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Cold Asian Noodle Salad Recipe

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4.2 from 7 reviews

This Cold Asian Noodle Salad is a deliciously refreshing and vibrant dish combining vermicelli rice noodles with an array of fresh, crisp vegetables, a flavorful nutty and tangy sauce, and optional protein like shredded rotisserie chicken or edamame. Perfect as a light lunch or side, it features a creamy peanut-ginger dressing with a hint of chili and lime, delivering bold Asian-inspired flavors with every bite.

Ingredients

Sauce Ingredients

  • 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 teaspoons toasted sesame oil (plus more to put on noodles)
  • 1/2 lime, juiced (more to taste)
  • Optional: 1/8 teaspoon red pepper flakes (more to taste)

Main Ingredients

  • 1 (8.8 oz) package vermicelli rice noodles (cooked according to 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 tablespoons cilantro, roughly chopped (more to taste)
  • 1 tablespoon sesame seeds

Optional Toppings

  • Shredded rotisserie chicken or shredded chicken
  • Cooked de-shelled edamame
  • Chopped peanuts
  • More cilantro
  • Fresh lime wedges

Instructions

  1. Prepare the Sauce: Add all sauce ingredients including coconut aminos, peanut or almond butter, fish sauce, rice vinegar, grated ginger, grated garlic, chili sauce, toasted sesame oil, lime juice, and optional red pepper flakes into a high-speed blender. Blend until smooth and well combined. Set the sauce aside.
  2. Combine the Salad Ingredients: In a medium mixing bowl, toss together the cooked vermicelli rice noodles, sliced carrots, red and yellow bell peppers, scallions, purple cabbage, snap peas, cucumber, chopped cilantro, and sesame seeds. If using, add shredded rotisserie or shredded chicken at this point.
  3. Add the Sauce and Mix: Pour the prepared sauce over the noodle and vegetable mixture. Toss thoroughly to ensure everything is evenly coated. Taste and adjust the seasonings if needed, adding more lime juice or chili sauce to suit your preference.
  4. Serve and Garnish: Serve the salad chilled or at room temperature. Top with additional protein such as shredded chicken or edamame, chopped peanuts, extra cilantro, and fresh lime wedges for squeezing over before eating.
  5. Store Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb the sauce over time, which may cause the salad to dry out slightly. To refresh, prepare extra sauce and toss before serving again, along with a squeeze of fresh lime juice.

Notes

  • You can substitute peanut butter with almond butter for a different nutty flavor or to accommodate peanut allergies.
  • Adjust the amount of chili sauce and red pepper flakes to control the heat level of the salad.
  • For a vegan version, omit the fish sauce or replace it with a vegan alternative.
  • This salad is best served cold or at room temperature for maximum flavor and freshness.
  • Adding proteins like shredded chicken or edamame boosts the salad’s nutritional value and makes it more filling.

Find it online: https://cookedbysarah.com/cold-asian-noodle-salad-recipe/