Cold Noodle Salad

There’s something magical about a bowl of Cold Noodle Salad on a hot summer day. I remember the first time I had a version of this dish at a friend’s backyard barbecue. The sun was shining, and the flavors were bursting with freshness. Every bite was a delightful combination of textures and tastes that danced on my palate. I was captivated by how the cold noodles paired perfectly with the crisp vegetables and a zesty dressing that made everything come alive. Since then, I’ve made it countless times, tweaking it to my liking, and it’s become a staple in my summer menu.

Ingredient List for Cold Noodle Salad

The ingredients for this Cold Noodle Salad are a beautiful mix of textures and flavors. The key players include various fresh vegetables and noodles, which come together to create a vibrant and satisfying dish. Each component plays a vital role in balancing the flavors, making every bite a delightful experience.

• 8 oz lo mein noodles or Pancit noodles: These noodles are the heart of the salad, providing a chewy base that absorbs all the flavors of the dressing.
• 1 tablespoon sesame oil: This oil adds a deep, nutty flavor that enhances the overall taste of the salad.
• 6 cups fresh kale, finely shredded: The kale brings a hearty green element, packed with nutrients and a satisfying crunch.
• 1 medium carrot, shredded: Sweet and crisp, the carrot adds a lovely texture and a pop of color.
• 1 English cucumber, chopped: The cucumber introduces a refreshing crunch that brightens the dish.
• 1 red bell pepper, thinly sliced: Offering a sweet flavor and vibrant color, the bell pepper complements the other vegetables beautifully.
• 6 green onions, chopped: Adding a mild onion flavor, green onions enhance the overall taste and provide a nice garnish.
• 1 avocado, large, chopped: Creamy and luscious, the avocado adds richness and makes the salad more filling.
• ¼ cup chopped fresh basil: This herb infuses a fragrant element, making every bite refreshing.
• ¼ cup fresh cilantro: Cilantro brings a bright, citrusy flavor that enhances the salad’s freshness.
• ¼ cup fresh mint leaves: Adding a cooling effect, mint is a delightful addition that elevates the dish.
• ½ cup cashews or peanuts, roughly chopped: These nuts provide a satisfying crunch and a rich flavor that complements the salad.
• 2 cups cooked rotisserie chicken, shrimp, steak, or tofu (optional): For a protein boost, you can include any of these options, making the dish more substantial.
• ½ cup low-sodium soy sauce: This is the base of the dressing, adding salty and umami flavors that tie everything together.
• ⅓ cup extra virgin olive oil: Olive oil helps to emulsify the dressing, adding richness and smoothness.
• ¼ cup rice vinegar: A touch of acidity from the vinegar balances the richness of the oil and brings brightness to the salad.
• ¼ cup fresh lime juice: Lime juice adds a zesty kick, enhancing the overall flavor profile.
• 2 tablespoons Sriracha hot sauce: For those who enjoy a bit of heat, Sriracha adds a spicy kick that elevates the dish.
• 1 teaspoon kosher salt: Salt helps to enhance all the flavors and brings the dish together.
• ½ teaspoon freshly ground black pepper: A dash of pepper adds warmth and depth to the dressing.

Directions for Cold Noodle Salad

Making this Cold Noodle Salad is as enjoyable as eating it. Each step is straightforward, ensuring that you can create a beautiful dish with ease. Just follow these simple directions for a delicious meal.

1. Begin by cooking the noodles according to the package instructions. Most lo mein or Pancit noodles will cook quickly, so keep an eye on them. Once they’re done, drain them and rinse them under cold water to stop the cooking process. This step is crucial to ensure the noodles remain firm and don’t stick together.
2. After rinsing, toss the noodles with a little sesame oil while they cool. This not only prevents them from sticking but also infuses a subtle flavor right into the noodles.
3. Now, let’s make the dressing. In a separate bowl, whisk together the soy sauce, olive oil, rice vinegar, lime juice, and Sriracha hot sauce. Taste the dressing and adjust as needed; you want it to be a perfect balance of salty, tangy, and spicy.
4. In a large mixing bowl, combine all of the salad ingredients: kale, carrot, cucumber, bell pepper, green onions, avocado, basil, cilantro, mint, and cashews or peanuts. Toss them together gently to mix everything.
5. Next, add the cooled noodles to the bowl of vegetables. Pour in half of the dressing and toss gently until everything is well combined. If it seems a bit dry, add more dressing to your taste.
6. For the optional protein, you can add the chicken, shrimp, steak, or tofu at this stage. Toss again to evenly distribute the protein throughout the salad.
7. Give the salad a final taste test. If it needs more flavor, sprinkle in a little more salt or pepper and toss again.
8. Once everything is mixed, transfer the Cold Noodle Salad to a serving platter or individual bowls. I like to garnish it with extra herbs on top for a beautiful presentation.
9. Serve immediately, or cover the salad and place it in the fridge for about 30 minutes to let the flavors meld together. It’s even better when it sits for a while!
10. Enjoy your delicious and vibrant Cold Noodle Salad—perfect for lunch, dinner, or any summer gathering!

