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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
