Asian Noodle Salad

5 from 1 vote

A delicious pasta salad made with spaghetti noodles, bell peppers, carrots, crunchy peanuts in a creamy peanut sauce.

Course Salad

Cuisine Asian

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 295kcal

Vegetable Peeler I use the orange-colored peeler to create thin, julienne carrot slices.
Immersion Blender or regular blender

Cook the pasta according to package directions. Once the pasta is cooked, drain, rinse in cool water, and drain again.
8 ounces spaghetti noodles

While the pasta is cooking, combine all dressing ingredients. Blend using an immersion blender or a regular blender.
¼ cup olive oil, ¼ cup rice vinegar, 3 tablespoons creamy peanut butter, 3 tablespoons soy sauce, 3 talespoons sweet chili sauce, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon garlic

Place cooked, cooled, and drained pasta in a large bowl. Add half of the prepared dressing. Toss to coat. Add more dressing, if needed.
Add bell peppers, carrot, green onions, and cilantro. Toss so everything is well distributed.
1 red bell pepper, 3 green onions, ½ cup carrot, ½ cup cilantro
Cover and refrigerate until ready to serve.
Before serving, toss the salad again. Add more dressing if needed. Top with dry-roasted peanuts.
½ cup roasted and salted peanuts

- Rinse the pasta in cool water after cooking. This stops the cooking process and helps prevent the noodles from sticking together.

- Only add half of the dressing at the beginning. Add more if the pasta seems too dry. The pasta will continue to absorb the dressing the longer it sits.

- Cut the pepper and carrots very thin. Use a julienne vegetable peeler for the carrots. You can also use a sharp knife or a grater.