Asian Noodle Salad is a refreshing, vibrant dish made with tender noodles, crunchy vegetables, and a tangy sesame-ginger dressing. Delicious on its own, you can top it with grilled chicken or tofu. You can also customize it with your favorite ingredients, like fresh herbs, nuts, or different spices (I’m thinking curry here…).

Ingredients:

8 oz rice or soba noodles (you can also use spaghetti or other pasta)

1 cup shredded carrots

1 cup thinly sliced bell peppers (red, yellow, or green)

1 cup thinly sliced cucumber

1/2 cup red or green cabbage, shredded (optional—or use premade cole slaw mix)

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro or mint (optional)

1/4 cup toasted peanuts or sesame seeds (for garnish)

For the dressing:

1/4 cup soy sauce

2 Tablespoons rice vinegar

1 Tablespoon sesame oil

1 Tablespoon honey or maple syrup

1 Tablespoon lime juice (about one lime’s worth)

1 garlic clove, minced

1 teaspoon freshly grated ginger or ginger paste

1 teaspoon sriracha or chili garlic sauce (optional, for heat)

Salt and pepper, to taste

Instructions:

Cook the noodles according to the package instructions. Drain and rinse under cold water to cool the noodles and stop the cooking process. Set aside.

While the noodles are cooking, prepare the vegetables by slicing the peppers, cucumbers, and carrots. Shred the cabbage or add an equivalent amount of cole slaw mix. Set aside.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, garlic, ginger, and sriracha (if using). Taste and adjust seasoning with salt, pepper, or more lime juice if needed.

In a large bowl, combine the cooked noodles, sliced vegetables, green onions, and fresh herbs. Pour the dressing over the top and toss everything together until well coated.

Sprinkle the toasted peanuts or sesame seeds over the salad for added crunch. Serve the salad chilled or at room temperature. Top with protein, if you want.