Asian Noodle Salad

Asian Noodle Salad is a vibrant and refreshing dish loaded with colorful vegetables, tender noodles, and a tangy sesame-ginger dressing.

It’s perfect for a light lunch, side dish, or potluck favorite. This salad combines the crunch of fresh veggies with the savory, nutty flavors of the dressing, making it an irresistible crowd-pleaser. Whether you’re meal prepping or serving a gathering, this noodle salad is quick to make, packed with flavor, and oh-so-satisfying!

Kitchen Equipment Needed

• Large pot (for cooking noodles)
• Mixing bowl
• Whisk
• Chopping board and knife
• Tongs or salad servers

Ingredients

Salad

• 12 oz cooked noodles (soba, rice noodles, or spaghetti)
• 1 cup shredded red cabbage
• 1 cup julienned carrots
• 1 cup thinly sliced bell peppers (any color)
• 1 cup shelled edamame (cooked)
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tbsp sesame seeds

Dressing

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp lime juice
• Optional: 1 tsp sriracha or chili flakes for heat

Directions

1. Cook Noodles: Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
2. Prepare Vegetables: Chop and slice all the vegetables as needed.
3. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice, and sriracha if using. Adjust seasoning to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooked noodles, vegetables, and edamame.
5. Toss with Dressing: Pour the dressing over the salad and toss everything together until well coated.
6. Garnish: Sprinkle with sesame seeds, cilantro, and green onions.
7. Serve: Enjoy immediately or chill for 30 minutes for the flavors to meld.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Nutrition (Per Serving, Approx.)

• Calories: 250
• Protein: 9g
• Carbohydrates: 35g
• Fat: 8g
• Fiber: 4g

Expert Tips

• Noodles: Soba, udon, or rice noodles work best, but you can use spaghetti or linguine in a pinch.
• Vegetables: Feel free to add cucumbers, snap peas, or any crunchy veggies you love.
• Protein: Add grilled chicken, shrimp, or tofu for a heartier version.
• Dressing: Make extra dressing to use as a marinade or dipping sauce.

FAQs

Can I make this salad ahead of time?
Yes, prepare the salad and dressing separately. Toss them together just before serving to keep the vegetables crisp.

Is this salad served warm or cold?
It’s best served cold or at room temperature, making it perfect for meal prep or potlucks.

Can I make this gluten-free?
Use gluten-free tamari instead of soy sauce and ensure the noodles are gluten-free, like rice noodles.

How long does this salad last?
Store in an airtight container in the refrigerator for up to 3 days.

Storing & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: This salad is best enjoyed cold, but you can microwave it for a warm version.

Substitutions & Variations

• Sweeteners: Swap honey with agave or brown sugar for a vegan option.
• Add-Ins: Crushed peanuts or cashews add a delightful crunch.
• Heat: Add chili oil or more sriracha for a spicier kick.

Asian Noodle Salad

Asian Noodle Salad is a vibrant and refreshing dish loaded with colorful vegetables, tender noodles, and a tangy sesame-ginger dressing.

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Equipment

• - Large pot (for cooking noodles)
• - Mixing bowl
• Whisk
• - Chopping board and knife
• - Tongs or salad servers

Ingredients

  

• #### Salad
• - 12 oz cooked noodles soba, rice noodles, or spaghetti
• - 1 cup shredded red cabbage
• - 1 cup julienned carrots
• - 1 cup thinly sliced bell peppers any color
• - 1 cup shelled edamame cooked
• - 2 green onions thinly sliced
• - 1/4 cup chopped fresh cilantro
• - 2 tbsp sesame seeds
• #### Dressing
• - 1/4 cup soy sauce or tamari for gluten-free
• - 2 tbsp rice vinegar
• - 1 tbsp sesame oil
• - 1 tbsp honey or maple syrup
• - 1 tsp grated fresh ginger
• - 1 clove garlic minced
• - 1 tbsp lime juice
• - Optional: 1 tsp sriracha or chili flakes for heat

Instructions

 

• **Cook Noodles:** Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
• **Prepare Vegetables:** Chop and slice all the vegetables as needed.
• **Make the Dressing:** In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice, and sriracha if using. Adjust seasoning to taste.
• **Combine Ingredients:** In a large mixing bowl, combine the cooked noodles, vegetables, and edamame.
• **Toss with Dressing:** Pour the dressing over the salad and toss everything together until well coated.
• **Garnish:** Sprinkle with sesame seeds, cilantro, and green onions.
• **Serve:** Enjoy immediately or chill for 30 minutes for the flavors to meld.