Cold Asian Noodle Salad
Cold Asian Noodle Salad is a delightful and refreshing dish that perfectly combines textures and flavors for an unforgettable experience. With crisp vegetables, chewy noodles, and protein-packed tofu, it’s a symphony of vibrant colors and satisfying bites. Whether you enjoy it as a hearty lunch or a light dinner, this salad dazzles the senses while being nourishing for the body.
Table of Contents
I first stumbled upon this Cold Asian Noodle Salad during a summer gathering when I craved something light yet filling. As I took my first bite, the savory notes of the soy sauce and sesame oil sang in harmony with the crunch of the broccoli and edamame. It quickly became a go-to recipe—perfect for potlucks or meal prep. It’s a dish that checks all the boxes: easy to make, budget-friendly, and a surefire crowd-pleaser. I can’t wait for you to try this delightful salad!
Why You’ll Love This Recipe
- Simple & Quick: You can whip this dish together in about 30 minutes, making it a fantastic option for busy nights.
- Irresistible Flavor: It’s packed with umami goodness and a perfect combination of crunch and chewiness.
- Eye-Catching Appeal: The colorful veggies and sesame seeds make for a stunning presentation on any table.
- Flexible Serving: Perfect for picnics, lunchboxes, or even as a light dinner under the stars.
- Diet-Friendly Options: Easily adaptable for vegan or gluten-free diets by using the right sauces.
Ingredients You’ll Need
- 8 ounces extra firm tofu, pressed and cubed: Tofu adds a hearty texture and protein boost. Make sure to press it well to remove excess moisture.
- 4 tablespoons soy sauce: This brings a savory depth. You can substitute coconut aminos or lite tamari for a gluten-free option.
- 1 teaspoon sesame oil: Adds a rich, nutty flavor. Toasted sesame oil is fantastic for an even deeper taste.
- 2 teaspoons garlic-ginger paste: A convenient way to infuse flavor quickly; you can use fresh minced ginger and garlic if that’s what you have.
- 5 tablespoons soy sauce: This balances the dish with additional salty richness.
- 3 tablespoons dry white wine: Adds acidity and brightness; chicken broth can substitute if preferred.
- 3 tablespoons oyster sauce: This adds a unique sweetness; opt for a vegetarian version if necessary.
- 1 tablespoon sesame oil: For enhancing richness in the stir fry.
- 1 tablespoon cornstarch: This helps the sauce thicken nicely, giving it a nice glaze.
- 8 ounces lo mein noodles or spaghetti: Any noodle will work; use what you like! Just ensure they’re cooked al dente.
- 4 cups broccoli, cut into small bite-sized florets: This veggie not only adds crunch but also an impressive nutritional punch.
- 1 cup shelled edamame, thawed if frozen: Edamame brings protein and a pleasant sweetness.
- 2 tablespoons neutral oil, divided: Use canola or vegetable oil for cooking.
- 3 garlic cloves, minced: Fresh garlic adds aromatic flavor.
- ½ cup sliced green onions: Both the green and white parts bring flavor and brightness.
- 1 tablespoon sesame seeds: A delightful garnish that adds a nice crunch.
How to Make Cold Asian Noodle Salad
- Marinate the Tofu: In a large bowl, whisk together 4 tablespoons soy sauce, 1 teaspoon sesame oil, and 2 teaspoons garlic-ginger paste. Add the cubed tofu and toss to coat. Set aside while you prepare the other ingredients. This step infuses the tofu with flavor.
- Make the Stir Fry Sauce: In a medium bowl, whisk together 5 tablespoons soy sauce, 3 tablespoons dry white wine, 3 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 tablespoon garlic-ginger paste, and 1 ½ tablespoons cornstarch until well combined. Set aside for later.
- Cook the Noodles: Bring a large pot of water to boil. Cook the lo mein noodles according to package instructions until just al dente, usually 5-7 minutes. Drain and rinse thoroughly under cold running water until completely cool. Toss with a small drizzle of sesame oil to prevent sticking, then set aside.
- Steam the Broccoli: In a large skillet, heat over medium heat. Add the broccoli and ½ cup water, then cover with a lid. Cook for 2 to 3 minutes until vibrant green and tender-crisp. Use a slotted spoon to remove the broccoli; discard the remaining water.
- Cook the Tofu: Return the skillet back to medium heat and add 1 tablespoon of neutral oil, heating until it shimmers. Gently add the marinated tofu along with 2 tablespoons of the marinade. Cook, stirring frequently, for about 3 to 4 minutes until golden brown.
