Name: Asian Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 200 g rice noodles; 1 cup shredded red cabbage; 1 cup julienned carrots; 1 red bell pepper, thinly sliced; 3 green onions, sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons toasted sesame seeds; For the dressing:; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon grated fresh ginger; 1 clove garlic, minced

Let Me Tell You About My (Sometimes Overzealous) Love For Asian Noodle Salad

Alright, so, you know how some people have their “emergency pasta” for nights when the fridge is basically a tundra? That’s me with this Asian Noodle Salad. I think I first made it after a camping trip when I realized I’d bought, like, three bags of carrots and a random brick of tofu for no reason. Honestly, the first go wasn’t great – let’s just say the noodles were doing their own thing – but now this is one of those dishes my friends always ask for at potlucks. (Even that one picky eater who claims she doesn’t like ‘raw food’ – she eats two bowls every time, so draw your own conclusions!)

So, grab a seat and maybe a mug of tea because I tend to ramble. But hey, you’ll leave here knowing how to make a cracking good noodle salad that actually tastes better the next day. Or, well, I think so anyway.

Why I Always Come Back To This Salad

I make this when I want something fresh but, you know, not just lettuce and sadness. My family goes bananas for this – especially my cousin Jeff, who once ate it for breakfast (no judgement, mate). I love that you can chuck in whatever’s lurking in the veggie drawer. Plus, it’s one of those recipes that actually tastes like it took more effort than it did, even if you’re moving at a snail’s pace after a long day.

Sometimes the chopping feels endless, not gonna lie, but then I pop a podcast on and it turns into a weirdly meditative thing. And if the peanut sauce gets a bit too thick… well, don’t ask me how many times I’ve tried to thin it with coffee instead of water. On second thought – actually, it wasn’t bad, but don’t do it unless you’re desperate!

What You’ll Need – But Hey, Swap Stuff Out If You Want

Noodles: 250g rice noodles (I use the thinnish ones; in a pinch, spaghetti works. My grandmother swore by “those blue-box ones,” but honestly, I just grab whatever’s not too expensive.)
Veggies: 2 carrots, julienned (or grated if you don’t have the patience – I totally get it)
1 bell pepper, thinly sliced (red looks the nicest, but green is fine – or whatever’s a bit wrinkly in the fridge)
1/2 a cucumber, seeded and sliced into half-moons (or skip it and add more cabbage… I do this when I forget to buy cucumbers)
2 spring onions, thinly sliced
2 cups shredded purple cabbage (or green, or honestly even kale… it’s your salad!)
Small handful of chopped fresh coriander (cilantro – except my friend Mel hates it, so I sometimes leave it out)
For the dressing:
3 heaping tablespoons peanut butter (crunchy or smooth – both work, I promise)
3 tbsp soy sauce (I once used tamari by accident… didn’t notice much difference)
Juice of 1 lime (or half a lemon if that’s what you’ve got on hand)
2 tbsp honey or maple syrup (or just white sugar if you must – it’s still good)
1 tbsp sesame oil (optional, but mmm…)
1-2 tbsp rice vinegar (or apple cider vinegar, and honestly, once I even used a splash of white vinegar and survived)
1 clove garlic, minced (or a little squirt of garlic paste if you’re feeling lazy)
1–2 tsp grated fresh ginger (or just a pinch of ground ginger in a pinch)
Chilli flakes or a squirt of sriracha (as much as you dare)
For topping (optional but fun): Roasted peanuts, sesame seeds, or crispy shallots

How I Actually Put It All Together

Bung the noodles into a big bowl, cover with boiling water (kettle’s easiest), and let them soak for… I don’t know, 6–8 minutes? Check them after 5. You want them bendy but not mushy. Drain and rinse with cold water so they don’t stick together in a big clump.
While the noodles are doing their thing, chop all the veggies. There’s no shame in being a bit rustic here. Sometimes my carrot sticks look like they were cut with a chainsaw (but they still taste fine!).
In a jar (or bowl, or honestly, a clean mug if you’re out of clean dishes), shake or whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, vinegar, garlic, ginger, and chilli. If it seems thick, splash in a bit of water until it’s pourable. This is where I always sneak a spoonful – quality control, right?
Toss the noodles, veggies, and coriander in a big bowl. Pour on the dressing. Get in there with clean hands or tongs and give it a good mix. If it looks a bit… gloppy, don’t panic, it sorts itself out once it sits for a minute.
Scatter those toppings over the top if you’re feeling fancy (or just want an excuse to eat more peanuts).

