Crispy Noodle Salad is a delicious coleslaw with crunchy noodles, colourful vegetables, chicken and a savoury peanut butter dressing. A must-try Asian salad recipe.
Estimated reading time: 6 minutes
Crispy Noodle Salad is one of my favourite Asian salad recipes. It’s full of colourful vegetables with the perfect crunch and a deliciously good dressing.
There are a few key elements that build a fantastic crispy noodle salad. If you get these basics right, you will never return to the restaurant for this crispy coleslaw cum salad.
- Crispy Noodles
- Coleslaw Style Veggies
- The Flavoursome Chicken
- Peanut Butter Dressing
The Crispy Noodles
In some places, you can easily get ready-made fried noodle packets at a very reasonable price in Asian supermarkets or grocery stores.
But if you are in a place like mine, where you don’t get ready-made fried noodles, make them at home.
- You can fry boiled noodles in hot oil on a stovetop or air-fry them. I have tried both cooking methods, and my BIG THUMBS UP is for air fryer crispy noodles because there is less oil wastage, fewer calories, and the same crunch.
- You can store these homemade crispy noodles for 10 – 15 days.
- Use them as crunchy toppings for soup, stews, or even curries. I often make Indian-Chinese Style Bhel Puri with crispy noodles or add them to my Chinese Sweet Corn Soup .
How To Make Crispy Noodles
Deep Fry Method
- Use regular Hakka or Egg Noodles for frying. In one instance, I have also used spaghetti to make fried noodles.
- Next, boil the noodles al dente in salted water. Once fully cooked, drain the water of the noodles. Rinse them with cold water to stop the cooking process. Let them sit in a colander for 15 – 20 minutes to dry completely.
- Spread noodles on a wire basket or baking sheet. Allow them to dry completely for the next 30 minutes. This step will save a lot of cooking time.
- Coat the dry noodles with a tablespoon of cornstarch for extra dryness. Transfer them to a sieve and dust the extra flour.
- Deep-fry the noodles in hot oil on a stovetop till crisp and golden. Transfer to a colander lined with paper towel.
Air Fry Method
- Boil the noodles al dente in salted water. Once fully cooked, drain the water of the noodles. Rinse them with cold water to stop the cooking process. Let them sit in a colander for 15 – 20 minutes to dry completely.
- Spread noodles on a wire basket or baking sheet. Allow them to dry completely for the next 30 minutes. This step will save a lot of cooking time.
- Coat the dry noodles with two tablespoons of oil.
- Preheat air fryer at 160 degree celcius. Spray oil on the air fryer basket.
- Arrange noodles on a single layer in the air fryer basket. Air Fry for 20 – 25 minutes or till crisp and golden, shaking the basket two to three times during the process.
Coleslaw Vegetables
This Asian coleslaw is always a riot of colours. From purple cabbage, Chinese cabbage, bell peppers, carrot, onion, and greens, you can add any crunchy vegetables to this Asian salad.
Try to use vegetables that have a natural crunch to them . Stay away from veggies that get soft or wilted too quickly.
The Flavoursome Chicken
You can use any of these, from shredded grilled chicken and rotisserie chicken to leftover barbecue chicken or stir fry Asian chicken in this crispy noodle salad.
If none is available, follow my method to stir fry chicken for the salad quickly.
- Take bite-size boneless, skinless chicken pieces. You can cut them into thin strips as well.
- Marinade the chicken pieces in – ginger-garlic paste, soy sauce, salt, and pepper. This marination you can do this as part of your weekly meal prep.
- Heat cooking oil in a wok or stir-fry pan. Add the marinated chicken pieces and stir fry over high heat till the chicken turns pale white and is fully cooked.
- Transfer it to a plate and cool before adding it to the crispy noodle salad.
Peanut Butter Dressing for Salad
The soul of this Asian salad is the sweet, spicy, and savoury peanut butter dressing. It is one of my favourite dressing recipes cum dipping sauce.
The addition of creamy peanut butter gives so much flavour to the dressing and makes it quick. If you want a real flavoursome crispy noodle salad, never compromise on the dressing.
Meal-Prep For Salad
- Marinade the chicken in advance during your weekly meal prep. Store in the fridge. Please bring it to room temperature before stir-frying for crispy noodle salad.
- You can fry a large batch and store it for 10 – 15 days. Or use readymade fried noodles.
- Cut the vegetables , especially cabbages and store them in an airtight container for a week. They do not lose their crunch or texture.
- The peanut butter salad dressing is meal prep friendly. You can easily store it for days in the refrigerator . Shake it well before using it for the flavours to combine nicely.
