Description
Bright, crisp, and full of flavor — this Asian Noodle Salad features tender rice noodles tossed with colorful veggies, aromatic herbs, and a lively ginger-lime dressing. It’s the perfect balance of light and satisfying, making it ideal for quick lunches, warm-weather meals, or a refreshing side at dinner.
Ingredients
Noodles
- 200 g rice noodles
Dressing
- 1 tablespoon finely grated fresh ginger
- 3 tablespoons freshly squeezed lime juice (from 1–2 limes)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil (optional, for extra depth)
Veggies & Herbs
- ½ cucumber, sliced into thin half-moons
- 1 bell pepper (any color), cut into thin strips
- 1 medium carrot, grated or julienned
- 2 green onions, finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
To Finish
- ¼ cup crushed peanuts, toasted if you like
- Extra lime wedges, for serving
Instructions
1. Cook the noodles.
Follow the package directions to cook the rice noodles just until tender. Drain, then rinse with cold water to stop the cooking process and keep them from sticking. Set aside while you prep everything else.
2. Mix up the dressing.
In a small mixing bowl, whisk together the ginger, lime juice, soy sauce (or tamari), honey or maple syrup, and sesame oil if you’re using it. Taste and adjust—add more lime for extra brightness or a touch more honey for sweetness.
3. Prep your veggies.
Slice up the cucumber and bell pepper into thin pieces, grate the carrot, chop your herbs and green onions. The goal: vibrant colors and plenty of crunch.
4. Combine the salad.
Place the noodles in a large serving bowl. Add the prepared vegetables and herbs. Pour the dressing over everything and toss gently until evenly coated.
5. Garnish and enjoy.
Top the salad with crushed peanuts just before serving for a bit of crunch. Add a few extra sprigs of herbs or lime wedges for freshness and presentation.
Notes
- Fresh ginger is key — it gives the dressing a clean, spicy lift that powdered ginger can’t match.
- Keep noodles al dente. Slightly firm noodles will hold up better once dressed.
- Chill it first. Let the salad rest in the fridge for 15–20 minutes so the flavors can mingle.
- Dress to taste. Start with part of the dressing and add more as needed to avoid soggy noodles.
- Toast your peanuts. A few minutes in a dry pan enhances their nutty aroma and crunch.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg