Asian Noodle Salad with Peanut Dressing Recipe
A vibrant and refreshing Asian Noodle Salad featuring udon noodles tossed with colorful shredded vegetables and a rich, creamy peanut dressing. This easy-to-make salad offers a perfect balance of savory, sweet, and spicy flavors, ideal as a light meal or a side dish with grilled proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Noodles & Vegetables
- 8 ounces udon noodles (cooked)
- 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)
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. Follow the package instructions to cook udon noodles until tender. Drain them well and transfer to a large serving bowl.
- Prepare the 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 combined.
- Dress the noodles. Pour the peanut dressing over the warm noodles while they are still hot, allowing them to absorb the flavors and cool down to room temperature.
- Prep the vegetables. Thinly slice the red cabbage using a mandolin slicer. Julienne the carrot and red bell pepper into fine matchsticks. Slice the green onions and Fresno chili thinly, and roughly chop the cilantro.
- Combine the salad. Once the noodles have cooled to room temperature, add all prepared vegetables, herbs, and chopped peanuts to the bowl. Toss everything together to mix evenly and serve immediately or chilled.
Notes
- For added protein, serve with grilled chicken, fish, or steak.
- Adjust the Sriracha amount to suit your preferred spice level.
- Use crunchy peanut butter for texture; smooth peanut butter will alter the consistency.
- This salad can be prepared ahead and refrigerated for up to 24 hours.
- Gluten-free soy sauce can be substituted to make this recipe gluten free.
Keywords: Asian noodle salad, udon noodle salad, peanut dressing, vegetarian Asian salad, peanut sauce noodles
