Cold Asian Noodle Salad
Cold Asian Noodle Salad is a refreshing dish that encompasses the perfect balance of flavors and textures. Imagine perfectly cooked noodles tossed with crisp vegetables and savory tofu, all enrobed in a delectable Asian-inspired sauce. This recipe not only satisfies those cravings for something light and healthy but also delivers a punch of umami that will keep you coming back for seconds (or thirds!). Best of all, this salad can be prepped in advance, making it a fantastic option for meal prep or gatherings.
Table of Contents
I first discovered this Cold Asian Noodle Salad during a summer picnic with friends. We were all looking for something refreshing yet hearty, and this dish quickly became a crowd favorite. With its colorful veggies and protein-packed tofu, it was a hit around the picnic table. Whether you’re hosting a backyard BBQ or simply need a quick lunch at home, this versatile salad is sure to impress. So grab your ingredients, and let’s dive into this delightful dish!
Why You’ll Love This Recipe
- Simple & Quick: Perfect for busy weeknights, it comes together in just about 30 minutes.
- Irresistible Flavor: The combination of sesame oil, garlic, and savory sauces creates a flavor explosion.
- Eye-Catching Appeal: Vibrant colors from fresh veggies make this dish as beautiful as it is tasty.
- Flexible Serving: Great as a main dish for lunch or as a side for dinner—you’ll want to make it again and again!
- Diet-Friendly Options: Easily adapted to be gluten-free, dairy-free, or vegan to fit your dietary needs.
Ingredients You’ll Need
- 8 ounces extra firm tofu, pressed and cubed: This hearty protein works beautifully in stir-fry. Extra firm tofu holds its shape, making it a perfect choice for this salad.
- 4 tablespoons soy sauce or substitute coconut aminos, or lite tamari: These sauces add a umami richness to the dish. If you need a gluten-free option, go for lite tamari or coconut aminos.
- 1 teaspoon sesame oil: A little goes a long way in enhancing the nutty flavor profile of this dish.
- 2 teaspoons garlic-ginger paste or 1 teaspoon minced ginger + 1 teaspoon minced garlic: This combination provides depth and flavor, infusing the tofu and sauce with warmth.
- 5 tablespoons soy sauce or substitute coconut aminos, lite tamari: You’ll use this in the stir-fry sauce, providing a salty kick.
- 3 tablespoons dry white wine, such as sauvignon blanc or pinot grigio, or substitute chicken broth: This gives a lovely light acidity to the sauce; white wine also reflects the flavors beautifully.
- 3 tablespoons oyster sauce: A rich touch that adds a hint of sweetness to the dish.
- 1 tablespoon sesame oil sauce: Enhances texture and flavor; it’s crucial to balance out the saltiness.
- 1 tablespoon garlic-ginger paste or 1½ teaspoons minced ginger + 1½ teaspoons minced garlic: Another boost of flavor for the stir-fry sauce.
- 1½ tablespoons cornstarch: Helps thicken the sauce for that perfect glaze.
- 8 ounces lo mein noodles or spaghetti: These noodles soak up all the delicious flavors; spaghetti can be a fun alternative if you can’t find lo mein.
- 4 cups broccoli, cut into small bite-sized florets: Adds bright color and crunch to your salad; you can also mix in other veggies like bell peppers or carrots.
- 1 cup shelled edamame, thawed if frozen: Packed with protein, these little gems make the dish even more filling.
- 2 tablespoons neutral oil, divided: Used for frying the tofu and sautéing the garlic for flavor.
- 3 garlic cloves, minced: Great for that aromatic kick in your stir-fry.
- ½ cup sliced green onions, white and green parts separated, green parts sliced into 1-inch pieces: Adds fresh zest and color.
- 1 tablespoon sesame seeds, for garnish: A sprinkle of sesame seeds adds an extra crunch and a touch of elegance.
How to Make Cold Asian Noodle Salad
Marinate the tofu: Whisk together 4 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 2 teaspoons of garlic-ginger paste in a large bowl. Add the cubed tofu and toss to coat. Let it marinate while you prepare the other ingredients.
Make the stir-fry sauce: In a medium bowl, mix together 5 tablespoons of soy sauce, 3 tablespoons of dry white wine, 3 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of garlic-ginger paste, and 1½ tablespoons of cornstarch until fully dissolved. This will be your flavorful sauce.
Cook the noodles: Bring a large pot of water to a boil. Add 8 ounces of lo mein noodles and cook according to package directions until al dente. Once cooked, drain them and rinse under cold running water until thoroughly cool. Drizzle with a small amount of sesame oil to prevent sticking.
Steam the broccoli: In a large skillet over medium heat, add the broccoli and pour in ½ cup of water. Cover with a lid and cook for about 2-3 minutes until the broccoli is bright green and tender-crisp. Transfer the broccoli to a bowl using a slotted spoon and discard the remaining water.
Cook the tofu: Return the skillet to medium heat, adding 1 tablespoon of neutral oil. Once shimmering, add the marinated tofu along with 2 tablespoons of marinade. Cook, stirring frequently, for 3-4 minutes until golden and slightly crisped.
Add garlic and green onions: Incorporate the remaining 1 tablespoon of neutral oil, minced garlic, and both parts of the green onions into the skillet. Stir frequently for 1-2 minutes, allowing the garlic to become fragrant.
