Prep Time: 20 mins | Cook Time: 7 mins | Servings: 4
This is my ultimate favorite salad! Asian Noodle Salad tossed in a peanut dressing. It’s great for picnics, lunch, or barbecue. Made with egg noodles, thinly sliced red cabbage, julienned carrots, and radishes in an impressive spicy peanut dressing.
Ingredients
Asian Noodle Salad:
2-3 green onions, sliced
150 grams/6 ounces of medium egg noodles
5 radishes, sliced thinly
10 grams/1/4 c. cilantro
1 tablespoon sesame seeds
1 large carrot, julienned thinly
⅓ of cabbage head (3 c. red cabbage)
Peanut Dressing:
2 tablespoons sesame oil
2 tablespoons chunky peanut butter
2 tablespoons rice vinegar or any other plain vinegar
1 clove of garlic, pressed
1 teaspoon grated fresh ginger
2 teaspoons Sriracha sauce or 1 teaspoon dried chili flakes
4 tablespoons soy sauce (I use Kikkoman)
1 tablespoon honey
How to make Asian Noodle Salad in Peanut Dressing
Step 1: Following the package directions, cook the egg noodles.
Step 2: Place the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger, and pressed garlic in a small bowl. Mix well until combined.
Step 3: Drain the egg noodles when done and place them in a large salad bowl. Over the hot noodles, pour the peanut dressing. Let it sit to come to room temperature.
Step 4: In the meantime, prep the vegetables. Very thinly slice the red cabbage using a mandolin slicer. Into thin julienne, cut the carrot and thinly slice the radishes. Lastly, slice the green onions and chop the cilantro.
Step 5: Add the sliced red cabbage and radishes to the room temperature noodles along with the julienned carrots, green onion, cilantro, and sesame seeds. Mix well.
Step 6: Serve this salad on its own or pair this up with Asian salmon for an easy and quick dinner at home.
Notes:
Feel free to swap egg noodles with Ramen noodles, vermicelli, or spaghetti.
Instead of peanut butter, you can use almond or cashew butter.
Nutrition Facts:
Calories: 335 kcal | Carbohydrates: 43g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 1164mg | Potassium: 640mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6075IU | Vitamin C: 53.6mg | Calcium: 108mg | Iron: 3mg
Ingredients
- Asian Noodle Salad:
- 2-3 green onions, sliced
- 150 grams/6 ounces of medium egg noodles
- 5 radishes, sliced thinly
- 10 grams/1/4 c. cilantro
- 1 tablespoon sesame seeds
- 1 large carrot, julienned thinly
- ⅓ of cabbage head (3 c. red cabbage)
- Peanut Dressing:
- 2 tablespoons sesame oil
- 2 tablespoons chunky peanut butter
- 2 tablespoons rice vinegar or any other plain vinegar
- 1 clove of garlic, pressed
- 1 teaspoon grated fresh ginger
- 2 teaspoons Sriracha sauce or 1 teaspoon dried chili flakes
- 4 tablespoons soy sauce (I use Kikkoman)
- 1 tablespoon honey
Instructions
Step 1: Following the package directions, cook the egg noodles.
Step 2: Place the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger, and pressed garlic in a small bowl. Mix well until combined.
Step 3: Drain the egg noodles when done and place them in a large salad bowl. Over the hot noodles, pour the peanut dressing. Let it sit to come to room temperature.
Step 4: In the meantime, prep the vegetables. Very thinly slice the red cabbage using a mandolin slicer. Into thin julienne, cut the carrot and thinly slice the radishes. Lastly, slice the green onions and chop the cilantro.
Step 5: Add the sliced red cabbage and radishes to the room temperature noodles along with the julienned carrots, green onion, cilantro, and sesame seeds. Mix well.
Step 6: Serve this salad on its own or pair this up with Asian salmon for an easy and quick dinner at home.
Notes
Feel free to swap egg noodles with Ramen noodles, vermicelli, or spaghetti. Instead of peanut butter, you can use almond or cashew butter.
