Cold Asian Noodle Salad – Lexi’s Clean Kitchen

this Cold Asian Noodle Salad Hearty and full of healthy and delicious ingredients!It’s made with vermicelli noodles and plenty of fresh, colorful vegetables tossed in a spicy, savory and rich nut butter sauce.

You can also choose chicken for the main course!

Best Asian Noodle Salad Recipe

If you’re looking for an easy side dish for a weekend BBQ or potluck or delicious lunch, this cold Asian noodle salad is just what you need in your life. Just chop the veggies, mix up the sauce, add some rice noodles, and your summer salad is done!

This salad is full of colourful, crunchy veggies, vibrant flavors, tender vermicelli noodles and a delicious peanut dressing.

Serve this Asian Noodle Salad as a hearty side dish or as a main course with some optional shredded chicken!

Ingredients needed:

This Asian Noodle Salad is made with simple ingredients, many of which you probably already have in your pantry!

great sauce

• Coconut Amino Acids: Adds a lot of saltiness to the sauce.
• Nut Butters: Peanut or almond butter is fine.
• fish sauce: Adds subtle umami. Omit to make it vegetarian!
• Rice vinegar: Adds the perfect tangy flavor.
• Ginger and Garlic: Use fresh ginger and garlic for a delicious flavor.
• chili sauce: to keep things interesting.
• Sesame oil: I love the smell of toasted sesame oil. Keep it on hand and use it on noodles too!
• Lime Juice: Use fresh lime juice for a citrusy taste.
• Red pepper flakes (optional): If you like it extra spicy!

Asian Noodle Salad Ingredients

• Vermicelli rice noodles: Cook according to package directions.
• vegetable: We used a colorful mix of carrots, red bell peppers, yellow bell peppers, scallions, cabbage, peas, and cucumbers.
• coriander: Roughly chopped. Add as many as you want.
• Optional plugins: Serve as a meal with shredded rotisserie chicken or instant shredded chickenand garnish with edamame or peanuts.

How to Make Asian Noodle Salad

This easy Asian-inspired noodle salad is ready in under 30 minutes!

1. To make the sauce: Combine all sauce ingredients in a blender. Blend until smooth.
2. combine: In a large bowl, combine prepared vegetables, cooked noodles, cilantro, and sesame seeds. Add other mixture if using, then taste and adjust as needed.
3. Serve: Serve cold with garnish.

Edible advice

This Asian Noodle Salad can be served on its own or as a side dish:

how to store

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

Just keep in mind that the noodles will soak up the sauce as they sit, so leftovers may be a bit dry. Add some extra sauce later if you want to jazz it up!

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Watch the video:

Sauce:

• 1/3 cup coconut aminos
• 3 tablespoon peanut butter or almond butter
• 1/2 teaspoon fish sauce
• 2 teaspoon rice vinegar
• 2 teaspoon fresh ginger Grind, more to taste
• 2 teaspoon garlic Grind, more to taste
• 2 teaspoon chili sauce
• 2 teaspoon toasted sesame oil plus more to put on the noodles
• 1/2 lime juice more flavors
• Optional 1/8 teaspoon red pepper flakes more flavors

Other ingredients:

• 1 8.8 ounce Packaged Vermicelli Rice Noodles Cook according to package directions
• 2 radish thinly sliced
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1/4 cup Chives thinly sliced
• 1/4 purple cabbage thinly sliced
• 1 cup pea
• 1 cucumber thinly sliced
• 2 tablespoon coriander roughly chopped, more to taste
• 1 tablespoon sesame seeds
• Optional: Grilled or shredded chicken
• optional: cooked edamame
• optional: chopped peanuts

• Add all sauce ingredients to a high-speed blender and blend until combined. on hold.

• Place chopped vegetables, rice noodles, cilantro, and sesame seeds in a medium mixing bowl. Add chicken if using. Pour in the sauce and stir well. Taste and adjust seasoning as needed.

• If using, the cold cuts are sprinkled with scallions and peanuts.

Calories: Chapter 292kcalcarbohydrate: 56.7Gprotein: 6.2Gfat: 4.3GSaturated fat: 0.8Gsodium: 114mgfiber: 4.2Gsugar: 3.9G