Asian Crunchy Noodle Salad, a delicious cold salad with crisp snap peas, carrots, peppers and a peanut butter dressing.
Asian Crunchy Sesame Noodle Salad
A delicious noodle salad with fresh veggies and a fantastic peanut butter dressing. I could drink the dressing! Make Asian Crunchy Noodle Salad for your next picnic or lunch!
Asian Noodle Salad
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Ingredients for Asian Crunchy Noodle Salad
- De Cecco Thin Spaghetti – or other good brand
- Black Soy Sauce (also called Sweet Soy Sauce)
- Pea Pods
- Peanuts
- Sesame Oil
- Peanut Butter
Brand of pasta does make a difference, so if you have not tried De Cecco brand, you are missing out. We can usually get De Cecco Thin Spaghetti locally, but if not, trusty Amazon is just a click away.
Pro Tip: Prices for De Cecco Pasta are usually much better on Amazon, so we stock up. Here is the link for De Cecco Thin Spaghetti with better prices than in the store.
Peanut Soy Dressing
I’m generally not one for cold pasta salads, but the peanut butter dressing, oh my gosh. I could drink this stuff!! If you love peanut butter, I’ll bet you will love these Air Fryer Peanut Butter Banana Dessert Bites.
The peanut butter dressing is so good and can be used when stir frying! It would be great to use as a marinade for Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad)!
Pro Tip: Make sure the sauce is whisked together very well and that there are no clumps of peanut butter. I recommend the Rösle Stainless Steel Flat Whisk.
Grating Ginger into Asian Crunchy Noodle Salad
A cheese grater is fantastic for grating ginger and garlic so you don’t get big mouthfuls of ginger and garlic in the salad.
Thin Spaghetti Cooked in the Pressure Cooker
Any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time may be different.
If using an Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker, use 4 cups of water and follow the cooking time for This Old Gal’s Pasta Rule of Thumb.
How to Cook Spaghetti in Instant Pot
This Old Gal’s Pasta Rule of Thumb
- Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says “cook for 8 – 11 minutes,” take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this example the cook time will be 2 minutes.
- After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
- If the variable cook time on your package of pasta is 11 – 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
- If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot. The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
- After beep sounds, wait 5 minutes and then open the pot.
If you prefer breaking the Spaghetti in half, feel free. 🙂
Spaghetti in the Strainer
The spaghetti should be cooked al dente. Drain the water from the spaghetti and give it a quick rinse under cool water. I recommend the Salbree Steamer/Strainer Basket.
Pro Tip: Don’t toss out the hot spaghetti water! Use it to blanche the sugar snap peas!
Asian Crunchy Salad in a Mixing Bowl
For the carrots, a good vegetable peeler can quickly scrape the carrots, so that they are very thin.
All the ingredients will be mixed together in a large mixing bowl.
If you like other vegetables, go a head and add them.
Crunchy Vegetable Options
- Orange Peppers
- Yellow Peppers
- Red Peppers
- Water Chestnuts
- Bean Sprouts
- Baby Corn
- Jicama
- Radish
Pro Tip: Use raw vegetables with a sweet flavor and a nice crunch. Stay away from vegetables such as broccoli and cauliflower as they would overpower the salad.
Asian Crunchy Salad in a Pretty Serving Bowl
Place the Asian Crunchy Noodle Salad into a fancy serving bowl and garnish with cilantro (if you like it) and chopped almonds or peanuts. Serve cold.
More Noodle Recipes to Make
- Instant Pot P.F. Chang’s Garlic Noodles [Copycat]
- Instant Pot Tuna Noodle Casserole
- Sesame Garlic Noodles [w/Asian Flair]
- Thai Pad See Ew (Stir-Fried Noodles)
Kitchen Equipment and Essentials
- Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Salbree Steamer Basket
- 3.5 Quart Stainless Steel Mixing Bowl
- Microplane Artisan Fine Cheese Grater
- Bormioli Rocco Viva Salad Bowl
- Bamboo Salad Hands
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Here is the handy printable recipe:
Ingredients
- 1 pound Thin Spaghetti De Cecco is recommended
Vegetables
- 1 pound Sugar Snap Seas ends trimmed
- 3 large Carrots shredded or spiralized
- 1 cup Bean Sprouts rinsed
- 1 Red Bell Pepper seeds removed, sliced thin
- 2 Scallions sliced
- 1 cup Cabbage shredded
Dressing/Sauce
- 1/4 cup Vegetable Oil more if needed
- 1/4 cup Rice Wine Vinegar
- 1/3 cup Soy Sauce low sodium
- 3 Tablespoons Pure Sesame Oil
- 1 Tablespoon Clover Honey
- 2 cloves Fresh Garlic grated
- 2 teaspoon Fresh Ginger Root grated
- 3/4 cup Crunchy Peanut Butter
Garnish
- 1/4 cup Fresh Cilantro Leaves chopped (optional)
- 3 Tablespoons Roasted Almonds or Peanuts chopped
Recommended Products
Instructions
- Cook spaghetti al dente, according to package directions.
- If using an Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker, add 4 cups of water and cook for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
- Rinse cooked spaghetti under cold water and then strain water from spaghetti and place into large mixing bowl or serving bowl.
- Use a vegetable peeler to shred the carrots. Place into bowl with pasta.
- Remove seeds from red pepper and slice pepper. Add to bowl of pasta.
- Place sugar snap peas into hot water and blanche for 30 second.
- Remove sugar snap peas from hot water and run under cold water. Drain the water and add sugar snap peas to bowl with spaghetti.
- Add the rest of the vegetables to the large mixing bowl with the noodles.
- Grab a large measuring cup and add all sauce ingredients. Whisk well until completely combined. Make sure to whisk out all the clumps of peanut butter
- Pour sauce over noodles and veggies and toss to combine.
- Cover and refrigerate until chilled or ready to serve.
- Pour salad into a nice serving bowl.
- Garnish with chopped nuts and cilantro, if desired.
Notes
Crunchy Vegetable Options
- Orange Peppers
- Yellow Peppers
- Red Peppers
- Water Chestnuts
- Bean Sprouts
- Baby Corn
- Jicama
- Radish
- Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this example the cook time will be 2 minutes.
- After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
- If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
- If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot. The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
Nutrition
PIN this Asian Crunchy Noodle Salad with Peanut Butter Dressing!
Asian Crunchy Noodle Salad with Peanut Butter Dressing
This was a big winner at our house! I used Avocado Oil in the dressing/sauce and coconut aminos instead of soy sauce. Refreshing as a late summer meal with salad and a glass of wine. It would be great with Pad Thai noodles, too! Thanks Jill 🙂