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Top view of a large serving bowl of Asian noodle salad with chicken and vegetables

Asian Noodle Salad

Indulge in the delightful flavors of this Asian Noodle Salad, featuring zucchini noodles, vibrant veggies, succulent chicken (or shrimp), and a creamy peanut or almond dressing that's a taste sensation like no other.

Course Main Course
Cuisine Asian
Keyword asian noodle salad, noodle salad recipe, peanut noodles recipe, zucchini noodle salad, zucchini noodles recipe
Prep Time 18 minutes
Total Time 18 minutes
Servings 3 servings
Calories 537 kcal
Author Kelly

Ingredients

For the Dressing:

  • 1/4 cup smooth and creamy almond butter , can also sub with cashew butter, peanut butter, sun butter or tahini.
  • 3 tbsp toasted sesame oil
  • 2 tbsp rice vinegar , can sub with coconut vinegar or 1 tbsp apple cider vinegar
  • Juice from 1 lime
  • 2 tbsp maple syrup , can sub with preferred sticky liquid sweetener. Use sugar-free maple syrup for lower carb option.
  • 1 tbsp coconut aminos , can sub gluten-free tamari or low sodium soy-sauce if not gluten-free
  • 1 garlic clove grated or finely minced
  • 1 teaspoon grated fresh ginger
  • 1-2 teaspoons chili garlic sauce or Sriracha , to taste. Can use compliant hot sauce of choice
  • 2-3 Tablespoons of hot water to thin out (or more as needed)

For the Salad:

  • 3 large zucchini - Feel free to sub with another type of noodles such as cucumber noodles, shirataki noodles. For a more filling option, cooked rice noodles or any cooked noodles of choice work too.
  • 1 cup shredded red cabbage
  • 12 sugar snap peas trimmed and strings removed
  • ¾ cup matchstick or grated carrots
  • 1 red bell pepper thinly sliced
  • 1 cup frozen shelled edamame , defrosted, rinsed and drained
  • 1 cup cubed chicken , grilled or rotisserie works *can also use grilled shrimp or leave out or sub with tofu for meatless version.
  • ½ cup fresh chopped cilantro
  • ¼ cup fresh chopped Thai basil , leave out if you can't find it
  • Chopped nuts (almonds, cashews or peanuts) and lime wedges , for serving. Omit or use sunflower seeds or sesame seeds for a nut-free option.

Instructions

  1. Make the dressing: Whisk the dressing ingredients together until thoroughly combined (or pulse together until creamy in a food processor). Set aside.
  2. For the salad: Use a spiralizer, vegetable peeler or mandoline to make thin zucchini noodles.
  3. Add the zucchini noodles to a large bowl and toss together with a quarter of the dressing.**
  4. Add cabbage, snap peas, carrots, bell pepper, edamame, chicken and half of the cilantro and basil.
  5. Pour the remainder of the dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired.

Recipe Notes

** we like my zucchini noodles raw with a slight crunch but if you prefer them slightly softer, you can sauté them in a pan on medium heat for 1-2 minutes (NO longer than 2 minutes) with 1 teaspoon sesame or coconut oil, then chill before combining with other ingredients - can be made ahead of time.

Nutrition Facts
Asian Noodle Salad
Amount Per Serving (1 serving)
Calories 537 Calories from Fat 306
% Daily Value*
Fat 34g52%
Carbohydrates 36g12%
Fiber 8g32%
Sugar 24g27%
Protein 26g52%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.