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Recipe

Rainbow Asian Noodle Salad

This Rainbow Asian Noodle Salad really does pack every color of the rainbow. Delicious veggies like red and green peppers, carrots, pea pods, red onion and cucumbers tossed with an Asian sesame dressing and linguine noodles make for the freshest of the fresh salads. Enjoy!

  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
Author: Emily Richter
Yield: 6 1x
Category: Salads
Method: Stove Top
Cuisine: Asian

Ingredients

Asian Noodle Salad

  • 4 oz. linguini
  • 1 cup sliced sugar snap peas
  • 1 medium green pepper, sliced
  • 1 medium red pepper, sliced
  • 1/2 medium red onion, sliced
  • 1/2 medium cucumber, thinly sliced
  • 1 large carrot, grated
  • 1 tablespoon everything bagel seasoning

Sesame Dressing

  • 1/4 cup sesame oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon fresh ground ginger
  • 1/2 tablespoon white sesame seeds
  • 1 teaspoon maple syrup

Instructions

  1. Begin by bringing a large pot of water to a boil. Add noodles to the boiling water and stir periodically.
  2. Cook noodles for 5-7 minutes or until noodles are al dente. Strain water and rinse noodles under cold water and set aside.
  3. Then, slice all vegetables and place in a large bowl.
  4. Next, add all of the ingredients for the sesame dressing into a mason jar. Close the lid tightly and shake until ingredients are combined. Set aside.
  5. Place noodles, bagel seasoning, and the rest of the noodle salad ingredients into a large bowl. Pour dressing all over the noodle salad ingredients and stir until the dressing has coated all of the ingredients.
  6. Place in the refrigerator to chill for at least 30 minutes.
  7. Remove from the refrigerator and stir before serving and season with more salt and pepper, to taste.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 200
  • Sugar: 4
  • Sodium: 355
  • Fat: 11
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 5

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