Colorful, Flavorful and Healthy: Asian Noodle Salad

Eat the rainbow in this delicious Asian Noodle Salad. It’s colorful, satisfying, healthy and customizable to your taste.

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

Happy Friday! I have a delicious salad that’s fresh, colorful and healthy too!

It’s make-ahead, can be customized to your taste, scaling it up or down,

and would be a hit at your potluck.

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

Look at all these colorful veggies. . .like eating a rainbow!

If you’re not crazy about kale, this salad is a great way to eat it as the dressing softens it, making it palatable.

To cut down on prep, I used part of a bag of ready-to-eat kale salad, giving it an additional chop.

The peppers in this Asian salad are sweet, not hot, and are a miniature version

of bell peppers, with fewer seeds but sweeter.

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

Asian Noodle Salad, Serves 12 or more

adapted from Pioneer Woman

Salad:

8 ounces thin spaghetti

 8-ounce bag julienne/shredded carrots (about 1 1/2 cups)

 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)

1 English cucumber, halved and sliced

3 scallions, sliced

1/2 of a bunch fresh cilantro, chopped

1/2 head (or more) purple / red cabbage, sliced

1/2 head (or more) Napa or green cabbage, sliced

1/2 bunch kale, leaves torn off the stalks and shredded

2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad

Sesame seeds, optional

Asian Noodle Salad Dressing Ingredients | ©homeiswheretheboatis.net #noodles #recipe #healthy

Dressing:

1/2 cup olive oil

1/3 cup low-sodium soy sauce

1/4 cup oyster sauce (don’t omit!)

1/4 cup rice wine vinegar

1/4 cup brown sugar

3 tablespoons chopped fresh ginger

2 tablespoons sesame oil (I used toasted sesame oil but either is fine)

2 to 3 cloves garlic, chopped

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

To make dressing:

Add olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger,

sesame oil and garlic to a pint jar with a lid. Shake well to mix.

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

For salad:

Cook spaghetti (or noodles of choice) according to the package directions. Drain.

While noodles are warm, toss with some of the dressing so they readily

absorb the flavor and to prevent them from sticking together.

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

To assemble, mix together noodles, carrots, peppers, cucumbers, scallions,

cilantro, cabbage and kale. Add the peanuts and toss together with remaining dressing.

Transfer to a large platter or bowl. To serve, sprinkle with reserved

chopped peanuts and sesame seeds.

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

Notes:

We enjoyed this salad last week for dinner with plenty of leftovers for lunch several days. It’s great with the addition of shredded rotisserie chicken for a complete meal. The original recipe says it serves 6 but I found it easily served 12 or more.

Adjust veggies to your taste.  Bean sprouts, zoodles or other spiralized veggies would be a healthy and colorful addition.

Substitute rice noodles for spaghetti for a gluten free option.

This salad keeps well in the fridge for several days, holding up to the dressing with the exception of the cucumber. If making ahead or the night before, I recommend adding the cucumber no more than 8 hours before serving and stirring in the peanuts at the last minute so they remain crunchy.

Toss with additional dressing if it seems dry and don’t omit the oyster sauce!

Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

Asian Noodle Salad

Eat the rainbow in this delicious Asian Noodle Salad. It’s colorful, satisfying, healthy and customizable to your taste.
Prep Time20 mins
Cook Time9 mins
Course: Main Course, Salad
Keyword: asian, heathy, make ahead, noodles, salad
Servings: 12 servings

Ingredients

  • 8 oz thin spaghetti
  • 8 oz bag julienne / shredded carrots (about 1 1/2 cups)
  • 6 oz bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • 1 English cucumber, halved and sliced
  • 3 scallions, sliced
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 head (or more) purple / red cabbage, sliced
  • 1/2 head (or more) napa or green cabbage, sliced
  • 1/2 bunch kale, leaves torn off the stalks and shredded
  • 2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad
  • Sesame seeds, optional

Dressing

    • 1/2 cup cup olive oil
    • 1/2 cup low-sodium soy sauce
    • 1/4 cup oyster sauce
    • 1/4 cup rice wine vinegar
    • 1/4 cup brown sugar
    • 3 tbsp chopped fresh ginger
    • 2 tbsp sesame oil (I used toasted sesame oil but either is fine)
    • 2 - 3 cloves garlic, chopped

    Instructions

    To make dressing

    • Add olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic to a pint jar with a lid. Shake vigorously to mix.

