This recipe is incredibly versatile and easy to customize with whatever vegetables or proteins you have on hand. It’s quick to prepare, requires minimal cooking, and is ideal for meal prep since the flavors improve as it rests. Whether served as a side dish or a light main, it’s cool, refreshing, and full of texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked noodles (such as ramen, soba, or spaghetti) Cucumber, thinly sliced Carrots, julienned or grated Red bell pepper, thinly sliced Green onions, sliced Fresh cilantro or parsley, chopped
Soy sauce Rice vinegar or apple cider vinegar Sesame oil Honey or sugar Garlic, minced Fresh ginger, grated
Cook the noodles according to package instructions until just tender. Drain and rinse under cold water to stop the cooking process and cool them completely.
In a large bowl, combine the cooled noodles, cucumber, carrots, bell pepper, green onions, and herbs.
In a small bowl, whisk together the soy sauce, vinegar, sesame oil, honey or sugar, garlic, and ginger until well combined.
Pour the dressing over the noodle mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving and adjust seasoning if needed.
Servings and timing
Servings: 4 Preparation time: 15 minutes Cooking time: 10 minutes Chilling time: 30 minutes Total time: about 55 minutes
Variations
Add protein like grilled chicken, baked tofu, or cooked shrimp to make it a complete meal. Swap the vegetables for edamame, shredded cabbage, or snap peas. Use peanut butter in the dressing for a creamy peanut noodle version. Add heat with chili oil, sriracha, or fresh sliced chilies. Try different noodles such as rice noodles or glass noodles.
Storage/Reheating
Store the chilled noodle salad in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed cold, so reheating is not recommended. If the noodles absorb too much dressing during storage, simply toss with a splash of soy sauce or a bit of oil before serving.
FAQs
Can I make this salad ahead of time?
Yes, this salad is ideal for making ahead since the flavors improve after chilling.
What noodles work best for chilled noodle salad?
Ramen, soba, spaghetti, or rice noodles all work well.
Is this recipe served hot or cold?
It is meant to be served chilled or at room temperature.
Can I make it gluten-free?
Yes, use gluten-free noodles and gluten-free soy sauce.
How do I prevent the noodles from sticking?
Rinse them well with cold water and toss lightly with a bit of oil before mixing.
Can I add fruit to this salad?
Yes, mango or mandarin oranges add a nice sweet contrast.
Is this dish spicy?
Not by default, but you can add spice to taste.
Can I use bottled dressing?
You can, but homemade dressing gives the best flavor.
What herbs work best?
Cilantro, parsley, or even mint work well.
Can I serve this as a main dish?
Yes, especially if you add protein.
Conclusion
Chilled noodle salad is a simple yet satisfying dish that’s perfect for warm weather, busy schedules, or anytime you crave something fresh and flavorful. With endless variations and easy preparation, it’s a recipe you’ll come back to again and again.
A refreshing chilled noodle salad tossed with crisp vegetables and a savory, tangy sesame-soy dressing, perfect for warm days or light meals.
Ingredients
8 oz cooked noodles (ramen, soba, or spaghetti)
1 medium cucumber, thinly sliced
1 cup carrots, julienned or grated
1 red bell pepper, thinly sliced
3 green onions, sliced
1/4 cup fresh cilantro or parsley, chopped
3 tbsp soy sauce
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
1 tbsp honey or sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
Instructions
Cook the noodles according to package instructions until just tender.
Drain and rinse the noodles under cold water to stop the cooking process and cool completely.
In a large bowl, combine the cooled noodles, cucumber, carrots, bell pepper, green onions, and chopped herbs.
In a small bowl, whisk together soy sauce, vinegar, sesame oil, honey or sugar, garlic, and ginger until well combined.
Pour the dressing over the noodle mixture and toss until evenly coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Toss again before serving and adjust seasoning if needed.
Notes
Add protein like tofu, chicken, or shrimp to make it a complete meal.For extra crunch, top with sesame seeds or crushed peanuts.Use gluten-free noodles and soy sauce to make it gluten-free.This salad tastes even better after chilling.
