≡ Menu

Asian noodle salad with peanut dressing

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

Cold Asian noodle salad recipe, Asian Salad Recipe, Asian peanut noodle salad, Asian noodles, easy pasta salad

Light, refreshing, crunchy and easy-to-make salad (or dinner), anyone? When I first found this cold Asian noodle salad recipe (with homemade peanut sauce salad dressing, of all things!), it was love at first sight. After I’ve finally made it and have been eating it for 3 days in a row now, I am head over heels!

Cold Asian noodle salad recipe, Asian Salad Recipe, Asian peanut noodle salad, Asian noodles, easy pasta salad

You’ll go crazy over this peanut sauce salad dressing – it’s what makes this salad so flavorful and delicious! I found that the proportions of the salad dressing ingredients are pretty accurate and hardly need any adjustment, but feel free to add just a touch more of peanut butter (if you like it more peanut buttery), more honey (if you want the dressing sweeter), or just a touch more soy sauce (to make it saltier). You can even use crunchy peanut butter if you want to add the tiny nuts to make the salad even crunchier!

Cold Asian noodle salad recipe, Asian Salad Recipe, Asian peanut noodle salad, Asian noodles, easy pasta salad


This recipe is both vegetarian and vegan: crunchy veggies, soft noodles, very flavorful Asian-inspired dressing – so yummy, you wouldn’t be able to stop eating it! Perfect for lunch, dinner, or snack!

Asian noodle salad recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 servings

Asian noodle salad recipe


    Salad Dressing:
  • 3 tablespoons vegetable oil
  • 1/4 cup dark sesame oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon dried ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup creamy peanut butter, such as JiF
  • Noodle Salad:
  • 1 pound thin spaghetti or linguine
  • 1 pound sugar snap peas
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 green onions or scallions, sliced


    To make salad dressing:
  1. In a medium bowl, combine and whisk together the vegetable oil, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter. Optional: if your sauce is to thick, add a little bit of water at a time to reach the desired consistency (maximum 1/4 cup of water).
  2. To prepare noodle salad:
  3. Bring a large pot of salted water to a boil. Add the spaghetti (or linguine) and cook according to package directions. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
  4. Bring another pot of salted water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
  5. Combine the noodles, sugar snap peas, rec bell peppers and green onions (scallions) in a large bowl. Pour the dressing over the noodle-veggie mixture. Add the remaining 1 tablespoon of sesame seeds and toss together.


Adapted from Food Network




Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 31 comments… add one }
  • Elaine March 4, 2014, 12:52 am

    I am totally droolling looking at those noodles. It is always my favorite peanut noodles.

  • [email protected] March 4, 2014, 5:56 am

    Beautiful colors in your noodle dish! Men, I wished I could have it for lunch today…:) ela

  • Angie (@angiesrecipess) March 4, 2014, 7:06 am

    Julia, you are torturing me with this delicious pasta while I have been trying hard to cut down the carbs consumption. Gorgeous clicks!

  • Monique March 4, 2014, 8:45 am

    Love these type of noodle salads!

  • Shashi @ RunninSrilankan March 4, 2014, 2:01 pm

    That dressing sounds amazing!

  • Kiersten @ Oh My Veggies March 4, 2014, 7:40 pm

    I love having noodle salads like this for lunch–regular salads don’t fill me up, so I totally need those noodles! 🙂

  • Stacy | Wicked Good Kitchen March 4, 2014, 7:51 pm

    Once again, Julia, this noodle salad is gorgeous! I think I could eat the peanut sauce salad dressing by the spoon. 😉 I love peanut butter and vinegar of all kinds as well as sugar snap peas and pasta. So easily made gluten free and I will probably use agave nectar in mine. Another recipe of yours I cannot wait to try! So happy you found this one. Thanks for sharing! Pinned!

  • Matt @ Runner Savvy March 4, 2014, 7:55 pm

    Mmm I love peanut sauce!

  • Sarah & Arkadi March 4, 2014, 11:31 pm

    Yum! Looks so appetizing! Love those sesame seeds!

