This post may contain affiliate links. Please read our disclosure policy.
This broccolini noodle salad is crisp, flavorful, and packed with textures! Perfectly blanched broccolini and snow peas are tossed with rice noodles, crispy bacon bits, avocado, and jammy eggs, all in a creamy ginger salad dressing. It’s perfect for grilling season!
I’ll show you how to cut broccolini so it stays bright and crisp, not bitter. It’s meal-prep friendly, great for gatherings, and works as a healthy side dish or an easy weeknight vegetarian dinner. Try my air fryer broccolini, too!
Table of Contents
Main Ingredient Notes
This broccolini salad uses easy-to-find ingredients that together make the perfect texture contrast—crunchy broccolini, creamy avocado, savory bacon, jammy eggs, and springy noodles. The creamy dressing sticks to the salad like a dream and ties everything together.
- Broccolini: Look for fresh broccolini with firm, slender stems and tight, vibrant green florets. For the best texture, avoid bunches that are limp or turning yellow.
- Substitution: You can use regular broccoli florets or Chinese broccoli. I don’t recommend broccoli rabe—it’s much more bitter and doesn’t work as well in salads.
- Noodles: I love bouncy rice noodles with this salad, but any thin noodles will work. Soba, somen, or even thin spaghetti are great. See my guide on Chinese noodles for more ideas.
- Soy Sauce vs Coconut Aminos: Coconut aminos are naturally sweeter and less salty than soy sauce. If you use them, consider reducing the honey slightly or omitting it altogether. Taste and adjust to find your perfect balance.
- Avocado & Eggs: Both are optional but highly recommended. They add richness, creaminess, and extra protein for a more satisfying salad—especially if you’re eating it as a meal rather than a side.
- Dressing: This dressing has grated ginger, dijon mustard, and rice vinegar. It’s bold, gingery, and slightly sweet. A creamy dressing works best with this salad—it clings to the hearty broccolini and noodles without making them soggy.
How to make broccolini salad with noodles
Not only does this salad taste summer fresh, but the cooking is minimal. Simply boil your noodles, crisp the bacon, and quickly blanch the veggies—no need to heat the oven! Follow these tips to get that truly crisp texture and bold Asian-inspired flavor.
- How to chop broccolini and prep sugar snap peas: Trim about ½ inch off the broccolini stems. Slice any thick stalks in half lengthwise, then cut the stems and florets into even bite-sized pieces so they cook evenly.
- Pull out the strings from the sugar snap peas—no slicing needed.
- Crisp bacon, slice avocado, prep toppings: While the water heats up, crisp the bacon on the stovetop. Slice the avocado and scallions, and set out your toppings so everything is ready to go.
- Blanch broccolini: A quick blanch—just 2-3 minutes for the broccolini and 1 minute for the sugar snap peas—keeps the vegetables vibrant, removes bitterness, and locks in crisp texture.
- Ice water bath: Don’t skip this step! It stops the cooking process immediately, so you don’t end up with mushy broccolini.
- Cook noodles: After you cook your noodles according to your package instructions, don’t forget to lightly coat them in oil to avoid sticking.
- Make dressing: Mix all the ingredients except the olive oil first. Then slowly drizzle in the oil while whisking to emulsify into a creamy dressing. This will help it stick to your salad better.
- Combine: In a large bowl, toss the noodles with the dressing, diced bacon, broccolini, and sugar snap peas. Don’t add the avocado or egg yet. Toss gently but thoroughly so everything is lightly coated.
- Add toppings and serve: Let it sit for 5-10 minutes for the flavors to meld. Then top with avocado, jammy eggs, and scallions. Serve at room temperature.
Save This Recipe
Tip
Why does my broccolini turn mushy?
It’s usually overcooked—blanch for just 2 to 3 minutes, then immediately rinse in cold water to stop the cooking.
Extra protein topping ideas
This salad works as a healthy broccolini side dish, but it’s filling enough to serve as a main. It’s a perfect vegetable side dish for Easter or Mother’s Day brunch.
- BBQ dishes: Pair with my grilled Vietnamese chicken drumsticks or these Kalbi Korean short ribs for serious summertime vibes.
- Make it a meal: Turn this spring salad into a complete meal with extra protein. It pairs well with my broiled cod with miso or this irresistible scallion chicken.
- Topping swap: For even more flavor, swap the jammy eggs for these sweet and savory soy sauce eggs!
Tips for success
- Prep for the perfect texture: Cut broccolini into easy-to-eat, similar-sized pieces—1.5-inch (4 cm) pieces for the stem and 2-inch (5 cm) pieces for the florets. It will cook evenly and look great in the salad. For the snow peas, just trim and remove the string—no cutting needed.
- Blanch broccolini: This keeps it bright green and tender, and tames any bitterness. Don’t skip rinsing under cold water—it stops the cooking and keeps the color vibrant.
- Use a creamy dressing: Broccolini needs a bold, creamy dressing to coat the stems and florets well. A vinaigrette that’s too thin will just slide off without flavoring the salad properly.
- Add avocado and eggs last: This keeps them from getting mushy when you toss the salad and makes for a nicer presentation.
- Let the flavors soak in: Let the salad sit for 5 to 10 minutes so the dressing can soak in—this makes every bite more flavorful!
FAQs
It’s safe, but not recommended here. Raw broccolini can taste grassy and tough. A quick blanch brings out its natural sweetness and gives it a tender-crisp texture.
That usually means it was overcooked or sat in hot water too long. Blanch for 2 to 3 minutes max, and rinse with cold water or an ice bath right away to keep it bright and crisp.
