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Asian Noodle Salad
A cold Asian noodle salad made with fresh vegetables, cashews, and bean sprouts
Course Salad
Cuisine Asian
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 6
Calories 294kcal
- ¼ cup honey
- ¼ cup soy sauce I used lower-sodium soy sauce
- 4 teaspoon sesame oil
- 1 lb soba noodles or rice noodles cooked until tender (according to package directions)
- ½ cup green onions thinly sliced on the diagonal
- ½ cup bean sprouts don’t skip, they add a nice crunch
- ½ cup carrots shredded
- ½ cup cucumber peeled and thinly sliced
- 1 cup cashews lightly crushed
- 3 tablespoon fresh cilantro chopped
- 2 tablespoon sesame seeds
In a small bowl, whisk together honey, soy sauce and sesame oil.
To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, sesame seeds and soy sauce mixture.
Mix thoroughly and serve room temperature or cold.
Calories: 294kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 598mg | Potassium: 295mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1879IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg