There’s something special about tossing together a cold noodle salad that hits every note—creamy, tangy, crunchy, just a little spicy—and knowing it’ll hold up even after a couple hours on the picnic table. That’s exactly why this Asian Noodle Salad became my go-to for summer gatherings, especially outdoor concerts and lazy park picnics.
When I lived in a town that went all out with community summer concerts, I learned quickly that showing up with just chips or juice boxes wasn’t going to cut it. People brought real tablecloths, proper plates, tiered food stands—you name it. So I started bringing this salad, and let me tell you, it always disappeared fast.
Why I Keep Coming Back to This Salad
It’s more than just another noodle dish. This one’s got serious personality—
- That creamy peanut dressing clings to the noodles in the best way.
- It’s full of crunchy veggies that hold up even after sitting out for a bit.
- And the sweet-salty-spicy flavor mix? Absolutely addictive.
I also love that it works both as a main or a side. I’ve had it cold from the fridge and slightly warmed up with grilled chicken tossed in. Either way, it’s the kind of dish that makes you want seconds.
Ingredients That Make It Work
Here’s what I usually throw in:
- Noodles – Spaghetti or soba noodles work great. Just don’t overcook them.
- Broccoli slaw – This is my little shortcut. No chopping, and it gives great crunch.
- Shredded carrots – You can buy them pre-shredded or do it fresh.
- Bell peppers – I love using red and yellow for color.
- Scallions – Adds a fresh bite.
- Cilantro – Totally optional, but I like the brightness.
For the peanut dressing:
- Peanut butter
- Soy sauce
- Honey
- Rice vinegar
- Sesame oil
- Fresh ginger
- Garlic
- Sriracha (adjust based on how bold you feel)
I just whisk everything together and taste as I go. Some days I like more honey, others I want more heat.
Real-Life Tips From My Kitchen
- Don’t skip rinsing the noodles after boiling. This keeps them from getting gummy in the salad.
- Toss the noodles with a splash of sesame oil while they cool. It adds flavor and keeps them from sticking.
- Use what you have. If I’m out of broccoli slaw, I’ve used shredded cabbage, thin cucumber slices, or even spiralized zucchini.
- This is fantastic with rotisserie chicken or a handful of edamame tossed in. I’ve also done it with cold shrimp or tofu for different occasions.
- If making ahead, I hold back a little dressing and fresh herbs, then toss them in just before serving so the salad doesn’t go soggy.
Storage and Leftover Love
This salad holds up beautifully for 2 to 3 days in the fridge. If anything, the flavors deepen a little. Just give it a quick toss and maybe add a splash of lime juice or soy sauce before eating. I often make a big batch and keep it in glass containers for easy lunches during the week.
How I Like to Serve It
- Picnic-style with fried chicken, watermelon, and iced tea
- As a meal with grilled chicken or tofu on top
- For meal prep – I pack it in jars with dressing at the bottom and shake when I’m ready to eat
- At potlucks – It’s vegan-friendly (if you skip chicken) and allergy-aware if you note the peanuts
It’s also one of those dishes that tastes just as good standing in your kitchen with a fork as it does beautifully plated outside.
Asian Noodle Salad
There’s something so satisfying about a cold noodle salad that’s loaded with crunch, color, and flavor. This Asian Noodle Salad is one of those easy, throw-together recipes I keep on standby—especially when I need something quick, healthy, and crowd-pleasing.
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup rice vinegar
- 3 tablespoons honey (or light agave nectar for a vegan version)
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce (use gluten-free if needed)
- 1 tablespoon Sriracha or garlic chili sauce, plus more to taste
- 1 tablespoon fresh ginger, finely minced
- 2 teaspoons garlic, finely minced (about 4 cloves)
- 8 ounces whole wheat spaghetti noodles (or soba noodles for gluten-free)
- 24 ounces broccoli cole slaw (2 bags)
- 4 ounces grated carrots
- ¾ cup roasted unsalted peanuts, roughly chopped
- ¾ cup fresh cilantro, chopped
Instructions
- Start by bringing a big pot of salted water to a boil. Cook your noodles just until they’re al dente—don’t let them get too soft. Once they’re done, drain them and give them a quick rinse under cool water to stop the cooking. Shake off the excess water and place them in a large mixing or serving bowl.
- Add the broccoli slaw and shredded carrots right into the bowl with the noodles.
- In a separate bowl or jar, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriracha, ginger, and garlic. You’ll end up with a smooth, flavorful dressing that’s just the right balance of creamy, spicy, and tangy.
- Pour the dressing over the noodle and veggie mixture. Toss well until everything is evenly coated and glossy.
- Finish with a generous sprinkle of chopped peanuts and fresh cilantro. Toss one last time, taste, and add a little more Sriracha if you want an extra kick.
- This salad tastes great served cold or at room temperature, so it’s perfect for making ahead.
Notes
- Leftovers will keep well for up to 3 days in the fridge. Just store them in an airtight container. The flavors actually deepen over time, so don’t be surprised if it tastes even better the next day.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 246Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 241mgCarbohydrates: 24gFiber: 5gSugar: 9gProtein: 7g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Quick FAQs
Can I use other noodles?
Yes! Soba, rice noodles, spaghetti—whatever you’ve got works. Just cook them al dente.
Is there a peanut-free version?
You could swap almond butter or sunflower seed butter, but the flavor will change. Still tasty, though!
Can I prep it ahead?
Absolutely. I actually think it tastes better a few hours after sitting. Just keep a little extra dressing to freshen it up.
Is it spicy?
The sriracha gives a gentle kick, but you can scale it way down if serving to kids or spice-sensitive friends.
If you’re looking for a salad that’s fresh, filling, and doesn’t get soggy or boring, this Asian Noodle Salad really delivers. It’s one of those recipes I come back to year after year—and every time, it still feels like a little win when someone asks for the recipe after a bite.
Try other Asian recipes:
