Lemongrass vegetable noodle salad is one of those take anywhere, eat at any temperature, perfect on-the-go meals. Vibrant vegetables mixed with noodles and a delicious dressing, makes this the perfect picnic dish.
This noodle salad is the ultimate, almost no cook dish. The only cooking involved is boiling the noodles and if you can do that, you have a delicious, nutritious meal.
I’ve created a video so you can see the recipe being made. Just press play!
I want to talk to you about lemongrass, it is my new favorite ingredient. You may have started to see it in your produce section, it looks like reeds that should be growing in tropical marshes, but can actually be grown at home. Lemongrass is a fibrous plant of the grass family that has a wonderfully lemon scent and flavor mostly used in Asian cuisine.
For this recipe, it is used in the dressing. Let me tell you about this dressing. It is so good! And it serves double duty. Along with dressing this salad, I used it as a marinade for grilled lemongrass chicken skewers, that I served with these noodles for a complete meal
When it comes to the type of noodles, it basically comes down to what is available to you in your grocery. For me that was udon Asian noodles.
Gluten free option
I have also made a gluten-free option of this recipe. Just replace the noodles with gluten-free spaghetti and use tamari instead of regular soy sauce for the dressing. This lemongrass vegetable noodle salad is best served room temperature, but it also makes the best leftover when eaten cold or warmed up.
- For the dressing:
- 4 Lemongrass stalks, tough layers removed chopped
- 1/2 small red chili pepper, seed removed and chopped
- 1 garlic clove, peeled and chopped
- 1 tablespoon fresh ginger, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 1 teaspoon sesame oil
- 1/3 cup vegetable oil
- 1 tablespoon honey
- For the noodle salad:
- 12 ounces Asian noodles
- 2 bell peppers, seeds removed and sliced
- 2 cups carrots, shredded
- 1 cup bean sprouts
- 1 cup shelled edamame
- 4 spring onions, chopped
- 1/2 cup roasted peanuts
- Fresh chopped cilantro for garnish
For the dressing:
Add all ingredients to a blender, blend until smooth. Set aside.
For the noodle salad:
Bring a large pan of water to a boil. Add the noodles and cook according to package directions.
Drain the noodles and add to a large bowl. Add half of the dressing and mix well.
Add the peppers, carrots, bean sprouts, edamame, onions and peanuts to the noodles and toss to mix well.
Add the remaining dressing and toss to mix well.
Serve garnished with cilantro.