Ingredients
3 Tbsp. Fresh Ginger
½ cup Mighty Sesame tahini
¼ cup low-sodium soy sauce
¼ cup Sriracha sauce
2 cups julienne carrots, zucchini, and sugar snap peas
1 lb. wide Asian noodle, or you can use fettuccine
2 cubes Dorot Gardens Garlic
¼ cup sesame oil
¼ cup rice wine vinegar
1Tbsp. kosher salt
1 bunch scallions
Directions
- Mix the tahini, ginger, garlic, soy sauce, vinegar, Sriracha, and sesame oil. Then, set aside.
- Cook the noodles in boiling water. Then, cool under cold water.
- Blanch all vegetables quickly and place in an ice bath to stop cooking. Doing this will also keep their bright colors.
- Mix all ingredients: noodles, vegetables, and prepared sauce.
- Refrigerate and chill your cold Asian noodle salad before serving.
Why You’ll Love This Cold Asian Noodle Salad
Meet your new weeknight favorite: a cold Asian noodle salad that’s crisp, creamy, and fast. Shake, squeeze, and toss with Mighty Sesame tahini for big flavor and zero fuss.
Craveable crunch meets creamy sesame in this easy cold Asian noodle salad. Starting with Mighty Sesame tahini, the dressing mixes in seconds—no blender, no mess. It’s balanced, plant-based, and ideal for meal prep or picnics: bright veggies, tender noodles, and a silky, nutty sauce you’ll want on everything.
Things to Know
Types of Cold Noodle Dishes
- Sesame soba
- Hiyashi chūka (Japanese cold ramen)
- Sichuan-style cold noodles
- Thai glass noodle salad (yam woon sen)
- Vietnamese rice noodle bowls (bún)
- Korean-style cold buckwheat dishes
Why This Helps: So you can recognize common styles and swap noodles/toppings confidently to fit your pantry and taste. Each dish pairs chilled noodles with a tangy sesame or chili dressing, crisp vegetables, and fresh herbs.
Origin
“Asian noodle salad” is a modern umbrella term, but chilled noodle dishes have long histories across Asia. Japan serves cold soba and hiyashi chūka in summer; China has sesame cold noodles and liangpi; Korea features naengmyeon; Vietnam offers bún bowls. Western kitchens popularized the mixed “noodle salad” format by blending these traditions.
How to Serve This Asian Cold Noodle Salad Recipe
Serve chilled or at room temperature; it travels well for picnics and desk lunches. This Asian cold noodle salad recipe shines with crisp veggies, fresh herbs, and easy protein add-ins.
- Add sliced cucumbers, shredded cabbage, or edamame for extra crunch.
- Top with toasted sesame seeds, chili crisp, or crushed peanuts.
- Toss in baked tofu, rotisserie chicken, or quick-poached shrimp.
- Finish with lime wedges and a drizzle of tahini for shine.
Storage & leftovers
Refrigerate leftovers in an airtight container for up to 3 days. For the best texture, keep a little dressing aside and toss before serving to refresh this easy cold Asian noodle salad. If the sauce firms up, loosen it with a teaspoon of water or rice vinegar.
Noodles don’t freeze well, but the dressing does. Freeze it in cubes for up to 2 months. Pack lunches with an ice pack and enjoy within 4 hours. Always chill promptly and avoid leaving it at room temperature for more than 2 hours.
Find Mighty Sesame near you
Ready to make this tonight? Use our store locator to grab Mighty Sesame tahini and noodles—shake, squeeze, toss, and enjoy.
Additional FAQs about Cold Asian Noodle Salad
Soba (buckwheat), wheat noodles (lo mein or udon), and rice noodles all work well. Choose medium thickness so the sauce clings; avoid very thin styles that turn gummy. For gluten-free, use 100% buckwheat soba or rice noodles.
Hiyashi chūka is a classic Japanese cold ramen salad with chilled noodles, a tangy dressing, and colorful toppings. Cold sesame soba is another beloved summer option.
Absolutely. Cook until just tender, rinse under cold water to stop cooking, and toss with a little oil to prevent sticking. Chill promptly and keep refrigerated; enjoy within 3 days.
