Asian Noodle Salad

Elevate your salad game with the unique blend of ingredients that make this dish a true standout. This Asian Noodle Salad combines diverse and vibrant flavors into one sensational dish. My version of this sweet and savory salad is packed with an array of veggies, creamy avocado, sweet mango, watercress, tons of fragrant fresh herbs, noodles, and crunchy peanuts. Tossed in a tasty Thai-inspired peanut dressing, this versatile and hearty salad is vegan, but can be made even more satisfying for omnivores with the addition of tender grilled or poached chicken.

This recipe makes a great lunch or light dinner. To learn how to make this tasty noodle salad recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations including gluten free and vegan, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.

Sign up for a free subscription to our monthly newsletter and access to exclusive content.

---

To browse some of my favorite kitchen essentials, gadgets, and pantry items, visit the Recommended Products page.

RECIPE

(Printable recipe card below. Please rate this recipe.)

Asian Noodle Salad, prep my recipe, pimp my recipe, asian noodle salad recipe, best asian noodle salad recipe, vegan asian noodle salad recipe, peanut noodle salad recipe, Thai chicken noodle salad recipe, Houston’s thai noodle salad recipe, houston’s copycat thai noodle salad, soup & salad, entree salad, vegetarian, vegan, dairy free, entertaining, IG8, meal, entree, main course, lunch, dinner, make ahead, how to make Asian Noodle Salad, tips to make the best Asian noodle salad

Soups & Salads, Main Dishes, Vegetarian, Vegan, Dairy Free, Entertaining

Asian, American

Servings: 6

Author: Prep My Recipe

Print

With ImageWithout Image

ASIAN NOODLE SALAD

This Asian Noodle Salad combines diverse and vibrant flavors into one sensational dish. My version of this sweet and savory salad is packed with an array of veggies, creamy avocado, sweet mango, watercress, tons of fragrant fresh herbs, crunchy peanuts, and noodles. Tossed in a tasty Thai-inspired peanut dressing, this hearty salad is vegan, but can be made even more satisfying for omnivores with the addition of tender grilled or poached chicken.

Prep Time: 1 HourCooking Time: 20 MinTotal Time: 1 H & 20 M

Cook ModePrevent screen from turning off

Ingredients

PEANUT DRESSING:

• 2 tablespoons fresh lime juice
• 3 tablespoons low sodium tamari (or low sodium soy sauce)
• 1 teaspoon pure sesame oil
• 1 tablespoon honey (or brown sugar, packed)
• 1 teaspoon chili garlic sauce (or sambal oelek)
• 1 tablespoon rice vinegar
• ¼ cup peanut butter (creamy or crunchy)
• ½ teaspoon grated fresh ginger (see Note #1)
• 1 clove garlic, pressed
• 2 tablespoons hot filtered water

SALAD:

• 1 ¼ pounds chicken breast (see Note #2)
• ½ tablespoon kosher salt
• 6 ounces dry egg noodles (lo mein, chow mein, or thin spaghetti)
• 1 teaspoon pure sesame oil
• 1 pound baby bok choy, bite-size pieces (see Note #3)
• 1 bunch fresh watercress leaves, thick stems removed
• ½ cup fresh cilantro leaves, stems removed
• ½ cup fresh Thai basil leaves, torn
• ¼ cup fresh mint leaves, torn
• ½ cup green onion, thinly sliced
• 1 cup grape tomatoes, halved lengthwise
• 1 large ripe mango, cubed
• 1 large ripe avocado, cubed
• ¼ cup dry roasted & salted peanuts

OPTIONAL GARNISHES:

• Black sesame seeds
• Toasted white sesame seeds
• Dry roasted & salted peanuts

Instructions

PEANUT DRESSING:

1. To a large mason jar, add lime juice, tamari (or soy sauce), sesame oil, honey (or brown sugar), chili garlic sauce (or sambal oelek), rice vinegar, and peanut butter.
2. Finely grate ginger, and finely press garlic. Add ginger, garlic, and hot water to the jar. Cover tightly with lid, and shake vigorously until completely emulsified. Set aside (or refrigerate - see Note #2).

SALAD:

1. Cook chicken (grilled or poached), and set aside to cool.
2. Add water to a large stockpot (8 quart), and bring to a boil on high heat. Once boiling, add kosher salt, and stir. Add egg noodles. Stir occasionally, and cook according to package directions until al dente.
3. Using a mesh strainer, drain noodles, and rinse well will cold tap water. Shake to drain well, and transfer to a medium glass mixing bowl. Drizzle sesame oil over noodles, and using a pasta server spoon, toss well to coat in oil. Set aside to cool (see Note #5).
4. Chop baby bok choy into bite-size pieces (cut into halves, thirds, or quarters depending on size of leaves). Then prep the watercress and cilantro, thinly slice on the diagonal both white and green parts of green onion, and halve tomatoes lengthwise. Peel & cube mango. Then cube chicken into bite-sized pieces (or shred), and set aside.
5. To a large mixing bowl, add cooled noodles, bok choy, watercress, cilantro, mint, Thai basil, mango, cubed avocado, peanuts, chicken (omit for vegan), tomatoes, and onion. Shake dressing well, then pour all over the salad. Using tongs, toss thoroughly until ingredients are well coated with dressing, cover, and refrigerate. When ready to serve, pile high in the center of each bowl or plate, top with a sprinkle of peanuts, black sesame seeds, and toasted white sesame seeds (peanuts & seeds garnishes are optional), and enjoy!

