Chilled Noodle Salad

This bright and colourful Chilled Noodle Salad is a delicious blend of familiar Asian flavours. The sesame oil, garlic, ginger, and soy dressing flavours the noodles as time passes, making this salad a great meal prep or make ahead option. Use your favourite noodles and vegetables to make it your own.

In my humble opinion, noodles make the world go around. From classic Asian noodle recipes to comforting American Mac ‘n’ Cheese, German Spaetzle and stir fry noodles in creamy peanut dressing. Wheat noodles, rice noodles, yam noodles, and soba noodles; there’s always room on my table for noodles!

Chilled Noodle Salad

Friends, you’re going to love this noodle salad recipe. It’s not the typical cold peanut noodle salad with creamy peanut butter dressing. This chilled noodle salad is a ‘lightened up Asian noodle salad… without peanut sauce.

Instead, this flavourful pasta salad dressing contains a delightful combination of rice vinegar, soy sauce, ginger, and garlic. There’s just enough brown sugar to add a touch of sweetness without going overboard.

However, this salad isn’t all noodles and sauce. Vegetables like bright slices of red bell pepper, blanched edamame, and matchstick carrots add textural and visual interest while adding nutrition. Feel free to add crunchy roasted cashews or peanuts to this salad or leave them out for a fully nut free version.

Besides the amazing flavour, what I love most about this salad is how easy it is to make. Furthermore, it’s the perfect meal prep salad because it becomes even more flavourful the longer it sits. Feel free to make it a meal by adding proteins such as fried tofu, grilled chicken, leftover steak, or even cooked shrimp. 

Ingredients for Chilled Noodle Salad

This particular combination of ingredients works well for this cold noodle salad, especially if you intend to prepare it for lunches throughout the week. However, feel free to add your own ingredients according to what you have on hand.

• Noodles
• Salt
• Soy Sauce
• Rice Wine Vinegar
• Honey or Brown Sugar
• Sesame Oil
• Ginger
• Garlic
• Red Chili Flakes
• Carrot
• Red Bell Pepper
• Cucumber
• Edamame
• Cilantro or Parsley
• Green Onions
• Cashews or Peanuts
• Black Sesame Seeds

Feel free to use your favourite kind of noodle for this salad recipe. Use spaghetti or try buckwheat noodles (soba noodles), Acorn noodles, Bean Threads, Harusame (Japanese noodles made from potato, sweet potato, rice, or mung bean starch), Kelp Noodles, Shirataki (Konjac Noodles), Rice Noodles, or Sweet Potato noodles as gluten free options.

To make this salad entirely gluten free, use GF soy sauce and rice vinegar in the dressing.

Other vegetables that go well in this salad include bean sprouts, sliced snap peas, shredded green or red cabbage, broccoli florets, and kale.

Ingredient Spotlight: Edamame

Have you ever had edamame at your favourite sushi restaurant? They are usually served steamed in the shell then lightly seasoned with salt or togarashi with a drizzle of fresh lime juice. I love popping them out of the shell into my mouth then licking with spice off my fingers. It’s one of life’s pure pleasures.

Did you know that edamame are immature soybeans? They are harvested while they are still green and tender while soybeans are brown and usually dried before being used to make soy products.

It’s interesting to note that edamame beans are high in vitamins including Vitamin C, Vitamin A, Vitamin E, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin K, Folate, and Choline. However, they are much lower in minerals like Iron, calcium, phosphorus, selenium, magnesium, potassium, and copper when compared to soybeans.

The mild, nutty flavour of edamame makes them a delicious snack or appetizer but their ability to absorb flavour also makes them a popular ingredient in salads, soups, rice, and pasta dishes.

How to Make Chilled Noodle Salad

I prefer to complete my mis en place for this salad like I would for a quick stir fry. Once all the ingredients are chopped and the dressing is mixed, toss it all together, divide, and serve. To meal prep this salad, simply omit the cucumber and divide into lunch box containers.

Begin by cooking the pasta in a large pot of salted boiling water according to package directions. It’s best to cook the pasta to al dente to avoid mushy overcooked noodles in this salad. Drain the pasta, then allow it to cool completely before adding the vegetables.

While the pasta is boiling, boil a second small saucepan of water over high heat. Peel and rinse the edamame then blanch them in the boiling water for 3 – 4 minute. They should be tender, yet still crisp. Quickly drain and place edamame in a bowl of ice cold water to retain the colour. Pro tip: start the recipe by blanching the edamame then use the same pot to boil the pasta.

Next, prepare the vegetables by cutting the carrot and cucumber into slender matchsticks, then slice the red bell pepper into long slender strips. Slice the green onions on a diagonal and chop the herbs.

Finally, make the salad dressing. Combine soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes (if using) in a small bowl. Whisk dressing ingredients until well combined and set aside.

Putting it All Together

Once mis en place is complete, it’s time to assemble the salad. Place the cooled spaghetti, carrot, bell pepper, cucumber, edamame, and half of the dressing in a large mixing bowl. Toss salad well to coat ingredients evenly.

Divide chilled noodle salad evenly among four plates (or containers) and top with toasted nuts, sesame seeds, and chopped fresh cilantro or parsley. Drizzle with remaining dressing and serve with fresh lime wedges.

This Chilled Noodle Salad will last 4-5 days in the refrigerator and develops even more flavour as it ages.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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