Cold Asian Noodle Salad is a refreshing dish with vibrant flavors and textures. It’s versatile and can be customized with various proteins and veggies.
It costs approximately $6.47 to make this recipe. The recipe makes eight servings and costs about $0.80 per serving.
If you love Asian noodle dishes as much as I do, you will want to try my Simple Crunchy Ramen Noodle Salad, Spicy Noodles, and Thai Peanut Noodles.
Asian Noodle Salad
If you’re a fan of Asian cuisine, you may have heard of or tasted an Asian noodle salad. This refreshing and healthy salad has flavors that will wake your taste buds.
Asian Noodle Salad combines noodles, vegetables, and a dressing that brings it all together. The dressing is what gives the salad its unique flavor.
The dressing has a sweet and savory taste. When all the ingredients come together, they create a perfect balance of flavors.
I love making this cold Asian Noodle Salad for lunch, a light dinner, or a summer potluck. It is always a crowd favorite whenever I share it. Follow my step-by-step directions, and you will find out just out easy this Asian Noodle Salad recipe is to make.
Ingredients and Estimated Cost
Per Serving Cost: $0.80
Recipe Cost: $6.47
- 8 ounces rice noodles – $2.16
- 2 large carrots – $0.28
- ¾ cup red cabbage – $0.40
- 1 yellow bell pepper – $1.38
- 2 shallots – $0.14
- ¼ cup extra-virgin olive oil – $0.43
- ¼ cup rice vinegar – $0.46
- 2 Tablespoons honey – $0.36
- ¼ cup creamy peanut butter – $0.36
- 2 Tablespoons soy sauce – $0.10
- ½ cup chopped fresh cilantro – $0.40
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in May 2023.
How To Make Asian Noodle Salad
***For complete recipe instructions, see the recipe card below.
- First, cook the noodles according to the package directions and then rinse them with cold water.
- Next, combine all of the dressing ingredients in a small bowl.
- Then, add the cooked noodles and veggies in a large bowl.
- Pour the dressing over the noodles and vegetables and mix together.
- Finally, chill the salad in the fridge for thirty minutes before serving.
Recipe Variations
- To make it a more satisfying meal, include some protein, or have it as a side dish.
- Incorporate fried tofu, chicken, or edamame for added protein. Additionally, consider including other vegetables, such as broccoli or cucumber.
- If rice vinegar is unavailable, apple cider vinegar can be used as a substitute in a 1:1 ratio.
- Instead of honey, you can use brown sugar or agave syrup.
- Instead of soy sauce, you can use tamari soy or hoisin.
Storage Tips
SERVE: You can keep the salad out for no longer than two hours before it needs to be refrigerated.
STORE: Store the Asian noodle salad in an airtight container and refrigerate for a maximum of three days.
FREEZE: Avoid freezing, as the texture and consistency of the salad will alter, resulting in a soggy texture.
Recipe FAQs
My recipe calls for extra virgin olive oil, rice vinegar, honey, peanut butter, soy sauce, and fresh cilantro. The result is a sweet and tangy dressing with a slightly nutty flavor.
Rice noodles can be a healthy option when consumed in moderation and as part of a balanced diet. Rice noodles are made from rice flour and water and are typically low in fat and calories. They are also gluten-free, making them a good choice for those with gluten sensitivities or celiac disease.
More Chinese Recipes
- Instant Pot Honey Garlic Chicken Thighs
- Healthier General Tso’s Chicken
- Chicken Chow Mein
- Pad See Ew Noodles
- Healthier Orange Chicken
- Grilled Teriyaki Chicken Things
- Coconut Rice
- Panda Express Chow Mein
Cold Asian Noodle Salad
Equipment
- mixing bowls
- mixing spoon
- cutting board
- chef's knife
- measuring cups and spoons
Ingredients
SALAD:
- 8 ounces rice noodles
- 2 large carrots grated
- ¾ cup red cabbage grated or thinly sliced
- 1 yellow bell pepper diced
- 2 shallots diced
DRESSING:
- ¼ cup extra-virgin olive oil
- ¼ cup rice vinegar
- 2 Tablespoons honey
- ¼ cup creamy peanut butter
- 2 Tablespoons soy sauce
- ½ cup finely chopped fresh cilantro
OPTIONAL GARNISH:
- Unsalted peanuts roughly chopped
Instructions
PREP NOODLES:
- Prepare the noodles by following the instructions on the package.
- To prevent the noodles from clumping together, rinse them with cold water after boiling.
MAKE SALAD:
- Next, in a small bowl, combine all the dressing ingredients.
- In a large salad bowl, add the cooked noodles and vegetables.
- Pour the dressing over the ingredients and mix thoroughly.
CHILL AND SERVE:
- For optimal flavor, refrigerate for 30 minutes before serving, though it can also be served immediately.
Notes
- It’s best to use store-bought processed peanut butter over natural peanut butter. The natural variety tends to separate, so you won’t get the desired consistency.
- You can use a pre-shredded vegetable mix to save prep time.
- You can top the salad with sambal oelek or sriracha for a bit of spice. If that’s too spicy, but you still want a kick, add in some grated garlic.
Nutrition
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Wow that dressing must make this noodle dish taste amazing. Looks delicious, healthy, and frugal. Thanks Visiting from Gluten Free A-Z Blog
This is such a fantastic salad! Love the flavors. Cold noodles are so satisfying in the summer! This will be a regular.
Yum! I am loving the flavors in the dressing and the crunch from the veggies in the salad. 🙂
What is not to like about this cold noodle salad. I love making them a lot in summer and it is a healthy option too.
This is a delicious summer salad. The peanut dressing is so good! It will be on repeat for us.
This will be a great recipe for summer on those hot summer nights!! Thank you for sharing!