Notes

1. Organic fresh ginger does not need to be peeled (but only if it’s organic).
2. Chicken breasts can be grilled or poached, and made ahead up to 1 day. If grilling, try my recipe for Ridiculously Easy Lime Chicken. For an Asian flavor, you can change the seasoning profile, but make sure you use the lime. Or poach chicken in water or broth, and add some fresh ginger to the water for a delicious flavor.
3. Baby bok choy can be eaten raw, which adds a crunchy element to the salad. If you prefer it partially cooked, then just chop, and steam in a double boiler for no more than 1 minute. Immediately flash chill in an ice bath to stop the cooking process. Drain, and set aside.
4. Peanut Dressing can be made ahead of time (up to 2 days). If making ahead, refrigerate dressing should be refrigerated, and then removed from the fridge about 30-60 minutes prior to tossing with the other ingredients. Just be sure to shake vigorously just before adding to the salad.
5. Noodles can be made up to 2 days in advance, and refrigerated in an airtight container. These Pyrex glass bowls with lids work well.
6. Can be made ahead up to 8 hours. 
7. Makes 6 servings (up to 8 smaller servings).

Recommended Products

Large Wide Mouth Mason Jars - 24 Ounces (Set of 2)

Stainless Steel Mixing Bowls (Set of 6)

HexClad Stock Pot with Glass Lid (8 Quart)

Nutrition Facts

Calories

441.2

Fat (grams)

18.71 g

Sat. Fat (grams)

3.34 g

Carbs (grams)

40.13 g

Fiber (grams)

6.46 g

Net carbs

33.57 g

Sugar (grams)

11.49 g

Protein (grams)

31.54 g

Sodium (milligrams)

953.07 mg

Cholesterol (grams)

84.29 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include optional garnishes, or seasoning on chicken.

https://PrepMyRecipe.com/blog/asian-noodle-salad-thai

Copyright © Pimp My Recipe LLC (DBA: Prep My Recipe). All Rights Reserved.

Did you make this recipe?

Tag @prepmyrecipe on instagram and hashtag it #prepmyrecipe

---

SERVING

Enjoy at room temperature or serve cold!

BACK TO RECIPE

---

VIDEO

How to Make this Sweet & Savory Asian Noodle Salad!

BACK TO RECIPE

---

Blog Comments & Tips

An extraordinary salad recipe!

Trust me when I say that this is no ordinary noodle salad! This unlikely combination of ingredients creates the most wonderful sweet and savory Asian Noodle Salad. Inspired by the Steak and Thai Noodle Salad from Houston’s Restaurant (I always order mine with chicken), I did my best to recreate this delicious noodle salad with my own twist. 

Traditionally, this salad is often served with grilled steak or chicken. My version of the recipe includes grilled chicken. I was able to develop a Thai inspired sauce that uses no animal products (i.e., no fish sauce); therefore, making it completely vegan (with a few minor swaps). For details, visit the Pimp My Recipe section below for recipe variations that include vegan.

If you're looking for a mouthwatering salad that's both hearty and refreshing, you've got the right recipe. My version of this Asian Noodle Salad has a delightful fusion of textures and tastes, bringing together tender grilled chicken (optional), sweet mango, creamy avocado, crisp baby bok choy, refreshing watercress, tangy tomatoes, an array of fragrant fresh herbs, and crunchy peanuts. All of these ingredients are tossed in a tantalizing Thai-inspired peanut dressing that will have your taste buds dancing with joy.

This hearty salad is perfect for lunch or a light dinner. Get ready to elevate your salad game with the harmonious blend of ingredients that make this dish a true standout.

How do you ensure the best results from this recipe?

My 5 tips to making the best Asian Noodle Salad:

1. Use fresh organic produce.

2. If you are not vegan, be sure to use organic chicken breasts that are hormone and antibiotic free. 

3. This is an easy salad to make, but it does have numerous ingredients. To make it easy on yourself, make the dressing, the noodles, and the chicken (if using), at least 1 day in advance.

4. When mixing the ingredients with the dressing, toss well to make sure all the ingredients are thoroughly coated with the dressing.

5. Assemble the salad a few hours before serving, and refrigerate. This will help the flavors meld.  

Have any dietary preferences that won’t quite work with this recipe? It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Spicy: Add 2 teaspoons of chili garlic sauce (or sambal oelek) to the dressing instead. For off the charts spicy, finely chop 1 small Thai chili, and add to the dressing. Taste at your own risk!!

• Make it Vegan: Simply omit the chicken. Instead of egg noodles, use chow mein or thin spaghetti. The final step is to swap the honey for brown sugar instead. That’s it…this salad is now completely vegan!

• Make it Gluten Free: Replace the regular noodles with gluten free spaghetti. Or, for a lighter and completely different take and texture on this recipe, try using gluten free stir fry rice noodles.

• Best Method to Prepare Chicken: Both grilled or poached chicken work well in this recipe. I prefer the taste of grilled chicken in this salad, as it adds extra flavor.

  • For a quick and easy recipe, try my Ridiculously Easy Lime Chicken (you can grill or bake this chicken). Feel free to adjust the seasoning to give it more of an Asian flavor, but don’t skip the fresh lime juice, as it’s perfect for this recipe.

  • If you prefer to poach the chicken, a great way to add extra flavor is to poach it in chicken stock and fresh ginger. You can choose whether to cube or shred the chicken according to your preference.

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: After you drain the noodles, remember to rinse them well, and drain completely before tossing in the sesame oil.

BACK TO TOP

---

Inspired by the Steak and Thai Noodle Salad from Houston’s Restaurant, I created my own version of this delicious noodle salad and made it vegan. 

Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.