Gluten Free Asian Noodle Salad is a simple salad with an amazing dressing. So amazing you might just lick your plate clean!
Fresh and easy ingredients but packed full of flavor! It is healthy and so easy and you will love it! I pinky promise 🙂
I mean seriously! That is a bowl of heaven right there. The best part is that it takes about 20 minutes to throw together and you have the yummiest Asian Inspired Salad!
Fresh ginger and garlic, sunflower seed butter, coconut sugar and other simple pantry items, just takes this make ahead cold pasta salad and turn it into a culinary delight!
To be quite honest, we love it cold and room temperature. It travels well, you can make it ahead of time and you can even use pre-chopped veggies to make this just so simple!
This is a healthy “salad”, side dish because it is packed with veggies. But here is the great part! You can use whatever veggies you like, doesn’t have to be what I suggest.
The real magic is in the Asian Thai salad dressing. I have served this numerous times and EVERYONE wants to know where I got the dressing! 🙂 I simply whip out my phone and direct them to this link. Haha!
I love gluten free Ramon noodles but you can use any type of pasta for this Gluten Free Asian Noodle Salad. Pad Thai noodles, thin spaghetti noodles, elbow, etc. I think you get my point.
All you need is the delicious Asian Thai inspired dressing and you are set!
This Asian Noodle Salad recipe is gluten free, dairy free, vegan, soy free and nut free. Goodness that is a lot of “Frees”! hahaha. But I do have simple subsitutions if you already have certain pantry items.
Check out our Tips for Making the best Asian Noodle Salad section for all the substitutions.
All let’s get into the kitchen so we can wrap up this chat session and get to making this delicious Asian noddle salad.
Jump to:
How to make Asian noodle salad
- First, In a sauce pan or pot, boil water and cook your noodles according to the package.
- Once they finish cooking, drain them and rinse the noodles with cold water. We want to stop the cooking process.
- Next, slice your veggies into bite size pieces.
- Then, add your cooked pasta, all the veggies and place in a large salad bowl.
- In a glass jar, add the oil, coconut aminos (soy sauce if you eat soy), rice wine vinegar, sunflower seed butter (peanut butter if you prefer that), coconut sugar (brown sugar if you prefer) and sesame oil. Then juice 1/2 a lime, grate garlic and fresh ginger and mix together until every is incorporated.
- Then pour that delicious Asian Thai Inspired dressing down on top of all those veggies and stir really well.
- Sprinkle with some sesame seeds if you have them. Although don’t stress if you do not have any on hand, it will taste just as delicious.
Tips for making the best Asian noodle salad
- Subsitutions for Salad Dressing: If you do not have sunflower seed butter you can easily substitute for peanut butter. Soy Sauce can be exchanged for the coconut aminos. If you do not have coconut sugar you can use brown sugar.
- Subsitutions for the Veggies: If your gang is not team zucchini 🙂 you can replace with diced cucumbers. You can also use tomatoes. Truly you can use whatever veggies you have on had. I would just make sure you use the measurements in the recipe to make sure you have a great veggie to noodle ratio.
- Pre-sliced veggies in the produce section will cut your assembly time in half, if you are in a time crunch!
- I like to use ramen noodles because they are light and thin. You can easily substitute for whatever pasta you have on hand. Our family buys the large pack at Costco.
- We also love to add spiced pecans, walnuts, or sunflower seeds to the top to add a little crunch. Most stores carry a “spicy” kind. I love that it adds a kick to the sweetness of the dressing.
- Adding sesame seeds to the top are optional but adds that Asian Thai inspired look we are going for! There is nothing better then a great asian dish in my opinion. Gluten Free Asian Noodle Salad fulfills those cravings for me.
What to serve with Asian noodle salad
I find that if you can take a fabulous side dish and turn it into an entree, it is a win win. I love leftovers and this dish is even better the next day! Here are some ways that I have used the leftovers and turned this gluten free Asian Noodle Salad into a meal.
