Asian Noodle Salad
This Asian Noodle Salad combines rice noodles, fresh vegetables, and a homemade peanut dressing, perfect for a light meal.
Equipment
- Knife Block Set
- cutting board
- food processor
Ingredients
Noodles and Vegetables
- 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 cloves garlic
Instructions
Preparation
- In a large pot of boiling salted water, cook the noodles according to package instructions, stirring occasionally. Drain and transfer to a large bowl.
- Add the carrots, bell peppers, cilantro and green onions on top and set aside.
- To make the dressing, place the soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, ginger and garlic in a small blender or food processor and blend until well combined and smooth.
- Pour the dressing over the rice noodles and vegetables, and toss to combine.
- Serve at room temperature or chilled with roasted peanuts and lime wedges, if desired.
Notes
Store any leftovers in an airtight container for 3-4 days. Dressing can be made a day in advance or up to 30 days ahead. Substitutes can be any noodles and vegetables of choice.
Nutrition
Serving: 1cupCalories: 295kcalCarbohydrates: 53gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 958mgPotassium: 324mgFiber: 3gSugar: 7gVitamin A: 6703IUVitamin C: 54mgCalcium: 42mgIron: 1mg
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