Soy-Free Asian-Inspired Noodle Salad
Looking for a fresh and flavorful twist on a classic? This Soy-Free Asian-Inspired Noodle Salad is a vibrant medley of textures and tastes, perfect for a light lunch or side dish. Made with tender rice noodles, crisp vegetables like cucumber, carrot, and red bell pepper, and tossed in a zesty dressing of sesame oil, lime juice, honey, and fish sauce, it delivers all the savory, tangy, and slightly sweet flavors you love—without any soy. A sprinkle of toasted cashews adds a satisfying crunch, while fresh cilantro and a hint of chili flakes bring a burst of brightness and heat. With just 30 minutes from prep to plate, this gluten-free and soy-free salad is an effortless way to enjoy an Asian-inspired meal packed with wholesome ingredients and bold flavors. Perfect for meal prep, picnics, or quick dinners, this vibrant noodle salad will become a go-to favorite!
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Recipe Information
Ingredients
- 8 oz rice noodles
- 1 medium cucumber
- 1 large carrot
- 1 medium red bell pepper
- 3 stalks green onions
- 0.5 cup fresh cilantro
- 3 tablespoons sesame oil
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 2 cloves garlic
- 1 inch ginger
- 0.5 teaspoon red chili flakes
- 0.5 cup unsalted cashews
- 0.5 teaspoon salt
Instructions
Cook the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process. Set aside to cool.
Julienne the cucumber, carrot, and red bell pepper. Thinly slice the green onions. Roughly chop the cilantro.
In a small bowl, whisk together the sesame oil, lime juice, honey, fish sauce, minced garlic, grated ginger, and red chili flakes. Adjust seasoning with salt, if necessary.
In a large mixing bowl, combine the cooled rice noodles, sliced cucumber, carrot, red bell pepper, green onions, and cilantro.
Pour the dressing over the noodle salad and toss everything gently to combine and distribute the dressing evenly.
In a dry skillet over medium heat, lightly toast the cashews until they are golden brown. Remove from heat and allow to cool slightly before roughly chopping.
Top the salad with the chopped toasted cashews before serving.
Serve immediately or chill in the refrigerator for up to 2 hours before serving for enhanced flavors.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 50.9 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
