Asian Noodle Salad Recipe

27 March 2020 Bookmark0
While we lived in Madison, I attended almost every one, and these days’s recipe for Asian Noodle Salad is the dish I most usually loved to carry. It’s fresh, feeds a crowd, and became a protracted-status favorite amongst our buddies.

Selfmade bloodless pasta salads like nowadays’s noodle salad are my move-to contribution for any picnic or cookout. This recipe tastes first-rate each cold and at room temperature, travels well, and is a ordinary hit everywhere I convey it. It additionally tastes suitable left over, so whilst my friends and that I go overboard and bring more meals than we are able to finish (the first-class type of picnic hassle), I’m glad to keep the leftovers for lunch the next few days.

Asian Noodle Salad Recipe
Asian Noodle Salad Recipe

This Asian noodle salad recipe is easy to throw together and calls for zero cooking past boiling the noodles. Do no longer, but, be deceived by using its two easy steps—Asian noodle salad is a taste monster. Creamy peanut butter, zingy ginger, sweet honey, and a kick of Sriracha integrate to create complex layers of flavor so as to preserve your fork wandering again to the bowl.

Broccoli Cole Slaw is the appropriate way to sneak vegetables into this Asian noodle salad, due to the fact its slight taste is nearly imperceptible, and its thin cut blends seamlessly with the skinny noodles. the general effect is much like a spiralized veggie pasta, minus the work of really having to spiralize (plus, we still get to devour pasta!). The broccoli and noodles tangle collectively, and the rich peanuty sauce coats every morsel.

Asian Noodle Salad Recipe


  •  8 ounces long thin whole wheat pasta noodles — such as spaghetti (use soba noodles to make gluten free)
  •  24  ounces Mann's Broccoli Cole Slaw — 2 12-ounce bags
  •  4 ounces grated carrots
  •  1/4 cup extra-virgin olive oil
  •  1/4 cup rice vinegar
  •  3 tablespoons honey  — use light agave nectar to make vegan
  •  3 tablespoons creamy peanut butter
  •  2 tablespoons low-sodium soy sauce — gluten free if needed
  •  1 tablespoon Sriracha pepper sauce — or garlic chile sauce, plus additional to taste
  •  1 tablespoon minced fresh ginger
  •  2 teaspoons minced garlic — about 4 cloves
  •  3/4 cup roasted unsalted peanuts, — roughly chopped
  •  3/4 cup fresh cilantro — finely chopped


  1. Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
  2. While the pasta cooks, whisk together the olive oil,  rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.


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