This bright and full of color Asian Noodle Salad is a gluten-free vegan meal that Is Full of fresh Veggies and tossed in a spicy and creamy nutty dressing.
This is an Asian Noodle Salad where all of the hype isn’t about the noodles but about the spicy and creamy peanut dressing I make with that. It is a very simple salad which you can make beforehand. Finest part is it’s gluten-free as it is made out of rice-noodles, and it is completely vegan!
Actually, I recommend that you make it ahead of time! Basically it’s noodles drenched in said dressing and put in with crunchy colorful vegetables. This is the type of that you can have as a complete meal for dinner or lunch.
How spicy is this salad?
The salad isn’t spicy, the hot inside this dish comes from the dressing. You can reduce or add sriracha or some chopped red-chillis to control the spicy taste of the salad.
Healthy Noodle Salad Recipe
This gluten-free vegan Asian Noodle Salad using all the Asian-inspired dressing is this a tasty meal that is full of colour, taste and nutrition. I have not found anyone who does not delight in eating the salad once I make it. And I really like that it is versatile so it is possible to use any noodles you would like, any veggies you would like and also throw on a few protein you need to make it a much more filling and satisfying meal.
Can you make Asian noodle salad ahead of time?
It is possible to make the dressing a day in advance or up to 30 days beforehand really, and have it prepared to put in the refrigerator. Store any leftovers in an airtight container. They’ll last about 3-4 days in the refrigerator. And since I used rice noodles, then they really hold their texture nicely for a couple of days even after put in to the dressing.
Is this salad healthy?
There is a great helping of fresh veggies in this salad and a single serving is about 330 calories so that it’s good for a dinner or lunch. This really is a vegan dish it is low-fat and it’s also gluten-free.
Tips for make that salad
- Do not rinse the rice noodles, or some other noodles you utilize, with cold water once they cook. That is because the hot noodle will absorb the dressing considerably better than chilly noodle.
- Permit the salad absorb time to settle for the best taste. The cool thing about the noodles we are using is they don’t get soggy but keep to absorb the flavor of the dressing and taste much better after settling. This makes this salad perfect taste for lunches, picnics, and others.
- Put in back moisture into the salad after 3 to 4 days by saving a few of those dressing for later. Or you may whisk together rice-vinegar and soy-sauce to add moisture back in the salad when it becomes dry.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Asian Noodle Salad, don’t forget to give me star rate or comment below. Thanks!
Maybe you like this other Delicious Recipe:
- White Beans With Mushrooms And Marinara
- Vegan Curry Soup With Tofu
- Easy Vegan Mushroom Stew
- Miso Glazed Mushrooms
- Easy Vegan Pad Thai
Asian Noodle Salad
- 1/2 cup red-paprika julienned
- 7 oz rice-noodles
- 1 cup carrots julienned or spiralized
- 2 tbsp peanut-butter
- 1 thumb ginger
- 2 cloves garlic
- 1/2 tsp Sriracha or to taste
- 1/2 tsp cane-sugar optional
- 3 tbsp Tamari-sauce/soy-sauce
- 2 tbsp olive oil or toasted sesame seed oil
- 3 tbsp rice-vinegar
- First, Cook rice noodles according to package directions. Most products of rice noodles just need the rice noodles be put in boiling water for 5 minutes and then stir in a few times. Then, drain the noodle and rinse with cold water.
- While the rice noodles cook, pour and blend the Tamari-sauce, cane-sugar, peanut-butter, rice-vinegar, Sriracha-sauce, olive-oil, Garlic and Ginger into a small blender or food processor to make the dressing.
- Next, move the cooked noodles into a large bowl. Then put in the spiralized-carrots, Red-paprika and cilantro into the cooked noodles.
- Pour the dressing on the rice-noodles and veggies, and toss to mix.
- in the last moment. Serve with sliced green-onions, roasted-peanuts, fresh-cilantro and lime-wedges if you desired, because it’s an optional.