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Asian Noodle Salad

April 30, 2008 by KimiHarris 24 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


Today, I am going to share a simple noodle salad, with a lot of flavor. I love how easy this is to make! I don’t know if it’s very traditional, but it does use traditional flavors of Asian cooking, such as, garlic, ginger, soy sauce, toasted sesame oil. There is peanut butter in the sauce as well that gives it a creamy base. Delish!

My encouragement to you is to taste as you make a recipe. I have been playing around with the sauce for this noodle dish, and we really like it this way. I had made it slightly differently before, and liked it a lot. But I then decided to adjust it slightly and now we really love it. If I hadn’t branched out a little, I wouldn’t have been able to create this dish that we love now! So when you are making any sauce, or dressing, never feel like you have to follow the recipe exactly. Taste it and adjust it to how you like it! I have found that people enjoy different levels of saltiness, and tang, so it is a skill well learned to be able to adjust recipes to your palate.

This recipe is so easy and fast to make, and so makes a great last minute meal. You can serve it cold, or room temperature. My husband especially likes it cold, so it is great to send to work with him. I have also used roasted almond butter in place of the peanut butter, and it worked wonderfully. You can use whatever veggies you want. I just used what I had on hand, which was cabbage, carrots, and zucchini, all very thinly sliced. Some veggies you may want to steam, or stir fry before adding (like snap peas, asparagus etc). Experiment with what you have on hand. I had garnished it with roasted peanuts, but we decided that toasted sesame seeds would be even better.

Asian Noodle Salad

About 8 ounces of thin noodles (I used buckwheat udon noodles, but you can really use whatever you want, though, I would definitely limit it to thin, long noodles. You can even use thin spaghetti noodles, if you wanted too!) Cooked according to package instructions, and rinsed with cool water.

3-4 cups of thinly shredded veggies such as carrots, zucchini, cabbage (like I did), or lightly steamed snap peas, asparagus, or veggie of choice.

For Sauce:
1/3 cup of roasted peanut butter (or roasted almond butter)
1/4 cup of soy sauce

1/4 cup of rice vinegar
1/4 cup of oil
1/2 teaspoon of ginger
2 garlic cloves, minced

1 tablespoon toasted sesame oil

1/2 teaspoon of crushed red pepper

1- While you are heating the water for cooking the pasta, prep veggies.

2-While pasta is cooking, make sauce. Steam or stir fry veggies, if needed

3-When pasta is done, and rinsed with cool water, combine with veggies and toss with sauce.

4-Serve room temperature or cold. Enjoy!

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Main Dishes, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Mom2fur

    May 1, 2008 at 12:37 pm

    I make something like this that I call “peanut butter spaghetti” and it is oh, so good! I am going to print out and try your recipe–I like that you put vegetables in it! Kind of like fried rice, only with noodles!

    Reply
  2. Anonymous

    May 2, 2008 at 3:24 am

    This recipe sounds so very good! I love anything with rice vinegar. Thanks for sharing!!

    Reply
  3. Watercolor

    May 2, 2008 at 3:47 pm

    You say “make sauce.” Are supposed to just mix all the sauce stuff up with a spoon? Or a fork? Or a food processor? How do you get the peanut butter to combine?

    Reply
  4. Kimi Harris

    May 2, 2008 at 7:49 pm

    Watercolor,

    Hmmmmm… I guess I wasn’t very clear was I!!!!

    I usually whisk it, that works well. 🙂

    Reply
  5. Watercolor

    May 3, 2008 at 10:02 am

    thanks! I think I’m going to make this tonight!!

    Reply
  6. Marye

    August 17, 2009 at 5:10 pm

    I made this yesterday and thought it was WONDERFUL!
    I didn’t have rice vinegar and used raw apple cider vinegar.
    I used extra virgin coconut oil for the “1/4 cup of oil.” It was great room temperature with some cooked spinach. It was also yummy cold for lunch
    today with the spinach mixed in and a grilled chicken breast cut up on top (My daughter-in-law thought so too)…. This is a real keeper!

    Reply
  7. Annie

    November 12, 2009 at 11:57 am

    I can’t wait to make this one for my three year old boys. Sounds delicious!

    Reply
  8. Hadar

    February 3, 2010 at 5:29 pm

    Is the ginger fresh or powder?

