No Cook Noodle Salad with a Tangy Dressing

No Cook Noodle Salad with a Tangy Dressing

A refreshing and colorful noodle salad bursting with crunchy veggies and a zesty dressing, perfect for summer days and gatherings.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Asian, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

For the Salad

8 ounces rice noodles or soba noodles Use rice noodles for no cooking, or follow package instructions for soba noodles.
2 cups mixed vegetables, chopped (bell peppers, carrots, cucumbers) Select a mix of your favorite crunchy vegetables.
1/2 cup fresh herbs, chopped (cilantro and basil) Fresh herbs enhance flavor.
1/4 cup peanuts or sesame seeds Optional toppings for texture.

For the Dressing

3 tablespoons soy sauce
2 tablespoons lime juice Fresh lime juice is preferred.
2 tablespoons sesame oil
1 tablespoon honey or sugar To taste.
1 clove garlic, minced For flavor.
1 teaspoon fresh ginger, grated Adds a zesty kick.

Method

Preparation

Start by soaking the rice noodles in hot water for about 10 minutes until tender, then drain.
While the noodles are soaking, chop the bell peppers, carrots, and cucumbers into bite-sized pieces.

Mixing the Dressing

In a small mixing bowl, whisk together the soy sauce, lime juice, sesame oil, honey or sugar, garlic, and ginger until well combined.

Combine Everything

In a large mixing bowl, combine the soaked noodles, chopped vegetables, and herbs. Pour the dressing over the salad and toss until everything is evenly coated.

Finishing Touches

Top your salad with peanuts or sesame seeds. Optionally, sprinkle with chili flakes for an extra kick!

Serving

This salad is best served immediately but can also be stored in the fridge for up to 2 days.

Notes

Consider preparing the salad a day ahead and keeping the dressing separate until serving. Be cautious not to overdress the salad. If you have leftovers, store in an airtight container.