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Asian Vegetable Noodle Salad with Spicy Peanut Sauce is a vegetable packed pasta salad that is the perfect summer dish. This salad has a little kick to it and is very customizable to your guests tastes! 

Asian Peanut Noodle Salad

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Side Dish, Salad
  • Cuisine: Asian

Description

Asian Vegetable Noodle Salad with Spicy Peanut Sauce is a vegetable packed pasta salad that is the perfect summer dish. This salad has a little kick to it and is very customizable to your guests tastes! 


Scale

Ingredients

For the spicy peanut sauce:

  • 6 Tablespoons creamy peanut butter
  • 1/4 cup unsweetened coconut milk (broth or water can be substituted)
  • 2 Tablespoons lime juice
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon Hoisin sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon fresh garlic, grated
  • ½ teaspoon coriander
  • ½ teaspoon cayenne pepper or 1 Tablespoons red chili paste, more or less to taste for spiciness
  • 1 Tablespoons chopped cilantro

For the noodle salad:

  • 8 ounces linguine, cooked to al dente, rinsed in cold water
  • 1 large orange bell pepper, seeds removed, cut into matchstick-size strips
  • 6 green onion, green parts chopped
  • 1/2 cup matchstick carrots
  • 1 cup shredded cabbage
  • 1/2 cup pea pods, sliced
  • 1/4 cup chopped fresh cilantro

Garnishes:

  • 1/4 cup salted peanuts, chopped or whole
  • Extra freshly chopped cilantro
  • Extra freshly chopped green onion

Optional cooked chicken:

  • 3 chicken breasts, sliced
  • 12 Tablespoons vegetable or peanut oil
  • 2 Tablespoons lime juice
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 2 Tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground coriander

Instructions

For the spicy peanut sauce:

  1. Blend peanut butter, coconut milk, lime juice, soy sauce, Hoisin sauce, sesame oil, ginger, garlic, coriander, cayenne pepper and chopped cilantro until smooth. Taste and adjust seasonings to taste Set aside.

For the noodle salad:

  1. Combine the cooked linguine, bell pepper, green onions, carrots, cabbage, pea pods and cilantro in a large mixing bowl. Pour the dressing over the salad and toss to combine. Garnish with chopped peanuts and fresh cilantro.

Optional chicken: Add prepared cold chicken {you can shred it if you prefer or serve it sliced}.


Notes

You can modify this salad to include whatever vegetables you think would work. I have used a variety of bell peppers, added jalapeños and used sliced carrots in place of matchstick.

If you don’t like spice you can leave our the cayenne pepper/red chili paste from the peanut sauce.

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