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–+ servings

Healthy Asian Noodle Salad with Spicy Peanut Dressing

This healthy recipe brings together tender noodles, crisp vegetables, and juicy shredded chicken with a bold and creamy peanut dressing. Perfect as a refreshing main or a crowd-pleasing side, this healthy noodle salad recipe is packed with flavor and fresh textures.
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Active Time 15 minutes
Course Noodles, Salad
Cuisine Asian Fusion
Servings 4

Equipment

  • Large pot (for boiling noodles)
  • Mixing bowls
  • Whisk
  • Tongs

Ingredients
  

For the Salad:

  • 6 ounces dry soba noodles or whole grain spaghetti or linguine noodles
  • 2 cups cooked,shredded chicken (about 2 medium breasts)
  • 1 12-ounce package broccoli slaw (about 4 cups)
  • 3 cups shredded carrots about 1 pound or 6 medium carrots
  • 1 small red bell pepper thinly sliced (about 1 cup)
  • 2 green onions thinly sliced (about ⅓ cup)
  • ½ cup dry-roasted, unsalted peanuts roughly chopped
  • ½ cup chopped fresh cilantro

For the Dressing:

  • ¼ cup rice vinegar
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons plus 1 teaspoon toasted sesame oil
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon plus 1 teaspoon minced fresh ginger
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 teaspoons Sriracha or sambal oelek fresh chili paste, plus more to taste

Instructions
 

  • Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook until just tender, following package directions. Before draining, scoop out ½ cup of the pasta water and set aside. Rinse noodles briefly under cool water, shake off excess moisture, and place them in a large serving bowl. Layer in the shredded chicken, broccoli slaw, carrots, and red bell pepper.
  • Make the Dressing: While the noodles are cooking, whisk together the rice vinegar, soy sauce, peanut butter, sesame oil, olive oil, honey, ginger, garlic, and chili paste in a medium bowl until smooth and combined.
  • Assemble the Salad: Pour the dressing over the noodle mixture. Use tongs to gently mix everything together until evenly coated. Stir in the green onions, chopped peanuts, and fresh cilantro. If the salad seems too thick or sticky, loosen it by mixing in a splash of the reserved pasta water.
  • Final Touches: Taste and adjust seasoning if desired, adding more chili paste for extra heat. Serve chilled or at room temperature.

Notes

Make-Ahead Friendly: Prepare the dressing up to 3 days ahead and keep refrigerated. Stir well before using.
Leftover Tip: Store leftover salad in the fridge for up to 3 days. To avoid dry noodles, consider making 1.5x the amount of dressing and save some for refreshing leftovers.
Flavor Tip: Toasted sesame oil adds irresistible depth—don’t skip it! Look for it in the Asian section of your grocery store along with Sriracha or sambal oelek.
Keyword Asian chicken salad with noodles, cold noodle salad with chicken, easy healthy lunch ideas, healthy noodle salad recipe, healthy recipes, high protein salad recipes, spicy peanut dressing recipe
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