Thai Wheat Noodle Salad
Ingredients
For the Salad
- 2 oz Thai wheat noodles
- 1 cup arugula
- 1/2 cup cabbage thinly sliced
- 1/4 cup peanuts
- 1 large carrot cut into matchsticks or spiralized
- 1/4 cup fresh cilantro chopped
For the Sesame Lime Dressing
- 1 lime juiced
- 1/2 teaspoon toasted sesame oil
- 1 clove garlic
- 1 tablespoon honey
- 1/2 teaspoon sriracha or more/less to taste
Method
- Cook your Thai wheat noodles according to package instructions. Drain, rinse under cold water, and set in a mixing bowl.
- To the bowl with the noodles, add in the arugula, carrots, cabbage, onions, peanuts, and cilantro.
- Add all the dressing ingredients to a small bowl. Mix well to combine.
- Pour the dressing over the salad noodle bowl. Toss the salad and dressing well to combine.
- Garnish with extra peanuts, if desired, and serve at room temperature. Or refrigerate and chill for 1 hour and enjoy cold.
Nutrition
Calories556kcalCarbohydrates83gProtein20gFat21gSaturated Fat3gPolyunsaturated Fat8gMonounsaturated Fat9gSodium131mgPotassium872mgFiber9gSugar23gVitamin A12844IUVitamin C43mgCalcium163mgIron5mg
Notes
Expert Tips
- Try adding some fresh Thai basil to this dish for extra flavor!
- Make sure you shred the cabbage and carrots finely, so they can be easily picked up with chopsticks.
- You can use any noodle variety you prefer - but I love using Thai wheat noodles from Trader Joe's!
- Serve with miso soup, pan fried tofu, or enjoy with Thai wheat noodle soup for a fun lunch or dinner idea.