Asian Cold Noodle Salad

Nothing screams summer more than a crispy, crunchy, Asian cold noodle salad, infused with cilantro and a peanut and lime dressing — so refreshing! 

Inspired by my favorite Asian Cold Noodle Salad from the store, this homemade version has the same fresh flavors and crunchy textures that make it so light and refreshing. Tender chow mein noodles, fresh vegetables, chopped peanuts, and cilantro are tossed in a tangy peanut dressing that brings every bite to life. You'll want to keep a batch in the fridge for a delicious side dish or light dinner all summer long!

The gorgeous, vibrant colours make this salad such a beautiful addition to our dinner table. Plus, it tastes as good as it looks! But the absolute best part about this salad is that it tastes just as good the next day — if not better. All it needs is a quick re-toss because some of the dressing may have sunk to the bottom of the dish. So what that basically means is that you can take this colourful dish to work the next day. Not having to think about what I am going to prepare for lunch is a major win.

Why You'll Love This Asian Cold Noodle Salad

• Seriously refreshing. The cold noodles and crunchy veggies will fill you up without warming you up, but it's the creamy peanut sauce that really brings the dish together. It's savory, tangy, nutty, and slightly sweet all at the same time. Sometimes, it's the only thing I want to eat on a hot summer day!
• Perfect for entertaining. Like your favorite pasta salads, this Asian cold noodle salad is a great option for serving at picnics and potlucks! You don't have to worry about keeping it warm, and it will help cool you down from the summer heat.
• Great for meal prep. The cold noodles taste even better the next day after the creamy peanut sauce infuses into the noodles. Since the veggies will stay slightly crisp for a couple of days in the fridge, just can just give it a stir and serve!

Ingredient Notes

To make this easy Asian Cold Noodle Salad , you will need the following ingredients (full measurements in recipe card below):

• chow mein noodles - if you don't have chow mein noodles available at your local grocery store, don't worry. You can also use ramen noodles, spaghetti noodles, soba noodles, and more.
• veggies - slice up the cucumber and carrot into 2-inch thin strips.
• cilantro
• peanuts - you could also substitute with cashews or other nuts.
• peanut dressing - an easy dressing made homemade using peanut butter, soy sauce, rice vinegar, sesame oil, honey (or brown sugar if you want to keep the recipe vegan), lime juice, and garlic. You can also add in some red pepper powder for a spicy kick.

You will also need measuring cups and spoons, medium cooking pot, blender, and large serving bowl or mixing bowl.

How to Make Asian Cold Noodle Salad

1. Cook the noodles. Bring a medium pot of water to a boil and add the dry noodles. If the noodles you have used are not pre-cut into short pieces, use your hands to break them into smaller pieces, about 2-3 inches long (You could also cut them after cooking). Cook the noodles according to the package directions. Drain and rinse the noodles with cold water. 

2. Make dressing. Meanwhile, make the dressing by adding the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and red pepper powder (if using) in a blender. Blend until smooth.

3. Combine. Transfer the drained noodles to a large serving bowl. Add the chopped cucumber, carrots, cilantro, and peanuts.

1. 

   

   Step by Step Recipe Video

   Recipe Variations

   • Add more fresh veggies. Feel free to load up on even more crunchy veggies, like thinly sliced red cabbage, Napa cabbage, bell peppers, green onions, red onions, snap peas, and more. This is a great basic recipe you can adapt with the flavors of the season.
   • Load up on protein. Make this delicious cold noodle salad into a main dish by adding a serving of Oven Baked Chicken Breast, Salmon Bites or Honey Garlic Shrimp on top.
   • Go peanut-free. If you're allergic to peanuts, use cashews and cashew butter or almonds and almond butter.

   How to Serve

   This Asian Cold Noodle Salad is delicious served on its own as a light dinner or lunch, but is also great served as a side dish alongside some Asian main courses including:

   • General Tso's Chicken
   • Sweet and Sour Pork
   • Beef and Broccoli Stir Fry
   • Kung Pao Tofu
   • Garlic Shrimp Stir Fry
   • Orange Chicken

   For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.