Blanch the veggies up to 2 to 3 days ahead and make the dressing up to 1 week in advance. For the best texture, store everything separately and toss with dressing right before serving. Add the avocado and eggs last.
Rinse them under cold water after boiling to remove excess starch, then shake off any extra moisture. Toss with olive oil while they’re still slightly damp to keep the noodles springy and prevent clumps.
Try these noodle salad recipes next!
I hope you love this blanched broccolini salad! Here are even more healthy summer salads and low-carb BBQ sides to try.
- Taiwanese cold noodle salad with gluten-free buckwheat noodles
- Lemongrass chicken noodle salad with low-carb shirataki noodles
- Shirataki noodle salad with low-carb miracle noodles
Broccolini noodle salad recipe
Video
Ingredients
For the salad:
- 1 lb. broccolini
- 6-8 oz. sugar snap peas or snow peas
- 4-6 slices bacon I use turkey bacon
- 1-2 whole ripe avocados sliced
- 1-2 bulb scallions chopped
- 8 oz. rice noodles or noodles of choice
- Drizzle olive oil
- 3-4 whole soft boiled eggs
For the creamy ginger dressing: (Makes 1 cup)
- 0.42 oz grated ginger 1 tbsp
- 2 tbsp dijon mustard
- 2 tbsp soy sauce or 4 tbsp coconut aminos (see notes)
- 2 tbsp rice vinegar
- ¼ tsp coarse sea salt
- 1 tbsp honey optional if using coconut aminos
- ½ cup extra virgin olive oil
Instructions
Prep:
- Bring water to a boil: Fill a large pot with water and bring it to a boil.
- Prep the broccolini: Trim off about ½ inch (1.25 cm) from the bottom of the stems. Separate the florets from the stems. Cut the stems into 1.5-inch (4 cm) pieces and the florets into 2-inch (5 cm) pieces.
- If any stems are thicker than your thumb, slice them in half lengthwise before cutting. Rinse and drain in a colander.
- Prep the sugar snap peas: Pinch the tip of each pea and pull off the tough string along the side. Rinse and set aside to drain.
- Prep the bacon, avocado, and scallions: Crisp up the bacon on the stovetop. Remove the avocado pits and slice them. Dice the scallions into small rounds.
Blanch the vegetables:
- Once the water is boiling, reduce the heat to medium or medium-high.
- Broccolini: Blanch for 2 to 3 minutes. Check at 2.5 minutes. The color should turn bright green and the stems should still have a little bite. Use a slotted spoon to scoop them out and rinse under cold water to stop the cooking. Drain well.
- Sugar snap peas: Use the same water. Blanch for 30 seconds to 1 minute. Scoop them out, rinse under cold water, and drain.
Boil the noodles
- Bring the same pot of water back to a boil. Cook the noodles according to the package instructions. Rinse under cold running water to remove excess starch. Shake off any extra moisture, then toss with a bit of olive oil to keep them from sticking. Transfer to a large serving bowl.
Make the dressing
- In a measuring cup, combine ginger, Dijon mustard, soy sauce (or coconut aminos), rice vinegar, salt, and honey. Slowly whisk in the olive oil until smooth and creamy. Taste and adjust—add more honey if you like it sweeter.
Combine and serve
- Dice the crispy bacon and add it to the noodles, along with the broccolini and sugar snap peas. Pour in the dressing and toss gently. Let the flavors come together for 5 to 10 minutes. Add the avocado, scallions, and soft boiled eggs just before serving. Serve at room temperature.
Notes
- Broccolini substitute: You can also use broccoli florets or Chinese broccoli.
- Coconut aminos vs. soy sauce: Coconut aminos taste sweeter than soy sauce. If using them, you might not need as much honey. Taste and adjust.
- Types of noodles: Rice noodles, rice stick noodles, soba (buckwheat), somen, or any thin noodles will work well. See my guide on Chinese noodles for more inspiration!
- Soft boiled eggs: Bring a separate pot of water to a boil. Reduce to medium-low. Carefully add the eggs and simmer uncovered for about 6.5 minutes. Use a wooden spoon to gently stir them every few minutes. Transfer the eggs to cold water to stop cooking. Once they’re warm to the touch, gently tap and peel.
- Make-ahead: Blanch the vegetables 2–3 days ahead. Make the dressing up to 1 week ahead.
- Storage: Keep the noodles and vegetables stored separately from the dressing. Toss everything together just before serving.
- Leftovers: The salad tastes great at room temperature. No reheating needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My goes to weekly salad. The ginger dressing is superb! I love it! Thanks for sharing the healthy and nourishing recipe!
That’s awesome. Thank you!
When I hear “salad” and “avocado” I go all in no matter what. Just love it. But you’ve also got Asian ginger mustard dressing here – how delicious is that?! Yum.
I loved the soft boiled egg with this, it went so well with the tasty fresh broccolini! The dressing topped this salad off perfectly!
Making that dressing recipe right now! I am going to use it for my salad today and then look for some broccolini when I shop this week! Thanks!
This is such a nourishing meal, I love this!
This meal looks just so healthy and delicious. Love to try this recipe!
I love everything about this recipe. All of the ingredients are so nutritious and that cream ginger dressing is the perfect touch. Thanks for sharing!
Oh yum! Broccolini is my favorite and it’s perfect with shirataki noodles.
This looks so crisp and refreshing and that’s even before you add the jammy eggs which, is there a better phrase in the world than “jammy eggs”?
I totally agree! 😀