If you’re craving something tangy, herby, and totally refreshing with a hint of spice, this Sriracha Lime Noodle Salad is it. It’s bright, bold, and a little unexpected in the best way.
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Why I Love This Recipe
This Sriracha Lime Noodle Salad has been on my mind for years. I first saw it on 101 Cookbooks, one of the OG places on the interwebs that I would frequent, and immediately knew I needed to put my spin on it. So here we are, with a version that’s loaded with all the herbs, a bright Sriracha lime dressing you’ll want to drink, and plenty of mango and avocado for good measure.
The result is a perfectly satisfying vegetarian meal that comes together in no time. It’s fresh, light, and ideal for summer BBQs or patio dinners. Best when served cold if you ask me! And don’t be afraid to make extra of the dressing, it’s incredible drizzled over grilled protein, spooned onto rice bowls, or tossed with veggies.
And before we get into the ingredient list for this Sriracha Lime Noodle Salad - just know that while this list is slightly longer that usual, the actual "work" of this recipe is so quick and easy. A few chops and the boiling of pasta and you are in business.
Ingredients & Substitutions
- Garlic
- Olive oil - or avocado oil, or any neutral oil
- Fresh lime juice - or rice vinegar
- Sriracha - or chili garlic sauce or sambal oelek
- White sugar - or honey, agave, or maple syrup
- Toasted sesame oil - or regular sesame oil
- Spaghetti or fettuccine - or rice noodles, soba noodles or ramen
- Cilantro leaves
- Basil leaves
- Napa cabbage - or green cabbage, romaine, or shredded kale
- Mango - or peach, or strawberries
- Green onions - or chives or thinly sliced shallots
- Shredded carrots - or julienned cucumber or bell pepper
- Peanuts - or cashews, almonds, sunflower seeds, or pumpkin seeds
- Pickled ginger - or finely chopped fresh ginger, or omit
- Avocado - or edamame
How to Make
Cook the noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Toss the noodles with the sesame oil and let them cool completely.
Once cool, add the cilantro, basil, cabbage, mango, carrots, peanuts, and green onions. Pour about two-thirds of the dressing over the top and toss to combine. Add the pickled ginger and avocado, gently toss again, and add more dressing if desired. Serve the Sriracha Lime Noodle Salad at room temperature or chilled.
Tips & Tricks
- Make the dressing first so the flavors have time to meld together while you prep everything else.
- Rinse your noodles with cold water after cooking to stop the cooking process and keep them from sticking together.
- Don’t skimp on the herbs, cilantro and basil are what make this taste super fresh.
- If you’re not into spicy, start with less Sriracha and add more as needed.
- Serve this Sriracha Lime Noodle Salad at room temp or chilled, and top with extra avocado for a little creamy moment.
FAQ's
Can I make this ahead of time?
Yes! It holds up beautifully in the fridge for a day or two. Just wait to add the avocado until right before serving.
Can I swap the pasta for rice noodles or soba?
Totally. It’s super flexible—use whatever noodles you love most.
Is there a protein I can add to make it more filling?
Absolutely. Grilled shrimp, chicken, or even crispy tofu would be delish here.
I hate cilantro, what can I use instead?
You can double down on the basil or add in some mint for a different kind of herby punch.
Similar Recipes
Sriracha Lime Noodle Salad
Ingredients
For the Sriracha Dressing
- 3 cloves garlic finely chopped
- ⅓ cup olive oil
- ⅓ cup fresh lime juice
- 2 tablespoons Sriracha
- 1 teaspoons white sugar
- ½ teaspoon toasted sesame oil
For the Noodles
- 10 ounces spaghetti or fettuccine
- 1 teaspoon toasted sesame oil
- 2 cups cilantro stems discarded and leaves roughly chopped
- 1 cup basil leaves torn
- 1 cup finely shredded Napa cabbage
- 1 cup chopped mango
- ⅔ cup sliced green onions
- ⅔ cup shredded carrots
- ½ cup chopped peanuts
- 3 tablespoons pickled ginger, roughly chopped
- 1 avocado sliced or diced
Instructions
- Cook the noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Toss the noodles with the sesame oil and let them cool completely.
- Once cool, add the cilantro, basil, cabbage, mango, carrots, peanuts, and green onions. Pour about two-thirds of the dressing over the top and toss to combine. Add the pickled ginger and avocado, gently toss again, and add more dressing if desired. Serve at room temperature or chilled.
I can't eat cabbage. Any other recommendation for the crunch? I, also, I cant eat mango or pineapple ( low fodmap diet). Any other fruit recommendation?
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.
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!
Terrific refreshing summer salad! Big hit with my family. I added poached chicken for a one bowl dinner. Going into the regular rotation!
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.
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!
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.
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.
Sounds delicious. Where did you buy the pickled ginger.
at the regular grocery store!!