Asian Noodle and Vegetable Salad Recipe

Name: Asian Noodle and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small garlic clove; 1 inch piece gingerroot, peeled (or 1 tsp. ground ginger); ⅔ cup peanut butter; 1 cup milk; 3 tablespoons soy sauce; ½ teaspoon hot pepper sauce (or to taste); ⅓ cup rice wine vinegar or ⅓ cup cider vinegar; 8 ounces thin rice noodles; boiling water; 2 carrots, cut into matchsticks; 1 sweet red pepper, halved and cut into thin strips; 12 English cucumber, thinly sliced; 2 tablespoons fresh basil or 2 tablespoons mint, chopped; torn salad greens; chopped peanuts

Servings: persons

1 small garlic clove
1 inch piece gingerroot, peeled (or 1 tsp. ground ginger)
⅔ cup peanut butter
1 cup milk
3 tablespoons soy sauce
½ teaspoon hot pepper sauce (or to taste)
⅓ cup rice wine vinegar or ⅓ cup cider vinegar
8 ounces thin rice noodles
boiling water
2 carrots, cut into matchsticks
1 sweet red pepper, halved and cut into thin strips
12 English cucumber, thinly sliced
2 tablespoons fresh basil or 2 tablespoons mint, chopped
torn salad greens
chopped peanuts

1
In a blender, puree garlic, ginger, peanut butter, milk, soy sauce and hot pepper sauce until smooth.
2
With motor running, drizzle vinegar through hole in lid until blended; let stand for 10 minutes.
3
Meanwhile, in a large bowl, cover rice noodles with boiling water; let soak, stirring occasionally, for 2-3 minutes or until softened or according to package directions.
4
Drain and rinse under cold water; drain well.
5
Return to bowl.
6
Pour dressing over noodles and add carrots, red pepper, cucumber and basil; toss gently to coat.
7
Line serving plates with greens and top with noodle salad.
8
Drizzle with dressing left in bowl and garnish with peanuts.
9
COOKING TIP: In place of rice noodles, cook 8oz.
10
angel hair, vermicelli, or other long thin pasta according to package directions; rinse in cold water and drain well.
11
FOR THE ADVENTUROUS: Reduce soy sauce to 2 tablespoons and add 1 tablespoons Thai fish sauce and add 1 green mango cut into matchsticks with vegetables.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small garlic clove, 1 inch piece gingerroot, peeled (or 1 tsp. ground ginger), ⅔ cup peanut butter, 1 cup milk, and more.

Yes, Asian Noodle and Vegetable Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Noodle and Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions