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This colorful Asian Noodle Salad is made with creamy peanut dressing! It is crisp, fresh, and simply delicious! As it is quick and easy to make, it’s perfect for a filling lunch or quick midweek dinner!
Table of Contents
Do you love Asian salads? Then you should definitely try this Asian noodle salad recipe! It’s one of my absolute favourites! It’s so flavorful that you could eat a whole bowl of it, so be prepared to make a double batch.
Crunchy, colourful, fresh, delicious, and quick to prepare—what more could you want? Fresh and colorful vegetables ensure a great flavor and a crunchy bite. The Asian Wheat Noodles serve as a filling base, and the creamy Asian Peanut Butter Dressing does the rest! Simply yummy…!!! 😉
You can serve this salad as a starter, as a grilled salad in the summer, or as a side dish with some plant-based protein as a main course. I often have it with smoked tofu (smoked sesame-almond tofu raw tastes fantastic). It’s such a popular dish, it’s perfect for a picnic – everyone will love it!
In addition, this cold Asian noodle salad is very versatile. Below are a few suggestions on how you can customize it even better to suit your taste.
You can find the quantities in the recipe.
- Asian Noodles → I used ramen noodles here. I have tried this recipe with Soba noodles, Mie noodles (caution vegans, contains egg), and also with rice noodles. While I prefer wheat noodles, you can use a Gluten-Free option like rice noodles and it still tastes delicious.
- Veggies → Carrots, snack cucumbers (mini cucumbers), radishes, spring onions, and chili make this a colorful, crunchy, and healthy salad that is packed with vitamins! Snack cucumbers are a bit crunchier than cucumbers, so they add to the texture of the salad, but if you can’t get a hold of them, normal cucumbers will do. Feel free to add in your favorite veggies for variety. I find that peppers, snow peas, Chinese cabbage, and red cabbage also work really well in this dish.
- Chili → Optional, for a spicy kick! You can also spice up the salad with Sriracha or sambal oelek. If you don’t like it spicy, just leave this bit out.
- Sesame → Great for adding crunch and a nutty flavor! You can also use roasted and chopped cashew nuts or peanuts.
- Cilantro → Cilantro/Coriander is simply perfect in an Asian salad, though you can leave it out if you don’t like it.
This is all you need to make the delicious Asian Peanut Dressing. It’s creamy and fresh and so simple!
- Peanut Butter → I like to use smooth peanut butter for a smoother dressing.
- Soy Sauce → Great to bring out the delicious umami flavorings.
- Lime Juice → Lime juice can be substituted with rice vinegar too.
- Maple Syrup → To add some sweetness to the profile, you can use another vegan substitute or honey if you don’t need this to be vegan.
- Sesame Oil → You can use olive oil or avocado oil instead if you prefer.
- Ginger → Use fresh ginger and grate it yourself if you can.
Hint: Add in some garlic for a more intense flavor. I like to use crunchy peanut butter, but smooth peanut butter is delicious too. 😉
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- Make the noodles: Cook Asian noodles according to package instructions. Rinse under cold water and drain.
- Make the dressing: Mix all the ingredients for the dressing well.
- Prepare the vegetables: Wash vegetables well. Cut the carrot into julienne sticks, and finely slice the cucumber and radish. Roughly chop the coriander and spring onion. Deseed and finely chop the chili.
- Mix it all together: Place the noodles, carrots, cucumber, radishes, spring onions, chili, coriander, and sesame seeds in a large bowl and mix well with the dressing. → Add some delicious smoked tofu for a real treat!
Tips & Variations
- This salad tastes better once the flavors have set slightly, so it is best prepared 1-2 hours in advance and stored in the refrigerator until ready to serve.
- Add in some garlic for a more intense flavor.
- Use crunchy peanut butter for added crunch.
Make Ahead & Storage Instructions
Can you make this recipe ahead of time? You can make the noodles and salad without the cilantro up to 2 days in advance. Before serving be sure to mix the salad and dressing well, and then you can chop your cilantro and add it to the salad.
How long will Asian noodle salad last? Store this noodle salad in an airtight container in the fridge for up to 2 days.
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Asian Noodle Salad
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- 4.5 oz (125 g) Asian wheat noodles ramen, mie, or soba noodles
- 1 carrot julienned or cut into fine sticks
- 2 mini cucumbers sliced (or ¼ English cucumber)
- 4 radishes sliced
- 1 scallion sliced
- 1 chili pepper optional, seeded & sliced
- ½ bunch cilantro chopped
- 1 tbsp sesame seeds
- Cook Asian noodles according to the package instructions. Rinse under cold water and drain.
- Mix all dressing ingredients in a small bowl.
- Combine noodles, carrot, cucumber, radishes, scallion, chili, cilantro, and sesame seeds in a large bowl. Drizzle the dressing over the salad and toss to combine!