When the sun is shining and the temperature rises, the last thing I want is to spend all day in a hot kitchen. That’s when dishes like this Asian cold noodle salad come into play. It’s refreshing, filling, and just the right amount of zesty. Picture this: You’re hosting a summer barbecue, the grill is sizzling, and guests are enjoying their drinks. What do they want? Something light and satisfying. This dish stands at the ready, waiting to be devoured alongside grilled chicken, shrimp skewers, or even just some perfectly seared vegetables. Trust me, it’ll be the centerpiece of your summer spread!
Asian cold noodles are one of those delightful dishes that get better with time. They can be prepped ahead and served chilled, making them perfect for warm days or busy evenings. The combination of chewy rice noodles with crunchy vegetables and a savory, creamy peanut dressing strikes a balance that’s simply irresistible. If you’re looking for something vibrant and packed with flavor, this Asian cold noodle recipe will not disappoint.
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What is Asian Cold Noodle Recipe?
Asian cold noodles are a popular dish featuring thin noodles, usually made from rice, wheat, or egg, tossed with an array of colorful vegetables and a flavorful dressing. This simple yet satisfying meal can be customized with various toppings or proteins, making it adaptable to different tastes and preferences. It’s often found in Asian cuisine, especially during warmer months, thanks to its refreshing qualities.
What Does It Taste Like?
This dish is a delightful dance of tastes. You’ll experience the nuttiness from the peanut butter and sesame oil, balanced with the bright notes from lime juice and a hint of sweetness. The vegetables add a refreshing crunch, while the chewy noodles round it all off. Overall, it’s a flavor-packed dish that leaves your taste buds craving more.
Why This Recipe Works?
This recipe stands out for its simplicity and versatility. It requires minimal cooking time and makes use of pantry staples combined with fresh produce to deliver delicious results. You can easily adapt the veggies or protein according to what you have on hand, ensuring that you can make this dish time and again without getting bored. Plus, it’s make-ahead-friendly. You can whip it up, stick it in the fridge, and you’ve got an instant meal ready for lunch or dinner!
Ingredients
– 7 ounces rice noodles
– 1 cup shredded carrots
– 1 cup thinly sliced red bell peppers
– ¼ cup chopped fresh cilantro
– 4 green onions, chopped
– ¼ cup chopped cucumber (new addition for extra crunch)
– Roasted peanuts for garnish
– Lime wedges for serving
Dressing
– 3 tablespoons soy sauce
– 3 tablespoons rice vinegar
– 2 tablespoons creamy peanut butter
– 2 teaspoons toasted sesame oil
– 2 teaspoons Sriracha (or adjust to taste)
– 2 teaspoons granulated sugar
– 1-inch piece of fresh ginger, peeled and grated
– 2 garlic cloves, minced
Ingredients From : feelgoodfoodie.net
How to Make Asian Cold Noodle Recipe?
Making Asian cold noodles is fast and easy, and you can get creative with your ingredients. Follow the step-by-step directions below, and you’ll have a delicious dish ready to share or enjoy solo.
Step 1: Cook the Noodles
Start by boiling a large pot of salted water. Once it’s bubbling, add in your rice noodles. Cook them according to the package instructions. Stir occasionally to prevent sticking. This will usually take about 4 to 6 minutes. Once they’re done, drain the noodles in a colander and transfer them to a large mixing bowl. Don’t rinse them with cold water; you want to keep a bit of warmth to soak up the dressing later.
Step 2: Add the Vegetables
Layer the shredded carrots, sliced red bell peppers, chopped cilantro, green onions, and cucumber on top of the warm noodles. These colorful veggies not only make the dish pleasing to the eye but also add crucial nutrients and texture. Toss gently to combine, but be careful not to break the noodles.
Step 3: Prepare the Dressing
In a small blender or food processor, combine the soy sauce, rice vinegar, peanut butter, toasted sesame oil, Sriracha, sugar, ginger, and minced garlic. Blend until everything is well combined and smooth. This dressing packs a punch and binds the dish together, so make sure you get that nice creamy consistency.
Step 4: Toss it All Together
Pour the dressing over the noodle and vegetable mixture. Toss everything together until the noodles and veggies are well-coated with the dressing. You want every bite to be bursting with flavor.
Step 5: Serve
You can serve the noodles immediately at room temperature or chill them in the fridge for 30 minutes to allow the flavors to develop even more. When serving, sprinkle with roasted peanuts and add lime wedges on the side for an extra zing. Enjoy!
Notes
– For a gluten-free option, use gluten-free rice noodles.
– If you prefer a little protein, consider adding grilled chicken, shrimp, or tofu.
– Feel free to switch up the veggies based on what you have—snap peas or broccoli work great too!
– Make sure you adjust the Sriracha according to your spice preference.
– This dish holds up well in the fridge for a couple of days; just give it a good toss before serving.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier! If the noodles absorb too much dressing, you can always mix in a little extra soy sauce or peanut butter to revive the dish.
Nutrition Information
Each serving of this Asian cold noodle recipe is packed with a balance of carbohydrates, proteins, and healthy fats. You’ll get a good dose of fiber from the vegetables, healthy monounsaturated fats from peanut butter and sesame oil, and essential vitamins and minerals from fresh produce. It’s not just delicious; it’s nutritious!
Sides for Asian Cold Noodle Recipe
– Grilled Chicken Skewers: Simple and smoky, perfect for summer grilling.
– Vegetable Spring Rolls: A fresh addition wrapping crisp veggies in rice paper.
– Edamame Beans: Lightly salted, they’re a great finger food alternative.
– Miso Soup: A warm, comforting contrast to the cold noodles.
– Mango Salad: Sweet and tangy, this salad complements the noodles beautifully.
What Are Some Alternative Choices to the Ingredients in Case They Are Not in Your Pantry?
– Rice Noodles: You can substitute with soba noodles or whole wheat spaghetti in a pinch.
– Soy Sauce: Tamari or coconut aminos are excellent gluten-free alternatives.
– Vegetable Options: Use julienned zucchini or snap peas for a refreshing twist.
– Peanut Butter: Sunflower seed butter or tahini can be used for those with nut allergies.
– Sriracha: Use sweet chili sauce for a sweeter, milder option.
Conclusion
This Asian cold noodle recipe is a game-changer for warm weather meals. It combines the fun and funky flavors of a classic dish while proving that healthy food can be exciting and lively. Whether you’re serving it as a side, main course, or prepping for a picnic, it’s sure to impress. So roll up those sleeves and get ready to toss your way to a delicious meal! Your taste buds will thank you. Happy cooking!
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Asian Cold Noodle Recipe – Grandma’s Tasty Recipes
Description
Asian cold noodles are one of those delightful dishes that get better with time. They can be prepped ahead and served chilled, making them perfect for warm days or busy evenings. The combination of chewy rice noodles with crunchy vegetables and a savory, creamy peanut dressing strikes a balance that’s simply irresistible. If you're looking for something vibrant and packed with flavor, this Asian cold noodle recipe will not disappoint.
Ingredient
Dressing
Instructions
Step 1: Cook the Noodles
-
Start by boiling a large pot of salted water. Once it’s bubbling, add in your rice noodles. Cook them according to the package instructions. Stir occasionally to prevent sticking. This will usually take about 4 to 6 minutes. Once they’re done, drain the noodles in a colander and transfer them to a large mixing bowl. Don't rinse them with cold water; you want to keep a bit of warmth to soak up the dressing later.
Step 2: Add the Vegetables
-
Layer the shredded carrots, sliced red bell peppers, chopped cilantro, green onions, and cucumber on top of the warm noodles. These colorful veggies not only make the dish pleasing to the eye but also add crucial nutrients and texture. Toss gently to combine, but be careful not to break the noodles.
Step 3: Prepare the Dressing
-
In a small blender or food processor, combine the soy sauce, rice vinegar, peanut butter, toasted sesame oil, Sriracha, sugar, ginger, and minced garlic. Blend until everything is well combined and smooth. This dressing packs a punch and binds the dish together, so make sure you get that nice creamy consistency.
Step 4: Toss it All Together
-
Pour the dressing over the noodle and vegetable mixture. Toss everything together until the noodles and veggies are well-coated with the dressing. You want every bite to be bursting with flavor.
Step 5: Serve
-
You can serve the noodles immediately at room temperature or chill them in the fridge for 30 minutes to allow the flavors to develop even more. When serving, sprinkle with roasted peanuts and add lime wedges on the side for an extra zing. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
Note
- For a gluten-free option, use gluten-free rice noodles.
- If you prefer a little protein, consider adding grilled chicken, shrimp, or tofu.
- Feel free to switch up the veggies based on what you have—snap peas or broccoli work great too!
- Make sure you adjust the Sriracha according to your spice preference.
- This dish holds up well in the fridge for a couple of days; just give it a good toss before serving.