  • Judit + Corina @WineDineDaily March 5, 2014, 12:54 am

    Julia, this is such a beautiful and delicious pasta salad! Love the sugar snap peas and sesame seeds together.

  • Lindsey @ American Heritage Cooking March 5, 2014, 10:46 am

    I LOVE cold noodle salads! Especially ones made with peanut dressing! Can’t wait to try this as an easy dinner idea this week!

  • [email protected] Riffs March 5, 2014, 2:24 pm

    It’s been years since I’ve eaten this sort of dish! I used to make something quite similar ages ago — I need to dig out that recipe. Or just make yours! It looks terrific. Thanks.

  • Ashley @ Wishes and Dishes March 5, 2014, 4:47 pm

    Love the peanut butter in the dressing! This looks amazing!

  • Cindy @ Pick Fresh Foods March 5, 2014, 6:33 pm

    Julia this noodle salad looks delicious! I love the fact that it’s a cold salad. This would be so perfect to take with me for lunch.

  • Monica March 8, 2014, 9:21 pm

    I love noodles and this kind of Asian dressing! And I adore the idea of some crunch with the snap peas and peppers. I will give that a try!

  • Nami | Just One Cookbook March 9, 2014, 8:03 pm

    I noticed… you always make GREAT noodle recipes! This sounds delicious. I love snap peas and I must try this noodle with peanut butter base sauce!

  • [email protected] March 15, 2014, 11:36 pm

    What a tasty looking Asian noodle salad! I love toasted sesame seeds!

  • Sarah Lucas March 26, 2014, 11:29 am

    Is this recipe freezer friendly?

    • Julia March 28, 2014, 3:39 pm

      Sarah, I haven’t tried freezing it. It refrigerates well that’s for sure – I’ve been eating the leftovers for 3 days now by reheating this salad in a microwave for about a minute.

  • Judy April 4, 2014, 9:34 am

    Do you have a calorie count on this recipe? Looks great but counting calories!

    • Julia July 7, 2014, 11:03 pm

      Don’t have calorie count yet – but here is the site where you can easily paste the ingredient list and get the calorie count: http://caloriecount.about.com/

  • Ange May 8, 2014, 1:55 pm

    Jif = fail

  • Barbara-Ann June 15, 2014, 11:31 pm

    Is it possible to substitute the spaghetti or linguine with rice noodles…friends are vegan and won’t eat pasta because it is made with eggs? Thank you. Looking forward to trying this salad

    • Julia July 7, 2014, 11:04 pm

      Of course, you can! I use rice noodles regularly and they work great with Asian flavors!

  • Jen July 9, 2014, 3:22 pm

    Can you make this dressing a week or so in advance? I’d love to make this on vacation (we won’t be near a grocery store), but this is a lot of ingredients to pack.

    • Julia July 14, 2014, 2:55 pm

      This dressing can definitely be made in advance! Best used at room temperature!

  • freeredis March 31, 2015, 7:57 pm

    Don’t use Jif peanut butter. Use 100% peanut brand like Adams.

  • Renata June 5, 2015, 7:40 pm

    This is soooo yum! I used wholemeal vegan pasta (no eggs) and substituted the honey with agave so it’s a vegan dish.
    Thanks for this amazing recipe!

  • Amal August 18, 2016, 9:11 am

    You do know that honey is not a vegan ingredient as it is unrightfully collected from bees that are forced into tight spaces where they are used for their honey. According to vegansociety.com, “Honey is made by bees for bees, and their health is sacrificed when it is harvested by humans. Importantly, harvesting honey does not correlate with The Vegan Society’s definition of veganism, which seeks to exclude not just cruelty, but exploitation.” Hope that clears things up.

  • Kathryn Grace July 23, 2017, 1:04 pm

    Scrump-dilly-icious! I am SO looking forward to trying this recipe. Ever on a quest for the perfect peanut dressing for an Asian salad. Thank you!

Leave a Comment