Name: Asian Noodle Salad with Ginger-Lime Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 200g rice noodles; 1 tablespoon fresh grated ginger; 3 tablespoons lime juice (about 1-2 limes); 2 tablespoons soy sauce or tamari; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil (optional); 1/2 cucumber, thinly sliced; 1 bell pepper, thinly sliced (any color); 1 medium carrot, grated; 2 green onions, finely chopped; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup fresh mint leaves, roughly chopped; 1/4 cup crushed peanuts (lightly toasted if possible); Extra lime wedges (optional)

Jump to Recipe

Introduction

This Asian Noodle Salad with Ginger-Lime Dressing is a refreshing and vibrant dish perfect for warm days or as a light lunch. Combining tender rice noodles with crisp vegetables and a tangy, aromatic dressing, it’s a delightful mix of flavors and textures.

A white plate holds a mound of clear, thin glass noodles mixed with thin orange carrot strips and small pieces of bright purple cabbage. Scattered green cilantro leaves and chopped green herbs add color throughout. White sesame seeds are sprinkled on top, and two lime wedges sit on the edge of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g rice noodles
1 tablespoon fresh grated ginger
3 tablespoons lime juice (about 1-2 limes)
2 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
1 teaspoon sesame oil (optional)
1/2 cucumber, thinly sliced
1 bell pepper, thinly sliced (any color)
1 medium carrot, grated
2 green onions, finely chopped
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
1/4 cup crushed peanuts (lightly toasted if possible)
Extra lime wedges (optional)

Instructions

Step 1: Cook the rice noodles according to the package instructions until just tender. Rinse them under cold water to stop cooking and prevent sticking. Drain well and set aside.
Step 2: In a small bowl, whisk together grated ginger, lime juice, soy sauce or tamari, honey or maple syrup, and sesame oil if using. Adjust sweetness or acidity to taste.
Step 3: Thinly slice the cucumber and bell pepper into strips. Grate the carrot, finely chop the green onions, and roughly chop the cilantro and mint leaves.
Step 4: In a large bowl, combine the drained noodles with all the chopped vegetables and herbs. Pour the dressing over and toss gently until everything is evenly coated.
Step 5: Sprinkle the crushed peanuts on top just before serving. Add extra fresh herbs or lime wedges for additional flavor if desired.

Tips & Variations

Toast the peanuts lightly in a dry pan to enhance their flavor and crunch.
For a protein boost, add cooked shrimp, grilled chicken, or tofu.
If you prefer a spicier salad, add a dash of chili flakes or a sliced fresh chili to the dressing.
Use gluten-free tamari instead of soy sauce for a gluten-free option.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the crushed peanuts separate and add them just before serving to maintain their crunch. Reheat the salad slightly if desired, but it’s best served chilled or at room temperature.

How to Serve

The dish is a small stack of clear, thin noodles mixed with thin strips of orange carrots and purple cabbage lying on top and inside the noodles. Green leaves, likely cilantro, are scattered on and around the noodles, adding bright green color. Small white sesame seeds are sprinkled over the top. The stack sits on a white plate with subtle lines, and the whole setup is on a white marbled surface. The lighting is soft and warm, highlighting the fresh colors and textures of the noodles and vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with glass noodles or thin wheat noodles, but cooking times and textures may vary slightly.

How do I prevent the noodles from sticking?

Rinsing cooked noodles thoroughly under cold water and tossing them with a small amount of oil can help prevent them from sticking together.