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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.

A closeup of the salad in a wood bowl

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.

What is lemongrass?

Lemongrass is my new favorite ingredient (picture below). 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.

Fresh lemongrass

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.

Grilled teriyaki chicken skewers with a side of teriyaki sauce

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 noodle 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.

Lemongrass vegetable noodle salad being served using tongs

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!

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Yield: 1 pound

Lemongrass Vegetable Noodle Salad

Noodle salad on a white plate with grilled chicken skewer

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.

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Ingredients

  • 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 (118 ml) soy sauce
  • 1/2 cup (118 ml) water
  • 1 teaspoon sesame oil
  • 1/3 cup (78ml) vegetable oil
  • 1 tablespoon honey
  • For the noodle salad:
  • 12 ounces (340 grams) 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

Instructions

  1. For the dressing:
  2. Add all ingredients to a blender, blend until smooth. Set aside.
  3. For the noodle salad:
  4. Bring a large pan of water to a boil. Add the noodles and cook according to package directions.
  5. Drain the noodles and add to a large bowl. Add half of the dressing and mix well.
  6. Add the peppers, carrots, bean sprouts, edamame, onions and peanuts to the noodles and toss to mix well.
  7. Add the remaining dressing and toss to mix well.
  8. Serve garnished with cilantro.

Nutrition Information

Yield

4

Serving Size

4 ounces
Amount Per Serving Calories 442Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 25gCholesterol 0mgSodium 887mgCarbohydrates 78gFiber 9gSugar 13gProtein 20g
© Janette
Cuisine: Asian / Category: Dinner Ideas