If you’re looking for something that takes 10 minutes to make, packs a bunch and doesn’t require lots of cooking – this Sriracha Lime Noodle Salad is it!
If there’s one thing we have stocked in the fridge at all times, it’s Sriracha. Thomas puts it on EVERYTHING. No exaggeration, he’s put it on an Italian bolognese sauce before. Sacrilegious if you ask me, but hey, he does what he wants!
This Sriracha Lime Noodle Salad has been on my mind for years. I first saw it a while back on 101 Cookbooks, one of my favorite places on the interwebs and immediately knew I needed to put my spin on it! So here we are. It’s loaded with all the herbs, a bright Sriracha lime dressing that you’ll want to drink, and some mango and avocado for good measure. The result is a perfectly satisfying vegetarian meal that comes together in no time. It’s perfect for any summer BBQ’s or patio dinners. Best when served cold if you ask me!! And don’t be afraid to make extra of the dressing – it’s great drizzled on any kind of protein, spooned over a bowl of rice, or on top of veggies!
Need more Sriracha recipes – here are a few of my favs:
- Spicy Bacon Fried Rice
- Grilled Korean Chicken Skewers
- Sriracha Compound Butter
- Breaded Sriracha Chicken Kebabs
Sriracha Lime Noodle Salad
Ingredients
For the Sriracha Dressing
- 3 cloves garlic, finely chopped
- 1/3 cup olive oil
- 1/3 cup fresh lime juice
- 2 tablespoons Sriracha sauce
- 1 teaspoons white sugar
- 1/2 teaspoon toasted sesame oil
For the Noodles
- 8 ounces fresh Udon noodles (or any other long noodle will work if you can't find Udon)
- 1 teaspoon toasted sesame oil
- 2 cups cilantro, stems discarded and leaves roughly chopped
- 1 cup torn basil leaves
- 1 cup finely shredded Napa cabbage
- 1 cup chopped mango
- 2/3 cup sliced green onions
- 2/3 cup shredded carrots
- 1/2 cup chopped peanuts
- 3 tablespoons pickled ginger, roughly chopped
- 1 avocado, sliced or diced
Instructions
For the Sriracha Dressing
- Combine all the ingredients in a bowl and whisk to combine. Taste and adjust seasoning as needed. Set aside.
For the Noodles:
- Cook the noodles according to the package directions. Drain and rinse with cold water. Toss the noodles with the toasted sesame oil and continue to let cool.
- Once the noodles are cool, add the herbs, cabbage, mango, carrots and peanuts. Pour about 2/3 of the dressing over the top, and toss to combine. Add the ginger, and avocado, gently toss to combine. Add for dressing if needed and serve room temp or chilled.
Sounds delicious. Where did you buy the pickled ginger.
at the regular grocery store!!
Awesome salad! Taste just like my favorite salad at Houston’s. I added steak for a little more protein but doesn’t need it at all.
Hi Gaby,
Made this last night for dinner. Brushed some of the dressing on a piece of salmon, grilled it and added to salad. Absolutely delicious…a big hit for dinner.
really nice flavors including mango and Sriracha and love that its served cold, works for me in July, and even the other recipe for Sriracha compound butter, will definitely have to check that out too, thank you!
That dressing packs a kick! I loved it. I subbed pineapple chunks because I don’t really like mangoes and it was great. I didn’t have any pickled ginger but I think the recipe works with out it. Great for lunch and dinner.
Terrific refreshing summer salad! Big hit with my family. I added poached chicken for a one bowl dinner. Going into the regular rotation!
I liked this salad a lot! It is so summery and fresh! All the fresh herbs really make it! Love the peanuts too. I cut the olive oil way back and also made it with Healthy Noodle, but everything else as is. Was so delish!
This was delicious and really easy to make! The grocery store was out of cabbage of all kinds and my udon came in packages of 7 ounces, so I just used two of those. It worked with using the full amount of dressing.