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Cold Asian Noodle Salad

5 from 1 reviews

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: shredded rotisserie chicken
  • optional edamame
  • optional: add peanuts

Instructions

  1. Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
  2. 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.
  3. Serve cold topped with scallions and peanuts if using.

Nutrition

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