Notes From My (Occasionally Chaotic) Kitchen

If your noodles ever turn into a sticky blob, just rinse under cold water and gently untangle with chopsticks. (Don’t use a fork – I’ve learned that the hard way.)
Leftover grilled chicken or tofu goes brilliantly in this – or cold roast pork, if you’ve got it.
Sometimes I skip the cabbage entirely if I’m out; it’s still great. This is the kind of salad you can’t really mess up… unless you forget the dressing. Oops.
I like to make the dressing in advance – it keeps in the fridge for about a week… but I usually finish it sooner, dipping everything in it from carrot sticks to crackers. Don’t judge me.

Variations I’ve Tried (And a Few That Didn’t Go Well…)

Once I swapped out the noodles for spiralized zucchini. It tasted fresh but kinda watery, so, word to the wise, maybe pat them dry first?
Adding a spoonful of miso to the dressing makes it super savoury – I love it, but my mum thought it was “a bit much.”
Tried adding apple slices once. Really weird. Don’t recommend unless you like fruity salads that much (I clearly don’t!).
You can totally add shredded chicken, crispy tofu, or prawns if you want extra protein. Actually, a fried egg on top is pretty fab for lunch.

Tools You’ll Need (Or Not)

Big mixing bowl, a sharp-ish knife, chopping board, and something for mixing the dressing – a jar with a lid is easiest. But hey, no jar? Just whisk it in a mug with a fork. I’ve done it loads of times and nobody’s complained yet.

Can You Store This? (Yeah, But It Rarely Lasts That Long)

Alright, so, technically this will keep in the fridge for 2 days in a sealed container. But, honestly, in my house it barely makes it past dinner. If you’re making it ahead, keep the dressing separate and toss it just before serving. The noodles get a bit stodgy otherwise.

How I Like To Serve It (And Why My Family Always Asks For Extra Peanuts)

I usually just pile it into a big bowl and let everyone dig in. My cousin likes his with a squirt of extra sriracha. Sometimes we serve it with grilled chicken skewers or crispy tofu, and it disappears faster than you can say “salad spinner.” Every so often, I’ll throw on extra coriander just to annoy Mel (kidding, I love you Mel).

Pro Tips (Aka: Mistakes I’ve Already Made So You Don’t Have To)

Don’t rush the noodle soaking part. I once tried to speed things up by boiling them, and they turned to mush. Lesson learned.
Actually, I find it works better if you toss everything together while the noodles are still a little cool but not fridge-cold. They soak up the dressing better, somehow.
If you want the veggies extra crisp, keep them in ice water until just before mixing. Or don’t – sometimes I can’t be bothered and it’s still good.

FAQs (Because Yes, Friends Really Do Ask Me These Stuff!)

Can I make this gluten-free?
Yeah, just use gluten-free soy sauce or tamari and check your noodles. Most rice noodles are fine, but always double-check those pesky labels!

I don’t have lime – is lemon okay?
Absolutely, done it loads of times. The salad police have never shown up at my door.

What if I don’t like peanut butter?
Well, you could try almond butter or even tahini. But honestly, it’ll be a different beast. Still tasty though. Or, skip the nuts entirely and just make a soy-ginger vinaigrette – that’s pretty good too.

Can I make this ahead of time?
Yes, but keep the dressing separate till you’re ready to eat. Otherwise, the noodles go a bit gummy. Trust me, I learned the hard way.

Where do you buy your noodles?
I usually grab mine from the local Asian grocery – they’re cheaper and you get a huge pack. But honestly, I’ve even used plain old spaghetti form the corner shop in a pinch. (Oh, and for UK folks, Wing Yip has a cracking selection.)

Any good tutorials for knife skills?
If you’re less than confident with your chopping (I’m definitely not a pro), I found this guide on Serious Eats really helpful.

So there you have it. If you try this, let me know how you tweak it – or if you accidentally invent something weird and wonderful. That’s half the fun, right?