This simple asparagus noodle salad recipe with Asian flavors highlighting seasonal vegetables is ready to eat in about 15 minutes. Plus, it can be served warm or cold, making it a perfect option for picnics, BBQ’s, and potlucks.
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I’m a big fan of Asian noodle salads when the warm weather hits. They’re just so good alone or with grilled meats. One day I might serve this (slightly) spicy noodle salad alongside grilled chicken thighs with a teriyaki glaze (using my version of an easy teriyaki sauce that’s simple – no need to buy the expensive bottled stuff), which is one of my favorite combinations ever.
On another day I’ll thread some marinate some chicken in this 2-ingredient sauce, thread them onto kabobs to grill and whip up this quick salad – and that will be my favorite combination, ha!
But here’s the thing with this salad – it’s just as good warm as it is cold. Served warm on it’s own or with some chopped rotisserie chicken mixed in and it’s a one-dish dinner ready in minutes. It’s great the next day, too, making it a wonderful make-ahead recipe to bring to potlucks and BBQs.
I also love that this salad easily adapts to seasonal cooking. It’s equally fantastic made with:
- The asparagus and carrots pictured.
- Green beans and red peppers for a later summer version.
- Broccoli and cauliflower for a fall/winter version.
- Whatever long noodle you have in your pantry – buckwheat soba, chuka soba, Chinese wheat noodles, or regular spaghetti noodles. I will say that I don’t find it as good with rice noodles, so if you’re wanting gluten free, I’d go with buckwheat soba noodles (though try any noodle and see what you think!).
Asian Asparagus Noodle Salad
For this simple asparagus noodle salad recipe you’ll need:
- sesame seeds
- noodles of choice
- the easy-to-make dressing
The beauty of this recipe is that you cook the asparagus (or green beans, or broccoli and cauliflower for the later-season vegetable options) right in with the pasta during the last few minutes of cooking.
This means that while the noodles are cooking, you can mix together the dressing ingredients and chop the onions and carrots so everything will be ready to toss together when the noodles are done. It’s truly a 10-15 minute recipe – I love the ease of these kind of salads, don’t you?
I like to serve noodle salads on a platter to show off all the lovely colors. The vegetables don’t all go to the bottom of the bowl, either, so I find it’s easier to serve, too.
Here’s a white oval dish similar to the dish pictured, and here is a square platter or an oval platter that would be perfect for serving. (By the way, that oval platter comes with a vegetable bowl and it’s a fantastic price for the set – and bone china, too.)
Is this a main dish or a side?
Either! If you’re vegetarian, this could be a main dish on it’s own or with a protein added in the form of tofu or garbanzo beans. We mainly serve this as a side dish with grilled or baked chicken, fish, or pork.
What to serve with this?
- Soy-Sriracha Marinated Chicken would be perfect.
- Chicken-Lime Lettuce Wraps adds some protein with more veggies in another quick recipe.
- Baked Chicken and Vegetables – add different vegetables so that they’re not the same as the salad (onions and peppers would be a good option).
Click the arrow for the full Asian asparagus noodle salad recipe (with print options)!
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