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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!
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.
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
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.
Cold Noodle Salad with Thai Peanut Sauce
Ingredients
For Dressing:
- ¼ cup peanut butter
- 2 tbsp sesame oil toasted
- 1 tsp maple syrup
- 3 tbsp tamari
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 2 tbsp lime juice
- 1 tsp ginger root grated
- 2 garlic cloves minced
- 2 tbsp water more if needed
For Salad:
- 6 oz Asian noodles egg, lo mein, ramen, etc
- 1.5 cups carrot julienned
- 2 cups bean sprouts
- 1.5 cups green beans fresh + halved
- 1 red bell pepper finely sliced
- 2 cups 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
- Prepare noodles according to the packet directions. Drain, rinse and set aside to cool.
For Dressing
- Mix together all dressing ingredients, using water only if needed to loosen.
- Steam green beans until just cooked, tender but still crisp. Drain under running water to cool.
- Chop and slice salad veggies while green beans are cooking.
- Place salad ingredients in a big bowl and toss with dressing.
- Garnish with sesame seeds and cilantro, then serve at room temp. Keeps up to 4 days in fridge.
Equipment
- stove
Video
Notes
- To make sure this salad is gluten free, read the label on the package of noodles to ensure it is certified gluten-free.
- Fresh, raw green beans are preferred, but in a pinch, canned can be used.
- Swap with the veggies you have on hand.
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