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 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.
If you’ve tried this Lemongrass Vegetable Noodle Salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
Serving Size: 4 ounces
Amount Per Serving:Calories: 442 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 0mg Sodium: 887mg Carbohydrates: 78g Fiber: 9g Sugar: 13g Protein: 20g