This delicious Cold Noodle Salad recipe combines lo mein noodles with tons of fresh veg and herbs, and a simple sauce to coat it all. We like to add shrimp, chicken, or tofu for extra protein.
If you love pasta salads, you need to try Pesto Tortellini, Italian Pasta Salad, or Chicken Caesar Pasta Salad.
A Cold Noodle Salad that’s fresh, healthy, and filling.
I’m really loving the fresh combos in this cold noodle salad, particularly the fresh herbs. It’s also packed full of veggies, it leaves you feeling energized and satisfied. It’s so versatile and can be made as a side dish, or add some chicken, shrimp, or tofu and make it a quick lunch or dinner.
How to make Cold Noodle Salad:
Cook Noodles: Prepare noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool. Make Dressing: Whisk all dressing ingredients together then set aside.
Combine: Add all salad ingredients to a large bowl then toss to combine. Add noodles and half of the dressing then toss to combine. Add more dressing as needed, to taste.
Make Ahead and Storage Instructions:
To Make Ahead: I love to make the dressing ahead of time and chop the veggies ahead to help it come together really quickly.
To Store: This is best served day of, but if you have leftovers they will keep in the fridge for a day or two.
More Summer Meals:
- Spring Roll Bowl
- Mason Jar Salad
- Cedar Plank Salmon
- Chicken Caprese
- Pasta Primavera
- Lemon Chicken Pasta
- Pad Thai
- Tacos Al Pastor
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Cold Noodle Salad
Ingredients
- 8 oz lo mein noodles or Pancit noodles*
- 1 Tablespoon sesame oil
- 6 cups fresh kale , finely shredded
- 1 medium carrot , shredded
- 1 English cucumber , chopped
- 1 red bell pepper , thinly sliced
- 6 green onions , chopped
- 1 avocado , large, chopped
- ¼ cup chopped fresh basil
- ¼ cup fresh cilantro
- ¼ cup fresh mint leaves
- ½ cup cashews or peanuts , roughly chopped
- 2 cups cooked rotisserie chicken , shrimp, steak, or tofu (optional)
Dressing:
- 1/2 cup low-sodium soy sauce
- 1/3 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice
- 2 Tablespoons Sriracha hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool.
- Dressing: Whisk all dressing ingredients together then set aside.
- Assemble: Add all salad ingredients to a large bowl and toss to combine. Add noodles and half of the dressing and toss to combine. Add more dressing as needed, to taste.
Notes
Nutrition
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