    For salad

      • Cook your spaghetti (or noodles of choice) according to the package directions. Drain.
      • While noodles are warm, toss with some of the dressing so they absorb the flavor of the dressing and to prevent them from sticking together.
      • To assemble, mix together noodles, carrots, peppers, cucumbers, scallions, cilantro, cabbage and kale. Add the peanuts and toss together with remaining dressing. Transfer to a large platter or bowl. To serve, sprinkle with reserved peanuts and sesame seeds, if desired.

      Notes

      • The original recipe says it serves 6 but I found it easily served 12 or more.
      • Adjust veggies to your taste. Bean sprouts, zoodles or other spiralized veggies would be a healthy and colorful addition.
      • To cut down on prep time, use a bag orf readt-to-eat kale salad, giving it an additional chop. 
      • Leftovers are good and this salad keeps well in the fridge for several days, holding up to the dressing with the exception of the cucumber. If making ahead or the night before, I recommend adding the cucumber within a couple of hours of serving and stirring in the peanuts at the last minute so they remain crunchy.
      • Add shredded rotisserie chicken for a complete meal.
      • Toss with additional dressing if it seems dry.
      • Oyster sauce adds an umami flavor to the dressing that’s complex, sweet and salty so don't omit. You can substitute vegetarian or mushroom based sauce, available on Amazon or at specialty Asian food stores.
      • Substitute rice noodles for spaghetti for a gluten free option.

      Asian Noodle Salad | ©homeiswheretheboatis.net #noodles #recipe #healthy

      Thank you for your visit, sharing with:

       Metamorphosis Monday

        19 comments for “Colorful, Flavorful and Healthy: Asian Noodle Salad

      1. Lauren Schmidt
        January 24, 2020 at 6:21 am

        This salad looks and sounds delicious. Is there a vegetarian alternative to the oyster sauce? Why do you stress not omitting it?

        • January 24, 2020 at 6:39 am

          Hi Lauren, Oyster sauce adds an umami flavor to the dressing that’s complex, sweet and salty. You can find a vegetarian oyster sauce on Amazon or at specialty Asian food stores.

      2. Biodynamic Barb
        January 24, 2020 at 8:41 am

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      3. Ellen
        January 24, 2020 at 8:43 am

        I printed and am excited to try! And, I won’t omit the oyster sauce!! It just looks delicious!!! Thank you

      4. January 24, 2020 at 9:01 am

        Mary, such a colorful salad and it looks delicious. Adding the chicken makes it perfect for a complete meal. Thank you for the recipe…Happy Friday!

      5. January 24, 2020 at 9:38 am

        THE perfect salad! Thanks Mary!!
        Jenna

      6. Cyndi Raines
        January 24, 2020 at 10:05 am

        Looks wonderful! Will have to try when having company as you stated it makes a lot and since hubby’s stroke has trouble with eating salad of any kind, so it would be way too much for the two of us, but looks and sounds delish!

      7. kitty
        January 24, 2020 at 10:58 am

        It’s not only colorful, but sounds fabulous, Mary. I like the idea of adding chicken. Thank you, Mary. ❤️

      8. Debbie
        January 24, 2020 at 2:43 pm

        Being a vegetarian I would use a different dressing. Italian (homemade) would be good on this salad. Looks yummy!

      9. January 24, 2020 at 4:58 pm

        Looks delicious as well as so pretty with all that color. Perfect to usher in the Chinese New Year!

      10. January 24, 2020 at 5:58 pm

        Mary, This looks so fresh and colorful! Pinning to make! You are so accommodating to provide an option for a vegetarian version of oyster sauce when it’s so easy for someone to google it for themselves. Thank for your delicious recipes and beautiful photos!

      11. Kim
        January 24, 2020 at 6:50 pm

        Yum! We’ve been on a noodle bowl kick lately. Can’t wait to try!

      12. Virginia
        January 24, 2020 at 7:38 pm

        Looks delicious and definitely think I will try making it and adding shrimp. Thanks 😊

      13. Jane
        January 24, 2020 at 7:41 pm

        Thank you for the great recipe! Always looking for something new to serve.
        Looks absolutely delicious…..

      14. January 24, 2020 at 7:43 pm

        Delicious Mary, I can’t wait to try! I consider myself vegetarian but don’t have a problem with oyster sauce, however everyone can draw their dietary lines how they see fit. Thanks for the recipe.

      15. January 25, 2020 at 1:55 am

        Great recipe Mary, thanks for sharing. The colors in the noodle salad look absolutely inviting!!

      16. Bonnie Morgan
        January 25, 2020 at 3:45 pm

        Sounds delicious. Pretty too. You styled it very well.

      17. Linda
        January 26, 2020 at 11:25 am

        Oh that looks yummy! And Beautiful! Thanks for sharing Mary. :)

      18. January 27, 2020 at 4:19 pm

        I will have to try this! It looks delicious.

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