Can I make this salad ahead of time?

Yes, absolutely. One of the best things about asian noodle salad is how well it holds up when made in advance. In fact, the flavors often improve after a few hours in the fridge. However, for the best texture, store the noodles, veggies, and dressing separately. Then, just toss everything together right before serving. This way, the noodles won’t turn mushy or absorb too much liquid.

What are gluten-free noodle options?

Luckily, there are plenty! Rice noodles and 100% buckwheat soba are naturally gluten-free and work perfectly in asian noodle salad . Just be sure to double-check the label—some soba brands mix wheat into their noodles. If you’re avoiding gluten, it’s always safer to go with certified gluten-free rice noodles .

How can I add more protein?

There are several easy ways to bulk up your asian noodle salad . Try grilled chicken , shrimp , or steak strips for meat-based options. Or, go plant-based with tofu , tempeh , or a handful of edamame . Even soft-boiled eggs or roasted chickpeas can bring satisfying protein without complicating the recipe.

Asian Noodle Salad: 7 Easy Tips for a Flavorful Meal

Name: The Ultimate Guide to Asian Noodle Salad: Recipes, Variations, and Tips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Salad
Ingredients: 8 oz rice noodles or soba noodles; 1 cup shredded red cabbage; 1 cup julienned carrots; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 1/4 cup chopped cilantro; 2 green onions, sliced; 1/4 cup chopped roasted peanuts or cashews (optional); 1 tbsp sesame seeds (optional); 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp grated fresh ginger; 1 garlic clove, minced; Juice of 1 lime; Optional: 1 tsp sriracha or chili garlic sauce for heat

Description

This vibrant Asian Noodle Salad is bursting with color, crunch, and bold flavor. Tossed in a tangy sesame-soy dressing, it combines tender noodles with crisp vegetables and fresh herbs for a refreshing and satisfying dish. Perfect as a light lunch, a picnic staple, or a flavorful side, this salad is as versatile as it is delicious.

Ingredients

8 oz rice noodles or soba noodles
1 cup shredded red cabbage
1 cup julienned carrots
1 red bell pepper, thinly sliced
1 cucumber, julienned
1/4 cup chopped cilantro
2 green onions, sliced
1/4 cup chopped roasted peanuts or cashews (optional)
1 tbsp sesame seeds (optional)

For the Dressing:

1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp grated fresh ginger
1 garlic clove, minced
Juice of 1 lime
Optional: 1 tsp sriracha or chili garlic sauce for heat

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Instructions

Cook the noodles according to package instructions. Drain and rinse under cold water. Set aside.
In a small bowl or jar, whisk together all the dressing ingredients until well combined.
In a large mixing bowl, combine the cooked noodles, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
Pour the dressing over the salad and toss well to coat evenly.
Garnish with chopped peanuts or cashews and sesame seeds, if using.

Serve immediately or chill for 30 minutes for enhanced flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Salad

Nutrition

Calories: 320
Sugar: 6g
Sodium: 780mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 8g