Colorful Asian Noodle Salad

Name: Colorful Asian Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g rice noodles; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 carrot, julienned; 4 green onions, chopped; 1 cup shredded red cabbage; Cilantro for garnish; 3 tablespoons sesame oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey or maple syrup; 1 teaspoon grated ginger; Salt and pepper to taste

Highlighted under: Culinary Journey Recipes

I absolutely love making this Colorful Asian Noodle Salad, especially during warmer months when I want something fresh and vibrant. The combination of colorful vegetables and chewy noodles tossed in a tangy sesame dressing creates a delightful medley of flavors and textures that’s hard to resist. Plus, it comes together in less than 30 minutes, making it a perfect weeknight dinner or a stunning side dish for gatherings. I can’t help but feel proud when I serve it, knowing everyone will appreciate the bright, refreshing tastes in every bite.

Created by

Emily

Last updated on 2026-01-13T12:49:30.639Z

When I first tried this Colorful Asian Noodle Salad at a friend's BBQ, I was instantly hooked. The blend of colorful veggies like bell peppers, carrots, and scallions not only makes it visually appealing but also adds a crunch that complements the noodles. This salad is dressed with a simple yet flavorful combination of sesame oil, soy sauce, and rice vinegar, which marries all the ingredients beautifully.

One tip I learned is to cook the noodles just until al dente; they will continue to cook slightly in the dressing and remain perfect for serving. Add some grilled chicken or tofu for extra protein, and you’ll have a complete meal that everyone will love!

        Why You Will Love This Recipe
        Bursting with vibrant colors and fresh flavors
Quick and easy to prepare, perfect for any occasion
Versatile - great as a side dish or a main meal

      

Essential Techniques for Perfect Noodles

Cooking rice noodles can be tricky; they're easy to overcook. To ensure the best texture, keep a close eye on them as they simmer. Aim for 'al dente,' which means they'll have a slight bite when you bite into them. After draining, rinse them under cold water to remove excess starch and halt any cooking. This step not only preserves their firmness but also prevents clumping when mixed with the fresh vegetables.

To enhance the noodles' flavor, consider using vegetable or chicken broth instead of water for boiling. This adds an extra layer of savory depth that complements the salad's tangy dressing beautifully. Just bring the broth to a boil and follow the package instructions for cooking time, and feel free to adjust according to your desired texture.

Unlocking Flavor with Fresh Ingredients

Each vegetable in this Asian Noodle Salad plays a crucial role in achieving the perfect balance of flavors and textures. The crunchy carrots not only provide sweetness but also a delightful crispness. Red and yellow bell peppers offer both vibrant colors and a mild sweetness, creating a visual and flavor contrast against the peppery cabbage and aromatic green onions. Insist on using fresh, high-quality vegetables for the best result; their vibrant hues and crisp textures are key to this salad’s appeal.

If you want to switch things up, consider adding sliced snap peas or shredded kale for additional crunch and nutrition. If you're feeling adventurous, some thinly sliced radishes can introduce a peppery bite that contrasts well with the sweetness of the other veggies. The beauty of this recipe lies in its versatility—feel free to use whatever fresh ingredients you have on hand.

Ingredients

Salad Ingredients

200g rice noodles
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 carrot, julienned
4 green onions, chopped
1 cup shredded red cabbage
Cilantro for garnish

Dressing Ingredients

3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 teaspoon grated ginger
Salt and pepper to taste

Mix and match vegetables according to your preference!

Instructions

Cook the Noodles

Bring a pot of water to a boil. Cook the rice noodles according to package instructions until al dente, about 5-7 minutes. Drain and rinse under cold water to stop the cooking process.

Prepare the Vegetables

While the noodles are cooking, wash and prepare the bell peppers, carrot, green onions, and cabbage. Place all the vegetables in a large mixing bowl.

Make the Dressing

In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey or maple syrup, grated ginger, salt, and pepper.

Combine Everything

Add the drained noodles to the bowl with vegetables. Pour the dressing over the top and toss gently until everything is well combined.

Serve and Garnish

Transfer the salad to a serving dish, garnish with cilantro, and enjoy!

This salad can be served immediately or chilled for 30 minutes for a refreshing taste.

Pro Tips

For added protein, consider adding grilled chicken or tofu. You can also customize the salad with seasonal vegetables or nuts for extra crunch.

Dressing: The Heart of Flavor

The dressing is what truly brings this salad to life, and the balance of sesame oil, soy sauce, and rice vinegar is essential. The nutty flavor of the sesame oil adds depth, while the soy sauce provides umami and saltiness. For an extra kick, consider adding a splash of sriracha or a sprinkle of red pepper flakes to the dressing if you enjoy some heat. Adjusting the honey or maple syrup in the dressing lets you customize the sweetness to suit your taste preferences.

If you're looking to keep the dressing lighter, you can substitute some of the sesame oil with a neutral oil like grapeseed or sunflower oil. This maintains the creamy texture while slightly dialing back the richness. Just remember to whisk the dressing well each time you serve, as the oils may separate when sitting.

Storage and Meal Prep Tips

This Colorful Asian Noodle Salad is ideal for meal prep. You can prepare the noodles and chopping the vegetables a day in advance, storing them separately to maintain freshness. When you're ready to eat, simply combine everything with the dressing. The salad keeps well in the fridge for up to 3 days, but it's best to add the dressing just before serving to keep the veggies crisp.

If you have leftovers, consider turning them into a tasty stir-fry. Just toss the cold noodle salad in a hot skillet with a dash of oil and any protein you like, such as chicken or shrimp, heating through until warmed. This not only reduces waste but also gives your meal a delicious new dimension.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes! This salad keeps well in the refrigerator for up to 2 days. It's a great option for meal prep.

→ What type of noodles can I use?

While rice noodles are traditional, you can substitute them with soba noodles or whole grain pasta if you prefer.

→ Is this recipe vegetarian/vegan?

Yes, the salad is vegetarian and can be made vegan by omitting the honey or using a vegan substitute.

→ Can I add other vegetables?

Absolutely! Feel free to include vegetables like cucumbers, snap peas, or bell peppers according to your taste preference.