Asian Noodle Salad

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.

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Asian noodle salad is a stunning, colorful, refreshing Southeast Asian recipe inspired by Thai, Vietnamese, and Korean cuisines.

Like our Asian cucumber salad, peanut noodles, and sesame noodles, the recipe is excellent for hot summer days.

It uses simple ingredients and can be made in less than 30 minutes, as no cooking is involved.

We soak rice noodles in warm water and combine them with crunchy fresh vegetables, aromatic herbs, and a gorgeous sweet and tangy dressing with lime and soy sauce, which we learned to make in an cooking class in Bangkok.

Asian noodle salad is excellent as a quick and satisfying lunch or a tasty dinner.

For extra protein, we recommend adding grilled tofu, oven-baked tofu, pan-fried tofu, pastured chicken, or shrimp.

Quantities are in the recipe box at the bottom of the page.

Noodles

We use instant rice noodles, sometimes known as rice vermicelli. They are easy to prepare by simply soaking them in warm water for 5 minutes.

Substitute soba noodles, soy noodles, or egg noodles for rice noodles.

Cucumber

We use English cucumber. Substitute American or Persian cucumber.

Carrot

Shredded or thinly sliced carrot is for crunch. Substitute red bell pepper.

Cabbage

We use green cabbage here, but red cabbage works too.

Spring onions

Spring onions, scallions, or green onions add a fresh, zesty flavor.

Bean sprouts

Optional. We add soybean sprouts for crunch; they are often used in South Asian salads.

Cilantro

Cilantro or fresh coriander adds a fresh, bright, herbal flavor typical of Vietnamese and Thai salads and bowls.

We adore cilantro in Asian noodle salad; however, different people might experience cilantro differently. Some find it soapy and metallic due to genetic factors.

If you don’t like cilantro, feel free to replace it with chives or with flat-leaf Italian parsley.

Peanuts

Lightly toasted peanuts are for crunch and to recall delicious Tahi flavors (think Pad Thai). They are gorgeous with our lime dressing below.

• Soy sauce: substitute tamari or coconut aminost for gluten-free.
• Lime juice: substitute rice vinegar.
• Sesame oil: substitute vegetable oil like peanut oil, avocado oil, sunflower oil, or canola oil.
• Maple syrup: substitute tamarind paste, honey, palm sugar, regular sugar, agave syrup, or date syrup.
• Garlic: a small clove, freshly grated.
• Chili: we add a thinly sliced red chili. Substitute red pepper flakes, cayenne pepper, or two teaspoons of sriracha sauce.
• Sesame seeds: optional.

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.

Louise and I love eating Asian noodle salad for a tasty and refreshing lunch.

We often make it when it’s too hot to cook as there’s no need to turn on the stove.

You can add extra protein to make it even more nutritious and fulfilling.

Typically, this kind of salad is served with either:

• 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

30-Min Meals

Yaki Udon

Tofu

Tofu Stir Fry

Tofu

Braised Tofu

Tofu

Kung Pao Tofu