Cold Asian Noodle Salad Recipe
Create this refreshing, easy to make Asian Noodle Salad with crunchy veggies, thin noodles, and a flavorful sesame soy dressing. Ideal side or lunch.
Servings: 4 servings (as main dish)
Calories: 429kcal
Ingredients
For the Noodle Salad
- 8 ounces vermicelli noodles cooked al dente
- 1 Tablespoon olive oil
- 3 ounces snow peas julienned
- ½ cup carrots, julienned or shredded
- 1 cup red bell pepper, diced
- ½ cup green onions sliced thin
- 3 Tablespoons sesame seeds - garnish
For dressing:
- ½ cup soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon tahini (or peanut butter)
- 1 ½ teaspoons toasted sesame oil
- 1 ½ teaspoons brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook noodles until al dente. Toss in olive oil to keep them from sticking together. Refrigerate to cool for 15-30 minutes or even the day before for easier prep.
- In a large bowl, combine noodles, bell pepper, carrots, snow peas, and green onions.
- Add all the dressing ingredients to a mason jar and shake well until combined.
- Pour the dressing over the noodles and vegetables and toss to coat.
- Garnish with sesame seeds.
Notes
STORE
Leftovers should be stored in an airtight container in the fridge for up to 3 days. The dressing will keep about 1 week in the refrigerator.
Nutrition
Calories: 429kcal | Carbohydrates: 54g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 1787mg | Potassium: 449mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4198IU | Vitamin C: 64mg | Calcium: 110mg | Iron: 3mg
