Asian Noodle Salad

Prepare this dish a day in advance so that the flavors have time to develop. Spicy Yogurt Dressing also makes a delicious dip for skewered grilled meats or vegetables.

Asian Noodle Salad


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  • PREP TIME 25-30


  1. Combine the yogurt, sesame oil, peanut butter, coriander, vegetable oil, soy sauce, chili oil, ginger, garlic and cilantro in a bowl and whisk to blend.
  2. Cook the noodles according to the package directions, drain, and rinse thoroughly with cold water.
  3. Place cooked noodles, vegetables, peanuts and yogurt dressing in a large bowl and mix with hands until the ingredients are well distributed.
  4. Refrigerate several hours or overnight. Serve chilled or at room temperature.


  • 6 ounces Horizon Organic plain yogurt
  • 2 tablespoons sesame oil
  • 1/4 cup peanut butter
  • 1 tsp. ground coriander
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon hot chili oil, or more to taste
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon grated or finely chopped fresh garlic
  • 1/4 cup finely chopped fresh cilantro
  • 10 ounces Asian-style thin noodles or vermicelli pasta
  • 3 scallions, whites and greens, thinly sliced
  • 1 medium red bell pepper, cut into thin julienne slices
  • 1 medium carrot, sliced into shavings with a vegetable peeler
  • 2/3 cup chopped peanuts


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