Asian Noodle Salad

ByAdmin

Our Asian noodle salad is an easy, refreshing, and tasty recipe inspired by sweet, zesty, and savory south-Asian flavors.It offers a refreshing mix of textures and flavors – crunchy vegetables, tender noodles, and a tangy-sweet dressing with umami notes

Our Asian noodle salad is an easy, healthy, and tasty recipe inspired by sweet and savory south-Asian flavors. Serve it chilled or at room temperature for a light meal idea.

Asian noodle salad is one of our favorite colorful and refreshing dishes, perfect for hot summer days. 

It’s inspired by the bold, vibrant flavors of Thai, Vietnamese, and Korean cuisines, and like our Asian cucumber salad, peanut noodles, and sesame noodles.

Louise and I first fell in love with this style of salad during a cooking class in Bangkok, where we learned how to make a sweet and tangy lime-soy dressing. 

The recipe is wonderfully simple (no cooking required). We just soak rice noodles in warm water, toss them with crunchy fresh veggies, herbs like cilantro or mint, and drizzle everything with the dressing.

It’s ready in under 30 minutes, and we often enjoy it as a quick lunch or an easy dinner. 

For extra protein, we sometimes add grilled or oven-baked tofu. You could also top it with pan-fried tofu, marinated tofu, or shrimp depending on your preference.

Low-Point WW Version | 3–4 Points per serving

Ingredients

For the Salad:

  • 3 oz dry rice vermicelli noodles
  • 1 cucumber, thinly sliced
  • 1 medium carrot, thinly sliced
  • 2 cups shredded green cabbage
  • 2 green onions, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 cup bean sprouts
  • 2 tablespoons chopped peanuts

For the Dressing:

  • ¼ cup reduced-sodium soy sauce
  • ¼ cup fresh lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 garlic clove, grated
  • 1–2 red chilies, thinly sliced
  • 1 teaspoon sesame seeds

Instructions

  1. Soak the rice noodles in hot water according to the package directions. Drain and rinse with cold water.
  2. In a large bowl, combine the cucumber, carrot, cabbage, green onions, cilantro, and bean sprouts.
  3. Add the noodles and gently toss to combine.
  4. In a small bowl, whisk together the soy sauce, lime juice, maple syrup, sesame oil, garlic, chilies, and sesame seeds.
  5. Pour the dressing over the salad and toss well.
  6. Sprinkle with the chopped peanuts and serve chilled.

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