Asian Noodle Salad is a delicious Asian pasta salad that is loaded with raw sliced veggies over pasta and tossed in a delicious creamy peanut soy dressing. It is loaded with so much flavor! This Asian pasta salad recipe is a very easy dish to prepare and one that can be used for lunch, dinner, picnics or large gatherings.
About this Asian Noodle Salad:
Asian noodle salad (or Asian pasta salad) is not really a salad but more of a big bowl of noodles and veggies that are coated in the most delicious soy peanut sauce. This is a real crowd pleaser recipe.
You can use whatever vegetables you like in this dish but I have kept it somewhat traditional with peppers, bean sprouts, sugar snap peas and scallions.
Ingredients you will need for this recipe:
- Red bell pepper
- Sugar snap peas
- Bean Sprouts
- Creamy peanut butter
- Soy sauce
- Toasted Sesame Oil (optional but really adds great background flavor)
- Rice wine vinegar
- Chili paste or red pepper flakes. (This is optional but does add a little heat and flavor)
- Sesame seeds (optional)
The vegetables that I use for this Asian pasta salad recipe are some of our favorites.The bean sprouts are an item that I normally do not get to add to recipes so I really like using them here, plus you really do not taste them.
They do add great crunch!
Substitution for this Asian pasta salad
You can substitute many of these vegetables for your favorites in this Asian pasta salad. Some suggestions might be:
- Yellow peppers
- Green beans. If you do decide to use green beens, you will want to give them a light blanching in hot water first.
Get creative and use what you have on hand!
The peanut soy dressing
For the peanut soy dressing in this Asian pasta salad, it is drinkable it is so good.
You can actually make this sauce just to have as a dip for veggies during the week. It stores really well in the fridge.
There are a few optional ingredients for the sauce. This means the sauce tastes amazing without them but if you do decide to add them, the peanut soy sauce will be even tastier.
How to make Asian Noodle Salad:
Prepare your vegetables by blanching the sugar snap peas and bean sprouts. Cut the other vegetables into thin strips and add to a large bowl.
Make you soy peanut sauce by adding the peanut butter, soy sauce, vinegar, chili paste (if using) and toasted sesame oil.
Cook your spaghetti and drain. I like to add a little oil to the pasta after draining so it doesn't stick.
Add all of the ingredients together in a large bowl and toss well making sure everything is coated in the peanut sauce. Top with a sprinkling of your sesame seeds.
This noodle salad stores really well in the fridge and on the road if you are transporting it to a gathering or picnic.
You can eat this Asian noodle salad cold straight from the fridge or gently warm it in the microwave for a minute to loosen up the sauce. I like to place a damp paper towel over the noodles when I do this to keep them from drying out.
This Asian pasta salad recipe is really delicious both ways.
More Asian Inspired Recipes You Might Like:
- Asian Chicken Salad
- Thai Lettuce Wraps
- Baked Asian Pork Meatballs
- Chinese Chicken and Green Beans
- Coconut Ramen Noodles
- Coconut Curry Vegetable Soup
- Indian Vegetable Curry
Asian Noodle Salad (Asian Pasta Salad)
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- 1 lb spaghetti
- 1 large red pepper cut into thin strips
- 2 cups sugar snap peas small bag
- 1 cup bean sprouts heaping handful
- 1 bunch scallions cut into small pieces white and green parts
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- ⅛ cup rice wine vinegar ¼ cup or more if you like your sauce a bit tangy!
- ½ cup water start with a ¼ cup and add more as needed
- 2 tablespoon toasted sesame oil Optional
- 1 tablespoon chili paste Optional - or ¼ teaspoon of red pepper flakes.
- black or toasted sesame seeds Optional - To sprinkle on before serving.
Make the sauce
- Prepare the sauce by mixing the peanut butter, soy sauce, vinegar, sesame, chili paste and water in a bowl until it all blends together and has a smooth consistency. You can add more water if needed to the sauce to thin it if it is too thick.½ cup creamy peanut butter, ¼ cup soy sauce, ⅛ cup rice wine vinegar, 2 tablespoon toasted sesame oil, 1 tablespoon chili paste, ½ cup water
- You will need to blanch the bean sprouts and sugar snap peas in boiling salted water (about 2-3 minutes).2 cups sugar snap peas, 1 cup bean sprouts
- While you are doing this you can slice your peppers and scallions and have those ready.1 large red pepper, 1 bunch scallions
- When your vegetables are done blanching, take them out of the water and rinse under cold water to slow down/stop the cooking. You can add them to an ice bath if you wish but I feel this is too time-consuming 🙂
- Next, boil some water for your pasta (this is the Noodle part of this dish).
- When the water is boiling add your pasta and cook until al dente (where the pasta has a little bite to it still).1 lb spaghetti
- Drain your pasta and add it to a large bowl.
- Add your sauce (leave a little sauce out as you can add more if needed but you cant take it away if it is too much) and your vegetables and toss together.
- Top with sesame seeds if you are using.black or toasted sesame seeds
Nutrition Values are estimates only.See full nutrition disclaimer here