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Pasta Chicken

Asian Noodle Salad with Peanut Dressing

Published: Mar 04, 2014 | 31 Comments

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Asian noodle salad – spaghetti or linguine pasta tossed with snap peas, sliced red bell peppers and smothered with peanut dressing made with sesame oil, soy sauce, honey, garlic, fresh ginger and toasted sesame seeds!

Cold Asian noodle salad with snap peans and red bell peppers

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 with snap peas and red bell peppers topped with toasted sesame seeds

You’ll go crazy over this peanut sauce salad dressing – it’s what makes this Asian noodle 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 with snap peas, red bell peppers, and toasted sesame seeds

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!  This Asian noodle salad is perfect for lunch, dinner, or snack!

Print
Asian Noodle Salad with Peanut Dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Asian noodle salad with snap peas and sliced red bell peppers tossed with peanut dressing made with sesame oil, soy sauce, honey, garlic, fresh ginger and toasted sesame seeds!

Course: Salad
Cuisine: Asian
Servings: 8 servings
Calories: 487 kcal
Ingredients
Peanut 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 cloves garlic , minced
  • 1 teaspoon ginger , grated or 1/4 teaspoon dried ginger
  • 3 tablespoons sesame seeds , toasted, divided
  • 1/2 cup creamy peanut butter such as JiF
Asian Noodle Salad:
  • 1 pound spaghetti or linguine
  • 1 pound sugar snap peas
  • 2 red bell peppers , cored and seeded, and thinly sliced
  • 4 green onions , sliced
Instructions
How to make peanut 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).
How to make Asian noodle salad:
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Adapted from Food Network

Nutrition Facts
Asian Noodle Salad with Peanut Dressing
Amount Per Serving
Calories 487 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Sodium 622mg27%
Potassium 458mg13%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 11g12%
Protein 15g30%
Vitamin A 1610IU32%
Vitamin C 73.3mg89%
Calcium 82mg8%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Asian, Bell Peppers, Dinner, Pasta, Peanut butter, Recipe, Salads, Snap peas, Vegan, Vegetables, Vegetarian Published: Mar 04, 2014 31 Comments

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Comments

  1. Kathryn Grace

    Jul 23, 2017 at 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!

    Reply
  2. Amal

    Aug 18, 2016 at 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.

    Reply
  3. Renata

    Jun 05, 2015 at 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!

    Reply
  4. freeredis

    Mar 31, 2015 at 7:57 pm

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

    Reply
  5. Jen

    Jul 09, 2014 at 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.

    Reply
    • Julia

      Jul 14, 2014 at 2:55 pm

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

      Reply
  6. Barbara-Ann

    Jun 15, 2014 at 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

    Reply
    • Julia

      Jul 07, 2014 at 11:04 pm

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

      Reply
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