Crunchy Noodle Salad |

Crunchy Noodle Salad

These past couple of weeks I have become obsessed with my River Cottage VEG cookbook. I think it’s because we’ve finally had a steady stream of sunshine and warm temperatures here in Seattle. And that has me craving super fresh, healthy and clean tasting foods.

So I’ve spent an endless number of hours pouring over this beautiful, vegetarian cookbook. Flagging almost every single page and trying to come up with a scenario in which I could reasonably make and consume all of the recipes that I want to try.

One of the first recipes that I re-created was this Crunchy Noodle Salad. It appealed to me right away. And the end results did not disappoint.

Crunchy Noodle Salad |

This salad has got everything that I’m craving right now: crisp vegetables, bright herbs and a light dressing. The whole recipe can be made in less than 20 minutes. And the leftovers are amazing. I’ve been eating them cold, straight from the refrigerator for about 2 days now. And I think they’ve gotten even better with age! Kind of like me. Right?



Recipe slightly adapted from River Cottage VEG

Crunchy Noodle Salad

Serves 4-6

Crunchy Noodle Salad


  • For the Dressing
  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari (can use soy sauce if you’re not gluten intolerant)
  • Zest and juice of 1 lime
  • 2 tsp. sesame oil
  • 1 1/2 tsp. brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp. red pepper flakes

  • For the Salad
  • 7 ounces thin rice noodles
  • 5 ounces snap peas
  • 1/2 large cucumber, halved lengthwise and thinly sliced
  • 6 green onions, white and light green parts thinly sliced
  • 1/2 cup roasted peanuts, roughly chopped
  • 2 tablespoons roughly chopped basil leaves
  • 2 tablespoons roughly chopped mint leaves


  1. Combine all of the ingredients for the dressing in a small bowl. Set aside.
  2. Cook the noodles according to the package instructions. Drain and rinse under cold water. Add the drained noodles to a large bowl and toss with the dressing until well coated. Set aside.
  3. Meanwhile, bring a small pot of water to a boil. Add the snap peas and cook for about 2 minutes, or just until they are crisp-tender. Drain and rinse under cold water. Add the drained snap peas to the noodles along with all the remaining ingredients. Toss gently to combine. Serve and enjoy.
  4. Leftovers can be stored in an airtight container in the refrigerator for about 2 days.

7 comments on “Crunchy Noodle Salad”

  1. What a lovely presentation! Your photography is really amazing! This looks like the perfect spring/summer salad!

  2. Pingback: 25 Gluten-Free Dairy-Free Pasta Recipes - My DairyFree GlutenFree Life

  3. This salad is so beautiful! All those fresh vegetables give this salad such an earthy and springy vibe 🙂

  4. Do you know the nutrients and calorie count?

    • Hi Linda. I haven’t calculated the nutritional information. There are many free online calculators that you could try, if you want. Thanks!

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