Finish the stir-fry: Reduce heat to medium and add the stir-fry sauce, cooked noodles, steamed broccoli, and shelled edamame to the skillet. Toss everything together until evenly coated and warm—about 30-60 seconds should do. Then, remove from heat.
Chill: Transfer the salad to a wide bowl or spread it out on a sheet pan to cool quickly. Once it has reached room temperature, cover and refrigerate for at least one hour or until fully chilled.
Serve: Just before serving, toss the noodles to recombine—add a splash of soy sauce or sesame oil if they’ve dried out. Divide into bowls and top with 1 tablespoon of sesame seeds and additional sliced green onions for garnish.
Storing & Reheating
To store leftover Cold Asian Noodle Salad, place it in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 3 months, keeping in mind that the texture may change slightly once thawed. When it’s time to enjoy again, simply reheat in a skillet over medium heat for about 5-7 minutes until warmed through, adding a splash of water or soy sauce to bring back moisture.
Chef’s Helpful Tips
- Avoid overcrowding the skillet when cooking tofu to achieve that delicious golden brown crisp.
- If you find the stir-fry sauce is too thick for your liking, add a tablespoon of water at a time to adjust the consistency.
- For a kick of heat, toss in some red pepper flakes or sliced jalapeños with the garlic.
- Don’t skip rinsing the noodles after cooking; this keeps them from becoming gummy and sticking together.
- Prepare all your vegetables beforehand so cooking goes smoothly and quickly!
Cold Asian Noodle Salad is not just a meal; it’s an experience that invites you to taste, share, and enjoy. The freshness of the ingredients comes together with a delightful harmony, leaving you satisfied but not weighed down. This dish allows for incredible versatility—feel free to experiment with additional veggies or your favorite proteins. Each time you make it, you can tailor it to your preferred taste.
Enjoy the burst of flavors and colors in every bite, and don’t hesitate to share your variations! You might find your new favorite way to enjoy this refreshing, vibrant dish.
Recipe FAQs
Can I use different types of noodles in this recipe?
Absolutely! While lo mein noodles are a great choice, you can easily substitute them with spaghetti, rice noodles, or even zucchini noodles for a healthier twist.
How do I make this salad gluten-free?
To make this dish gluten-free, use gluten-free soy sauce or coconut aminos. Also, check the labels on your tofu and noodles to ensure they don’t contain gluten.
Can I prepare this salad in advance?
Yes, one of the best qualities of this Cold Asian Noodle Salad is its make-ahead nature. You can prepare it a day in advance, allowing the flavors to meld beautifully in the fridge.
What other vegetables can I add?
Feel free to get creative! Bell peppers, snap peas, carrots, or cabbage can add delightful crunch and color. Just remember to adjust cooking times so they maintain their crispness.
PrintMore Main Dishes Recipes
- chicken crockpot recipes healthy
- Filet Mignon with Blue Cheese Butter
- Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
- Chicken Piccata | Lemon Butter Chicken Breast
- Pizza Roll-Ups
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Cold Asian Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Chilled Stir Fry
- Cuisine: Asian
Description
This Cold Asian Noodle Salad combines vibrant vegetables and marinated tofu for a refreshing dish. Perfect as a quick dinner or a healthy meal, its blend of flavors and textures makes it a standout favorite.
Ingredients
- 8 ounces extra firm tofu pressed and cubed
- 4 tablespoons soy sauce or coconut aminos, or lite tamari
- 1 teaspoon sesame oil
- 2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic
- 5 tablespoons soy sauce or coconut aminos, or lite tamari
- 3 tablespoons dry white wine such as sauvignon blanc or pinot grigio, or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil sauce
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch sauce
- 8 ounces lo mein noodles or spaghetti, plus a small amount of sesame oil for tossing
- 4 cups broccoli cut into small bite-sized florets
- 1 cup shelled edamame thawed if frozen
- 2 tablespoons neutral oil divided
- 3 garlic cloves minced
- ½ cup sliced green onions white and green parts separated, green parts sliced into 1-inch pieces
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu by whisking soy sauce, sesame oil, and garlic-ginger paste in a bowl. Add cubed tofu, toss to coat, and set aside.
- Prepare the stir fry sauce by whisking together soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until dissolved. Set aside.
- Cook the lo mein noodles in boiling water according to package directions until al dente, then drain and rinse with cold water. Toss with sesame oil to prevent sticking.
- Steam the broccoli in a skillet with water for 2 to 3 minutes until bright green and tender-crisp, then transfer to a bowl.
- In the same skillet, heat neutral oil and cook the marinated tofu until golden, about 3 to 4 minutes. Add an additional 2 tablespoons of marinade while cooking.
- Add minced garlic and both parts of green onions to the skillet, cooking for 1 to 2 minutes until fragrant.
- Reduce the heat and mix in the stir fry sauce, noodles, broccoli, and shelled edamame. Toss well and cook for 30 to 60 seconds until everything is coated in sauce. Remove from heat.
- Chill the mixture by transferring it to a wide bowl or spreading it on a sheet pan. Refrigerate for at least 1 hour until fully chilled.
- Serve by tossing the noodles and garnishing with sesame seeds and additional sliced green onions.
Notes
Feel free to substitute tofu with chicken or shrimp for a different protein option.
For added crunch, consider topping with chopped peanuts just before serving.
Ensure noodles are well rinsed and tossed in sesame oil to prevent clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
