Asian Noodle Salad

Asian Noodle Salad with Creamy Peanut Dressing. A flavourful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.

PREP:10 mins
COOK:10 mins
TOTAL:20 mins

SERVINGS: 10 servings as a side, 6 as a main


  • 8 ounces long, thin pasta noodles such as soba, somen, or even spaghettini 
  • 24  ounces Mann’s Broccoli Cole Slaw (2 12-ounce bags)
  • 4 ounces grated carrots (about 2 large carrots)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup rice vinegar
  • 3 tablespoons honey, or light agave nectar to make vegan
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Sriracha pepper sauce or garlic chile sauce, plus additional to taste
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic (about 4 cloves)
  • 3/4 cup roasted unsalted peanuts, roughly chopped
  • 3/4 cup fresh cilantro, finely chopped (optional)


  • Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl.
  • Add the broccoli coleslaw and shredded carrots to the bowl.
  • Whisk together the olive oil,  rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine.
  • Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Thanks to Well Plated for the recipe!

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