To make the dressing: Combine all of the ingredients in a glass jar with a screw-top lid. Shake vigorously and set aside. (You can make the dressing in advance and refrigerate it for up to 1 week.)
To make the salad: In a large mixing bowl, combine the cooked noodles along with the protein and fruit of your choice, as well as all the vegetables and toss to combine. Drizzle with about half of the dressing and mix well so all ingredients are coated with the dressing.
To serve: Divide the dressed Asian noodle salad between two serving bowls. Add the toppings of your choice and serve the remaining dressing on the side so each person can season to their liking.
Notes
The version of the salad I photographed (above) contained soba noodles, flank steak, green papaya, zucchini, carrots, radishes, Thaï basil, coriander, and peanuts.
Did you make this?
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