More Salad Recipes
- Lentil Salad
- Chickpea Salad
- Pumpkin Salad
- Mixed Beans Salad
- Summer Fruit Salad
- Mango Shrimp Salad
- Chicken Pasta Salad
- Healthy Cabbage Salad
- Smashed Cucumber Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 1 Cup crispy fried noodles (see recipe note 1)
- ▢ 1 Cup shredded chicken (see recipe note 2)
- ▢ ½ Cup finely shredded purple cabbage
- ▢ ½ Cup finely shredded cabbage
- ▢ ½ Cup finely julienned carrot
- ▢ ½ Cup red/yellow julienned bell peppers
- ▢ ½ Cup finely julienned capsicum
- ▢ ¼ Cup chopped cilantro or parlsey or spring onion
Ingredients For Dressing:
- ▢ 1 tablespoon creamy peanut butter
- ▢ 2 tablespoon sesame oil or virgin olive oil
- ▢ Juice of one lemon
- ▢ Salt to taste
- ▢ 1 tablespoon light soy sauce
- ▢ 1 teaspoon crushed or finely chopped garlic
- ▢ 1 teaspoon red chilli flakes
- ▢ ½ teaspoon crushed black pepper or to taste
Instructions
Prepare Salad Dressing:
Combine all the ingredients for dressing in a jar with a tight-fitting lid. Close the jar with the lid. Shake vigorously to emulsify the oil with the peanut butter and lemon juice. Set aside.
Combine all the vegetables in a salad mixing bowl.
Pour dressing over the salad. Add shredded chicken, crispy noodles, and mix nicely to coat the vegetables with the dressing.
Serve crispy noodle salad immediately else fried noodles will turn soggy. Or add crispy noodles just before serving.
Recipe Notes:
Nutrition
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Crispy Noodle Salad Recipe
Equipment
- Mixing Bowl
Ingredients
- 1 Cup crispy fried noodles (see recipe note 1)
- 1 Cup shredded chicken (see recipe note 2)
- ½ Cup finely shredded purple cabbage
- ½ Cup finely shredded cabbage
- ½ Cup finely julienned carrot
- ½ Cup red/yellow julienned bell peppers
- ½ Cup finely julienned capsicum
- ¼ Cup chopped cilantro or parlsey or spring onion
Ingredients For Dressing:
- 1 tablespoon creamy peanut butter
- 2 tablespoon sesame oil or virgin olive oil
- Juice of one lemon
- Salt to taste
- 1 tablespoon light soy sauce
- 1 teaspoon crushed or finely chopped garlic
- 1 teaspoon red chilli flakes
- ½ teaspoon crushed black pepper or to taste
Instructions
Prepare Salad Dressing:
Combine all the ingredients for dressing in a jar with a tight-fitting lid. Close the jar with the lid. Shake vigorously to emulsify the oil with the peanut butter and lemon juice. Set aside.
Combine all the vegetables in a salad mixing bowl.
Pour dressing over the salad. Add shredded chicken, crispy noodles, and mix nicely to coat the vegetables with the dressing.
Serve crispy noodle salad immediately else fried noodles will turn soggy. Or add crispy noodles just before serving.
Notes
Nutrition
I am sharing an easy and tasty jeera aloo recipe for beginners. With this jeera aloo recipe and a bit of practice, you can make one of the most comforting Indian dishes, bursting with flavours.
- About Jeera Aloo
- Picking Right Potato
- How To Make Jeera Aloo
- Serving Suggestion
- My Tried and True Tips
- More Potato Recipes
- Jeera Aloo Recipe
About Jeera Aloo
Jeera = Cumin. Aloo = Potato
Jeera Aloo is one of the most popular Indian dishes. It is a delicious combination of potatoes and cumin seeds (jeera) that impresses the taste buds with its simplicity. This dish is not only popular in households across India but has also gained recognition worldwide for its versatility and comforting taste.
These roasted cumin potatoes are:
- vegan
- gluten-free
- contain no nuts
- no added sugar
- meal prep friendly
Whether you’re a seasoned cook or a novice in the kitchen, mastering the art of making perfect jeera aloo is one of the must-know basics of Indian cooking.
Picking Right Potato
When it comes to making jeera aloo, choosing the right type of potato can significantly impact the texture and taste of the dish. The best potatoes for making jeera wale aloo are those with a high starch content and a firm texture that holds up well during cooking.
- Russet Potatoes : Russet potatoes, also known as baking potatoes, are high in starch, hold their shape well and absorb flavours effectively.
- Yukon Gold Potatoes : Yukon Gold potatoes have a creamy texture and a slightly sweet flavour. They hold their shape well when cooked and add a buttery richness to the dish.
