Asian Noodle Salad

This Asian Noodle Salad is hearty and loaded with healthy and yummy ingredients! It’s made with vermicelli noodles and tons of fresh, colorful veggies tossed in a spicy, salty, and tangy nut butter sauce.

Add optional shredded chicken for more of a main dish, too!

Best Asian Noodle Salad Recipe

If you’re looking for a simple side dish to feed a crowd for a weekend BBQ or potluck or a great on-the-go lunch, then this Asian Noodle Salad is exactly what you need in your life.

Simply chop up your veggies, mix together the sauce, add in some rice noodles, and your salad is complete! It’s served cold and is delightful.

This salad is packed with colorful, crunchy veggies, so much vibrant flavor, tender vermicelli noodles (naturally gluten-free), and an insanely flavorful peanut dressing. 

Serve this asian noodle salad as a hearty side dish or as a main dish with some optional shredded chicken!

Ingredients Needed:

This Asian noodle salad is made with simple ingredients, many of which you might already have in your pantry! Scroll down for the full recipe.

The Awesome Sauce

• Coconut Aminos: A soy sauce alternative that adds so much salty and umami flavor to the sauce.
• Nut Butter: either peanut butter or almond butter will work. I vote peanut butter, though!
• Fish Sauce: adds a subtle umami flavor. Omit to make it vegetarian!
• Rice Vinegar: adds the perfect tangy flavor.
• Ginger and Garlic: use fresh ginger and garlic for that delicious kick of flavor.
• Chili Sauce: to spice things up.
• Sesame Oil: I love the flavor of toasted sesame oil. Keep it on hand to use on the noodles too!
• Lime Juice: use fresh lime to juice for a pop of citrus flavor, and balance out some of the others!
• Red Pepper Flakes (optional): if you like it extra spicy!

Asian Noodle Salad Ingredients

• Vermicelli Rice Noodles: cooked according to package instructions.
• Veggies: we’re using a colorful blend of carrots, red bell peppers, yellow bell peppers, scallions, cabbage, snap peas, and cucumber.
• Cilantro: roughly chopped. Add as much or as little as you like.
• Optional Add-Ins: make it a meal with (HACK) use a rotisserie chicken or make your own Shredded Chicken, and garnish with edamame, fresh lime wedges, cilantro, and peanuts.

How to Make Asian Noodle Salad

This easy Asian-inspired noodle salad is ready in under 30 minutes! 

• Make the sauce: Combine all the sauce ingredients in a blender. Blend until smooth.
• Combine: In a large bowl, toss together the prepped veggies, cooked noodles, cilantro, and sesame seeds. Add other mix-ins if using, then taste and adjust as needed.
• Serve: Serve cold with garnishes.

Serving Suggestions

Serve this Asian noodle salad on its own or with one of these proteins:

• Air Fryer Salmon
• Paleo Sesame Asian Meatballs
• The Juiciest Air Fryer Chicken Breast or Shredded Chicken / Rotisserie Chicken
• Simple Shredded Chicken
• Best Shrimp In 10 Minutes
• Reverse Seared Steak or Air Fryer Steak

How to Store

Leftovers will last in an airtight container in the fridge for up to 4 days. 

Keep in mind that the noodles will absorb the sauce as it sits, so the leftovers may be a bit dry. If you want to give it a refresh, whip up some extra sauce to add later on! Add an extra squeeze of fresh lime juice, too!

More Pasta Salad Recipes You’ll Love

• Mexican Street Corn Pasta Salad
• Italian Pasta Salad
• My Go-To Potluck Sweet Cucumber Salad
• Chicken Caesar Pasta Salad
• Classic Macaroni Salad
• Melon Salad with Prosciutto

Watch The Video:

Cold Asian Noodle Salad

5 from 2 votes

This Cold Asian Noodle Salad is hearty and loaded with healthy ingredients! It’s made with vermicelli noodles and tons of fresh, colorful veggies tossed in a spicy, salty, and tangy nut butter sauce!

Servings 8

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

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Ingredients

  

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Sauce:

• 1/3 cup coconut aminos
• 3 tablespoons peanut butter or almond butter
• 1/2 teaspoon fish sauce
• 2 teaspoons rice vinegar
• 2 teaspoons fresh ginger grated, more to taste
• 2 teaspoons garlic grated, more to taste
• 2 teaspoons chili sauce
• 2 teaspoon toasted sesame oils plus more to put on noodles
• 1/2 lime juiced more to taste
• Optional 1/8 teaspoon red pepper flakes more to taste

Other Ingredients:

• 1 8.8 oz package Vermicelli Rice noodles cooked based on package instructions
• 2 carrots sliced thin
• 1 Red bell pepper sliced thin
• 1 Yellow bell pepper sliced thin
• 1/4 cup scallions sliced thin
• 1/4 purple cabbage sliced thin
• 1 cup snap peas
• 1 cucumber sliced thin
• 2 tablespoon cilantro roughly chopped, more to taste
• 1 tablespoon sesame seeds

Optional Add-Ins

• Shredded rotisserie chicken or shredded chicken
• Cooked de-shelled edamame
• Chopped peanuts
• More Cilantro
• Fresh lime wedges

Instructions

• Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
• Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Add in chicken if using. Pour in sauce and mix well. Taste and adjust seasoning as needed.
• Serve cold topped with protein, scallions, and peanuts if adding.
• Store: Leftovers will last in an airtight container in the fridge for up to 4 days.  Keep in mind that the noodles will absorb the sauce as it sits, so the leftovers may be a bit dry. If you want to give it a refresh, whip up some extra sauce to add later on! Add an extra squeeze of fresh lime juice, too!

Notes

• Cook the noodles al dente. A little bite helps them hold up better in the sauce.
• Chop everything evenly. Make sure all of the veggies are pretty uniform in size so they incorporate well all together.
• Customize! Feel free to add other veggies, proteins, etc. Broccoli florets, chopped zucchini, chickpeas, shredded turkey, etc.
• Storing. Keep in mind that the noodles will absorb the sauce as it sits, so the leftovers may be a bit dry. If you want to give it a refresh, whip up some extra sauce to add later on! Add an extra squeeze of fresh lime juice, too!

Nutrition

Calories: 292kcalCarbohydrates: 56.7gProtein: 6.2gFat: 4.3gSaturated Fat: 0.8gSodium: 114mgFiber: 4.2gSugar: 3.9g

Author: Lexi

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