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Asian Noodle Salad

Phoebe Green
This refreshing and vibrant Asian Noodle Salad is a celebration of bold flavors, bright textures, and the harmony of East Asian ingredients. Inspired by traditional Vietnamese and Thai noodle dishes, this recipe layers umami-rich soy, zesty lime, crisp vegetables, and tender rice noodles for a dish that’s perfect for hot weather or as a lively side at any gathering.
What makes this salad special is its adaptability — it's equally irresistible served cold or at room temperature, and shines as either a main or a side. It’s quick to prepare yet complex in flavor, offering crunch, freshness, and a sweet-savory punch with every bite.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Salad
Cuisine East / Southeast Asian
Servings 4 bowls
Calories 334 kcal

Equipment

  • Large mixing bowl
  • Medium saucepan or pot
  • Fine mesh strainer
  • Small whisk or fork
  • Chef's Knife
  • Cutting board

Ingredients
 
 

For the Salad:

  • 8 oz rice noodles (thin or vermicelli) preferably Thai or Vietnamese variety
  • 1 cup shredded carrots fresh and crisp
  • 1 cup red bell pepper, julienned thinly sliced for even texture
  • 1 cup cucumber, julienned seedless variety like Persian or English preferred
  • ½ cup fresh cilantro leaves, chopped loosely packed
  • ⅓ cup scallions, thinly sliced both green and white parts
  • ¼ cup roasted peanuts, chopped unsalted preferred

For the Dressing:

  • 3 tbsp soy sauce use low-sodium for better control
  • 2 tbsp lime juice, freshly squeezed about 1–2 limes
  • 1 tbsp rice vinegar unseasoned for a cleaner flavor
  • 1.5 tbsp honey or substitute agave syrup for vegan option
  • 1 tsp sesame oil toasted, for aroma
  • 1 clove garlic, minced fresh is key
  • ½ tsp fresh ginger, grated or substitute 1/4 tsp ground ginger

Instructions
 

  • Bring a medium saucepan of water to a boil. Add rice noodles and cook according to package instructions (typically about 3–4 minutes for vermicelli). They should be soft but still chewy. Drain and rinse under cold water thoroughly to stop the cooking and remove excess starch.
  • In a small mixing bowl, whisk together soy sauce, lime juice, rice vinegar, honey, sesame oil, minced garlic, and ginger until fully combined and emulsified. Taste and adjust seasoning.
  • In a large mixing bowl, toss the cooled noodles with the carrots, red bell pepper, cucumber, cilantro, and scallions.
  • Pour the dressing over the noodle mixture and gently toss to coat all ingredients evenly. Let sit for 5 minutes to allow the flavors to meld.
  • Top with chopped roasted peanuts just before serving for a crunchy finish.

Notes

  • Make it spicy: Add a squeeze of Sriracha or slice in some bird’s eye chilies for heat.
  • Protein boost: Add grilled shrimp, tofu, or shredded rotisserie chicken for a complete meal.
  • Make ahead: The noodles and dressing can be prepared a day ahead. Toss with veggies and garnish just before serving.
  • Nut allergy adaptation: Skip the peanuts or replace with toasted sesame seeds.

Nutrition

Calories: 334kcalCarbohydrates: 64gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 924mgPotassium: 386mgFiber: 4gSugar: 11gVitamin A: 6761IUVitamin C: 55mgCalcium: 50mgIron: 1mg
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