Sesame-Ginger Asian Fusion Noodle Salad with Peanut Dressing

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Cold noodles tossed with crunchy vegetables and a creamy peanut dressing, accented by toasted sesame and fresh ginger. This Asian Fusion-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs rice noodles, red bell pepper, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 400 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 8 oz rice noodles
• 1 large, julienned red bell pepper
• 1 medium, julienned cucumber
• 2 medium, peeled and julienned carrots
• 3, thinly sliced green onions
• 1 tbsp grated fresh ginger
• 1/4 cup smooth peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 tsp toasted sesame seeds
• 3 tbsp (to thin dressing) water
• 1/4 tsp (optional) crushed red pepper flakes

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Instructions

1. Step 1: Cook 8 oz rice noodles according to package instructions until just tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking, then toss with 1 tbsp toasted sesame oil to prevent sticking.
2. Step 2: In a large mixing bowl, combine 1 large julienned red bell pepper, 1 medium julienned cucumber, 2 medium peeled and julienned carrots, and 3 thinly sliced green onions.
3. Step 3: In a small bowl, whisk together 1/4 cup smooth peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, and 3 tbsp water until smooth. Add 1/4 tsp crushed red pepper flakes if you want a little heat.
4. Step 4: Add the cooled noodles to the vegetables, pour the peanut dressing over everything, and toss gently but thoroughly until all ingredients are evenly coated.
5. Step 5: Sprinkle 2 tsp toasted sesame seeds over the salad before serving chilled or at room temperature.