Description
This Asian Noodle Salad is a refreshing and light meal bursting with fresh vegetables, chewy rice noodles, and a zesty, tangy dressing. Perfect for a quick lunch or a vibrant side dish, it combines crisp textures and bold flavors to brighten up any table in under 30 minutes. Versatile and healthy, this salad invites customization with your favorite veggies or proteins for a delightful and balanced bite every time.
Ingredients
Scale
Noodles
- 200g rice noodles
Vegetables
- 2 medium carrots, julienned
- 1 medium cucumber, julienned
- 1 red bell pepper, julienned
- 3 sliced green onions
- 1/2 cup fresh cilantro, roughly chopped
Dressing
- 2 cloves garlic, minced
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 3 tbsp fresh lime juice
- 2 tbsp apple cider vinegar (natural)
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1/4 tsp natural gelling agent
Toppings
- 2 tbsp crushed peanuts
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions until tender but still slightly firm. Drain and rinse with cold water immediately to stop the cooking process. Set aside and cool completely, ensuring the noodles do not stick together.
- Chop the vegetables: While the noodles cool, julienne the carrots, cucumber, and red bell pepper. Thinly slice the green onions and roughly chop the fresh cilantro. Having these ready makes assembly quick and easy.
- Make the dressing: In a bowl, whisk together the minced garlic, vegetarian Worcestershire sauce (natural), fresh lime juice, apple cider vinegar (natural), sesame oil, brown sugar, and the natural gelling agent. This dressing is tangy, sweet, and savory, bringing the flavors of the salad together perfectly.
- Toss everything: In a large mixing bowl, combine the cooled noodles with all the chopped vegetables. Pour the dressing over and toss gently but thoroughly until all ingredients are evenly coated. Finish by sprinkling the toasted sesame seeds and crushed peanuts on top.
- Chill before serving: For the best flavor and texture, allow the salad to chill in the refrigerator for at least 15 minutes. This resting time lets the dressing soak into the noodles and vegetables, enhancing the taste and mouthfeel.
Notes
- Do not overcook the noodles to maintain a pleasant chewy texture.
- Use fresh cilantro to provide a bright and herbal lift to the dish.
- Prepare the dressing in advance to deepen its flavors for a more vibrant taste.
- Lightly toast peanuts and sesame seeds to enhance their aroma and crunch.
- Adjust the lime juice and apple cider vinegar amounts based on your preferred level of acidity.
- Store nuts separately to preserve their crunch if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Asian noodle salad, rice noodle salad, fresh vegetable salad, gluten free salad, quick lunch, healthy salad, vegetarian noodle salad
