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+ servings

Asian Noodle Salad

Asian Noodle Salad is gluten free and simple delicious. An easy recipe with simple ingredients. An Asian Thai inspired cold salad dish. A vegan recipe. Crispy chicken options and peanut style dressing makes this divine!
Prep Time20 mins
Total Time20 mins
Course: Main Course, Salad, Side Dish
Cuisine: American, Chinese
Servings: 10
Calories: 311kcal


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


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!


  • 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.


Calories: 311kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 185mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3967IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg