Cold noodle salad
by This cold noodle salad recipe makes for such an easy, healthy, and versatile summertime meal. This simple cold buckwheat noodle salad is packed with veggies, lean protein, and flavorful aromatics in a miso ginger dressing—it’ll have you feeling satisfied and refreshed in no time!
I love this easy Asian noodle salad because it’s so easy to make and it’s a definite crowd-pleaser. Bring it to summer potlucks or enjoy it for dinner with your family on hot summer nights!
Ingredients for noodle salad
This easy and versatile Asian noodle salad recipe is packed with high-fiber veggies, healthy protein, and flavorful aromatics. Here are the basic ingredients:
- Soba noodles: Naturally gluten-free noodles that are great for cold salads.
- Eggs: Scrambled eggs add extra protein and texture to the salad.
- Cherry tomatoes: For a pop of acidity and color.
- Persian cucumber: Hydrating, refreshing, and cooling.
- Baby greens/lettuce of choices: Choose a tender, crunchy, and refreshing green.
- Avocado oil: A neutral-flavored oil used to scramble the eggs and cook the meat.
- Black sesame seeds: Used as a garnish for crunch and flavor.
Ground meat & seasonings:
- Garlic, ginger: Aromatic flavor base for the meat.
- Ground beef, pork, or chicken: Adds flavor, texture, and protein to this dish.
- Fresh shiitake: Adds umami flavor. You can use rehydrated dried shiitake mushrooms as well.
- Worcestershire sauce: Or substitute aged balsamic vinegar or Chinese black vinegar.
- Mirin: Adds subtle sweetness and removes the raw meat smell.
- Light and dark soy sauces: Or use coconut aminos for a gluten-free and soy-free option.
- Chinese cooking wine (optional): Or substitute Taiwanese michu or Japanese cooking sake.
Noodle salad dressing
- I like my miso ginger dressing made with ginger, miso paste, soy sauce, rice vinegar, maple syrup, toasted sesame oil, and avocado oil. Or try this miso-free creamy ginger dressing.
How to make cold noodle salad
This Asian salad recipe with noodles comes together easily with minimal prep time. Simply cook and chill your noodles, meat, and eggs before combining them with the vegetables and dressing.
- Saute the ground meat with aromatics in a large saute pan. Cook meat over medium-high heat until golden. Add seasonings and mushrooms and mix well. Remove from pan to cool.
- Scramble the eggs in the same pan over medium heat. Remove from the pan and set aside.
- Boil the noodles according to the package instructions and then rinse in cold water and drain to remove excess starch. Toss with oil to prevent sticking.
- Make the dressing in a small bowl. Whisk well to emulsify.
- Assemble the salad in a large bowl and mix in the dressing. Serve immediately.
Why rinse the noodles?
Rinsing the noodles removes excess starch, so they won’t be sticky or clumpy. The cold water also firms up the texture, ensuring the noodles in your pasta salad are perfectly chewy and delicious!
What types of noodles are great for cold dishes
Almost any type of noodles works well for cold dishes after boiling. In general, choose noodles that are less starchy so they combine well with the salad.
- Gluten-free options: Soba noodles (buckwheat noodles), pho noodles (rice stick noodles), glass noodles (bean thread noodles), sweet potato starch noodles (Korean sweet potato noodles), or gluten-free thin spaghetti.
- Popular choices: Ramen noodles, somen noodles, egg noodles. These classic salad noodles are loved for their versatility and ability to soak up flavors.
- Low-carb options: Kelp noodles or shirataki noodles. These noodles are perfect for anyone looking to cut down on carbs while still enjoying a delicious meal.
See our 24 types of Chinese noodles for more ideas!
Topping and swapping choices
This cold Chinese noodle salad can be a complete meal on its own. Experiment with your toppings to amp up the flavor and textures of your healthy noodle salad. Some fun options include:
- Swaps: Use Asian pickled cucumbers, cucumber kimchi, or Korean cucumber salad in place of plain cucumbers. Try roasted cherry tomatoes in place of raw.
- Add-ons: Add Paleo kimchi for a tangy and refreshing crunch. Stir-fried Thai basil eggplant or this chilled Korean zucchini side dish are great options if you want extra veggies.
- Garnishes: Squeeze some lime juice and top with cilantro, green onions, or your favorite herbs for added flavor and freshness.
Umami Tips
- Rinse the noodles: Rinsing the noodles in cold water removes excess starch and firms up their texture, making them less sticky and more chewy.
- Cool ingredients before combining: Let the ground meat and scrambled eggs cool to room temperature before adding them to the salad to prevent wilting the fresh veggies.
- Prevent noodle sticking: After boiling, toss the noodles with a little oil to prevent them from sticking together.
