Description
This vibrant Asian Noodle Salad with Peanut Dressing is a delicious and refreshing dish featuring tender udon noodles tossed with crisp vegetables and herbs, all coated in a creamy, flavorful peanut sauce. Perfect as a light meal or a side dish to grilled meats, this salad combines sweet, spicy, and savory elements for a balanced taste experience.
Ingredients
Scale
Noodles
- 8 ounces udon noodles (cooked)
Vegetables
- 1 cup carrot (shredded or julienned)
- 1 red bell pepper (thinly sliced)
- 3 cups red cabbage (shredded, very thinly sliced)
- ¼ cup cilantro (roughly chopped)
- 2 green onions (sliced)
- 1 Fresno chili (thinly sliced)
- ¼ cup peanuts (chopped)
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 them thoroughly and transfer to a large serving bowl to allow them to cool slightly.
- Prepare the peanut dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Sriracha sauce, grated ginger, grated garlic, and crunchy peanut butter until smooth and well combined.
- Toss noodles with dressing: Pour the dressing over the warm noodles so they can absorb the flavors while cooling down to room temperature. This step helps the noodles soak up the rich peanut mixture.
- Prep the vegetables: Thinly slice the red cabbage using a mandolin slicer to achieve very fine shreds. Julienne the carrot and red bell pepper into matchsticks. Chop the green onions and roughly chop the cilantro. Thinly slice the Fresno chili for a mild heat.
- Combine salad: Once the noodles have cooled, add all the prepared vegetables, herbs, and chopped peanuts to the bowl. Toss everything together gently to ensure the peanut dressing coats all the ingredients evenly.
- Serve: Enjoy the Asian Noodle Salad as a refreshing standalone dish or paired with grilled chicken, fish, or steak for a complete meal.
Notes
- Use a mandolin slicer for the cabbage to get the thinnest slices possible for better texture and presentation.
- If you prefer less heat, reduce or omit the Fresno chili and Sriracha sauce according to your taste.
- This salad is best served at room temperature or chilled.
- For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Toss before serving as dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian noodle salad, peanut dressing, udon noodles, vegetarian salad, Asian cuisine, healthy noodles, peanut sauce salad
