Asian Cold Noodle Salad

Asian cold noodle salad

I love this meal for family dinner because it’s so pretty and tastes delicious too. It’s balanced between the major macronutrients and it’s loaded with goodness. And it’s fully customizable. It’s a must-try!

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Ingredients

Main

• 1 package egg noodles

• 3 large carrot, shredded

• 5 radishes, sliced thinly

• 3 cups red cabbage

• 3 cups green cabbage

• 1 large cucumber, sliced thinly

• 1/4 cup cilantro

• 1/4 cup mint leaves

• 3 green onions, sliced

• 1/2 large red onion

• 1 tbsp sesame seeds

• 1/2 cup lightly salted peanuts

Sauce

• 2 tbsp chunky peanut butter

• 1 tbsp honey

• 2 tbsp sesame oil

• 2 tbsp rice vinegar

• 4 tbsp light soy sauce or liquid aminos

• 2 tsp grated fresh ginger

• 3 clove garlic, pressed

• 2 tsp Sriracha sauce or 1 tsp dried chilli flakes

Instructions

• First, you want to pickle the red onion- finely dice onions and add to a small jar and cover with rice wine vinegar

• boil water and cook pasta according to directions

• prepare and chop all the veggies

• make the dressing - add all ingredients to a mason jar and stir/shake to mix

• drain pasta and rinse with cold water - then use half the dressing to dress the noodles and put into the fridge to cool for an hour or so

• when ready, layer all the veggies on top of the noodles and then dress and toss

• top with sesame seeds and sliced green onions - and enjoy!