This Asian Noodle Salad is a refreshing, flavorful pasta salad packed with tender noodles, a sweet and savory sesame soy dressing, and tons for fresh vegetables! It is the perfect option for lunch, a light dinner, or potlucks.
I grew up eating a cold noodle salad made with ramen noodles, vegetables, and a dressing made from a packet of ramen seasoning. While delicious, it was high in sodium in preservatives.
Just like my recipe for Homemade Ramen, my updated version of this Asian Noodle Salad, ditches the ramen packets. Instead it features tons of veggies and a delicious Homemade Sesame Soy Dressing to create one spectacularly delicious cold noodle salad.
Why You will Love this Cold Noodle Salad
- Perfect for outdoor events. Just like my recipes for Antipasto Pasta Salad, Cold Couscous Salad, and Mediterranean Chickpea Salad, there is no mayonnaise in this noodle salad, so can sit out at room temperature safely for hours.
- Perfect for any season. The vegetables used in this cold noodle salad are easy to find year-round and can be swapped out for seasonal veggies if desired.
- Allergy-Friendly. This Asian Noodle Salad is dairy-free and nut free, as instead of a peanut dressing like that found in my Thai Noodle Salad, it features a tasty Sesame Soy Dressing. I have also provided instructions on how to make this noodle salad gluten-free as well.
- Travels Well. This noodle salad can be served cold or at room temperature and transports easily. In fact, it packs so well, I often for lunch, even my kids' lunches.
Notes on Ingredients
Do not be intimidated by the number of ingredients pictured! Most are for the Sesame Soy Dressing and are likely things you already have on hand.
- Noodles: I recommend using spaghetti noodles, as they are easy to find, inexpensive, and hold up well. For a gluten-free option, I have used Barilla Gluten-Free spaghetti noodles with great results.
- Vegetables: Let your palate and produce drawer guide you! I love to use broccoli slaw, red peppers, and green onions, for maximum flavor, texture, and nutrients. However, you can use fresh broccoli, carrots, sugar snap peas, steamed edamame, shredded cabbage, and even grape tomatoes in this recipe.
- Sesame Dressing: Made with reduced-sodium soy sauce, honey, rice vinegar, toasted sesame oil, garlic and fresh ginger create a dressing that is sweet, spicy, a bit tangy and simply perfect for this Asian Noodle Salad.
- Sesame Seeds: Adding sesame seeds to the noodle salad before serving adds a nice crunch and slightly nutty flavor, but can be omitted if you don't have them on hand.
How to Make The Best Asian Noodle Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Cook the Noodles But Do Not Rinse
Just like all pasta salad recipes, including my recipes for BLT Pasta Salad and Antipasto Pasta Salad, it is best to cook the noodles in heavily salted boiling water, according to package directions. Once tender, drain but do not rinse your noodles! Even though we are using this pasta for a cold dish, we don't want to rinse away the starch that formed on the noodles. This will help our sauce to adhere to the noodles better.
Toss the Noodles with the Dressing
While the noodles are cooking, use that time to prepare the sesame soy dressing, because it is best to immediately toss the noodles after being drained with half the sesame dressing. The warm noodles will soak up the dressing, making them SUPER flavorful.
Add Vegetables to Cooled Noodles
Let the noodles cool to room temperature, and then add in the veggies and herbs of your choice.
Chill Before Serving
After over the noodle salad and refrigerate for at least 1 hour, so the flavors have a chance to meld together and the noodles become cold, hence the name Cold Asian Noodle Salad.
Top with Sesame Seeds Before Serving
I recommend topping the chilled Asian Noodle Salad with sesame seeds right before serving, to add some nuttiness to the noodle salad. I also love serving with sriracha on the side, available for those who crave a little heat.
Recipe Modifications
- Gluten-Free: To make this Asian Noodle Salad gluten-free, use gluten-free spaghetti noodles and gluten-free soy sauce or Tamari.
- Vegan Noodle Salad: Use maple syrup or agave in place of the honey in the dressing and be sure your noodles are egg-free.
Storage Instructions
- Refrigerate: Store this noodle salad in an airtight container for 3-4 days in the refrigerator.
- Serving Leftovers: The noodles will soak up the dressing the longer they sit. To remedy this, mix 1 teaspoon of rice vinegar and 2 teaspoons of soy sauce and toss with your noodles to moisten if needed.
Serving Suggestions
This Cold Noodle Salad is a dish everyone loves. It makes a delicious side dish or hearty lunch and is perfect for potlucks and picnics as it travels well and can be served at room temperature or cold.
Below are some of my favorite entrees to pair with this Asian Noodle Salad.
If you enjoyed this Cold Noodle Salad, I would love for you to leave a comment and rating below.
Asian Noodle Salad
Ingredients
For the Noodle Salad
- 8 ounces spaghetti noodles
- 3 cups broccoli slaw
- 1 cup thinly sliced red or yellow bell pepper
- ½ cup sliced green onions
- ½ cup chopped cilantro optional
- 1 tablespoon sesame seeds optional
For the Sesame Dressing
- ¼ cup reduced sodium soy sauce or Tamari
- 2 tablespoons honey or agave, brown sugar, or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger root
- ½ teaspoon crushed red pepper flakes optional
Instructions
- To prepare the dressing, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes together in a large mixing bowl. Set aside
- Bring a large pot of water to a rapid boil. Add a large pinch of salt and pasta to the water once boiling. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles.
- Add the pasta to the large bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
- Add the broccoli slaw, peppers, green onions, and cilantro, if using, to the noodles and toss to combine.
- Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
- Before serving, add sesame seeds.
Notes
Nutrition
This recipe was originally published in 2018 but was updated with new photos and a video in 2022.
Bobbi Ross
I will break the spaghetti in 1/3's before cooking. This should make it much easier to mix and plate.
Helen L Mirenda
I was looking for a cold noodle salad recipe that was similar to it Vegetable Lo Mein and this recipe is perfect! It's very flavorful, can be made with a variety of vegetables and holds well in the refrigerator. It
actually gets better after the flavor of the dressing has a chance to soak into the noodles. From now on it will be my go to recipe for picnics and pot luck dinners.
Kristen Chidsey
Thanks for commenting! I am thrilled you enjoyed.
Linda Loescher
A friend of mine used to make this 20 years ago and I never got the recipe from her so I've been trying to recreate the experience and this recipe helped me to do just that. It is a crowd pleaser, delicious and cravable. I make mine with ramen noodles, imitation crab, strips of egg and edamame. Yum! The dressing is out of this world. Delicious! Thank you so much!!
Will D
This is so delicious. Right now fresh peas, scallions, & cilantro fresh from the garden really increase the “fresh” flavors. Instead of honey & crushed reds, I used a 50/50 mix of habanero infused maple syrup I scored at a grocery liquidation store we frequent & plain maple syrup from a nearby sugar house in town.
I slivered cabbage & julienned carrots real thin to substitute for pre packaged broccoli slaw.
Kristen Chidsey
Your additions sound phenomenal!