- 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 about 1 to 2 minutes, until fragrant and the onions soften.
- Finish the Stir Fry: Reduce the heat to medium, then add the stir fry sauce, cooked noodles, broccoli, and shelled edamame. Toss everything together and cook for another 30 to 60 seconds until the sauce thickens and coats everything beautifully. Remove from heat.
- Chill the Salad: Transfer the noodle mixture to a wide bowl or spread it onto a sheet pan to cool quickly. Once at room temperature, cover and refrigerate for at least 1 hour, or until fully chilled.
- Serve: Toss the noodles before serving. If they’ve dried out, add a small splash of soy sauce or sesame oil to revive them. Divide into bowls, and garnish with 1 tablespoon sesame seeds and more sliced green onions.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the salad for up to 3 months, but be aware that the texture may change slightly upon reheating. Simply thaw overnight in the fridge, then reheat in a skillet over medium-low heat, adding a splash of water or oil to keep it from drying out.
Chef’s Helpful Tips
- Ensure the tofu is well-pressed before marinating; excess moisture can make it soggy rather than crispy.
- When cooking the noodles, be careful not to overcook them; they should be al dente since they will continue cooking slightly in the stir fry.
- Feel free to swap out vegetables based on your preference—carrots, bell peppers, or snap peas can make great additions.
- For added flavor, you can sprinkle chili flakes or chopped cilantro before serving.
- Keep an eye on the broccoli, as it should retain its bright green color without losing its crunch.
Cold Asian Noodle Salad is a fantastic way to bring some flavor and texture to your meal. It’s easy to customize this dish to suit your taste—feel free to mix in your favorite vegetables or proteins. You’ll love having this vibrant salad on hand throughout the week; enjoy it cold or at room temperature!
Recipe FAQs
Can I make this salad ahead of time?
Absolutely! The Cold Asian Noodle Salad can be made ahead of time and tastes even better once the flavors have mingled. Just store it in the refrigerator for up to 4 days for optimal freshness.
Is this dish gluten-free?
To make it gluten-free, use gluten-free lo mein or rice noodles, and substitute regular soy sauce with coconut aminos or a gluten-free soy sauce alternative.
What can I substitute for tofu?
If tofu isn’t your thing, consider swapping it for grilled chicken, shrimp, or even chickpeas for a plant-based protein alternative.
Can I add other vegetables?
Definitely! This salad is quite versatile. Feel free to incorporate additional veggies like bell peppers, cucumbers, or even shredded carrots for added crunch and flavor.
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📖 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: Stir Fry
- Cuisine: Asian
Description
This Cold Asian Noodle Salad is a delightful mix of flavors with tofu, fresh broccoli, and tasty noodles, making it a perfect choice for a quick, healthy meal.
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
- 5 tablespoons soy sauce or coconut aminos (for sauce)
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil (for sauce)
- 1 tablespoon garlic-ginger paste
- 1.5 tablespoons cornstarch (for sauce)
- 8 ounces lo mein noodles or spaghetti
- 4 cups broccoli cut into small bite-sized florets
- 1 cup shelled edamame
- 2 tablespoons neutral oil divided
- 3 garlic cloves minced
- ½ cup sliced green onions
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu in a bowl with soy sauce, sesame oil, and garlic-ginger paste. Set aside to marinate.
- Prepare the stir fry sauce by mixing soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in a medium bowl until blended.
- Cook lo mein noodles in boiling water according to package instructions until al dente. Drain, rinse with cold water, and toss with sesame oil.
- Steam broccoli in a skillet with ½ cup water for 2-3 minutes, until tender-crisp. Transfer to a bowl and discard water.
- In the same skillet, heat neutral oil, add marinated tofu with some marinade, and cook for 3-4 minutes, stirring often.
- Stir in garlic and sliced green onions, cooking for another 1-2 minutes until fragrant.
- Add stir fry sauce, noodles, broccoli, and edamame to the skillet. Toss well and cook for 30-60 seconds to thicken the sauce.
- Transfer the mixture to cool on a sheet pan or in a bowl. Refrigerate for at least 1 hour until chilled.
- Toss before serving, adjusting with soy sauce or sesame oil if necessary, and garnish with sesame seeds and green onions.
Notes
For a vegetarian option, ensure the oyster sauce is plant-based or substitute with more soy sauce.
You can add other vegetables like bell peppers or carrots for extra nutrition and color.
This dish can be served cold or at room temperature for a refreshing flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
