Asian Noodle Salad

I wanted something light to serve with the Asian Chicken Wraps and this lovely little noodle salad fit the bill perfectly.

The dressing is slightly tangy, slightly sweet, slightly salty, slightly garlicky – and really, really delicious. It pairs perfectly with the tender spaghetti noodles and the crunchy vegetables. The fragrant basil and cilantro added a wonderful touch and were the first picks out of my newly planted herbs.

Simple and refreshing, I was surprised at the rate of speed me and my family slurped up these yummy noodles.

Asian Noodle Salad

Asian Noodle Salad

Yield: Serves 6 as a side dish

Asian Noodle Salad


  • 1/2 cup of rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 3 cloves of garlic, finely minced
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • Salad:
  • 1/2 cup cilantro leaves, chopped
  • 1/2 cup basil leaves, chopped
  • 2 green onions, diced finely
  • 1/2 red bell pepper, sliced into thin strips
  • 1/2 yellow bell pepper, sliced into thin strips
  • 1 cup of shredded carrots
  • 1/2 cup of toasted peanuts (optional)
  • 1/2 pound spaghetti noodles, cooked per instructions


  1. For the dressing, combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.
  2. For the salad, prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are completely cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve.

Recipe Source: adapted slightly from For the Love of Cooking

21 Responses to Asian Noodle Salad

  1. Lindsay says:

    I made this salad with your Asian lettuce wraps for supper tonight. (Only we skipped the rice and instead put this salad right in the wraps with the ground chicken mixture. Um, you NEED to try that!) Oh my goodness gracious!!!!! My husband and I both kept saying that it tasted like we were eating out at an amazing restaurant! The kids even scarfed down a deconstructed version. Thanks for another winner dinner!! It’s my new favorite meal. I mean it!

  2. […] and vegetables. Toss until well combined and serve. ο»ΏEnjoy! source:  adapted from Mel’s Kitchen Cafe You'll like these too!Thick and Chewy Chocolate Chip Cookie BarsSummer Fruit PlatterFor the kiddos: […]

  3. Allie says:

    Just made this, it was a huge hit! Thanks so much for sharing πŸ™‚

  4. Danielle says:

    Another pasta salad that I LOVE- and I’m not a pasta salad fan. I made this for a neighborhood party on Friday and loved it, but didn’t get enough of it because it went fast. So I took it to a second dinner on Saturday. I love the unique flavors and how light and fresh it tastes. The fresh cilantro and basil are so yummy with the crisp peppers. Super delish!

    • Mel says:

      Danielle – ok, I think you may have to start considering yourself a pasta salad fan! I’m glad this Asian-style one worked out so well for you. Thanks for letting me know.

  5. Naomi says:

    My husband and I fight over the leftovers for this salad! I have made it every week since you posted! Last time, we added some grilled chicken that my husband made up a little asian marinade for. Thank you!

    • Mel says:

      Naomi – I’m glad you like the salad (and secretly hope you win the fight over the leftovers!). Love the addition of grilled chicken.

  6. Reyna says:

    I agree with Meredith (who is actually my sister who I got hooked on your recipes too!) She is the one who made it first and told me how good it was. So I made it for a few friends and it got rave reviews! I am having it for lunch today! Also, I made your lemon berry trifle for the 4th time yesterday. Obviously we are huge fans of that!

    • Mel says:

      Reyna – I’ll just call you the Lemon Berry Trifle queen. Glad that and the Asian Noodle Salad are making the rounds in your family!

  7. Meredith says:

    This recipe is evil and addicting! It’s so delicious, I can’t stopping eating it. I made it twice in one week as a side dish for dinner, and I doubled the amount the second time so I could enjoy left overs for lunch for a few more days.

    • Mel says:

      Meredith – your comment made me laugh. Sorry for the evil recipe, but I guess you can console yourself knowing it is relatively healthy, right??

  8. Mei Teng says:

    A healthy dish! πŸ™‚

  9. Natalie says:

    How do you shred your carrots?

  10. Reyna says:

    This will be eaten. Soon.

  11. grace says:

    i enjoy slurping, and these noodles do indeed appear quite conducive to that. lovely dish, mel!

  12. Veronica M. says:

    HILARIOUS!!! That’s just too weird how similar our posts are today, isn’t it? Even the pictures are similar, in white square-ish bowls. Love it! I really like the bright slices of peppers in this salad–it’s so appealing.

  13. Clairissa says:

    I’m making this TODAY!! πŸ™‚ Thanks for all of your culinary genius!

  14. Erin says:

    That’s it. I’m making this today because I need to eat something light and healthy, ha ha:)

  15. Kim in MD says:

    This looks like the perfect side dish for my chicken tonight! I love the vibrant colors (and the Asian flavors)! My family will slurp this down, too, Melanie! Thanks for sharing! πŸ™‚

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