The salad is typically served chilled or at room temperature. It offers a refreshing mix of textures and flavors – crunchy vegetables, tender noodles, and a tangy-sweet dressing with umami notes. And if you want to add extra protein, this noodle salad is delicious with grilled tofu, chicken, or shrimp. Like our Asian cucumber salad, peanut noodles, and sesame noodles, the recipe is excellent for hot summer days. It uses simple ingredients and can be made in less than 30 minutes, as no cooking is involved. We soak rice noodles in warm water and combine them with crunchy fresh vegetables, aromatic herbs, and a gorgeous sweet and tangy dressing with lime and soy sauce, which we learned to make in an cooking class in Bangkok. Asian noodle salad is excellent as a quick and satisfying lunch or a tasty dinner. For extra protein, we recommend adding grilled tofu, oven-baked tofu, pan-fried tofu, pastured chicken, or shrimp.
Noodles
We use instant rice noodles, sometimes known as rice vermicelli. They are easy to prepare by simply soaking them in warm water for 5 minutes. Substitute soba noodles, soy noodles, or egg noodles for rice noodles.
Cucumber
We use English cucumber. Substitute American or Persian cucumber.
Carrot
Shredded or thinly sliced carrot is for crunch. Substitute red bell pepper.
Cabbage
We use green cabbage here, but red cabbage works too.
Spring onions
Spring onions, scallions, or green onions add a fresh, zesty flavor.
Bean sprouts
Optional. We add soybean sprouts for crunch; they are often used in South Asian salads.
Cilantro
Cilantro or fresh coriander adds a fresh, bright, herbal flavor typical of Vietnamese and Thai salads and bowls. We adore cilantro in Asian noodle salad; however, different people might experience cilantro differently. Some find it soapy and metallic due to genetic factors. If you don’t like cilantro, feel free to replace it with chives or with flat-leaf Italian parsley.
Peanuts
Lightly toasted peanuts are for crunch and to recall delicious Tahi flavors (think Pad Thai). They are gorgeous with our lime dressing below.
Soy sauce: substitute tamari or coconut aminost for gluten-free. Lime juice: substitute rice vinegar. Sesame oil: substitute vegetable oil like peanut oil, avocado oil, sunflower oil, or canola oil. Maple syrup: substitute tamarind paste, honey, palm sugar, regular sugar, agave syrup, or date syrup. Garlic: a small clove, freshly grated. Chili: we add a thinly sliced red chili. Substitute red pepper flakes, cayenne pepper, or two teaspoons of sriracha sauce. Sesame seeds: optional.
1. Chop the vegetables
Cut the carrot, cabbage, and cucumber into thin slices (julienne). You can do so with a sharp knife on a cutting board, a mandoline slicer with vertical blades, or a julienne peeler. Add to a large mixing bowl. Thinly slice the green onion and add it to the same mixing bowl. Then, add the bean sprouts and chopped cilantro.
2. Soak the noodles
Soak the rice noodles in a bowl with hot water per package instructions. When tender but not mushy, rinse them under cold water, drain them well, and add them to the bowl with the veggies. Ours took 3 minutes in 195°F or 90°C hot water.
3. Make the dressing
To a small bowl, add soy sauce, fresh lime juice, sesame oil, maple syrup, grated garlic, thinly sliced chili, and sesame seeds. Whisk well until combined.
4. Mix the salad
Pour 3/4 of the dressing over the salad and toss until combined. Reserve the remaining dressing for later. Serve in a bowl and garnish with lightly toasted peanuts, more cilantro, and a drizzle of reserved dressing. Tip: You can toast the peanuts on a skillet or in the oven at 350°F / 180°C for 7 minutes. We often make it when it’s too hot to cook as there’s no need to turn on the stove. You can add extra protein to make it even more nutritious and fulfilling. Typically, this kind of salad is served with either:
Tofu: we recommend grilled tofu, pan-fried tofu, air-fried tofu, or oven-baked tofu. We recommend organic, non-GMO tofu. Chicken: pan-fried or grilled. We recommend pastured chicken. Shrimp: sautéed or grilled.
Note: Tofu is a sustainable, healthful, and affordable choice. Think of shrimp and chicken as a once-in-a-while treat worth paying more for. Refrigerator: Keep it in an airtight container in the fridge for up to 3 days. Freezer: this recipe is not suitable for freezing.
More Asian-inspired recipes
Yaki udon Braised tofu Tofu stir fry Tofu soup Kung pao tofu
Yaki Udon
Tofu Stir Fry
Braised Tofu
Kung Pao Tofu
Here we are with the incredible Chef Leez in Bangkok, learning the basics of Thai cooking and flavors. It was a wonderful experience, and we definitely recommend it!
