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Cold Noodle Salad

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!
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Prep Time 15 minutes
Total Time 15 minutes
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.