Asian Udon Noodle Salad with Spicy Peanut Dressing Recipe

Introduction

This Asian Noodle Salad with Peanut Dressing is a vibrant and flavorful dish that’s perfect for a light lunch or a side at dinner. It combines tender udon noodles with crisp vegetables and a rich, creamy peanut sauce that’s sweet, tangy, and just a little spicy.

Ingredients

• 8 ounces udon noodles (cooked)
• 1 cup carrot (shredded)
• 1 red bell pepper (thinly sliced)
• 3 cups red cabbage (shredded)
• ¼ cup cilantro (roughly chopped)
• 2 green onions (sliced)
• 1 Fresno chili (thinly sliced)
• ¼ cup peanuts (chopped)
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 teaspoons Sriracha sauce
• 1 teaspoon ginger (grated)
• 1 clove garlic (grated)
• 3 tablespoons crunchy peanut butter

Instructions

1. Step 1: Cook the udon noodles according to package instructions. Drain and transfer them to a large serving bowl.
2. Step 2: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Sriracha, grated ginger, grated garlic, and crunchy peanut butter until smooth to make the dressing.
3. Step 3: Pour the dressing over the warm noodles, allowing them to absorb the flavors as they cool.
4. Step 4: Meanwhile, prep the vegetables: thinly slice the red cabbage with a mandolin slicer if possible, julienne the carrot and red bell pepper, then chop the green onions, cilantro, and Fresno chili.
5. Step 5: Once the noodles are at room temperature, add all the vegetables, herbs, and chopped peanuts to the bowl. Toss everything together gently to combine.
6. Step 6: Serve the salad alone or alongside grilled chicken, fish, or steak for a satisfying meal.

Tips & Variations

• Use rice noodles or soba as an alternative to udon if you prefer a lighter noodle.
• Add fresh lime juice for extra brightness in the dressing.
• For a vegetarian version, ensure your soy sauce is gluten-free or tamari and skip any meat sides.
• To boost crunch, sprinkle additional chopped peanuts or toasted sesame seeds on top before serving.
• If you like it spicier, add more Sriracha or substitute Fresno chili with Thai bird’s eye chili.

Storage

Store leftover noodle salad in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more dressing and soften over time, so it’s best enjoyed fresh. Reheat slightly or serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, you can prepare the noodles and dressing ahead of time, but it’s best to toss in the vegetables just before serving to keep them crisp.

What can I substitute for crunchy peanut butter?

You can use smooth peanut butter for a creamier texture, but adding chopped peanuts helps keep the crunch that balances the salad.

Asian Udon Noodle Salad with Spicy Peanut Dressing Recipe

---

★★★★★

4.5 from 127 reviews

• Author: Ben
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and flavorful Asian Noodle Salad featuring tender udon noodles tossed with fresh vegetables and herbs, all coated in a rich, creamy peanut dressing with a hint of spice. Perfect as a light meal or a refreshing side dish, this salad combines crunchy veggies, savory peanuts, and a zesty dressing for an irresistible fusion of textures and flavors.

---

Ingredients

Scale 1x2x3x

Noodles

• 8 ounces udon noodles (cooked)

Vegetables & Herbs

• 1 cup carrot (shredded)
• 1 red bell pepper (thinly sliced)
• 3 cups red cabbage (shredded)
• ¼ cup cilantro (roughly chopped)
• 2 green onions (sliced)
• 1 Fresno chili (thinly sliced)
• ¼ cup peanuts (chopped)

Peanut Dressing

• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 teaspoons Sriracha sauce
• 1 teaspoon ginger (grated)
• 1 clove garlic (grated)
• 3 tablespoons crunchy peanut butter

---

Instructions

1. Cook the noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain the noodles and transfer them to a large serving bowl to keep warm.
2. Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, Sriracha sauce, grated ginger, grated garlic, and crunchy peanut butter until smooth and well combined.
3. Combine noodles and dressing: Pour the peanut dressing over the warm noodles to allow them to absorb the flavors while cooling to room temperature. This step enhances the overall taste of the salad.
4. Prepare the vegetables: Thinly slice the red cabbage using a mandoline slicer for fine shreds. Julienne the carrot and red bell pepper into matchstick-sized pieces. Slice the green onions and roughly chop the cilantro as well.
5. Assemble the salad: Once the noodles have cooled, add the prepared vegetables, herbs, Fresno chili, and chopped peanuts to the bowl. Toss everything together until the ingredients are evenly coated in the dressing.
6. Serve: Enjoy the Asian noodle salad as is or serve alongside grilled chicken, fish, or steak for a complete meal.

Notes

• For a spicier kick, increase the amount of Sriracha or add more Fresno chili slices.
• Can be made ahead of time; store in the refrigerator and toss again before serving.
• To keep the noodles from sticking, rinse under cold water immediately after cooking and toss with a small amount of sesame oil.
• Add protein like tofu or shrimp for a vegetarian or pescatarian option.
• Use gluten-free soy sauce to make this recipe gluten-free if needed.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Asian

Keywords: Asian noodle salad, peanut dressing, udon noodles, healthy salad, vegetarian, peanut sauce, easy Asian recipe