What really makes an Asian noodle salad stand out isn’t the noodles themselves, it’s the peanut dressing. That rich, creamy, slightly salty and tangy sauce is what ties everything together and gives the salad its signature flavor. Store bought versions rarely come close to the depth and freshness of a homemade peanut dressing, which is why making it from scratch is almost always worth it.
When preparing this kind of salad, rice noodles are a great choice. They naturally keep the dish gluten free and have a light texture that pairs perfectly with the bold peanut sauce. Another bonus is that the recipe easily stays completely vegan without sacrificing any flavor.
One of the best parts about an Asian noodle salad is how flexible it is. You can simply use whatever vegetables you already have in the kitchen. Crunchy carrots, cabbage, bell peppers, cucumbers, or even snap peas all work beautifully and add color, texture, and freshness.
Everything comes together quickly once the noodles are cooked and the dressing is whisked together. Toss the noodles with the vegetables, drizzle over the peanut dressing, and you have a vibrant, satisfying dish that works just as well for lunch, dinner, or meal prep.
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
Please leave a star rating and comment to let us know how you liked this recipe!
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.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe