Ah, the delight of a noodle salad—there’s nothing quite like it, especially one with a zesty kick! Picture this: crisp veggies mingling with tender noodles, all bathed in a spicy, tangy dressing that dances on your tongue. It’s like a refreshing breeze on a sweltering day, only spicier—perfect for those afternoons when you crave something light yet bold.
Steps
- Boil salted water in a large pot and cook the noodles following package instructions, stirring occasionally. Once cooked, drain the noodles and transfer them to a large bowl.
- Add shredded carrots, julienned red bell peppers, chopped cilantro, and sliced green onions on top of the noodles, then set the bowl aside.
- In a small blender or food processor, combine soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, fresh ginger, and garlic. Blend until the mixture is smooth and well combined.
- Pour the prepared dressing over the noodles and vegetables, then toss everything together to ensure even coating.
- Serve the salad at room temperature or chilled, garnished with roasted peanuts and lime wedges if desired. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Ingredients
- 7 ounces rice noodles
- 1 cup shredded carrots
- 1 cup julienned red bell peppers
- ¼ cup chopped cilantro
- 4 green onions, chopped
- Roasted peanuts, for serving
- Lime wedges, for serving
- Soy sauce
- Rice vinegar
- Smooth peanut butter
- Sesame oil
- Sriracha
- Sugar (optional)
- Fresh ginger
- Fresh garlic
FAQ
- How should I store Asian Noodle Salad?
- Store any leftovers in a sealed container, and they should remain fresh for about 3-4 days when kept in the refrigerator. The rice noodles maintain their texture well even after being mixed with the dressing.
- Is it possible to freeze Asian Noodle Salad?
- While you can freeze it, it’s not recommended due to potential changes in texture and flavor. The dressing might separate, and the noodles could become mushy upon thawing.
- Can I make the dressing in advance?
- Yes, you can prepare the dressing a day ahead or even up to 30 days in advance. Store it in the fridge to have it ready to use when needed.
- What can I use as a substitute for rice vinegar in this recipe?
- If you don’t have rice vinegar, lemon or lime juice can be used as alternatives to provide a similar acidity to the dressing.
- Are there any protein additions that pair well with Asian Noodle Salad?
- Adding proteins such as sesame shrimp, shredded chicken, or air-fried tofu can make the salad more filling and turn it into a complete meal.
Tips
- Avoid Rinsing the Rice Noodles: Skip rinsing the rice noodles after cooking, as the warm noodles absorb the dressing more effectively, enhancing the overall flavor of the salad.
- Blend the Dressing for Best Results: Utilize a small blender to combine the dressing ingredients, ensuring the garlic and ginger are well-incorporated for a richer taste. This method also allows you to easily double the dressing for future use.
- Let the Salad Settle: Allow the salad to sit for a while after mixing, as the noodles continue to absorb the flavors from the dressing, making it ideal for making ahead for lunches or gatherings.
- Revitalize Leftovers: If consuming the salad over several days, retain some dressing to freshen it up before serving. Alternatively, combine rice vinegar and soy sauce to restore moisture if the salad becomes dry after a few days.
Equipment
- Rice Cooker or Pot: For boiling the rice noodles.
- Blender or Small Food Processor: To make the peanut dressing smooth and well combined.
- Julienne Peeler or Mandoline Slicer: For cutting peppers and carrots into thin strips, if you don’t purchase pre-cut matchstick carrots.
- Large Mixing Bowl: To mix the noodles, vegetables, and dressing.
- Airtight Storage Containers: For storing leftovers in the fridge.
