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Sriracha Lime Noodle Salad from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 4 votes

Sriracha Lime Noodle Salad

This spicy, limy, herby chilled noodle salad is the perfect summer recipe when you want dinner FAST! Add any other veggies, ditch the peanuts if you prefer, it's going to be a winner!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Japanese, Asian, Fusion
Keyword: udon noodle salad, chilled udon noodle salad, peanut noodle salad, rainbow noodle salad, easy chilled udon noodles, summer udon noodles
Servings: 2 people
Author: Gaby


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


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.