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Asian noodle salad
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5 from 1 vote

Asian Noodle Salad

This Asian noodle salad is packed with fresh veggies and seasoned with an light Asian-inspired dressing. Serve hot or cold, it's perfect for a picnic.
Servings 4 people
Author Lisa B.


  • 1 pound 16 oz. spaghetti
  • 1 12oz bag frozen edamame
  • 1/4 cup soy sauce
  • 3 cloves garlic minced
  • 2 tablespoons grated fresh ginger or 1/2 tsp. ground ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable or canola oil
  • 1 large red bell pepper sliced into thin strips then cut into 2-inch pieces
  • 1 large cucumber peeled, seeded and sliced into thin strips then cut into 2-inch pieces
  • 1 cup matchstick carrots
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts
  • 2 boneless skinless chicken breasts, cooked and diced


  • Cook spaghetti according to package directions.
  • Prepare edamame according to package directions. Allow edamame to cool.
  • In the meantime, combine soy sauce, garlic, ginger, vinegar, sesame oil, and vegetable oil in a medium mixing bowl. Set aside.
  • Drain pasta once it is al dente. Toss pasta with vegetables, cilantro, edamame, peanuts, and chicken.
  • Pour dressing over salad right before serving. Toss to coat evenly.
  • Salad can be served warm or cold.