Asian Noodle Salad
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!
- 4.5 oz 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!
This salad can be served as a light main course for two people. If so, I recommend serving it with some vegan protein. Tastes delicious with smoked or fried tofu!
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Vegetables: Can be varied according to your taste (bell peppers, snow peas, Chinese cabbage, red cabbage, etc.).
Calories: 318kcal | Carbohydrates: 47g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1389mg | Potassium: 385mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5422IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 3mg