Asian Noodle Salad

Bursting with bright colors, this spicy Asian noodle salad tossed with a homemade sesame dressing gets a gold-star for being an easy weekday meal. Tossed with fresh veggies for crunch, it’s satisfying and delicious.

If you’re looking for more easy salad recipes, be sure to try these Asian chicken mason jar salads, this Asian chicken salad with sesame ginger dressing, and this Asian cucumber salad recipe!

Why You’ll Love This Asian Noodle Salad

When the heat’s too much to handle, this easy Chinese noodle salad is the perfect 25-minute chilled meal. Coated in a light sesame dressing, you’ll love the crunch from all the peppers, carrots, and cucumbers against the tender rice noodles.

Here are some more reasons to love this salad:

• Flavor-packed. With tamari for umami, Sriracha for heat, and cilantro for some fresh herbiness, the whisked dressing is the secret to this recipe’s flavor. Plus, lots of fresh ginger and garlic can’t hurt either. For a meal where you only have to boil the noodles and toss everything else in raw, you’ll be surprised that it’s bursting with Asian flare.
• Gluten-free. Made with rice noodles, you don’t have to worry about serving this to anyone with gluten allergies. It’s also less inflammatory.
• Vegetarian/vegan. Everything about this recipe is plant-based! After you taste it, you’ll wish all plant-based recipes were this good.
• Great for work lunches. Pack your salad in serving-size portions so that you have a bunch of grab-and-go lunches for the week.

What You’ll Need

This recipe calls for your favorite Asian ingredients like tamari and Sriracha. Check the recipe card at the bottom of the post for exact amounts.

For the Noodles

• Rice noodles – You could also substitute with soba noodles or another pasta if you like.
• Red and yellow peppers – Any color of bell pepper works in this recipe.
• Cucumbers – I prefer to use Persian cucumbers.
• Napa cabbage – Be sure to thinly chop/shave your cabbage before you begin.
• Green onions – Sliced red onions will also work here.
• Carrots – Grated carrots add another pop of color and great texture to this salad!

For the Sesame Dressing

• Toasted sesame oil – This adds a unique, sort of nutty flavor to the dressing that you’ll love.
• Avocado oil – Peanut oil is a great swap.
• Lime juice – Feel free to use lemon juice.
• Tamari sauce – You can use regular or low-sodium soy sauce as well.
• Rice wine vinegar – Cooking sake is also okay.
• Fresh cilantro – For a hint of citrusy flavor.
• Fresh ginger – I do not recommend substituting with dried ginger for this recipe.
• Garlic cloves – Freshly minced garlic is the way to go!
• Sriracha sauce – To give the dressing a bit of kick – you can omit this if you’re not a fan of spice.
• Honey – Please use raw honey or agave syrup. No maple syrup.

How to Make Asian Noodle Salad

No one can complain about making a 3-step salad. Check the recipe card at the bottom of the post for more detailed instructions.

• Whisk the dressing. Mix the sesame oil, avocado oil, lime juice, tamari, rice wine vinegar, cilantro, ginger, garlic, Sriracha, and honey in a small bowl until well combined. Set it aside.
• Cook the noodles. Add the rice noodles to a pot of boiling water and cook them according to the package instructions. Drain the noodles and rinse them with cold water immediately to stop the cooking process. Don’t overcook them.
• Toss the salad. Place the noodles, red pepper, yellow pepper, cucumbers, cabbage, carrots, and green onions in a large bowl. Add the sesame dressing and toss to combine everything. Then, serve and enjoy!

Tips for Success

These are gold-star tips that you can apply to all of your noodle salad recipes. You’re welcome!

• Use ground spices. Use ground garlic and ginger if that’s all you’ve got on hand.
• Add protein. Grilled tofu and tempeh are amazing plant-based protein options. If you want to add some animal protein, go for grilled chicken, shrimp, or beef.
• Prep-ahead. Make the dressing and boil the noodles in advance so you just have to throw everything together for an even quicker dinner.
• Meal-prep. If you love mason jars or just meal-prepping for the week in general, fill your containers with serving-size portions of this noodle salad. All you have to do is remove it from the fridge later and reheat it (or not.)
• Use leftover veggies. Leftover steamed broccoli and mushrooms are great options for this dish. You can even use frozen veggies, just thaw and drain them well first.

Serving Suggestions

This Asian noodle salad recipe is the perfect main dish. If you want to keep things plant-based, top it with grilled tofu. Otherwise, I just add any leftovers from my Asian grilled flank steak or crockpot Asian meatballs on top.

Or, you could serve these noodles alongside my air fryer shrimp or honey sriracha chicken thighs. When I’m in the mood for a bowl-style dinner, I’ll also add in some of my Asian brussel sprouts.

Should Rice Noodle Salad Be Served Warm or Cold?

One of the best things about this Asian noodle salad is that you can serve it warm or cold. I love it straight out of the fridge when it’s summer, or on days when the thought of reheating food is too overwhelming.

How to Store Leftovers

Wondering what to do with leftovers? Here’s how to save them for later:

• To store. Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for reheating or serving.
• To reheat. Pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium heat for 7-8 minutes. Unfortunately, this recipe doesn’t freeze well.

More Asian-Inspired Recipes

If you loved this Asian noodle salad, be sure to check out these other Asian-inspired recipes!

• Asian Baked Chicken Wings with Raspberry Hoisin Glaze
• Teriyaki Salmon with Asian Noodle Salad
• Easy Banh Mi Lettuce Wraps

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