Cold Asian Noodle Salad

When it comes to meal prep lunch ideas this healthy Cold Asian Noodle Salad is perfect for the lunch hour all week long. Made with whole wheat spaghetti noodles, tons of veggies, and a simple, flavor packed peanut dressing.

What You’ll Love About Cold Asian Noodle Salad:

I’m so excited to finally have this Cold Asian Noodle Salad on my site, not only to remind myself to make it more often, but to share it with you!

This noodle salad is wonderfully dressed with all kinds of veggies and an incredible sweet spicy peanut dressing. It’s hearty yet healthy so it’s perfect to enjoy for lunch or even a light dinner. The leftovers are equally delicious and might even be better as the flavors only get better with time.

If you work outside of the home like I do this is a fantastic salad to pack up. No need to heat or assemble, just eat and enjoy!

Another awesome noodle recipe is my Ground Beef and Broccoli Ramen. A family favorite dinner that also makes great leftovers.

Simple Salad Ingredients:

• Whole wheat spaghetti noodles– Using whole wheat noodles offers a boost of nutrition.
• Veggies– Red bell pepper, carrots, chives, cilantro, cabbage, and zucchini
• Cashews or peanuts– This is optional but adds a nice crunch.

Simple Peanut Dressing Ingredients:

• Creamy peanut butter– I like to use Adam’s peanut butter.
• Rice vinegar– This vinegar is smooth and mild.
• Soy sauce– I use low sodium soy sauce.
• Honey– For a touch of sweetness.
• Lime juice– This creates balance with the ingredients.
• Ginger and garlic– Adds a punch of flavor.
• Siracha hot sauce– This adds a little heat and great flavor.

Substitutions and Variations:

How To Make Cold Asian Noodle Salad:

See full instructions in recipe card below

Step One. Combine all the dressing ingredients in a small bowl until creamy. Add water to thin it out if it’s too thick.

Step Two. In a large size bowl add all the salad ingredients.

Step Three. Pour the dressing over the top of the salad ingredients and use tongs to coat the noodles and the veggies well. top with chopped peanuts or cashews if desired and serve.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Pot Sticker Noodle Bowl
• Quick Chinese Chicken Salad
• Asian Chicken Bowls with Sesame Dressing
• Asian Lettuce Wraps

Cold Asian Noodle Salad

When it comes to meal prep lunch ideas this healthy Cold Asian Noodle Salad is perfect for the lunch hour all week long. Made with whole wheat spaghetti noodles, tons of veggies, and a simple, flavor packed peanut dressing.

Print Pin Rate

Course: Lunch, Side Dish

Cuisine: American, Asian

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Servings: 5 servings

Calories: 418kcal

Equipment

• 1 small bowl
• 1 large bowl

Ingredients

For The Salad:

• 10 ounces whole wheat spaghetti noodles, cooked al dente and rinsed well with cold water
• 1 small zucchini sliced in match stick shapes
• 1 small red bell pepper, sliced in thin strips
• 2 medium carrots, shredded
• 2 cups green cabbage, shredded for convenience, I use the pre-packaged green Angel hair cabbage from the grocery store.
• 1/2 cup chopped chives or green onions
• 1 cup cilantro, chopped
• 1/2 cup chopped cashews or peanuts optional

For The Dressing:

• 1/2 cup creamy peanut butter I use Adam's natural
• 2 tbsp rice vinegar
• 1/4 cup low sodium soy sauce
• 1/2 lime, juiced
• 2 tbsp honey
• 1/2 tbsp siracha hot sauce
• 1 tbsp grated ginger
• 1 garlic clove, grated or minced
• 2-4 tbsp cold water

Instructions

For The Dressing:

• Combine all the dressing ingredients in a small bowl until creamy. Add 1-2 tablespoons of water at a time to thin it out if it's too thick. You want it on the thinner side so it will be easier to toss with the noodles.

For The Salad:

• Add all the salad ingredients to a large bowl except the cashews or peanuts.
• Pour the dressing over the top of the salad ingredients and use tongs to coat the noodles and the veggies well. Top with chopped peanuts or cashews if desired and serve.

Notes

Tips:

• Cooking noodles– Be careful not to overcook the noodles. I like to cook them al dente so they hold up well for several days in the refrigerator.
• Rinse noodles– Make sure to thoroughly rinse noodles with cold water once they are cooked. This will prevent them from sticking together and make it much easier to mix with the dressing.
• More protein– For extra protein add shredded chicken.

 

Substitutions: 

• Noodles– Regular spaghetti and linguini noodles are a good substitute. Your favorite gluten free spaghetti or rice noodles will also work.
• Veggies– Add other veggies like snap peas or cucumbers.
• Peanut butter– Swap out peanut butter for your favorite nut butter.
• Soy sauce– Use coconut aminos or tamari for a gluten-free option.
• Siracha hot sauce– If you don’t have siracha use red pepper flakes to taste or another favorite hot sauce.

 

Common Questions:

Is this salad healthy?

Yes! While the peanut dressing has a fair amount of calories from the peanut butter, it is still a good source of protein, and has antioxidants and other nutrients that naturally come from peanuts.

How long does this Asian salad last in the refrigerator?

This salad will last 4-5 days in a sealed container.

Can I heat up Asian noodle salad?

Yes. This salad can be enjoyed cold or warmed up.

 

Nutritional facts do not include additional toppings like nuts. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 418kcal | Carbohydrates: 63g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 636mg | Potassium: 621mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5213IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 3mg

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