Save The first time I made this cold noodle salad was during a heatwave when my small apartment kitchen felt like a sauna. I had craved something refreshing but substantial, and I discovered that cold noodles with punchy flavors hit that perfect spot between satisfying and light. My roommate walked in, took one look at the colorful bowl, and immediately asked for the recipe. It has been my go-to summer meal ever since.
I remember bringing this to a potluck last summer, watching skeptics turn into converts after their first bite. The crunch of vegetables against the slippery noodles creates such a satisfying texture, and the dressing somehow tastes even better after the flavors have mingled for an hour. Someone asked for the recipe three times because they kept losing the scrap of paper I wrote it on.
Ingredients
- 250 g dried soba noodles or rice noodles: Soba has a lovely nutty flavor that pairs beautifully with the sesame dressing, while rice noodles keep it gluten-free
- 1 medium carrot, julienned: The sweetness of carrots balances the salty soy sauce and adds gorgeous orange color throughout the bowl
- 1 small red bell pepper, thinly sliced: Red peppers bring a subtle sweetness and vibrant red color that makes this salad feel festive
- 1 cucumber, seeded and julienned: Cucumber adds essential crunch and cool freshness, plus it helps stretch the noodles further
- 3 spring onions, finely sliced: These provide mild onion flavor and bright green pops that make the whole bowl feel fresh
- 50 g red cabbage, thinly shredded: The cabbage stays satisfyingly crisp and adds gorgeous purple depth to the mix
- 2 tbsp fresh cilantro, chopped: Cilantro brings brightness and herbal notes that cut through the rich sesame flavors
- 3 tbsp soy sauce: This provides the salty foundation of the dressing, anchoring all the other flavors
- 2 tbsp rice vinegar: The vinegar adds gentle acidity that brightens the entire dish without being harsh
- 2 tbsp toasted sesame oil: This is the soul of the dish, adding rich, nutty depth that makes everything taste cohesive
- 1 tbsp honey or maple syrup: Just enough sweetness to round out the salty elements and help the dressing cling to the noodles
- 1 tbsp fresh ginger, finely grated: Fresh ginger brings gentle warmth and zing that you cannot get from powdered ginger
- 1 garlic clove, minced: One clove is enough to add background savory notes without overwhelming the other flavors
- 1 tsp Sriracha or chili sauce: Optional heat that adds another layer of complexity without making it painfully spicy
- 1 tbsp toasted sesame seeds: These get mixed into the dressing for extra sesame flavor and lovely texture
- 2 tbsp roasted peanuts or cashews, roughly chopped: The final crunch on top makes every bite exciting and adds protein
- 1 tbsp additional sesame seeds: Extra garnish that makes the dish look beautiful and adds bursts of nutty flavor
Instructions
- Cook and cool the noodles perfectly:
- Boil the noodles until they are just tender, then rinse them thoroughly under cold water until they are completely chilled to stop the cooking process and prevent sticking
- Prep all your vegetables while the noodles cook:
- Slice everything into thin, uniform pieces so you get a little bit of everything in each forkful
- Whisk together the dressing:
- Combine all dressing ingredients in a small bowl and whisk vigorously until the honey dissolves completely and the mixture thickens slightly
- Combine everything in a large bowl:
- Add the cooled noodles and prepared vegetables to a big bowl, pour the dressing over, and use tongs to toss until every strand is coated and the vegetables are evenly distributed
- Portion and garnish:
- Divide the salad between bowls and top each serving with crushed nuts and a sprinkle of sesame seeds for that final crunch
- Let it rest or serve right away:
- You can eat it immediately, but letting it chill for an hour lets the noodles absorb the dressing and makes the flavors sing
Save This salad saved me during a particularly exhausting week when I had zero energy to cook but still wanted something that felt like a real meal. I made a giant batch on Sunday and ate it for lunch three days in a row, discovering that it actually tasted better on day three when all the flavors had really melded together.
Making It Your Own
Once you have the basic formula down, this salad becomes a canvas for whatever you have in your crisper drawer. I have used snap peas, shredded broccoli stems, and even thinly sliced radishes when that was what I had on hand. The key is keeping the vegetables crunchy and cutting them into pieces similar in size to the noodles.
Protein Additions
While this is satisfying on its own, adding protein makes it a complete meal that keeps you full for hours. Grilled shrimp works beautifully here, as does shredded rotisserie chicken for a quick weeknight dinner. Cubed crispy tofu or edamame also work wonderfully if you want to keep it plant-based.
Serving Suggestions
This salad shines alongside simple grilled foods or as part of a larger Asian-inspired spread. I love serving it with homemade spring rolls or potstickers for an easy dinner that feels special. It also works perfectly for packed lunches since it travels beautifully and does not need reheating.
- Keep the dressing separate if you are meal prepping more than a day in advance
- Add the crunchy toppings right before serving so they stay crisp
- A squeeze of fresh lime juice right before serving brightens everything up
Save Hope this becomes your summer rescue meal just like it did for me.
Your Questions Answered
- → What type of noodles work best for this salad?
Soba noodles are traditional, but rice noodles can also be used for a gluten-free version.
- → Can I prepare the dressing in advance?
Yes, the sesame-ginger dressing can be made ahead and refrigerated for up to two days to deepen its flavors.
- → What are good protein additions for this salad?
Grilled chicken, cooked shrimp, or tofu complement the fresh flavors and add a protein boost.
- → How should the noodles be handled after cooking?
Cook noodles according to package instructions, then rinse under cold water to stop cooking and cool completely before mixing.
- → Are there any allergy considerations?
This dish contains soy, sesame, and nuts. Substitute or omit ingredients as needed for allergies.