Asian noodle salad recipe with peanut dressing

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The fun thing about being in charge of the food around here is that I can cook whatever I want to eat! Pasta with vegetables mixed with a peanut dressing. That's what i wanted.

As I mentioned earlier, we had company over a couple of weeks ago (our good friends from Texas) and when I host any guests, I do my meal planning before they arrive so I'm not buying food or trying to figure out what we should be eating. last minute.

This is especially important when there are a lot of little ones in the house: 8 children to be exact, 7 years old or younger (4 for each of us), so it is always a little difficult to find food that everyone likes. I think that throwing a fruit salad or a crusty bread makes the little ones happy.

One of the nights we made Grilled Copper River Salmon that I made with a simple Asian marinade. It pairs perfectly with this Asian noodle salad.

I just had the peas from my CSA box and had everything else on hand. I used this gluten-free pasta that I love, but you can use any pasta the size of a spaghetti.

This dish feeds a crowd, but you can always cut it in half if you're cooking for 1 or 2. I have to admit, I made the full portion last week and my husband and I got about 8 servings (yes, I basically ate it for days). Fortunately, this pasta is great for leftovers, but if you use gluten-free noodles, you may need to heat it up a bit the next day to soften the noodles, as their texture is different from normal pasta after refrigerating them.

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Enjoy this as a garnish or main dish; I think it pairs well with fish, chicken, or shrimp. Cover this baby with Sriracha if he likes a little warmth and extra coriander if you like. Delicious!

Asian noodle salad with peanut dressing

Nutritious meals | Nutritious meals

Serves: 8


  • 1 pound of thin spaghetti (regular or gluten-free)
  • 1 pound of peas
  • 2 red or orange bell peppers, seeded and seeded, thinly sliced
  • ½ cup sliced ​​green onion
  • ½ cup chopped coriander
  • For the dressing:
  • â…“ cup of vegetable oil
  • â…“ cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 tablespoons of dark sesame oil
  • 1 tablespoon of honey
  • 2 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • ½ cup soft peanut butter (can sub almond butter)


  1. Cook pasta according to package directions. Drain and set aside.
  2. Bring another pot of water to a boil, add peas and cook ~ 2 minutes. Drain and rinse with cold water. Alternatively, if the peas come in a single bag, you can microwave them according to package directions, about 2 minutes.
  3. For the dressing (this step can also be done a day or two in advance), combine the oil, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and peanut butter, and mix until combined. This can also be done in a mini blender.
  4. In a large bowl combine the cooked pasta, sliced ​​bell peppers, and peas. Pour the dressing over the mixture and stir until well combined. Top with green onions and coriander and enjoy!


You can also do this with ½ lb of spaghetti and use the leftover dressing for another use: drizzled over roasted vegetables or fish.

Adapted from the barefoot Countess


DressingAsiansWith SaladNoodlesPeanutsRecipe

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