Cold Noodle Salad
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
Our Cold Noodle Salad recipe is hearty, bright, and full of fresh veggies. We like to add our favorite protein, like shrimp, chicken, or tofu.
Course Lunch, Main Course, SaladCuisine asian
Prep Time 15 minutes minutesTotal Time 15 minutes minutes
Servings 8
Calories 384kcal
Author Lauren Allen
Cost $15
Ingredients8 oz lo mein noodles or Pancit noodles*1 Tablespoon sesame oil6 cups fresh kale , finely shredded 1 medium carrot , shredded1 English cucumber , chopped1 red bell pepper , thinly sliced6 green onions , chopped1 avocado , large, chopped¼ cup chopped fresh basil¼ cup fresh cilantro¼ cup fresh mint leaves½ cup cashews or peanuts , roughly chopped 2 cups cooked rotisserie chicken , shrimp, steak, or tofu (optional)Dressing:1/2 cup low-sodium soy sauce1/3 cup extra virgin olive oil1/4 cup rice vinegar1/4 cup fresh lime juice2 Tablespoons Sriracha hot sauce1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperUS Customary – Metric
InstructionsCook 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.
NotesNoodles: You can find lo mein noodles or pancit noodles at Walmart, or on Amazon. You could also use vermicelli rice noodles but add them to the salad immediately after rinsing and draining.
NutritionCalories: 384kcal | Carbohydrates: 46g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 0.2mg | Sodium: 1122mg | Potassium: 451mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3622IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg
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