Cold Asian Noodle Salad
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
Ingredients
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 or shredded chicken
- Optional: Cooked edamame
- Optional: Chopped peanuts
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 scallions and peanuts if using.
Nutrition
Calories: 292kcal | Carbohydrates: 56.7g | Protein: 6.2g | Fat: 4.3g | Saturated Fat: 0.8g | Sodium: 114mg | Fiber: 4.2g | Sugar: 3.9g