Cold Asian Noodle Salad
Cold Asian noodle salad is the quintessential dish for warm weather days. Bursting with vibrant vegetables, the hearty goodness of noodles, and crispy tofu, this meal is as refreshing as it is satisfying. Each bite offers a harmonious blend of textures and distinct flavors, from the nutty sesame to the umami of soy sauce. Whether you’re hosting a gathering, prepping for meal prep, or simply craving something light yet filling, this recipe will quickly become your go-to.
Table of Contents
My own journey with this Cold Asian Noodle Salad began during a summer picnic when I was looking for a dish that wouldn’t weigh me down under the sun. I remember savoring every mouthful, creating a wonderful balance between the crunchy toppings and the chewy noodles coated in a savory sauce. Trust me when I say it’s not just easy to make; it rivals any take-out version with its freshness and flavor. I invite you to try this delightful recipe!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under an hour, perfect for busy days or spontaneous gatherings.
- Irresistible Flavor: The sauce melds beautifully, making every bite savory and satisfying.
- Eye-Catching Appeal: The colorful vegetables and garnishes make for a stunning presentation.
- Flexible Serving: Great for lunch boxes, a side dish, or a light dinner.
- Diet-Friendly Options: Easily adaptable for vegan or gluten-free diets.
Ingredients You’ll Need
- 8 ounces extra firm tofu, pressed and cubed: Tofu serves as a substantial, protein-rich base and can absorb flavors marvelously. If you’re in a pinch, tempeh can work here too.
- 4 tablespoons soy sauce (or coconut aminos, or lite tamari): Adds depth and umami. Tamari offers a gluten-free alternative.
- 1 teaspoon sesame oil: This fragrant oil enriches your dish with a nutty taste; however, you can swap it with any neutral oil if needed.
- 2 teaspoons garlic-ginger paste (or 1 tsp minced ginger + 1 tsp minced garlic): Imparts essential flavor, making it a must-have. Always use fresh ingredients when possible.
- 5 tablespoons soy sauce (or coconut aminos, or lite tamari): This is for the stir fry sauce, ensuring a punch of salty goodness.
- 3 tablespoons dry white wine (like sauvignon blanc or pinot grigio, or chicken broth): Adds a slight acidity that balances the dish; feel free to use broth for a non-alcoholic option.
- 3 tablespoons oyster sauce: Essential for additional umami and sweetness; use a vegetarian version if needed.
- 1 tablespoon sesame oil sauce: Enhances the nutty flavor and rounding out the sauce.
- 1 tablespoon garlic-ginger paste (or 1½ tsp minced ginger + 1½ tsp minced garlic): Again, brings out that sharp, zesty flavor profile.
- 1½ tablespoons cornstarch: Helps to thicken your stir fry sauce, creating that perfect glaze.
- 8 ounces lo mein noodles (or spaghetti): Soft yet chewy noodles are perfect for this dish; substitute with gluten-free noodles if necessary.
- 4 cups broccoli, cut into small bite-sized florets: Adds crunch and nutrients; you can replace it with snap peas or bell peppers if desired.
- 1 cup shelled edamame, thawed if frozen: For a boost of protein and color.
- 2 tablespoons neutral oil, divided: Used for frying tofu; go for grapeseed or canola.
- 3 garlic cloves, minced: Fresh garlic provides aromatics that enhance the sauce.
- ½ cup sliced green onions (white and green parts separated): Adds freshness and crunch; scallions work well too.
- 1 tablespoon sesame seeds for garnish: These provide that lovely crunch on top for presentation.
How to Make Cold Asian Noodle Salad
- Marinate the Tofu: In a large bowl, whisk together 4 tablespoons of soy sauce, 1 teaspoon sesame oil, and 2 teaspoons garlic-ginger paste. Toss in the cubed tofu and let it absorb the flavors while you prepare the rest of the ingredients.
- Make the Stir Fry Sauce: In a medium bowl, mix 5 tablespoons of soy sauce, 3 tablespoons of dry white wine, 3 tablespoons of oyster sauce, 1 tablespoon sesame oil, 1 tablespoon garlic-ginger paste, and 1½ tablespoons of cornstarch. Whisk until smooth and set aside.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook 8 ounces of lo mein noodles according to the package instructions until just al dente. Drain and rinse under cold water until cool. Toss with a drizzle of sesame oil to keep from sticking.
- Steam the Broccoli: In a large skillet over medium heat, combine 4 cups of broccoli and ½ cup of water. Cover and cook for 2 to 3 minutes until bright green and tender-crisp. Transfer the broccoli to a bowl with a slotted spoon and discard any excess water.
- Cook the Tofu: In the same skillet, heat 1 tablespoon of neutral oil until hot. Add the marinated tofu along with 2 tablespoons of the reserved marinade. Stir-fry for 3 to 4 minutes until lightly golden and slightly crispy.
