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Pioneer Woman Asian Noodle Salad

Pioneer Woman Asian Noodle Salad - recipe card
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This vibrant, cold noodle salad brings together tender spaghetti tossed with crisp, colorful vegetables and a boldly savory ginger-sesame dressing. The combination of crunchy cabbage, carrots, and bell peppers with a touch of heat from Sriracha and the nutty richness of sesame oil makes every bite a refreshing, satisfying experience.

Ingredients

Scale
  • 8 oz (227g) dried spaghetti
  • 1/2 teaspoon kosher salt, for pasta water
  • 2 cups (140g) shredded green cabbage (about 1/4 small head)
  • 1 cup (110g) shredded carrots (about 2 medium carrots)
  • 1/2 red bell pepper, thinly sliced into 2-inch strips (about 2/3 cup)
  • 1/2 cup (50g) shelled edamame, cooked and cooled
  • 1/4 cup (30g) thinly sliced scallions (white and green parts)
  • 1/4 cup (10g) fresh cilantro leaves, roughly chopped
  • 2 tablespoons (20g) toasted sesame seeds
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 2 teaspoons (10 ml) honey
  • 2 teaspoons (12g) freshly grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon Sriracha, plus more to taste
  • 1/4 cup (60 ml) neutral oil (such as canola or grapeseed)

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Stir in 1/2 teaspoon salt and add the spaghetti. Cook according to package directions until al dente, usually 8 to 10 minutes, stirring occasionally to prevent sticking.
  2. Drain the spaghetti in a colander and rinse under cold running water for 30-60 seconds, stirring with your hands, until the pasta is completely cool to the touch. This stops the cooking and prevents clumping. Drain thoroughly, shaking the colander to remove excess water.
  3. While the pasta cooks, prepare the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, and Sriracha until the honey is fully dissolved.
  4. Slowly drizzle the neutral oil into the dressing while whisking continuously. This emulsifies the dressing, helping it coat the noodles evenly instead of pooling at the bottom. Set the dressing aside.
  5. In a large mixing bowl, combine the cooled spaghetti, shredded cabbage, shredded carrots, sliced bell pepper, edamame, and scallions. Toss gently with tongs or your hands to evenly distribute the vegetables.
  6. Pour the dressing over the noodle mixture. Toss thoroughly, using tongs for 1-2 minutes, ensuring every strand and vegetable piece is coated. The dressing will absorb slightly into the noodles, which is what you want.
  7. Add the chopped cilantro and 1 tablespoon of the sesame seeds. Toss once more to incorporate, reserving the remaining sesame seeds for garnish.
  8. Transfer the salad to a serving platter or bowl. Sprinkle with the remaining 1 tablespoon sesame seeds. Taste and adjust seasoning, adding more Sriracha for heat or a pinch of salt if needed.
  9. For best flavor, let the salad sit at room temperature for 10 minutes before serving, allowing the flavors to meld. Serve cold or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing will absorb into the noodles over time, so if desired, refresh with a splash of soy sauce or rice vinegar before serving. This salad is best enjoyed within 24 hours for maximum crunch. Freezing is not recommended due to the fresh vegetables. To serve warm, skip the cold rinse and toss warm noodles with the dressing.

Nutrition

Keywords: asian noodle salad, pioneer woman, cold sesame noodles, spaghetti salad, asian pasta salad, ginger sesame dressing, easy side dish, potluck recipe, no-fuss salad, noodle salad with vegetables

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-asian-noodle-salad/