Asian Noodle Salad

Asian noodle salad is one of our favorite colorful and refreshing dishes, perfect for hot summer days.

It’s inspired by the bold, vibrant flavors of Thai, Vietnamese, and Korean cuisines, and like our Asian cucumber salad, peanut noodles, and sesame noodles.

Louise and I first fell in love with this style of salad during a cooking class in Bangkok, where we learned how to make a sweet and tangy lime-soy dressing.

The recipe is wonderfully simple (no cooking required). We just soak rice noodles in warm water, toss them with crunchy fresh veggies, herbs like cilantro or mint, and drizzle everything with the dressing.

It’s ready in under 30 minutes, and we often enjoy it as a quick lunch or an easy dinner.

For extra protein, we sometimes add grilled or oven-baked tofu. You could also top it with pan-fried tofu, marinated tofu, or shrimp depending on your preference.

Ingredients

• Cucumber: English cucumber preferred. Substitute American or Persian cucumber.

• Carrot: Shredded or thinly sliced for crunch. Red bell pepper is a good alternative.

• Cabbage: Green cabbage used, but red cabbage works too.

• Spring Onions: Adds zest. Scallions or green onions are interchangeable.

• Bean Sprouts: Optional. Soybean sprouts add crunch and are common in South Asian salads.

• Cilantro: Adds bright, herbal flavor. Replace with chives or flat-leaf parsley if needed.

• Peanuts: Lightly toasted for crunch —pairs well with lime dressing.

US cups + grams measurements in the recipe box at the bottom of the page.

1. Chop the vegetables

Cut the carrot, cabbage, and cucumber into thin slices (julienne).

You can do so with a sharp knife on a cutting board, a mandoline slicer with vertical blades, or a julienne peeler. Add to a large mixing bowl.

Thinly slice the green onion and add it to the same mixing bowl. Then, add the bean sprouts and chopped cilantro.

2. Soak the noodles

Soak the rice noodles in a bowl with hot water per package instructions.

When tender but not mushy, rinse them under cold water, drain them well, and add them to the bowl with the veggies.

Ours took 3 minutes in 195°F or 90°C hot water.

3. Make the dressing

To a small bowl, add soy sauce, fresh lime juice, sesame oil, maple syrup, grated garlic, thinly sliced chili, and sesame seeds.

Whisk well until combined.

4. Mix the salad

Pour 3/4 of the dressing over the salad and toss until combined. Reserve the remaining dressing for later.

Serve in a bowl and garnish with lightly toasted peanuts, more cilantro, and a drizzle of reserved dressing.

Tip: You can toast the peanuts on a skillet or in the oven at 350°F / 180°C for 7 minutes.

• Add extra protein to make it even more nutritious and fulfilling:
  • Tofu: we recommend grilled tofu, pan-fried tofu, air-fried tofu, or oven-baked tofu. We recommend organic, non-GMO tofu.
  • Chicken: pan-fried or grilled. We recommend pastured chicken.
  • Shrimp: sautéed or grilled.

Note: Tofu is a sustainable, healthful, and affordable choice. Think of shrimp and chicken as a once-in-a-while treat worth paying more for.

Make ahead: You can make this recipe up to two days in advance and bring it to potlucks and picnics or use it for meal prep. The flavors will meld as the salad, and the dressing sit together in the fridge.

Refrigerator: Keep it in an airtight container in the fridge for up to 3 days.

Freezer: this recipe is not suitable for freezing.

More Asian-inspired recipes

• Yaki udon
• Braised tofu
• Tofu stir fry
• Tofu soup
• Kung pao tofu

If you tried this Asian noodle salad or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!