aheadofthyme.com
Asian Cold Noodle Salad
Inspired by my favorite Asian Cold Noodle Salad from the store, this homemade version has the same fresh flavors and crunchy textures that make it so light and refreshing. Tender chow mein noodles, fresh vegetables, chopped peanuts, and cilantro are tossed in a tangy peanut dressing that brings every bite to life. You'll want to keep a batch in the fridge for a delicious side dish or light dinner all summer long!
Prep
10 min
Cook
10 min
Total
20 min
Serves
4
Instructions
- 01
Bring a medium pot of water to a boil and add the dry noodles. If the noodles you have used are not pre-cut into short pieces, use your hands to break them into smaller pieces, about 2-3 inches long (You could also cut them after cooking). Cook the noodles according to the package directions. Drain and rinse the noodles with cold water.
- 02
Meanwhile, make the dressing by adding the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and red pepper powder (if using) in a blender. Blend until smooth.
- 03
Transfer the drained and cut noodles to a large serving bowl. Add the chopped cucumber, carrots, cilantro, and peanuts.
- 04
Pour in the salad dressing and toss until all ingredients are fully coated. Serve cold.
Nutrition
per serving · 1 serving
- Calories
- 301
- Protein
- 6.5g
- Carbs
- 41.1g
- Fat
- 12.2g
- Fiber
- 2.7g
- Sugar
- 7.3g
- Sat. fat
- 1.9g
- Sodium
- 759.6mg
- Cholesterol
- 0mg
Variations & swaps
Recipe Variations
- Add more fresh veggies. Feel free to load up on even more crunchy veggies, like thinly sliced red cabbage, Napa cabbage, bell peppers, green onions, red onions, snap peas, and more. This is a great basic recipe you can adapt with the flavors of the season.
- Load up on protein. Make this delicious cold noodle salad into a main dish by adding a serving of Oven Baked Chicken Breast, Salmon Bites or Honey Garlic Shrimp on top.
- Go peanut-free. If you're allergic to peanuts, use cashews and cashew butter or almonds and almond butter.
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