Pro Tips and Tweaks

If you’re looking to elevate your Cold Noodle Salad, here are some pro tips. Feel free to explore variations and make this dish uniquely yours!

• Storage: Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days, although it’s best enjoyed within the first couple of days.
• Freezing: This salad is not recommended for freezing as the texture of the vegetables and noodles will change once thawed.
• Pairing: Serve this salad alongside grilled meats or seafood for a complete meal. It pairs wonderfully with chicken skewers or grilled shrimp.
• Vegan Option: Keep it vegan by omitting any animal proteins and ensuring that the soy sauce is vegan-friendly.
• Make it Spicy: If you love heat, add more Sriracha or even some chopped fresh chili peppers to the mix.
• Crunchy Toppings: Experiment with toppings like toasted sesame seeds, crispy onions, or even a sprinkle of peanuts for added crunch.
• More Vegetables: Feel free to load up on additional vegetables such as bell peppers or sugar snap peas for more color and nutrition.

What to Serve With Cold Noodle Salad

When it comes to serving your Cold Noodle Salad, there are plenty of delicious accompaniments that complement this dish beautifully. Here’s a list of ideas to enhance your meal:

• Grilled Chicken Skewers: These are a classic pairing, providing a satisfying protein option alongside the freshness of the salad.
• Teriyaki Salmon: A sweet and savory fish dish that works perfectly with the lightness of the noodles.
• Asian Spring Rolls: These can serve as a delightful appetizer that matches the flavor profile of your main dish.
• Fresh Fruit Platter: A selection of seasonal fruits can serve as a refreshing dessert, balancing out the savory elements of the meal.
• Vegetable Tempura: The crispy texture of tempura vegetables is a great contrast to the cold salad, making for an interesting plate.
• Chilled Soup: A light miso or cucumber soup can be a perfect starter to keep the meal refreshing.
• Rice Paper Wraps: These can be filled with your choice of vegetables and proteins, creating a fun, interactive dining experience.

FAQ

Conclusion

The Cold Noodle Salad is a standout dish that combines refreshing flavors and satisfying textures, making it perfect for warm days or gatherings with friends and family. I encourage you to try this delightful salad and make it your own with your favorite ingredients!

Cold Noodle Salad

The ultimate summer dish! This Cold Noodle Salad is refreshing, loaded with crisp vegetables, and topped with a zesty dressing. Perfect for meal prep or gatherings, it's an easy and vibrant choice for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Salads

Cuisine: Asian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz lo mein noodles or Pancit noodles
• 1 tablespoon sesame oil
• 6 cups fresh kale, finely shredded
• 1 medium carrot, shredded
• 1 English cucumber, chopped
• 1 red bell pepper, thinly sliced
• 6 green onions, chopped
• 1 large avocado, chopped
• ¼ cup fresh basil, chopped
• ¼ cup fresh cilantro
• ¼ cup fresh mint leaves
• ½ cup cashews or peanuts, roughly chopped
• 2 cups cooked rotisserie chicken, shrimp, steak, or tofu (optional)
• ½ cup low-sodium soy sauce
• ⅓ cup extra virgin olive oil
• ¼ cup rice vinegar
• ¼ cup fresh lime juice
• 2 tablespoons Sriracha hot sauce
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Equipment

• Chef's Knife
• Whisk
• Frying Pan

Method

 

1. Cook noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool.
2. Dressing: Whisk all dressing ingredients together then set aside.
3. Assemble: Add all salad ingredients to a large bowl and toss to combine. Add noodles and half of the dressing and toss to combine. Add more dressing as needed, to taste.

Notes

• Noodles: You can find lo mein noodles or pancit noodles at Walmart, or on Amazon. You could also use vermicelli rice noodles but add them to the salad immediately after rinsing and draining.
• Gluten-free Adaptations: Use gluten-free stir fry rice noodles, and soy sauce.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.