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Easy Asian Noodle Salad with Creamy Peanut Dressing

A vibrant cold noodle salad tossed with crunchy vegetables and a creamy savory-sweet peanut dressing, perfect for a quick meal or side.

  • Total Time: 22 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 oz Egg noodles (or chow mein/rice noodles for gluten-free)
  • 1 large Carrot, julienned
  • 6 Radishes, thinly sliced
  • 3.5 cups Red cabbage, finely shredded
  • 1/2 cup Cilantro, roughly chopped
  • 4 Green onions, sliced
  • 1.5 tbsp Sesame seeds, toasted
  • 3 tbsp Peanut butter (creamy Jif preferred)
  • 1.5 tbsp Honey (or maple syrup for vegan)
  • 2 tbsp Sesame oil (toasted Kadoya recommended)
  • 2 tbsp Rice vinegar (apple cider vinegar works too)
  • 5 tbsp Soy sauce (low-sodium preferred)
  • 1.5 tsp Fresh ginger, minced
  • 2 cloves Garlic, minced
  • 2 tsp Sriracha (adjust to taste)
  • 1 tbsp Lime juice (fresh preferred)
  • 1/2 tsp Chili garlic sauce (optional)

Instructions

  1. Boil water in a large pot until vigorously simmering.
  2. Cook egg noodles for the package’s recommended time until just tender.
  3. Drain noodles and rinse under cold water to stop cooking and remove surface starch.
  4. Toss noodles with 1 teaspoon sesame oil to prevent sticking while cooling.
  5. Julienne the carrot into thin matchsticks for even bite-size pieces.
  6. Shred red cabbage finely to increase crunch and ensure easy tossing.
  7. Slice radishes thinly and chop cilantro and green onions roughly.
  8. Toast sesame seeds in a small skillet until golden and fragrant, then cool.
  9. Whisk peanut butter, honey, sesame oil, rice vinegar, and soy sauce in a bowl until smooth.
  10. Add minced ginger, garlic, sriracha, lime juice, and chili garlic sauce and whisk until fully emulsified.
  11. Taste and adjust salt, acidity, or heat by adding more soy, lime, or sriracha.
  12. Thin dressing with 1 to 2 tablespoons warm water if too thick.
  13. Combine cooled noodles, shredded cabbage, julienned carrot, sliced radishes, cilantro, and green onions in a large bowl.
  14. Pour dressing over the salad and toss gently to coat.
  15. Sprinkle toasted sesame seeds over the top and toss lightly for distribution.
  16. Serve immediately or chill for 20 minutes to let flavors meld.

Notes

Make the dressing ahead and refrigerate; warm at room temperature before tossing for smoother texture. Toast sesame seeds slowly for maximum aroma.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Chilling
  • Cuisine: Asian-fusion
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 9g
  • Sodium: 980mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Noodle Salad, Peanut Dressing, Asian Salad, Cold Salad, Easy Salad