Cold Asian Noodle Salad

Why You’ll Love this Cold Asian Noodle Salad

You will love the flavour of this delicious Asian pasta salad! It’s inspired by Thai cuisine and is vibrant, nutritious and delicious and always quick to disappear.

Fresh vegetables are paired with noodles and spicy peanut sauce recipe for a satisfying combo. Here are a few more reasons to love it:

• Vegan and can be gluten-free.
• Quick and easy to make less than 30 minutes.
• Customize with any veggies.
• Serve hot or cold.
• Serve as a main dish or side salad.
• The most delicious spicy peanut sauce you can use for other recipes.
• Travels well, so good for summer picnics, BBQs and gatherings.
• Great option for a meatless meal the whole family will enjoy.

Enjoy this dish any time for a light main or delicious side dish. It’s perfect any time of year, especially when you don’t feel like cooking and makes a great option for meal prep too.

For more refreshing cold pasta salads, this Vietnamese Rice Noodle Salad with Tangy Dressing, Pesto Orzo Pasta Salad with Chickpeas and Vegan Cold Buckwheat Noodles with Miso Sauce are all delicious.

Ingredient Notes

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Vegetables: The recipe calls for carrot, scallion, red bell peppers, napa cabbage and red cabbage but if you’re missing one, that’s ok!
• Cilantro: If you’re not a fan, you can leave this out or try another herb like Thai basil.
• Noodles: You can use regular or whole-wheat spaghetti or linguini noodles, ramen noodles, soba noodles or brown rice or buckwheat noodles for a gluten-free option.
• Ginger & Garlic: These are used in the sauce. If you don’t have fresh ginger and garlic on hand, you can use garlic powder and ground ginger in a pinch.
• Maple Syrup: Can be substituted with agave syrup or coconut sugar.
• Peanut Butter: Can be substituted with almond butter or for a nut-free dressing, you can use sunflower seed butter. Natural creamy peanut butter is suggested but you could crunchy if that’s what you have.
• Soy Sauce: Use low-sodium soy sauce or for a gluten-free, be sure to use tamari or coconut aminos.
• Rice Vinegar: Seasoned or unseasoned rice vinegar can be used.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations

• if you’re missing any of the veggies, no problem. Use what you have on hand and don’t worry about exact amounts. Other suitable veggies include any variety of cabbage, any color of bell pepper, snap peas, broccoli, jalapeno and cucumber.
• To add protein to this recipe, add baked crispy tofu, marinated tempeh or 1 cup edamame. You can also add chicken or beef.
• To make the recipe gluten-free, use gluten-free noodles such as buckwheat noodles and make sure you use gluten-free tamari or coconut aminos instead of soy sauce.
• To make the recipe low-carb, use zucchini noodles.
• To make it spicier, add up to 1 tbsp sriracha or chili garlic paste to the sauce.
• Alternative Sauce: This recipe would also be good with the sesame miso sauce from this cold soba noodle salad.

How to Make Cold Asian Noodle Salad

Step 1: Bring a large pot of water to a boil stovetop with a generous pinch of salt. Cook your pasta or other noodles according to the package directions.

Once it’s done, drain and quickly run it under cold water then add it back into the pot.

Step 2: While the noodles are cooking, chop up all the fresh veggies and herbs and add to a large bowl.

Step 3: Make the sauce by adding everything into a small blender, starting with 2 tbsp of water. Process until smooth and creamy then add a little more water and blend again to adjust the consistency, if needed.

Step 4: Once the noodles are cooked, add to the bowl with the veggies. Add the peanut sauce and toss to combine.

Serve right away with garnish like sesame seeds, lime, sriracha and chopped peanuts or cashews.

Recipe FAQs