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No Cook Noodle Salad with a Tangy Dressing

A refreshing salad that combines fresh vegetables and cooked noodles with a delightful tangy dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup cucumber, sliced Fresh and crisp.
  • 1 cup bell pepper, sliced Use any color bell pepper.
  • 1 cup carrots, shredded Adds sweetness and crunch.
  • 1/4 cup green onions, sliced For a mild onion flavor.
  • 1/4 cup cilantro, chopped Fresh herb for garnish and flavor.
Noodles
  • 200g cooked noodles Any type preferred.
Dressing
  • 3 tablespoons soy sauce Salty and umami.
  • 2 tablespoons rice vinegar For tanginess.
  • 1 tablespoon sesame oil For nuttiness.
  • 1 tablespoon honey or sugar For sweetness.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Wash and chop your vegetables: slice the cucumber and bell pepper, shred the carrots, and chop the green onions and cilantro.
  2. In a large mixing bowl, add the cooked noodles and toss gently to separate.
  3. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or sugar), salt, and pepper. Adjust seasoning as necessary.
  4. Pour the dressing over the noodles and vegetables. Gently toss everything together until coated.
  5. Enjoy immediately, or let it rest in the fridge for about 10 minutes to meld the flavors.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating isn’t necessary, but if preferred, give it a quick toss in a hot pan for just a minute.