Transfer to a serving dish and enjoy chilled or at room temperature.