This Asian Noodle Salad is all about the bold, spicy creamy peanut dressing that takes it to the next level. Made with rice noodles, it’s naturally gluten-free (just use gluten-free soy sauce), and totally plant-based. It’s a simple, make-ahead meal perfect for lunch or dinner.
Packed with vibrant colors, fresh veggies, and tons of texture, this salad is as satisfying as it is healthy. The Asian-inspired flavors bring a balance of savory, spicy, and creamy you’ll crave again and again.
Asian Noodle Salad
This Asian Noodle Salad is all about the bold, spicy creamy peanut dressing that takes it to the next level. Made with rice noodles, it's naturally gluten-free (just use gluten-free soy sauce), and totally plant-based. It's a simple, make-ahead meal perfect for lunch or dinner.
Ingredients
- 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
Instructions
Step-By-Step Instructions
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Notes
- 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.
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