This Creamy Asian Noodle Salad is an easy make-ahead recipe, perfect for a quick lunch, side dish or for the summer picnic. It is loaded with crunchy veggies and mixed with the most delicious creamy peanut sauce. Healthy, filling and vegan this great recipe is a crowd pleaser!
This salad tastes great both cold and at room temperature. I love topping the salad with crunchy peanuts, cilantro and some fresh chill for a little added heat. My kids don’t like spicy foods so it is easy to adjust the heat by adding more or less chili. My husband, on the other hand, LOVES spicy foods so he usually adds extra on his.
Use your favorite pasta for this recipe, spaghetti, linguine, udon noodles or rice noodles will work well. Make the salad gluten free by using gluten free noodles.
If you try this Creamy Asian Noodle Salad recipe, let me know what you think by leaving a comment, rating, and tagging me in your picture on Instagram.
Enjoy!
- ¾ deciliter ⅓ creamy peanut butter
- 2 tablespoon soy sauce
- 2 tablespoon sweet chili sauce
- 2 tablespoon fresh lime juice
- 1 teaspoon sesame oli
- 2 tablespoon grated ginger
- 2 garlic cloves, chopped
- 1 deciliter 0,4 cups hot water
- 300 g noodles of your choice (spagetti, rice noodles, udon noodles or linguini)
- 1 red pepper, finely sliced
- 2 carrots, finely sliced I used a vegetable peeler
- 2-3 deciliters 1 cup red cabbage, finely sliced
- 2 scallions, sliced
- chopped peanuts, chili, coriander, sesame seeds and lime wedges
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Cook the pasta according to the directions. Drain and rinse in cold water. Place in a large serving bowl.
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Meanwhile, place all the ingredients for the peanut sauce in a blender or food processor and blend until smooth.
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Chop the veggie and place them in the bowl with the cold noodles. Toss to combine. Pour the peanut sauce over top and toss well to combine.
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Garnish with peanuts, sesame seeds, chili, cilantro and a lime wedge.
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