Asian Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant cold noodle salad tossed with crisp vegetables and topped with a creamy peanut-sriracha dressing. This make-ahead meal is perfect for summer lunches and serves a crowd, with optional peanuts for protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 8 ounces long thin whole wheat pasta noodles
- 24 ounces Mann's Broccoli Cole Slaw (2 12-ounce bags)
- 4 ounces grated carrots
- 1/4 cup extra-virgin olive oil
- 1/4 cup rice vinegar
- 3 tablespoons honey
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce (gluten free if needed)
- 1 tablespoon Sriracha pepper sauce ( or garlic chile sauce, plus additional to taste)
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic (about 4 cloves)
- 3/4 cup roasted unsalted peanuts, (roughly chopped)
- 3/4 cup fresh cilantro (finely chopped)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 183mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.