    Thanks

    Reply
  9. callmegrace

    March 14, 2010 at 3:26 pm

    I make something like this. Chopped cilantro is a nice addition. Also, a little honey to the sauce is also nice.

    My husband calls it noodle kaboodle 🙂

    grace

    Reply
  10. Nancy

    March 18, 2010 at 2:26 pm

    Have you ever tried it with soy nut butter? My son is peanut allergic.

    Reply
    • KimiHarris

      March 19, 2010 at 7:55 am

      I don’t recommend soy nuts, but I have used almond butter with good results. 😉

      Reply
  11. Hankie

    March 27, 2010 at 10:19 am

    This is a good basic recipe for noodles, stir fry veggies, stir fry meat, simmering sauce, and, especially, salad dressing (vegetable and/or fruit). Here are a few other compatible ingredients I work into the rotation: tablespoon lime juice, tablespoon fish sauce, couple of drops of bottled hot asian chile sauce (made from chiles, garlic, tomato, sugar), tablespoon Torani coconut syrup (or coconut flavor and sugar), shredded coconut, toasted sesame seeds (you can buy them already toasted at Asian stores), unrefined peanut oil (replacing the peanut butter), light coconut milk, and to round off some of the sharp corners of the flavors, or to make a cream sauce–Land’o Lakes Fat Free Half and Half.

    Reply
  12. Chef Robert Morrow (retired)

    October 2, 2010 at 1:06 pm

    I volunteer to teach free healthy home cooking at a cancer awareness center and have students that can not have gluten. I have done quite well, but need some direction on making noodles without any wheat product. I had them making egg noodles with an all purpose gluten flour and that worked quite well. Your approach seems to be just what I have been looking for. Thanks. By the way in bread baking when we let the dough set to absorb the moisture it is called Autolyse, not that it means anything to your good recipe. Question could I use eggs as a binder? Thanks Chef Robert

    Reply
  13. Chef Robert Morrow (retired)

    October 2, 2010 at 1:08 pm

    Sorry, in my last message I left out NO gluten all purpose flour

    Reply
  14. Caren

    March 2, 2011 at 1:36 pm

    This sauce is so yummy, I wanted to drink it out of the dish! Thanks for sharing a great Asian sauce. I haven’t come across one I like as much as this one!

    Reply
  15. Melissa French

    July 21, 2011 at 3:06 pm

    This was great. I think next time I will skip the cabbage and use “softer” veggies. I want to chill it next time, I was too hungry to wait.

    Reply
  16. Brin

    September 14, 2011 at 4:42 pm

    I just made this for dinner. I liked it but my husband wasn’t a fan of the sour tint… anyone know why it turned out kind of sour or is that what it’s supposed to taste like? I added a little honey and that helped but I’m still wondering what I can do to tone down the sour taste… It may be because I used liquid amino acids instead of regular soy sauce (because that’s a healthier option.) Any suggestions would be helpful. I’d like to keep making it but it just needs a tweak or two…

    Reply
  17. Olly-MO

    February 23, 2012 at 5:51 pm

    This is really flavorful, I like it at room temperature. I make it with peanut butter powder to lower the fat, grate some fresh ginger. I’m going to try toasted sesame seeds next time

    Reply
  18. Merrie

    February 27, 2012 at 10:11 pm

    We are having this tonight for dinner with a piece of salmon panfried in butter.

    Reply
    • Merrie

      June 21, 2012 at 5:20 am

      I’m back to let you know that this salad is on my regular rotation now of family dinners, usually with some protein like shredded chicken added or a piece of fish on the side. I love to add heaps of chopped coriander and spring onions too.

      Reply
  19. what is roasted peanut butter?

    May 29, 2012 at 4:27 pm

    Wwhat is roasted peanut butter?

    Reply
  20. what is roasted peanut butter?

    May 29, 2012 at 4:27 pm

    What is roasted peanut butter?

    Reply
  21. Janet

    September 9, 2012 at 10:53 am

    My husband has Coeliac disease; just as a reminder to everyone – traditional Soy Sauce contains wheat. Substitute with Tamari, or Kikkoman’s gluten free soy sauce (that is quite good). Thanks for the wonderful website!

    Reply
  22. Stephanie M

    May 2, 2015 at 5:33 pm

    This was a little tangier than my preference so I added a couple tablespoons of honey. Next time I’ll use less vinegar. We used fresh ginger.

    Reply

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