Cold Asian Noodle Salad

This recipe with a peanut-butter-based dressing is just so finger-licking, it’s always over within minutes! With no cooking required, except for the boiling of noodles, it’s the best Quick-Fix for house-parties, lazy evenings, you name it, it’s so colorful and inviting, it’s truly like eating a rainbow but much healthier and guilt-free!

Ingredients

  • For the Dressing
  • 3 Tbsp Peanut Butter
  • 1 Tsp Minced Garlic
  • 1 Tsp Minced Ginger
  • 1/2 Tsp Lime Zest
  • 2 Tbsp Brown Sugar
  • 1/2 Tsp Red Chilli Flakes
  • 1 Tsp Sriracha Sauce
  • 1 Tsp Lime Juice
  • 1 Tsp Vinegar
  • 1 Tsp Soya Sauce
  • 2 Tbsp Sesame Oil
  • 1/2 Tsp Freshly Crushed Black Pepper
  • Salt to Taste
  • 1/2 Cup Yellow Bell Pepper
  • 1/2 Cup Green Bell Pepper
  • 1/2 Cup Red Bell Pepper
  • 1/2 Cup Carrots
  • 1/2 Cup Blanched Broccoli
  • 1/2 Cup Red Cabbage
  • 1/2 Cup Boiled Noodle
  • For the Garnish
  • Crushed Roasted Peanuts
  • Fresh Coriander

Preparation

Prep: 20 minutes
Cooking: 15 minutes


  1. Add all “Dressing Ingredients” in a bowl and mix well to incorporate everything together. Add a bit of water if it is too thick, or peanut butter if too runny.
  2. Add in the vegetables and noodles and toss them in the dressing.
  3. Sprinkle crushed roasted peanuts and a bit of fresh coriander.

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