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Spice up your summer with this colorful cold asian fusion noodle salad recipe that uses fresh veggies and a homemade plant-based sauce. A cold vegetable noodle salad might be new to you, but you’ll def be putting it into the regular lunch rotation after that first bite.
Who said salad has to be lettuce-based? I’ve got a cold noodle salad that’s gonna be a warm-weather staple for you very soon. Inspired by traditional Thai noodle salad, this recipe explodes with flavor. I can’t wait for you to try it!
What's in this post
Noodle Salad- Great Cold Lunch
Noodle salads can be found in many different regions around the world. Hot and cold, mayonnaise-based as well as drenched in Italian dressing. A salad with noodles is a tried and true dish that lots of people love— yet we’re going to make it tastier and healthier.
I love this Thai Peanut Sauce, and it works seamlessly in this cold noodle salad. If you’re watching your sodium, swap out the chili sauce for dried red pepper flakes and a dash of olive oil. The flavor will change, yet the sodium content goes down.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
The Best Noodles to Use
Now onto the ever important question of what noodles to use. The truth is— I haven’t met a noodle I don’t like. So use your favorites! Here are my top picks: egg noodles, spaghetti noodles, millet and brown rice ramen, soba noodles, fresh pasta noodles and rice noodles. All of these options are a bit different, yet delicious. Make this cold noodle salad your own with your fav option.
Vegetable Noodle Salad Tips
- Pick noodles you love– I used egg noodles for my salad, yet I’ve also made this with spaghetti noodles and gluten-free ramen. It tastes great all ways!
- Make this salad a day ahead, then refrigerate. Giving the sauce + ingredients a bit of time to marinate really takes the whole dish to the next level. If you’d like to make this salad for a party, then don’t be afraid to double the recipe.
- Pre-mixed cabbage slaw– When in a pinch, go for the pre-mixed slaw mix. Trader Joe’s has a great slaw mix that doesn’t already have the dressing mixed in. It’s just shredded cabbage and carrots. Using pre-cut veggies shortens your prep time as well as cuts down on dishes. #winwin
- Fresh or frozen green beans work– I look at canned green beans as a last resort, and instead go for fresh or frozen. The flavor just can’t be beat!
- Swaps for peanut butter- If peanut butter doesn’t work for you, then swap in almond butter, cashew butter, or sunflower butter.
- Soy-free option- If you’re looking for a soy free cold noodle salad, then swap the tamari for coconut aminos. They have a slightly different flavor, yet work great in this sauce.
More Vegetarian Asian Side Dishes
If you loved this salad (and your guests could believe a vegetarian dish could taste so good!) then I’ve got some more great recipes for you to try. I love pulling in Thai-inspired flavors to my dishes, as evidenced by this delicious list of recipes:
- Thai lettuce wraps
- Coconut thai soup
- Almond butter n’ veggie zoodles
- Simple broccoli rice bowl
- Marinated Celery Salad
- Cabbage Stir Fry with Crispy Tofu
- Asparagus Stir-Fry
- Spicy Marinated Tempeh Bowl
- Vegetable Teriyaki Bowl with Coconut Rice
Hundreds of recipes like these are available through my plant based meal planner, Rawk the Year. I needed something to keep my family eating at home together, and eating healthy meals. So, I created a meal planner full of recipes we actually eat, and I can’t wait to share it with you and your family too.
Recipe Card
Cold Noodle Salad with Thai Peanut Sauce
Recipe Video
Ingredients
For Dressing
- ¼ cup peanut butter
- 2 tbsp sesame oil toasted
- 1 tsp pure maple syrup
- 3 tbsp tamari
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 2 tbsp lime juice
- 1 tsp ginger root grated
- 2 garlic clove minced
- 2 tbsp water more if needed
For Salad
- 6 oz Asian noodles egg, lo mein, ramen, etc
- 1.5 cup carrot julienned
- 2 cup bean sprouts
- 1.5 cup green beans fresh + halved
- 1 red bell pepper finely sliced
- 2 cup cabbage shredded (red or green)
- 3 green onions stems finely sliced on the diagonal
- 1 tbsp sesame seeds preferably toasted
- ¼ cup cilantro fresh, on top
Instructions
- Cook the noodles according to the package directions. Drain, rinse and set aside to cool.
For Dressing
- Whisk together the peanut butter, sesame oil, maple syrup, tamari, sweet chili sauce, sriracha, lime juice, ginger and garlic, adding the water only as needed to loosen the dressing.
For Salad
- Steam the green beans until just tender but still crisp. Drain and rinse under cold running water to cool. While the beans cook, prepare the carrot, bell pepper, cabbage and green onions.
- Place the noodles, green beans, carrot, bean sprouts, bell pepper, cabbage and green onions in a large bowl and toss with the dressing.
- Garnish with the sesame seeds and cilantro and serve at room temperature. Refrigerate leftovers for up to 4 days.
Recipe Notes
- Gluten-Free: Use rice noodles labeled certified gluten-free, and check that the tamari and sweet chili sauce are gluten-free too.
- Veggie Swaps: Use whatever crunchy vegetables you have, such as snap peas, cucumber or shelled edamame. Drained canned green beans work in a pinch.
- Peanut-Free: Sunflower seed butter or tahini can replace the peanut butter in the dressing.
- Storing: The noodles absorb dressing as they sit, so hold back a little if you make it ahead and toss it in before serving. Leftovers keep in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 2 cups | Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 7 g | Sodium: 302 mg | Potassium: 684 mg | Sugar: 22 g | Vitamin A: 9450 IU | Vitamin C: 73 mg | Calcium: 113 mg | Iron: 3 mg
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WOW! This salad is SOOO good. The flavors are on-point & perfect for summer night dinners!
This is delish. Made it several times for different people and everyone loved it. I personally don’t think it needs the maple syrup but its great either way you fix it. You can add chicken too 🙂
You are so right, Lisa! We’re def not opposed to some chicken in this salad if that floats your boat!
I love the new food recipes you’ve been sharing— esp when they have some asian fusion. That’s my fav. Thank you so much! Can’t wait to make this.
I have never bought egg noodles. Where do I even find them? Can I swap for other kinds or will it mess it up?
Egg noodles are commonly found in the international foods aisle of your local grocery store, along with other Asian food items. You can totally swap for other types of noodles like ramen, rice noodles or fresh pasta.
Just got some millet + brown rice ramen, and I’ve got fresh green beans from the garden. Can’t wait to try this! You had me at peanut butter <3