Description
Asian Noodle Salad is a vibrant and refreshing dish that combines tender rice noodles with crunchy vegetables and a savory dressing. Perfect for meal prep, summer barbecues, or quick weeknight dinners, this salad dazzles with its blend of textures and flavors. Quick to whip up, it’s a guaranteed crowd-pleaser that makes cleaning out your fridge feel like a culinary adventure.
Ingredients
Scale
- 8 oz rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, shredded
- 1 cucumber, halved and sliced
- 4 green onions, chopped
- 1 cup cooked chicken breast, shredded
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger paste (optional)
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine bell peppers, carrots, cucumber, green onions, and shredded chicken.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, and ginger.
- Add the cooled noodles to the vegetable mixture and pour the dressing over it. Toss until well combined.
- Serve immediately or chill in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg