Broccolini noodle salad recipe

5 from 12 votes

Try this vibrant Broccolini Noodle Salad packed with flavor, featuring rice noodles and a creamy Asian ginger dressing for a delightful meal!

Prep Time10

Cook Time15

Total Time25

Course: Salad, Side Dish

Cuisine: American, Asian American

Keyword: Broccolini Noodle Salad, Broccolini salad

Servings: servings

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.

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.

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.

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.

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.

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.