Cold Asian Noodle Salad

A peanut noodle salad with chopped vegetables in a large mixing bowl.

5 from 16 votes

The best thing about this cold noodle salad recipe is it takes less than 30 minutes to make, yet feels like something that took much longer. Preparing the vegetables and sauce while the noodles cook saves time, making it a perfect meal for busy weeknights.

Prep Time15

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Asian Noodle Salad

10 ounces regular or whole-wheat spaghetti 283 g
1 red bell pepper, thinly sliced approx. 1 cup
2 large carrots, grated approx. 1 heaping cup
1 cup green onions, finely chopped 40g
1 cup cilantro, finely chopped 40g
2 cups cabbage, finely sliced or grated 300 g, use red, green or napa cabbage or a mixture

For the Peanut Sauce

1 tbsp ginger, minced 10 g, omit if you don't like ginger
3 cloves garlic, minced about 3 tbsp, 15 g
1/2 cup peanut butter or almond butter 120g
1.5 tbsp rice wine vinegar
1/4 cup low-sodium soy sauce or coconut aminos or gluten-free tamari
2 tbsp lime juice
2.5 tbsp maple syrup
1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce optional, for spicy sauce
2-4 tbsp water to adjust consistency

Topping Suggestions

peanuts or cashews
a squeeze of lime juice
fresh chopped cilantro or Thai basil
sriracha

Instructions

Bring a pot of water to a boil stovetop. Cook pasta according to package instructions.
10 ounces regular or whole-wheat spaghetti
While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl.
1 red bell pepper, thinly sliced, 2 large carrots, grated, 1 cup green onions, finely chopped, 1 cup cilantro, finely chopped, 2 cups cabbage, finely sliced or grated
To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable.
1 tbsp ginger, minced, 3 cloves garlic, minced, 1/2 cup peanut butter or almond butter, 1.5 tbsp rice wine vinegar, 1/4 cup low-sodium soy sauce, 2 tbsp lime juice, 2.5 tbsp maple syrup, 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce, 2-4 tbsp water to adjust consistency
When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat.
Add the pasta to the bowl with the chopped veggies.
Top with the sauce and mix well.
Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.

Notes

This can easily be adjusted to make 2-4 servings. Simple make as much pasta as you want, use a bit less veggies, top with desired amount of sauce then store any extra in the fridge for dipping tofu in, using on another salad or stir fry or in a wrap.

I suggest cooking pasta to well rather than al dente to prevent the noodles from drying out after cooking. They should be fully cooked but not so overdone that they're mushy. I let them cook about 30 seconds longer than the suggested time on the box.

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition