Lemongrass-Simmered Vegetable Noodle Salad with Lime Dressing

By · Reviewed by AislePrompt Editorial · ·

A vibrant spring salad featuring tender rice noodles tossed with fresh vegetables and a fragrant lemongrass-lime dressing, perfect for a light lunch. This asian-inspired salads ready in about 35 minutes blends Rice noodles, bunch Asparagus, Sugar snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 8 oz rice noodles, and cook for 7-8 minutes until tender but firm; drain and rinse under cold water to stop cooking, then set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, add 1 bunch trimmed and cut asparagus and 1 cup trimmed sugar snap peas, and stir-fry for 4-5 minutes until crisp-tender; transfer to a plate.
  3. Step 3: In the same skillet, add 2 minced lemongrass stalks and 2 minced garlic cloves, sauté for 1 minute until fragrant, then add 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp honey, stirring until dissolved; cook for 2 minutes to reduce slightly.
  4. Step 4: Toss the drained rice noodles with the stir-fried vegetables, the lemongrass sauce, 1 tsp lime zest, and 1/4 cup chopped cilantro; divide into bowls and top with 1/4 cup chopped toasted peanuts.

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Frequently asked questions

How long does Lemongrass-Simmered Vegetable Noodle Salad with Lime Dressing take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemongrass-Simmered Vegetable Noodle Salad with Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemongrass-Simmered Vegetable Noodle Salad with Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass-Simmered Vegetable Noodle Salad with Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass-Simmered Vegetable Noodle Salad with Lime Dressing?

Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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