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    Asian Noodle Salad with Peanut Dressing

    Published: Mar 04, 2014 / 31 Comments

    22.5K shares
    • Facebook158
    Recipe Print

    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!

    5 from 4 votes

    Asian Noodle Salad with Peanut Dressing

    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!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Salad
    Cuisine Asian
    Servings 8 servings
    Calories per serving 487 kcal

    Ingredients

    Peanut Salad Dressing:

    • 3 tablespoons vegetable oil
    • ¼ cup dark sesame oil
    • ¼ cup rice wine vinegar
    • ⅓ cup soy sauce
    • 2 tablespoons honey
    • 2 cloves garlic , minced
    • 1 teaspoon ginger , grated or ¼ teaspoon dried ginger
    • 3 tablespoons sesame seeds , toasted, divided
    • ½ 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:

    • 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 ¼ cup of water).

    How to make Asian noodle salad:

    • 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.
    • 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.
    • 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.

    Notes

    Adapted from Food Network

    Nutrition

    Nutrition Information
    Asian Noodle Salad with Peanut Dressing
    Amount per Serving
    Calories
    487
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    7
    g
    44
    %
    Sodium
     
    622
    mg
    27
    %
    Potassium
     
    458
    mg
    13
    %
    Carbohydrates
     
    57
    g
    19
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    1610
    IU
    32
    %
    Vitamin C
     
    73.3
    mg
    89
    %
    Calcium
     
    82
    mg
    8
    %
    Iron
     
    3.1
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword Asian noodle salad, Asian peanut dressing, Asian peanut salad
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Kathryn Grace

      July 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

      August 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

      June 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

      March 31, 2015 at 7:57 pm

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

      Reply
    5. Jen

      July 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

        July 14, 2014 at 2:55 pm

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

        Reply
    6. Barbara-Ann

      June 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

        July 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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