Asian Noodle Salad in Peanut Dressing

This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. The best part is it could be made ahead as it keeps well in the fridge and becomes even more flavourful!
Asian Noodle Salad in Peanut Dressing

For the Asian Noodle Salad:

  • 150g/6oz medium egg noodles
  • 1 large carrot, julienned thinly
  • 5 radishes, sliced thinly
  • 1/3/3 cups small red cabbage
  • 10g/1/4 cup cilantro
  • 2-3 green onions, sliced
  • 1 tbsp sesame seeds

For the Peanut Dressing:

  • 2 tbsp chunky peanut butter
  • 1 tbsp honey
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar or any other plain vinegar
  • 4 tbsp soy sauce I use Kikkoman
  • 1 tsp grated fresh ginger
  • 1 clove garlic, pressed
  • 2 tsp Sriracha sauce or 1 tsp dried chilli flakes
Asian Noodle Salad in Peanut Dressing


  1. Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)
  2. Meanwhile in a small bowl combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic. Drain the noodles and put them in a large salad bowl. Then pour the peanut dressing over the hot noodles, so they can absorb the flavour properly. Cool until room temperature.
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