- Store components separately: If preparing ahead, store the noodles, veggies, ground meat, and dressing separately in the fridge. Combine them only when ready to serve for the freshest taste.
- Make it vegetarian: Substitute the ground meat with tofu, tempeh, or a mix of sauteed/grilled vegetables like bell peppers and mushrooms.
FAQs
Yes, rinsing noodles for a chilled noodle salad removes excess starch and cools them down, preventing stickiness and ensuring a firm, chewy texture.
For cold noodles, use soba, rice noodles (pho), glass noodles, sweet potato starch noodles, ramen, somen, egg noodles, kelp noodles, or shirataki noodles. These noodles maintain a great texture and flavor when served cold.
Yes, this cold Asian noodle salad is excellent for meal prep. Store the noodles, veggies, ground meat, and dressing separately in the fridge. Combine them just before eating for the freshest taste. It’s best consumed within 3-4 days.
More Asian cold noodles you might like
If you enjoyed this cold soba noodle salad, give some of my other cold noodle dishes a try!
- Cold peanut noodles: These cold noodles with peanut sauce are chewy, creamy, and so easy! Options for using peanut butter or almond butter, depending on your diet.
- Cold sesame noodles: Cold Asian noodles featuring an umami-rich Taiwanese sesame sauce.
- Vietnamese shirataki noodle salad: With low-carb miracle noodles and crispy shallots in a sweet and tangy dipping sauce.
- Shirataki noodles with peanut sauce: A no-cook delicious side dish featuring low-carb konjac noodles.
Cold noodle salad recipe
Video
Ingredients
- 6.3 oz dried soba noodles, 2 bundles
- 3 large eggs, scrambled
- 1.5 tbsp oil, to fry the eggs
- 10 oz cherry tomatoes, halved
- 3 whole Persian cucumbers, roll cut diced
- 3.6 oz baby greens/lettuce of choices, roughly chopped
- Garnish toasted black sesame seeds
For the ground meat seasonings:
- 1 oz garlic cloves, minced, 6 large
- 0.2 oz ginger, minced
- 1 tbsp avocado oil
- 1 lb ground beef, or pork, poultry
- ½ tsp coarse sea salt
- 4.4 oz fresh shiitake mushroom caps, 4-5 large caps (diced)
- 1.5 tbsp Worcestershire sauce
- 1 tbsp mirin
- 1 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 0.5 tbsp Chinese cooking wine, optional, Taiwanese michu, or Japanese cooking sake, optional
Dressing:
Instructions
Saute ground meat:
- In a large saute pan, preheat it over medium heat until it feels warm. Add the oil and garlic and ginger, saute for 10 seconds. Add the ground meat of choice, turn heat up to medium-high, use a wooden spoon to break it up into fine bits. Cook until the meat is cooked through and in light golden brown, 10 minutes.
- Season with salt and add the shiitake. Saute for 3-4 minutes or until the mushroom sweats. Pour in the worcestershire, mirin, light and dark soy sauces, and the cooking wine, saute for another 1-2 minutes. Turn off the heat.
- Transfer out to a large bowl and set aside to cool. Once the ground meat is cool to room temperature, taste and adjust with more salt, if needed. Keep the meat on a slightly saltier side in order to balance with the plain boiled noodles.
Scrambled eggs:
- Use the same pan, add 1.5 tbsp oil. Preheat the pan over medium heat until it feels hot, whisking the eggs and pouring it into the pan. Use a pair of chopsticks to stir the eggs in one direction until the eggs are scrambled. Transfer out and set aside to cool.
Boil the noodles:
- Follow the packaging instructions to boil the noodles. Rinse in cold water to remove excess starch, drain and shake away moisture. Set aside in a large plate, drizzle with a little oil and toss to prevent the noodles from sticking.
Make the dressing:
- In a large measuring cup with a spout, add the soy sauce, rice vinegar, maple syrup, and grated ginger. Give it a stir then add the miso paste. Stir and use the liquid in the cup to help dissolve the miso.
- Slowly drizzle in the sesame oil and the avocado oil while whisking at the same time to emulsify the dressing.
Assemble:
- In a large salad bowl, add the noodles, ground meat, eggs, tomato, cucumber, and lettuce. Pour in the dressing and toss. Garnish with sesame seeds. Serve right away.
Notes
- Other possible toppings – Asian pickled cucumbers, Paleo kimchi, Cucumber kimchi, Korean cucumber salad.
- Can also use rehydrated dried shiitake mushrooms and the mushroom soaking liquid to make the ground meat more flavorful.
- If you don’t have worcestershire sauce, you can also use aged balsamic vinegar or Chinese black vinegar.
- Storage: Pack the 4 components separately in the refrigerator – the noodles, the veggie items, the ground meat, and the dressing. Only combine them when you are ready to eat.
- How long does it last? It’s best to consume them 3-4 days after making them.
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