Asian Noodle Salad

Asian Noodle Salad

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Adjust Servings:
4 ounces Rice Noodles (thin)
1 head of Red Leaf Lettuce
1 large Carrot
half of 1 large English Cucumber
4 Radishes
3 Green Onions
handful (regular or Thai) Fresh Basil
handful Fresh Mint
0.25 cup Roasted Peanuts
Salad Dressing
1 Tablespoon Avocado Oil
1 Tablespoon (optional) Soy Sauce
2 Tablespoons Coconut Aminos
1 teaspoon Chili Garlic Sauce
1 Tablespoon Rice Vinegar
2 Tablespoons Fresh Lime Juice
1 Tablespoon (optional) Maple Syrup

Asian Noodle Salad

  • 15 minutes
  • Serves 4
  • Easy


  • Salad Dressing



A colorful, vegetable rich asian noodle salad that is perfectly filling and satisfying.

My love for asian flavors continues but this time it’s in the form of a fresh asian noodle salad!

Noodles have got to be my favorite and I crave them all the time.

Thin rice noodles like these or vermicelli are the best option for this salad but you can also use soba, naengmyeon or jap chae.

During the warmer months, having a cold noodle dish is so delicious.

The secret to the best cold noodles are to boil or soak them then rinsing under cold water.

The dressing is made with all of my favorite asian flavor condiments. You most likely already have these on hand.

If you are gluten-free, leave out the soy sauce.

Don’t skip the mint and basil in this salad, it really elevates the aroma and flavors. If you can find Thai basil, even better!

Other vegetables that work great in this salad are bell peppers, edamame, spinach, snap peas and watermelon radish!

This recipe is plant-based and vegan.

You can also add protein to this salad. Baked tofu that is already seasoned would be a great addition to this already vegan asian noodle salad.






Soak The Rice Noodles

Add the rice noodles into a large bowl then pour over hot water.

Be sure all of the rice noodles are completely submerged in the water.

Allow the noodles to soak and soften for 4-5 minutes.

Next, drain and rinse the rice noodles with cold water.

Set aside.


Prepare The Vegetables

Wash, dry and chop the lettuce into thin strips.

Wash and dry all of the vegetables.

Peel the carrot, chop off the ends then cut into thin strips.

Cut the cucumber into thin strips as well.

Chop off the ends of the radishes then cut into strips.

Finely chop the green onions.

Lastly, wash and dry the min and basil then chop into thin strips.


Make The Salad Dressing

Add all of the dressing ingredients to a bowl or glass measuring cup then mix well with a fork or whisk.



Add all of the salad components to a large bowl, pour over the dressing then toss well.

If you don't plan to eat the salad right away, hold off and only dress the salad right before eating.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

This bright and colorful Asian Noodle Salad filled with fresh vegetables and a great salad dressing ! Thanks 🙂

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