Asian Noodle Salad Recipe

Name: Asian Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, minced; 2 teaspoons minced fresh ginger; 2 scallions, minced; 1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons); 5 tablespoons fresh lime juice; 1/4 cup Thai fish sauce or soy sauce; 3 tablespoons honey; 1 tablespoon Vietnamese or Thai chili paste; 1 teaspoon freshly ground black pepper; Salt to taste; 6 ounces Chinese wheat or buckwheat noodles; 1 teaspoon salt; 1 teaspoon sesame oil; 2 cups diced cooked shrimp or lobster (optional); 2 cups mung bean sprouts; 2 cups shredded Napa cabbage; 2 carrots, cut into matchstick slivers; 1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers; 1/4 cup fresh cilantro leaves, plus 4 whole sprigs for garnish; 1/4 cup fresh Thai or regular basil leaves, cut into slivers; 1/4 cup fresh mint leaves, cut into slivers; 2 jalapeno chilies or to taste, sliced thin; 3 tablespoons chopped dry-roasted peanut

Servings: persons

1 clove garlic, minced
2 teaspoons minced fresh ginger
2 scallions, minced
1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons)
5 tablespoons fresh lime juice
1/4 cup Thai fish sauce or soy sauce
3 tablespoons honey
1 tablespoon Vietnamese or Thai chili paste
1 teaspoon freshly ground black pepper
Salt to taste
6 ounces Chinese wheat or buckwheat noodles
1 teaspoon salt
1 teaspoon sesame oil
2 cups diced cooked shrimp or lobster (optional)
2 cups mung bean sprouts
2 cups shredded Napa cabbage
2 carrots, cut into matchstick slivers
1 cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers
1/4 cup fresh cilantro leaves, plus 4 whole sprigs for garnish
1/4 cup fresh Thai or regular basil leaves, cut into slivers
1/4 cup fresh mint leaves, cut into slivers
2 jalapeno chilies or to taste, sliced thin
3 tablespoons chopped dry-roasted peanut

1
Combine dressing ingredients in bowl, and whisk until honey dissolves.
2
Adjust seasoning to taste.
3
Set aside.
4
Cook noodles in boiling salted water until tender, about 5 minutes.
5
Drain in colander, rinse with cold water until cool, and drain.
6
Place noodles in salad bowl; toss with oil.
7
Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies.
8
Stir in dressing.
9
Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.

441

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 23 ingredients. The key ingredients include: 1 clove garlic, minced, 2 teaspoons minced fresh ginger, 2 scallions, minced, 1 stalk fresh lemongrass, trimmed and minced (about 2 tablespoons), 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