Asian Noodle Salad
This Asian noodle salad is a refreshing and flavorful dish that's perfect for a light lunch or dinner. Packed with crunchy vegetables, tender noodles, and a zesty dressing, it's a crowd-pleaser that's easy to make.
Ingredients
- 8 oz rice noodles
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame
- 3 green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked noodles, shredded cabbage, julienned carrot, sliced red bell pepper, edamame, green onions, and cilantro.
- In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine.
- Sprinkle with chopped peanuts before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Large mixing bowl Small whisk
Tools
Cutting board Knife Colander
Serving suggestions
Serve the Asian noodle salad as a main dish for a light lunch or as a side dish with grilled chicken or tofu.
Tips & tricks
For added protein, toss in some cooked and shredded chicken or tofu.
Cost
$10