- New Potatoes are young potatoes harvested before they reach full maturity. They have thin skins and a delicate, creamy texture. While they may not hold their shape as well as other varieties.
- Pahadi Aloo from Uttarakhand , is my other favourite variety to make crispy and flavoursome aloo ke gutke or jeera wale aloo. The Pahadi variety of potatoes cooks very fast, even without a pressure cooker.
Other Ingredients:
Apart from boiled potatoes, you need:
- Cumin (sabut jeera) is the key ingredient in the jeera aloo recipe.
- Coriander Seeds and Black Peppercorns are dry roasted and crushed to flavour the potatoes.
- Ginger and Green Chilli to make the potatoes deliciously spicy.
- Asafoetida (hing) gives a tasty aroma to the dish and aids in digestion too.
- Mustard Oil, Groundnut Oil, Ghee or neutral-tasting vegetable refined oil are the cooking oil options for making jeera wale aloo.
- A pinch of turmeric, salt and a load of fresh coriander.
How To Make Jeera Aloo
Preparation of Potatoes:
- Boil the potatoes with skin in a pressure cooker or instant pot.
- Boil potatoes only for 2 whistles over high heat.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes.
Prepare Special Seasoning Masala:
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic.
- Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Tempering (Tadka) Potatoes :
- Heat oil in a pan over medium heat.
- Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
Cooking Potatoes:
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
Once the Jeera Aloo is ready, turn off the heat and transfer it to a serving dish.
Serving Suggestion
Jeera Aloo is a wholesome, fulfilling and gratifying vegetarian dish. Serve it with hot chapati, paratha or roti. It is one dish that fits effortlessly in all three meals – breakfast, lunch or dinner.
If you are planning a travel meal or a potluck dish for the crowd, these Indian-style roasted potatoes are just perfect for that.
If you ask me, my favourite combination is arhar dal and chawal with jeera aloo and a lot of kachumber salad . It is my soul food.
My Tried and True Tips
- Do not boil potatoes for too long. You need firm, parboiled potatoes.
- If your potatoes are overcooked , allow them to cool and keep them in the refrigerator for some time, later peel and dice. They will hold the shape better.
- Use a wide pan to cook the potatoes so that they become evenly crisp.
- Adding turmeric to jeera aloo is optional. Turmeric adds colour and imparts a subtle earthy flavour to the dish.
- For a tangier taste , you can add a pinch of amchur powder or lemon juice towards the end of cooking.
More Potato Recipes
- Bread Roll
- Dum Aloo
- Aloo Ki Sabzi
- Dahi Potato Curry
- Potato Cheese Balls
- Honey Chilli Potato
- Masala Baby Potato Roast
Ingredients
- ▢ 3 large size potato
- ▢ 2 tablespoon vegetable refined oil
- ▢ 2 medium spicy green chilli chopped
- ▢ 1 inch ginger, peeled and chopped
- ▢ 1 tablespoon coriander seeds (sabut dhaniya)
- ▢ 1 teaspoon black peppercorns
- ▢ 2 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ ¼ teaspoon turmeric powder (optional)
- ▢ 1 teaspoon cooking salt or to taste
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Boil the potatoes with skin in a pressure cooker for two whistles over high heat. Allow the steam to release naturally.
- Allow potatoes to cool down a bit, peel them, and dice them into big-size even cubes. Keep aside.
- Dry roast half of cumin seeds, coriander seeds and peppercorns in a pan for 2 – 3 minutes or until aromatic. Grind them to a coarse powder in a spice grinder or mortar and pestle. Set aside.
- Heat oil in a pan over medium heat. Once the oil is hot, add the remaining cumin seeds (jeera) to it.
- Allow the cumin seeds to splutter, releasing their aromatic flavour into the oil. This step is crucial for infusing the dish with the quintessential jeera aroma.
- Add asafoetida and finely chopped ginger. Saute for 2 – 3 minutes.
- Carefully add the diced potatoes to the pan. Spread them evenly in a single layer to ensure even cooking.
- Sprinkle turmeric powder, salt, green chilli, and special seasoning masala over the potatoes.
- Cover and cook the potatoes on medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. Allow the potatoes to cook until they turn golden brown and crispy on the edges.
- Once the potatoes are cooked through and have developed a golden crust, add chopped coriander leaves. Toss the potatoes gently.
- Serve Jeera Aloo with hot chapati, paratha or roti.
Recipe Notes:
- Jeera Aloo is a meal prep friendly dish. Store it in an airtight container in the refrigerator for 3 – 4 days. Reheat in a microwave or stovetop.
- Adjust the quantity of chillies and spices as per personal preference.
Nutrition
We follow a strict NO SPAM Policy
