The Cold Asian Noodle Salad is a delightful dish that combines fresh vegetables and flavorful peanut sauce, all tossed with perfectly cooked noodles. This recipe is perfect for any occasion, whether you’re hosting a summer barbecue, packing a lunch for work, or simply looking for a quick and satisfying weeknight dinner. The vibrant colors and textures of the veggies make it visually appealing, while the creamy dressing adds a rich taste that will leave everyone asking for more.
Why You’ll Love This Recipe
- Quick Preparation: This cold noodle salad can be made in under 30 minutes, making it an excellent choice for busy days.
- Fresh Ingredients: The use of fresh vegetables not only adds crunch but also packs the dish with nutrients.
- Versatile Dish: Enjoy it as a main course or a side dish; it’s perfect for potlucks and gatherings.
- Flavor-Packed: The combination of peanut butter, ginger, and lime juice creates a deliciously unique flavor profile.
- Customizable: Feel free to swap out vegetables or adjust the spice level to suit your taste.
Tools and Preparation
To prepare this Cold Asian Noodle Salad efficiently, you’ll need some essential kitchen tools. These will help streamline your cooking process and ensure you achieve great results.
Essential Tools and Equipment
- Large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Blender or food processor
- Large mixing bowl
Importance of Each Tool
- Large pot: Essential for boiling the noodles and ensuring they cook evenly.
- Blender or food processor: Helps create a smooth and creamy dressing quickly, saving you time on mixing by hand.
Ingredients
Ingredients:
– 10 ounces regular or whole-wheat spaghetti (283 g)
– 1 red bell pepper (thinly sliced) (130 g, approx. 1 cup)
– 2 large carrots (grated) (150 g, approx. 1 heaping cup)
– 1 cup lightly packed green onions (finely chopped) (40 g)
– 1 cup lightly packed cilantro (finely chopped) (40 g)
– 2 cups finely chopped or grated cabbage (300 g; use red, green or napa cabbage or a mixture)
– 1 tbsp minced ginger (10 g; omit if you don’t like ginger)
– 3 cloves garlic (minced; about 3 tbsp, 15 g)
– 1/2 cup peanut butter or almond butter (120 g)
– 1.5 tbsp rice wine vinegar
– 1/4 cup low-sodium soy sauce (or coconut aminos/gluten-free tamari)
– 2 tbsp lime juice
– 2.5 tbsp maple syrup
– 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional, for spicy peanut sauce)
– 2-4 tbsp water to adjust consistency
– Peanuts or cashews for topping
– A squeeze of lime juice
– Fresh chopped cilantro or Thai basil for garnish
– Sriracha for serving
How to Make Cold Asian Noodle Salad
Step 1: Cook the Noodles
Bring a pot of water to a boil on the stovetop. Cook the pasta according to package instructions until al dente.
Step 2: Prepare the Vegetables
While the pasta cooks:
Chop all the vegetables: red bell pepper, carrots, green onions, cilantro, and cabbage.
Add them to a large mixing bowl.
Step 3: Make the Dressing
In a blender or food processor:
Combine peanut butter (or almond butter), minced ginger, garlic, rice wine vinegar, soy sauce, lime juice, maple syrup, and red pepper flakes (if using).
Blend until smooth and creamy. Start with 2 tablespoons of water and add more as needed to reach your desired consistency.
Step 4: Combine Pasta and Vegetables
Once the pasta is cooked:
Drain it and rinse under cold water.
Return it to the pot with about three tablespoons of water to help coat it.
Add the pasta to the bowl with the chopped veggies.
Step 5: Mix Everything Together
Pour the dressing over the pasta and vegetables:
Toss everything together until well combined.
Step 6: Serve
Serve immediately topped with peanuts or cashews, an extra squeeze of lime juice, fresh herbs like cilantro or Thai basil, and sriracha if desired.
Step 7: Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to four days. Enjoy this tasty Cold Asian Noodle Salad again!
How to Serve Cold Asian Noodle Salad
Cold Asian Noodle Salad is a versatile dish that can be enjoyed in various ways. Whether for lunch or dinner, this salad pairs beautifully with a range of accompaniments and garnishes that enhance its flavors.
Add Protein
- Grilled Chicken: Sliced grilled chicken adds a nice protein boost and complements the salad’s flavors.
- Tofu: Marinated and pan-fried tofu provides a plant-based protein option.
- Shrimp: Toss in sautéed shrimp for a seafood twist that elevates the dish.
Garnish Creatively
- Peanuts or Cashews: Sprinkle crushed nuts on top for added crunch and richness.
- Fresh Herbs: Fresh cilantro or Thai basil can enhance the flavor profile with their aromatic qualities.
- Lime Wedges: Serve with lime wedges for an extra citrusy zing.
Pairing Drinks
- Iced Green Tea: A refreshing drink that pairs well with the salad’s Asian flavors.
- Sparkling Water with Lime: Adds a bubbly touch while complementing the meal without overpowering it.
How to Perfect Cold Asian Noodle Salad
Making the perfect Cold Asian Noodle Salad is easy with a few simple tips. Keep these in mind to elevate your dish.
- Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your salad, making it more vibrant.
- Adjust Sauce Consistency: Ensure your peanut sauce is creamy yet pourable by adjusting with water as needed.
- Chill Before Serving: Allowing the salad to chill enhances the flavors and makes it even more refreshing.
- Taste as You Go: Adjust seasoning based on your preference. More lime juice or soy sauce can make it pop!
Best Side Dishes for Cold Asian Noodle Salad
Pairing side dishes with Cold Asian Noodle Salad can create a well-rounded meal. Here are some great suggestions.
- Spring Rolls: Light and filled with fresh veggies, spring rolls are a classic pairing.
- Edamame: Steamed edamame sprinkled with sea salt adds a healthy and protein-rich side.
- Asian Slaw: A crunchy slaw made from cabbage, carrots, and sesame dressing complements the noodle dish perfectly.
- Miso Soup: A warm bowl of miso soup provides a comforting contrast to the cold salad.
- Cucumber Salad: A refreshing cucumber salad dressed in rice vinegar balances out the flavors beautifully.
- Fruit Salad: A light fruit salad featuring tropical fruits can cleanse the palate after enjoying this rich noodle dish.
- Grilled Vegetables: Charred vegetables add smoky depth and complement the freshness of the salad.
- Sesame Rice Balls: These bite-sized snacks are fun to eat alongside your noodle salad!
Common Mistakes to Avoid
When making a Cold Asian Noodle Salad, it’s easy to overlook a few key details. Here are some common mistakes to avoid:
Skipping the rinsing step: Not rinsing the noodles after cooking can lead to a gummy texture. Always rinse under cold water for a better salad experience.
Overcooking the noodles: Cooking pasta too long makes it mushy. Follow the package instructions carefully and aim for al dente.
Ignoring the dressing consistency: A sauce that’s too thick won’t coat the salad well. Adjust with water to ensure it’s pourable but creamy.
Neglecting fresh herbs: Skipping fresh herbs can dull flavors. Always include cilantro or Thai basil for that vibrant taste.
Not adjusting spice levels: If you like heat but skip the optional sriracha, your dish may lack excitement. Taste and adjust according to your preference.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The Cold Asian Noodle Salad lasts up to 4 days in the fridge.
Freezing Cold Asian Noodle Salad
- Freezing is not recommended due to potential texture changes in vegetables.
- If necessary, store in a freezer-safe container for up to 2 months.
Reheating Cold Asian Noodle Salad
- Oven: Preheat oven to 350°F (175°C). Cover and heat for about 10 minutes.
- Microwave: Heat in short bursts of 30 seconds until warmed through; stir in between.
- Stovetop: Use low heat, adding a splash of water if needed, stirring until warm.
Frequently Asked Questions
Here are some common questions about preparing and enjoying Cold Asian Noodle Salad:
Can I make Cold Asian Noodle Salad ahead of time?
Yes! You can prepare it up to a day in advance. Just keep the dressing separate until serving.
What vegetables work best in this salad?
You can use almost any crunchy vegetable! Bell peppers, carrots, and cabbage are great choices for texture and flavor.
Is this recipe gluten-free?
To make it gluten-free, use rice noodles or gluten-free spaghetti instead of regular pasta.
How do I customize my Cold Asian Noodle Salad?
Feel free to add proteins like chicken or tofu, or swap vegetables based on what you have on hand.
Final Thoughts
This Cold Asian Noodle Salad is not only quick and easy but also incredibly versatile. You can customize it with your favorite veggies and proteins, making it perfect for any meal occasion. Try this recipe today for a delightful addition to your dining table!
Cold Asian Noodle Salad
Indulge in the vibrant flavors of Cold Asian Noodle Salad, a delightful blend of fresh vegetables tossed with perfectly cooked noodles and a creamy peanut sauce. This refreshing dish is not only visually appealing but also quick to prepare, making it ideal for summer barbecues, packed lunches, or a satisfying weeknight dinner. The colorful vegetables add crunch and nutrients, while the rich dressing is sure to leave everyone wanting seconds. Experience the perfect balance of textures and flavors in this versatile salad that can be customized to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Ingredients
- 10 ounces spaghetti (regular or whole-wheat)
- 1 red bell pepper, thinly sliced
- 2 large carrots, grated
- 1 cup green onions, finely chopped
- 1 cup cilantro, finely chopped
- 2 cups cabbage, finely chopped (red or green)
- 1/2 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tbsp lime juice
- Optional: sriracha or red pepper flakes for heat
Instructions
- Cook spaghetti in boiling water according to package instructions until al dente. Drain and rinse under cold water.
- While pasta cooks, chop the vegetables and mix them in a large bowl.
- In a blender, combine peanut butter, soy sauce, lime juice, and optional spices. Blend until smooth; add water to adjust consistency if needed.
- Add the cooked spaghetti to the vegetable bowl and pour over the dressing. Toss everything together until well coated.
- Serve immediately with toppings like crushed nuts and fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