   

   Recipe Tips and Tricks

   • Strain off any extra liquid. After rinsing the noodles, shake off as much of the excess water as you can. Otherwise, it will dilute the sauce and make your Asian noodle salad taste less flavorful.
   • Slice the veggies into thin strips. The goal is to have thin pieces of veggies that can nestle in with the noodles for easy serving. Other shapes, like half-moon slices, will stick out and not be as easy to eat.
   • Let the salad rest. You can serve this Asian noodle salad recipe right away, but the flavors will be even bolder if you let it rest for at least an hour.
   • Save the peanut dressing. Make a big batch of the peanut dressing and use in other recipes throughout the week. It's great in other salads, stir-frys, or warm noodles. Just note that if you take a taste of the dressing on it owns (before it is mixed into the salad), it may taste a little strong. But do not be alarmed, once it is tossed into the salad, it balance out so well.

   How to Store

   Store this cold noodle salad in an airtight container in the refrigerator for up to 3-4 days.

   FAQ

   What sauce is best for Asian cold noodle salad?

   There are lots of different cold noodle recipes out there, but I prefer to make mine with a creamy peanut butter dressing. It has a tangy-sweet-spicy-umami flavor like your favorite Thai peanut sauce, and it's thick enough to coat every noodle. The best part is that it only requires a handful of pantry staples, so it's easy to make in a pinch!

   What kind of noodles are best for cold peanut noodle salad?

   I prefer to use chow mein noodles, which have a square shape that adds a nice texture alongside the julienned carrots and cucumber strips. Really, though, you can use any type of noodle you'd like, even regular dried spaghetti noodles, buckwheat noodles, or even gluten-free brown rice noodles. Just be sure to choose noodles that are about the same thickness as spaghetti noodles and that are suitable for serving cold.

   Do you have to rinse the noodles for cold noodle salad?

   Yes, all cold pasta salads require you to rinse the hot noodles under cold water, and for good reason. This process cools down the pasta quickly, so it won't overcook and become gummy in your dish. It also rinses off the starches from the outside of the noodles, so they're less likely to stick together. It's a key step in making any type of pasta salad, so don't skip it.

   More Asian Salad Recipes

   • 40 Best Salad Recipes
   • Vegan Soba Noodle Salad
   • Cold Noodles with Peanut Butter Sauce
   • Asian Chopped Salad
   • Thai Mango Salad
   • Chinese Garlic Cucumber Salad

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   Recipe

   

   Asian Cold Noodle Salad

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   5 Stars 4 Stars 3 Stars 2 Stars 1 Star

   5 from 6 reviews

   • Author: Sam | Ahead of Thyme
   • Total Time: 20 minutes
   • Yield: 4-6 servings
   • Diet: Vegetarian

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   Description

   Inspired by my favorite Asian Cold Noodle Salad from the store, this homemade version has the same fresh flavors and crunchy textures that make it so light and refreshing. Tender chow mein noodles, fresh vegetables, chopped peanuts, and cilantro are tossed in a tangy peanut dressing that brings every bite to life. You'll want to keep a batch in the fridge for a delicious side dish or light dinner all summer long!

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   Ingredients

   • 6 ounces dried chow mein noodles (about 4-5 cups dry)
   • ½ cup cucumber, cut into thin 2 inch strips
   • ½ cup carrots. cut into thin 2 inch strips
   • ¼ cup fresh cilantro, chopped
   • 2 tablespoons peanuts, coarsely chopped (plus more for serving)

   For the peanut dressing:

   • 2 tablespoons peanut butter
   • 2 ½ tablespoons soy sauce
   • 2 ½ tablespoons rice vinegar
   • 1 teaspoon sesame oil
   • 1 tablespoon honey (or brown sugar)
   • 2 teaspoons lime juice
   • 1 clove garlic, minced
   • ½ teaspoon red pepper powder (optional)

   Cook Mode Prevent your screen from going dark

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   Instructions

   1. Bring a medium pot of water to a boil and add the dry noodles. If the noodles you have used are not pre-cut into short pieces, use your hands to break them into smaller pieces, about 2-3 inches long (You could also cut them after cooking). Cook the noodles according to the package directions. Drain and rinse the noodles with cold water. 
   2. Meanwhile, make the dressing by adding the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and red pepper powder (if using) in a blender. Blend until smooth.
   3. Transfer the drained and cut noodles to a large serving bowl. Add the chopped cucumber, carrots, cilantro, and peanuts.
   4. Pour in the salad dressing and toss until all ingredients are fully coated. Serve cold.

   Notes

   How to store: Store this cold noodle salad in an airtight container in the refrigerator for up to 3-4 days.

   • Prep Time: 10 minutes
   • Cook Time: 10 minutes
   • Category: Salad
   • Method: Stovetop
   • Cuisine: Asian

   

   

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