Dinner

Rainbow Noodles with Tangy Asian Dressing Recipe

ByRafael Mansero December 25, 2025December 25, 2025

Introduction

Rainbow Noodles with Tangy Asian Dressing is a vibrant and refreshing dish packed with colorful vegetables and fresh herbs. The bold, tangy dressing perfectly complements the tender noodles and crunchy cashews, making it an ideal meal for warm days or anytime you crave a flavorful, healthy salad.

A wooden bowl filled with a colorful noodle salad consisting of thin light brown noodles mixed with dark green kale, bright purple cabbage pieces, thin orange carrot strips, green cucumber slices, and red bell pepper strips. Scattered on top are a few whole cashews and some green edamame beans, with a wooden spoon resting inside the bowl to the right. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup avocado oil
⅓ cup low-sodium soy sauce
3 tablespoons Hoisin sauce
3 tablespoons brown sugar
2-inch knob ginger, finely grated
2 cloves garlic, grated
Zest of 1 lime
¼ cup lime juice (about 2 large limes)
½ tablespoon chili crisp
8 oz thin spaghetti
1 bunch Tuscan kale, ribs removed and thinly sliced
1 English cucumber, sliced in half moons
1 cup julienned carrots (about 2 medium carrots)
1 red bell pepper, thinly sliced
2 cups purple cabbage, thinly shredded
1 cup shelled edamame
2 cups fresh herbs – mint, basil, cilantro, green onions
1 cup roasted cashews, roughly chopped

Instructions

Step 1: Make the dressing by combining avocado oil, soy sauce, Hoisin sauce, brown sugar, grated ginger, grated garlic, lime zest, lime juice, and chili crisp in a salad shaker or mason jar. Whisk or shake vigorously until well blended.
Step 2: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. While the pasta cooks, prepare the vegetables, herbs, and cashews by chopping them as directed.
Step 3: Drain the pasta and transfer it to a large bowl. Toss immediately with about one-fourth of the dressing and the sliced kale. Let the warm noodles soften the kale slightly.
Step 4: Once the noodles have cooled a bit, add cucumber, carrots, bell pepper, cabbage, edamame, fresh herbs, and more dressing. Toss everything together until well combined.
Step 5: Gently fold in the chopped roasted cashews. Serve the salad at room temperature with an extra drizzle of dressing and a sprinkle of fresh herbs.

Tips & Variations

Substitute thin rice noodles or soba noodles if you prefer gluten-free or different textures.
Add shredded cooked chicken or tofu for extra protein.
For a milder flavor, reduce the chili crisp or omit it entirely.
Feel free to swap out vegetables based on what’s fresh or in season.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb the dressing and become softer over time. Reheat gently at room temperature or enjoy cold. Add extra fresh herbs or a splash of lime juice before serving to brighten flavors.

How to Serve

The dish is a colorful noodle salad served on a white plate placed on a white marbled surface. The base layer is made of light brown cooked noodles, mixed with thin strips of dark green kale and purple cabbage. Scattered throughout are bright green edamame beans, thin slices of light green celery, and red bell pepper pieces adding brightness. There are also small golden-brown cashews on top, garnished with fresh cilantro leaves and thinly sliced green onions, giving the dish a fresh and crunchy look. A gold fork is placed next to the plate, and a beige textured cloth with fringes is nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the dressing and chop the vegetables in advance. Toss the noodles and kale with dressing just before serving to keep the texture fresh and vibrant.

What if I don’t have Hoisin sauce?

You can substitute with a mixture of soy sauce and a bit of honey or molasses for some sweetness and depth, or use a store-bought plum sauce as an alternative.