Some people are allergic to peanuts, and some people just don’t like them. I’m one of the latter. I wanted to make an Asian noodle salad without peanuts that still had a nice nutty flavor. So here we are!
This vegan Asian noodle salad recipe is satisfying, and great for any time of year. The ingredients are simple. And it’s easy to make. And one of the best parts is that it can be easily modified to your taste.
For instance, you could bulk it up with some marinated grilled or baked tofu. Or add some chili sauce to the dressing and kick it up a notch. Or mix up the vegetables (maybe red peppers, red cabbage, shelled edamame, or broccoli?). There’s lots of ways to customize it.
For a gluten free alternative, use rice noodles or your favorite gluten free noodles.
Asian Almond Sesame Noodle Salad
Almond Sesame Dressing:
1/2 cup creamy almond butter
1/3 cup reduced sodium soy sauce
3 Tbsp sesame oil
3 Tbsp white wine vinegar
1 Tbsp maple syrup
½ tsp garlic powder
16 ounce package of thin spaghetti, prepared according to the directions on the box, rinsed thoroughly with cold water and thoroughly drained
3 scallions, sliced
1 cup fresh cilantro, coarsely chopped
2 cups shredded carrots
1 English cucumber, cut in half lengthwise and chopped
3 Tbsp toasted sesame seeds
1. In a large mixing bowl, whisk together everything listed under “Almond Sesame Dressing”. Then, add the noodles to the dressing, and toss until completely coated.
2. Mix in the vegetables and the toasted sesame seeds. Taste, and adjust seasonings, if needed (more vinegar? little more soy sauce? more maple syrup?). Serve immediately.