- I make a double batch of the dressing and toss it over shredded chicken from the Instant Pot or a rotisserie chicken. Just shred the chicken and pour the Asian inspired dressing down on top on the chicken and mix together. Toss the veggies and chicken and dinner is done. This makes for a fabulous lunch!
- BBQ Thai Pork is a perfect addition to this meal! The flavors just compliment the dish. A simple marinade and dinner is done.
- Pineapple Lime Flank Steak is amazing thinly sliced down on top of this salad.
- Grilled or sauté shrimp is also amazing on this Asian Thai inspired salad. Sauté Method: Simply sauté shrimp is some butter or ghee (nondairy). Also add some salt and pepper. Cook until it is not longer pink, just a few minutes. Then squeeze with some fresh lime and top on the salad. Grill Method: Brush with melted butter, sprinkle with salt and pepper and place on the grill until the shrimp is no longer pink, they will cook quickly. Squeeze fresh lime on the shrimp and serve on top of the salad. Oh my tastebuds just went nuts. The flavors are just divine!
Truly the possibilities are endless. Check out my entree section on the blog for lots of different type recipes that will pair perfectly with this easy Asian Noodle Salad.
How to store leftovers
Store leftovers covered in the fridge for up to 4 days.
I hope you have enjoyed my version of Asian Noodle Salad. If you have tried this recipe please leave a comment and review below.
Please check out some of my other recipes:
Asian Noodle Salad
Ingredients
Salad Ingredients
- 2 cups Gluten Free Ramen Noodles (any pasta noodle with work)
- 1 1/2 cups Sliced zucchini
- 1 1/2 cup Shredded carrots
- 1 cup Sliced red peppers
- 1/3 cup Spring onions
- 1/3 cup Parsley
Salad Dressing Ingredients
- 1/2 cup Avocado oil (oil of choice)
- 1/4 cup Coconut aminos (soy sauce if you prefer that)
- 3 tablespoons Coconut sugar (brown sugar is a substitute)
- 1 tablespoon Rice wine vinegar
- 2 Cloves of garlic
- 1 inch Fresh ginger grated
- 1 tablespoon Sunflower seed butter (can substitute with Peanut Butter)
- 1 teaspoon Sesame seed oil
Instructions
Salad Ingredients
- In a saucepan or pot boil water and following the instructions on the package for the Ramon Noodles. Once they are finished cooking, drain them and rinse them with cold water to stop the cooking process.
- Slice and chop the zucchini, red peppers, springs onions and parsley into bite size pieces.
- Add noodles, zucchini, red peppers, spring onions, parsley and shredded carrots to a big salad bowl and set aside.
Salad Dressing
- Add oil, coconut aminos, coconut sugar, rice wine vinegar, sunflower seed butter and sesame seed oil to a salad dressing bottle or glass jar. Grate or press garlic into the jar along with the fresh ginger.
- Shake or mix until it is all incorporated. Pour down on top of the salad ingredients. Serve and enjoy!
Notes
- Subsitutions for Salad Dressing: If you do not have sunflower seed butter you can easily substitute for peanut butter. Soy Sauce can be exchanged for the coconut aminos. If you do not have coconut sugar you can use brown sugar.
- Subsitutions for the Veggies: If your gang is not team zucchini 🙂 you can replace with diced cucumbers. You can also use tomatoes. Truly you can use whatever veggies you have on had. I would just make sure you use the measurements in the recipe to make sure you have a great veggie to noodle ratio.
- Pre-sliced veggies in the produce section will cut your assembly time in half, if you are in a time crunch!
- I like to use ramen noodles because they are light and thin. You can easily substitute for whatever pasta you have on hand. Our family buys the large pack at Costco.
- We also love to add spiced pecans, walnuts, or sunflower seeds to the top to add a little crunch. Most stores carry a “spicy” kind. I love that it adds a kick to the sweetness of the dressing.
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