Cold Asian Noodle Salad
Cold Asian Noodle Salad is a vibrant and refreshing dish that brings together a medley of flavors and textures, perfect for warm days or any occasion where you crave something light yet satisfying. This delightful salad features perfectly cooked noodles tossed with crisp vegetables, tender tofu, and a savory sauce that hits all the right notes. The combination of tangy, sweet, and umami flavors will have your taste buds dancing, making it a go-to recipe in your kitchen.
Table of Contents
I first discovered this Cold Asian Noodle Salad during a summer picnic with friends, and it quickly became a standout hit among the crowd. Not only is it easy to put together, but it also allows room for creativity with your favorite vegetables and protein options. Plus, it can be made ahead of time, saving you stress on busy days. Trust me, you’ll want to keep this recipe close for when those noodle cravings hit!
Why You’ll Love This Recipe
- Simple & Quick: This Cold Asian Noodle Salad comes together in just about an hour, making it a fantastic option for weeknight dinners or last-minute gatherings.
- Irresistible Flavor: The savory tofu combined with a rich sauce creates a delicious contrast to the crunch of fresh vegetables.
- Eye-Catching Appeal: The vibrant colors from the vegetables and toppings make this salad incredibly appealing when plated.
- Flexible Serving: Perfect for lunch, dinner, or a side dish at barbecues and potlucks—this salad works for almost any occasion.
- Diet-Friendly Options: With easy substitutions, this recipe can be made gluten-free, dairy-free, and vegan—perfect for a variety of dietary needs.
Ingredients You’ll Need
- 8 ounces extra firm tofu, pressed and cubed: A great source of plant protein, tofu adds substance to this salad. Be sure to press it well to remove excess moisture for the best texture.
- 4 tablespoons soy sauce: This adds depth and umami flavor. If you’re avoiding gluten, choose coconut aminos or lite tamari as substitutes.
- 1 teaspoon sesame oil: A key flavor in Asian cooking, sesame oil enhances the dish with its nutty richness.
- 2 teaspoons garlic-ginger paste: This combination provides a fantastic base flavor. If unavailable, you can use fresh ginger and garlic instead.
- 5 tablespoons soy sauce: Used in the stir-fry sauce, it complements the other flavors beautifully.
- 3 tablespoons dry white wine: This adds acidity and balance to the stir-fry sauce. Substitute with chicken broth for a non-alcoholic option.
- 3 tablespoons oyster sauce: It brings a lovely sweetness and depth of flavor that’s hard to replicate with vegetarian options; however, there are vegan versions available.
- 1 tablespoon sesame oil (for sauce): This enhances the stir-fry flavor.
- 1 ½ tablespoons cornstarch: Essential for thickening the sauce and giving it a nice glaze.
- 8 ounces lo mein noodles or spaghetti: The star of our Cold Asian Noodle Salad, these noodles provide a chewy texture.
- 4 cups broccoli, cut into small bite-sized florets: Adds vibrant color and freshness, packed with nutrients.
- 1 cup shelled edamame: A great source of protein and a lovely bit of crunch. Make sure it’s thawed if frozen.
- 2 tablespoons neutral oil: Helpful for cooking the tofu without adding too much flavor, allowing the seasonings to shine.
- 3 garlic cloves, minced: Fills your kitchen with amazing aromas while enhancing the dish’s flavor.
- ½ cup sliced green onions: These add freshness and a gentle bite. Separate the green tops for garnish.
- 1 tablespoon sesame seeds for garnish: A perfect finishing touch that adds both flavor and visual appeal.
How to Make Cold Asian Noodle Salad
- Marinate the tofu: In a large bowl, whisk together 4 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 2 teaspoons of garlic-ginger paste. Add the cubed tofu and toss well to coat. Let it sit while you prep everything else.
- Make the stir fry sauce: In a medium bowl, combine 5 tablespoons of soy sauce, 3 tablespoons of dry white wine, 3 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 ½ tablespoons of cornstarch, and garlic-ginger paste, whisking until smooth.
- Cook the noodles: Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just al dente. Drain and rinse thoroughly under cold running water until completely cool. Toss with a small splash of sesame oil to prevent sticking.
- Steam the broccoli: Heat a large skillet over medium heat and add the broccoli florets with ½ cup of water. Cover with a lid to steam for about 2 to 3 minutes until tender-crisp. Transfer the broccoli to a bowl and discard the remaining water.
- Cook the tofu: Return the skillet to medium heat, adding 1 tablespoon of neutral oil until shimmering. Add the marinated tofu along with 2 tablespoons of the marinade, cooking and stirring for 3 to 4 minutes until golden.
