Cold Asian Noodle Salad
on Apr 22, 2020, Updated Feb 02, 2026
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This cold Asian noodle salad with spicy peanut dressing tastes amazing and is easy to make in under 30 minutes with simple ingredients.
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
No. You can use almond butter, cashew butter or sunflower seed butter.
This recipe is not suitable for freezing but will keep well in the fridge for up to 4 days.
Store in an airtight container for up to 4 days. It will dry out a bit after storing as the noodles absorb some of the moisture but it will still taste great. If you like, you can toss it with 2-3 tbsp vegetable broth to add some moisture back in.
This recipe was originally made with spaghetti noodles. You can also use linguine, Chinese style lo mein noodles, soba noodles, ramen noodles, wheat noodles or udon noodles. For gluten-free noodles, use soba noodles (buckwheat noodles) or rice noodles.
You don’t have to but I recommend it for a creamy results. If you’re not using a blender, be sure to grate or crush the ginger and garlic and then mix it in a small bowl until smooth and creamy.
Chef’s Tips
- Want to save time? Use a few handfuls of coleslaw mix, broccoli slaw or pre-chopped veggies instead of the cabbage and carrot.
- For quick and optimal chopping, a mandolin works best for thin, even slices of cabbage and bell pepper. I like to use a julienne peeler for the carrot but you can also use a grater.
- Since we’ll be serving the noodles cold, you want to cook it just a touch past the recommended time rather than al dente. It should be fully cooked but not so overcooked it’s mushy. Consider adding 1-2 tsp sesame oil or olive oil after draining to prevent the noodles from sticking together.
If you try this Peanut Noodle Salad or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
Cold Asian Noodle Salad
Ingredients
For the Asian Noodle Salad
- 10 ounces regular or whole-wheat spaghetti, 283 g
- 1 red bell pepper, thinly sliced, approx. 1 cup
- 2 large carrots, grated, approx. 1 heaping cup
- 1 cup green onions, finely chopped, 40g
- 1 cup cilantro, finely chopped, 40g
- 2 cups cabbage, finely sliced or grated, 300 g, use red, green or napa cabbage or a mixture
For the Peanut Sauce
- 1 tbsp ginger, minced, 10 g, omit if you don’t like ginger
- 3 cloves garlic, minced, about 3 tbsp, 15 g
- 1/2 cup peanut butter or almond butter, 120g
- 1.5 tbsp rice wine vinegar
- 1/4 cup low-sodium soy sauce, or coconut aminos or gluten-free tamari
- 2 tbsp lime juice
- 2.5 tbsp maple syrup
- 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce, optional, for spicy sauce
- 2-4 tbsp water to adjust consistency
Topping Suggestions
- peanuts or cashews
- a squeeze of lime juice
- fresh chopped cilantro or Thai basil
- sriracha
Instructions
- Bring a pot of water to a boil stovetop. Cook pasta according to package instructions.10 ounces regular or whole-wheat spaghetti
- While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl.1 red bell pepper, thinly sliced, 2 large carrots, grated, 1 cup green onions, finely chopped, 1 cup cilantro, finely chopped, 2 cups cabbage, finely sliced or grated
- To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable.1 tbsp ginger, minced, 3 cloves garlic, minced, 1/2 cup peanut butter or almond butter, 1.5 tbsp rice wine vinegar, 1/4 cup low-sodium soy sauce, 2 tbsp lime juice, 2.5 tbsp maple syrup, 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce, 2-4 tbsp water to adjust consistency
- When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat.
- Add the pasta to the bowl with the chopped veggies.
- Top with the sauce and mix well.
- Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.
Notes
Nutrition
UPDATE NOTE: This recipe was originally published on September 5, 2013.
This recipe is so good! I made it for a church potluck and received numerous compliments. The ultimate compliment was when the numerous Asian members raved about it and wanted the recipe. You know it’s especially good then
So glad to hear that! Thanks for letting me know.
Quick, simple, and DELICIOUS! My whole family loves it and my 6 year old twins asked me to pack it in their lunch tomorrow. I have a feeling this recipe is going to become a regular meal in our home.
I’ve been staring at this recipe for a long time, waiting for hubby to get on board with it, and finally I went for it yesterday. I live in Central Florida and need meals that don’t need to be reheated, especially lunches when I like to go to the park and sit and nibble. So cold noodles with a little kick sounds fantastic.
Here’s what I did: 1) used fresh oregano for cilantro (*i like cilantro on the plant, for the caterpillars and butterflies); 2) reduced to 7 oz noodles (*i prefer less noodles, more veggies); 3) added additional 1/3 cup of peanut butter because the sauce was too thin (*hindsight, don’t add the 2 tbsp water until you’ve mixed this); 4) four cloves of garlic (*have i told you how much i love that you spice your foods??). Once everything was loaded and tossed together, I took a taste and said “not yet.” But it had promise, so into the fridge it went. An hour later, and topped with sliced shiitake mushrooms, I was in heaven!! And hubby stole my bowl – so this is definitely a 5 star, do it again recipe. Next time, I will add more vegetables. On to find another recipe to blow our taste buds 🙂
Excellent! Loved it. Added some Thai basil but otherwise followed the recipe. Will be making this one again.
Used linguini I had that needed to be used. Added extra garlic cloves and fresh cilantro, mint and basil from the garden. I added shrimp for some extra protein. It turned out great!
Loved it! So many crunchy, colourful veggies and the sauce was fantastic! We made ours using Edamame pasta (lower carb/higher protein) and I do think it would have been even better with pasta or soba noodles but it still turned out super well 🙂
So glad you guys enjoyed it, Stacey!
Deryn, this was a great dish! Your proportions were accurate and my entire family enjoyed this dish. Thanks!
Made this today, it’s amazingly delicious. Thank you for the recipe.
I LOVE cold noodle salads! And with a peanut sauce? Triple bonus!
This looks delicious! I’ve been in the mood for a noodle stir fry but think I’ll give this a try for a chance. Love a peanut sauce :p