Cold Asian Noodle Salad
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Lexi's Clean Kitchen · by Lexi★ 5.0 (2)

Cold Asian Noodle Salad

NUTRITION · PER SERVING18M COOK
CAL 11%·PRO 29%
CARBS 25G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 9G35% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, colorful noodle salad with vermicelli, fresh vegetables, and a spicy peanut sauce. Loaded with protein from chicken and edamame, it's refreshing and satisfying.

mainsaladbowlchickenbeansdairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 1/3 cup coconut aminos
  • 3 tablespoons peanut butter or almond butter
  • 1/2 teaspoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons fresh ginger (grated, more to taste)
  • 2 teaspoons garlic (grated, more to taste)
  • 2 teaspoons chili sauce
  • 2 teaspoon toasted sesame oils (plus more to put on noodles)
  • 1/2 lime juiced (more to taste)
  • Optional 1/8 teaspoon red pepper flakes (more to taste)
  • 1 8.8 oz package Vermicelli Rice noodles (cooked based on package instructions)
  • 2 carrots (sliced thin)
  • 1 Red bell pepper (sliced thin)
  • 1 Yellow bell pepper (sliced thin)
  • 1/4 cup scallions (sliced thin)
  • 1/4 purple cabbage (sliced thin)
  • 1 cup snap peas
  • 1 cucumber (sliced thin)
  • 2 tablespoon cilantro (roughly chopped, more to taste)
  • 1 tablespoon sesame seeds
  • Shredded rotisserie chicken or shredded chicken
  • Cooked de-shelled edamame
  • Chopped peanuts
  • More Cilantro
  • Fresh lime wedges
PREP
10M
SODIUM
466MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.