Asian Noodle Salad

Maya Turnor


Super easy and great to have when you are on the run.


☆☆☆☆☆ 0 votes

25 Min
No-Cook or Other



  • 2 Tbsp
    peanut butter
  • 4 tsp
    sambai oelek
  • 4 tsp
    rice vinegar
  • 4 tsp
    soy sauce
  • 1/4 c
    olive oil, extra virgin
  • 1 Tbsp
    black sesame seeds

  • 4 oz
    soba noodles
  • 1
    red bell pepper, thinly sliced
  • 1 c
    shelled edamame beans, cooked
  • 2
    carrots, peeled and shredded
  • 4
    green onions, thinly sliced
  • 1/2 c
    crunchy rice noodles

How to Make Asian Noodle Salad


  1. Cook sobe noodles in a large pot of boiling water. Rinse under cold water and drain.
  2. In a small bowl whisk together peanut butter, sambai oelek, rice vinegar and soy sauce. While whisking slowly drizzle in oil.
  3. Stir in sesame seeds.
  4. Divide dressing equally among 4 pint sized mason jars. Dived soba noodles over dressing. Layer the remaining ingredients, ending with the rice noodles. Top with lids and refrigerate.
  5. To serve, pour onto a plate or in a bowl, stir and enjoy.

    Salad will last about 5 days in the refrigerator.

Printable Recipe Card

About Asian Noodle Salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Asian
Other Tags: Quick & Easy, Healthy

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