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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.