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A vibrant cold noodle salad, Asian-style, with fresh vegetables and sesame seeds.

Proven way to grow your Cold Noodle Salad (Asian-style) in

This Asian-style cold noodle salad is a refreshing and flavorful dish that can be customized with your favorite vegetables and protein. It's a perfect meal for a warm day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Noodles
  • 8 oz rice vermicelli
Vegetables
  • 1 cucumber julienned
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
Dressing
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 1 clove minced garlic
Garnish
  • 1/4 cup chopped peanuts
  • 2 tbsp fresh cilantro chopped
Optional Protein
  • 1 cooked chicken breast shredded
  • 1/2 cup edamame

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Small bowl
  • Whisk

Method
 

Prepare Noodles
  1. Cook rice vermicelli according to package directions, then drain and rinse with cold water.
  2. Toss cooked noodles with a little sesame oil to prevent sticking.
Prepare Vegetables
  1. Julienne the cucumber and carrot, and thinly slice the red bell pepper.
Make Dressing
  1. Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic in a small bowl.
Assemble Salad
  1. In a large bowl, combine the cooled noodles, julienned cucumber, carrot, and sliced red bell pepper.
  2. Pour the dressing over the noodle mixture and toss until well combined.
  3. If using, add shredded cooked chicken or edamame and toss gently.
Chill and Serve
  1. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Garnish with chopped peanuts and fresh cilantro before serving.

Notes

For extra crunch, add some toasted sesame seeds. You can also customize the vegetables based on what you have on hand, such as snap peas or shredded cabbage.