- Add garlic and green onions: Add another tablespoon of neutral oil, minced garlic, and both parts of the green onion. Sauté for 1 to 2 minutes until fragrant.
- Finish the stir fry: Reduce the heat to medium and add the stir fry sauce, noodles, steamed broccoli, and shelled edamame. Toss everything together and cook for 30 to 60 seconds until heated through and the sauce thickens.
- Chill: Transfer the noodle mixture to a wide bowl or a sheet pan to speed up cooling. Once at room temperature, cover and refrigerate for at least 1 hour or until fully chilled.
- Serve: Before serving, give the noodles a good toss, adding a little splash of soy sauce or sesame oil if needed. Spoon into bowls and sprinkle with sesame seeds and additional green onions for a fresh touch.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. If you’re looking to keep it longer, consider freezing the salad, with a maximum storage time of 3 months. When ready to enjoy, simply thaw in the fridge overnight. Reheat in a skillet over low heat, adding a splash of water or soy sauce to revive its texture and flavor.
Chef’s Helpful Tips
- Always press tofu for at least 20 minutes before cooking to remove excess moisture, which helps in achieving that lovely, crisp exterior.
- Make sure not to overcook the noodles; they should be al dente, as they will continue to soften when tossed with the warm ingredients.
- If preparing ahead, keep the dressing separate until you’re ready to serve, ensuring everything stays fresh and crunchy.
- Fresh vegetables can also be substituted or added based on your preference—think bell peppers or shredded carrots for added color and texture.
- Don’t skip chilling the salad; it allows the flavors to meld beautifully, making each bite delightful.
Cold Asian Noodle Salad is a colorful, delightful dish that satisfies cravings while being customizable for whatever ingredients you have on hand. With mouth-watering flavors and a refreshing taste, it’s perfect for any gathering or simply as a light meal. Don’t hesitate to experiment with vegetables and proteins to truly make this dish your own. Enjoy every bite of your homemade creation!
Recipe FAQs
Can I make this salad in advance?
Absolutely! You can prepare the Cold Asian Noodle Salad a day ahead. In fact, it tastes even better once the flavors have had time to meld. Just store it in an airtight container in the fridge, and don’t forget to toss it before serving!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the salad, but it’s best to do this without any toppings or sauces, and it should last up to 3 months.
Can I make this salad vegan?
Yes! This Cold Asian Noodle Salad is versatile, and you can easily make it vegan by using the suggested substitutes for oyster sauce and ensuring your soy sauce is gluten-free if needed.
What can I substitute for the tofu?
If tofu isn’t your thing, you can replace it with grilled chicken, shrimp, or even tempeh for a different texture and flavor profile. Adjust the spices and marination as necessary to complement your chosen protein.
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📖 Recipe Card
Cold Asian Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian
Description
This Cold Asian Noodle Salad is packed with flavor and freshness. Featuring marinated tofu, vibrant vegetables, and satisfying lo mein noodles, it’s a perfect dish for a quick, healthy meal that the whole family will love.
Ingredients
- 8 ounces extra firm tofu, pressed and cubed
- 4 tablespoons soy sauce or coconut aminos
- 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
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch
- 8 ounces lo mein noodles or spaghetti
- 1 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
- 1 tablespoon sesame seeds for garnish
Instructions
- Start by marinating the tofu: whisk together soy sauce, sesame oil, and garlic-ginger paste in a bowl. Add cubed tofu, toss to coat, and let it marinate.
- Prepare the stir-fry sauce by mixing soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until smooth. Set aside.
- Cook the lo mein noodles in boiling water according to the package instructions until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
- Steam the broccoli in a skillet with a bit of water until tender-crisp, about 2-3 minutes. Remove from heat and drain.
- In the same skillet, heat neutral oil, add marinated tofu, and stir-fry for 3-4 minutes until golden.
- Add minced garlic and green onions to the skillet and cook for another 1-2 minutes until fragrant.
- Pour in the stir-fry sauce, then add noodles, broccoli, and edamame. Toss everything together and cook for 30-60 seconds until heated through.
- Transfer the mixture to a bowl or sheet pan to cool, then refrigerate for at least 1 hour.
- Before serving, toss the noodles with a splash of soy sauce or sesame oil if they seem dry, and garnish with sesame seeds and green onions.
Notes
To ensure tofu is crispy, press it well before cubing.
Substituting chicken broth for dry white wine keeps the flavor intact.
Letting it chill enhances the flavors and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
