Everyone loves a good Asian noodle salad, right? How do you like yours? I like mine with lots of colorful veggies tossed in with the noodles, so it feels more like a “salad” and not just highly seasoned cold noodles.
The recipe here makes use of Soba noodles – they are noodles made from buckwheat flour. Soba contains all eight essential amino acids, antioxidants and are easily digested.
The peanut butter dressing adds a great flavor to the salad. The peanut butter allows the oil and vinegar (or other acid) to come together into one harmonious substance.
This is one of the salads that can be packed easily in a jar and remains fresh for 4 days. Give this a try if you want quick, portable lunches for almost a full work week!
– I love using bean sprouts in this salad, as you can see in the picture 😉
– Use any type of noodles instead of Soba noodles.
– You can put any veggies of your choice in the salad
– Instead of fried rice noodles, you can use fried wonton strips
– If you can’t find sambhal olek, use sriracha instead, it turns out equally good.
Hope you enjoy it!
Asian Noodle Salad
For the Salad:
- 4 ounces Soba Noodles
- 1 Red Bell pepper, thinly sliced
- 1 cup shelled Edamame, cooked
- 2 large Carrots, peeled and shredded
- 4 Green Onions, thinly sliced
- 1/2 cup crunchy Rice Noodles
For the Spicy Peanut Dressing:
- 2 tablespoons Peanut butter
- 4 teaspoons Sambal Oelek
- 4 teaspoons Rice Vinegar
- 4 teaspoons Soy sauce
- 1/4 cup extra virgin Olive oil
- 1 tablespoon black Sesame seeds
- In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
- Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
- Mix all salad ingredients and top with dressing to serve.