Asian Noodle Salad – A simple delicious recipe for asian noodles salad with cucumber, carrot, onions pepper and sesame seeds marinated in ginger vinaigrette. This vegan make-ahead noodle salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings. Add tofu for added protein!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Asian Noodle Salad
- 6 oz (170g) dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
- 3 carrots, shredded or julienned
- 1 cucumber, sliced
- 1/2 medium red onion, sliced
- 1 red bell pepper, finely sliced
- 1/2 bunch cilantro, chopped (or parsley)
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon toasted sesame oil
- Zest + juice of 1/2 orange
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder, optional
- 1/2 teaspoon salt
- 1/2 teaspoon black sesame seeds, optional
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Place the veggies in a large salad bowl. In a jar, combine olive oil, apple cider vinegar, sesame oil, orange juice and zest, ginger, garlic powder, and salt. Whisk or shake vigorously to combine. Pour the dressing over the veggies and toss to coat well. Allow to marinate for 10 to 15 minutes in the refrigerator.
2. Meanwhile, cook pasta according to directions on package. Drain and chill under cold running water.
3. Arrange chilled cooked noodles in a large shallow plate or bowl. Top with the marinated veggies and toss to combine. Sprinkle with sesame seeds. Serve immediately. Enjoy!
Note: You can store dressing in an airtight container in the fridge for up to 1 week.
Tips for the asian noodle salad recipe
This Asian noodle salad is lovely as a light side dish or lunch. We love how each ingredient in the noodle salad plays an important role in rounding out the flavor and giving it this delicious taste.
- Don’t rinse the rice noodles with cold water after they cook. The warm pasta will better absorb the dressing. And this is a great tip for any pasta salad you make in general.
- Let the salad sit to let the flavors meld. Rice noodles don’t get soggy but continue to absorb the flavor of the dressing and taste better after settling for some time. That makes this noodle salad recipe perfect for lunches, picnics or potlucks.
What noodles to use in the salad?
You can really use any noodles you’d like, including soba noodles, buckwheat noodles or even spaghetti and linguine. We usually raid the Asian section of the grocery store and look for stir fry noodles. Almost all of them are rice based , making gluten-free so it makes the noodle salad feel lighter. Also, rice noodles’ texture absorbs the dressing really well without making the salad mushy.
How to make this noodle salad more hearty?
This Asian noodle salad is lovely as a light side dish or lunch. If you’re feeling super hungry, you can add grilled tofu and edamame for a protein boost. They both are excellent vegetarian option as well.
How to store the vegan noodles salad?
Make the dressing a day or two in advance, and keep it ready in your refrigerator. Store any noodle salad leftovers in an airtight container, they will last about 3-4 days in the fridge.
More salad recipes you might like
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Apple Feta Spinach Salad
- The Easiest Creamy Cucumber Salad
- Cauliflower Broccoli Ham Salad {Low Carb / Keto}
Photo credit: © Eatwell101.com