- Add Garlic and Green Onions: Stir in the remaining 1 tablespoon of neutral oil, minced garlic, and both parts of the green onions. Cook for an additional 1 to 2 minutes until fragrant and the green onions are soft.
- Finish the Stir Fry: Reduce heat to medium and add the prepared stir fry sauce, cooked noodles, steamed broccoli, and shelled edamame. Toss everything together for 30 to 60 seconds until well coated and the sauce thickens slightly.
- Chill: Transfer the mixture to a wide bowl or spread it out on a sheet pan to cool quickly. Once it reaches room temperature, cover and refrigerate for at least 1 hour until cold.
- Serve: Give the noodles a quick toss before serving; add a splash of soy sauce or sesame oil if they appear dry. Dish out into bowls and top with sesame seeds and additional green onions.
Storing & Reheating
Keep your Cold Asian Noodle Salad in an airtight container in the refrigerator for up to 4 days. For optimal freshness, always allow it to cool to room temperature before refrigerating. If you’re looking to store it for longer, it freezes well for up to 3 months—just make sure to separate the ingredients to prevent mushiness. When ready to enjoy again, defrost in the fridge overnight and give it a good toss before serving, adding a touch of oil or soy sauce to refresh the flavors.
Chef’s Helpful Tips
- Take your time pressing the tofu to get rid of excess moisture; this allows for a better texture while frying.
- For a vibrant color palette, feel free to swap the broccoli with bell peppers, carrots, or any vegetable that catches your eye.
- Adjusting the sauce ingredients can transform this dish; try adding some heat with red pepper flakes if you enjoy spicy flavors.
- Consider making a double batch—the flavors deepen as they sit in the fridge, making for even tastier leftovers!
- Want to prep this dish ahead of time? Go for it! Just keep the dressing separate until you’re ready to serve.
Cold Asian noodle salad is all about balancing freshness with comforting flavors, making it a dish that appeals to everyone. It’s a canvas where you can play with ingredients, and I encourage you to try adding your personal touch! Mix in your favorite veggies or proteins, and see how it turns out—every version has its charm.
Recipe FAQs
Can I make this recipe in advance?
Absolutely! This Cold Asian Noodle Salad holds up well in the refrigerator for up to 4 days, making it perfect for meal prep. Just store the components separately if you want the freshest taste.
What can I use instead of tofu?
If you’re not a fan of tofu, consider using tempeh for a nuttier flavor or chickpeas for a hearty, plant-based protein. You could even use grilled chicken for a non-vegetarian twist.
How do I add more flavor to the sauce?
Feel free to experiment! Adding a splash of rice vinegar or a touch of hoisin sauce can elevate the flavor of the sauce even further. A little bit of sriracha can bring some heat to balance the dish.
Could I use a different type of noodle?
Definitely! While lo mein noodles work beautifully, spaghetti, rice noodles, or even zucchini noodles for a low-carb option can be substituted. Just make sure to adjust cooking times accordingly for different noodle types.
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📖 Recipe Card
Cold Asian Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stir-frying
- Cuisine: Asian
Description
This Cold Asian Noodle Salad features delectable tofu, vibrant vegetables, and flavorful sauces. It’s a fantastic option for a quick dinner or a healthy meal prep, packed with irresistible taste and easy to prepare!
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
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch
- 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 together soy sauce, sesame oil, and garlic-ginger paste in a bowl. Toss in the cubed tofu and let it sit while you prepare the other ingredients.
- Make the stir fry sauce by whisking soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until completely dissolved. Set it aside.
- Bring a large pot of water to a boil and cook the lo mein noodles according to package directions until al dente. Drain and rinse under cold water. Toss with sesame oil to keep from sticking and set aside.
- Steam the broccoli in a skillet with a little water for 2 to 3 minutes until it's bright green and tender-crisp. Remove it from the pan and set aside.
- Cook the marinated tofu in a heated skillet with some neutral oil. Stir frequently for 3 to 4 minutes until golden brown.
- Add minced garlic and both parts of the green onions to the skillet and stir for 1 to 2 minutes until fragrant.
- Lower the heat, then mix in the stir fry sauce, noodles, broccoli, and edamame. Toss everything together until well coated and heated through, about 30 to 60 seconds, then remove from heat.
- Spread the stir-fried dish onto a sheet pan to cool or transfer it to a bowl. Refrigerate for at least 1 hour until fully chilled.
- Before serving, toss the noodles with a splash of soy sauce or sesame oil if they've dried out. Serve in bowls and garnish with sesame seeds and extra green onions.
Notes
Use fresh vegetables for the best flavor and texture in this dish.
Feel free to customize the vegetables based on your preference or what you have on hand.
Make sure to cool the salad properly before serving to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
