Light Asian Noodle Salad Recipe

Name: Light Asian Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons brown rice vinegar; 3 tablespoons sesame oil; 3 tablespoons low sodium soy sauce; 2 tablespoons almond butter; 1 teaspoon honey; 1 zucchini large, unpeeled and sliced lengthwise and in half; 3 carrots peeled and cut in half crosswise; 9 ounces buckwheat noodles cooked*; 1/2 red bell pepper sliced thin; 1/2 orange bell pepper sliced thin; 1/2 yellow bell pepper sliced thin; 1/2 cup edamame cooked, shelled; 1/3 cup green onions diced; roasted sesame seeds

Servings: persons

2 tablespoons brown rice vinegar
3 tablespoons sesame oil
3 tablespoons low sodium soy sauce
2 tablespoons almond butter
1 teaspoon honey
1 zucchini large, unpeeled and sliced lengthwise and in half
3 carrots peeled and cut in half crosswise
9 ounces buckwheat noodles cooked*
1/2 red bell pepper sliced thin
1/2 orange bell pepper sliced thin
1/2 yellow bell pepper sliced thin
1/2 cup edamame cooked, shelled
1/3 cup green onions diced
roasted sesame seeds

1
Using a small bowl, whisk together the vinegar, sesame oil, soy sauce, almond butter and honey. Taste and adjust any ingredients according to your taste. Set aside.
2
Using your KitchenAid(R) 9-Cup Food Processor with ExactSliceTM System, insert the julienne disc and place your zucchini, one piece at a time (as shown in the photo above) into the largest opening of the wide mouth feed tube, cut side down. Turn on food processor on LOW and press the zucchini down into the feed tube. Repeat until all of your zucchini pieces are julienned. Remove shredded zucchini and repeat with the carrots.
3
Using a large mixing bowl, mix together the shredded zucchini, carrots, cooked buckwheat noodles, bell peppers, edamame and green onions. Pour the sauce over the top and mix together until the noodles and vegetables are nicely coated with the sauce. Sprinkle with roasted sesame seeds and serve.

448

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons brown rice vinegar, 3 tablespoons sesame oil, 3 tablespoons low sodium soy sauce, 2 tablespoons almond butter, and more.

Yes, Light 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!

Light Asian Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions