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asian noodle salad in white bowl

Epic Asian Noodle Salad

The Home Cooks Kitchen
Delicious vegetables and noodles smothered in a tangy, sweet and sour Asian dressing. This is the very best Asian noodle salad you'll ever make at home! 
5 from 6 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 832 kcal

Ingredients
 

Salad

  • 17.5 oz egg noodles note 1
  • 5 oz snow peas
  • 1 head broccoli
  • 1 red pepper/capsicum finely sliced
  • 1 yellow pepper/capsicum finely sliced
  • 5 mushrooms finely sliced
  • handful snow pea sprouts/pea shoots or micro greens
  • 3 spring onion/green onion finely sliced
  • ¼ cup cilantro/coriander

Dressing

  • ¼ cup sweet chilli sauce
  • cup soy sauce
  • ¼ cup balsamic vinegar
  • 1 ½ tablespoon sugar
  • 1 tablespoon sesame oil
  • cup vegetable oil

Instructions
 

Salad

  • Cook noodles according to instructions on the packet. (note 1)
  • Chop broccoli, capsicums, mushrooms, spring onion and roughly chop coriander.
  • Place broccoli and snow peas in a steamer and lightly steam for 3 minutes OR place broccoli and snow peas in a ceramic bowl or saucepan and pour boiling water over the vegetables. Leave for 3-5 minutes, then immediately strain and run them under cold water. 
  • Drain noodles and place in a large salad bowl.
  • Top with capsicums, snow peas, broccoli, mushroom

Dressing

  • Place ingredients in a jar and shake
  • Adjust flavour accordingly
  • Add dressing to noodle salad and toss well, coating all the vegetables
  • Top salad with snow pea sprouts, cilantro and spring onion and serve

Notes

note 1 - I used Hokkien noodles in the past, they are easy to find in most Australian supermarkets in the fridge section. In America, I haven't found them in supermarkets yet but got the equivalent at an Asian grocery superstore in Portland.  If you can't find them, soba noodles will do fine (see the image in post)
note 2 - to blanch broccoli and snow peas, bring a large pot of water to the boil. Add veggies and boil for about 2-3 minutes (for max crunchiness). Take off and immediately run under cold water to stop the cooking process.
Keyword Asian Noodle Salad