Asian Noodle Salad Recipe

Name: Asian Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces thin spaghetti; One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups); One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup); One 4-ounce bag bean sprouts (about 1 cup); 3 English cucumbers, peeled and sliced; 3 scallions, sliced; Up to 1 bunch fresh cilantro, chopped; 1/2 head or more napa cabbage, sliced; 1/2 head or more purple cabbage, sliced; 1/2 bunch kale, leaves torn off the stalks and shredded; 2 cups peanuts, chopped; 1/2 cup olive oil; 1/3 cup low-sodium soy sauce; 1/4 cup oyster sauce; 1/4 cup rice wine vinegar; 1/4 cup brown sugar; 3 tablespoons chopped fresh ginger; 2 tablespoons sesame oil; 2 to 3 cloves garlic, chopped

Servings: persons

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

1
For the salad: Bring a pot of water to a boil.
2
Cook the spaghetti to al dente according to the package directions.
3
Drain, rinse and let cool.
4
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale.
5
Add the peanuts and toss together.
6
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
7
Pour the dressing over the salad and mix together with tongs or your hands.
8
If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in.
9
It's a very organic process.
10
Transfer to a large platter and serve.

910

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 8 ounces thin spaghetti, One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups), One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup), One 4-ounce bag bean sprouts (about 1 cup), and more.

Yes, Asian Noodle 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 Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions