Cold Asian Noodle Salad
Cold Asian Noodle Salad is a delightful dish that captures the essence of summer with its fresh flavors and satisfying textures. The combination of tender noodles, crisp vegetables, and marinated tofu makes it feel light yet fulfilling, perfect for any occasion. Whether you serve it as a side at a barbecue or as a satisfying main meal, this salad is bound to delight everyone at the table.
Table of Contents
I first stumbled upon a cold noodle salad in a little Asian café and became instantly enamored. It was refreshing and packed with flavor, unlike anything I had made at home. I knew I had to recreate that experience in my kitchen, and after some experimentation, I’m thrilled to share this recipe for Cold Asian Noodle Salad with you. Not only is it quick to whip up, but it’s also suitable for meal prep, making it a versatile dish you’ll turn to again and again.
Why You’ll Love This Recipe
- Simple & Quick: You’ll have this Cold Asian Noodle Salad ready in no time—perfect for busy weeknights or last-minute gatherings.
- Irresistible Flavor: The flavors meld beautifully, creating a satisfying contrast between the savory tofu, crisp vegetables, and rich sesame notes.
- Eye-Catching Appeal: The vibrant colors of the fresh vegetables pop, making this dish as beautiful as it is tasty.
- Flexible Serving: Serve it chilled as a side dish, or enjoy it as a light lunch or dinner.
- Diet-Friendly Options: Adaptable for vegans and gluten-free diets by substituting specific ingredients.
Ingredients You’ll Need
- 8 ounces extra firm tofu: Provides a hearty source of protein and absorbs the delicious marinades well.
- Tip: Press the tofu before marinating to enhance its texture.
- 4 tablespoons soy sauce or coconut aminos: For that essential umami flavor.
- Substitute: Tamari works well for gluten-free options.
- 1 teaspoon sesame oil: Adds a nutty depth to the dish.
- 2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic: These punchy ingredients bring warmth and aromatic richness.
- 5 tablespoons soy sauce: Essential for the stir-fry sauce; it enriches the overall flavor.
- 3 tablespoons dry white wine (sauvignon blanc or pinot grigio) or chicken broth: Complements the soy sauce and adds acidity.
- 3 tablespoons oyster sauce: Contributes a savory flavor that is hard to replicate.
- 1 tablespoon sesame oil (again): Reinforces flavor throughout the dish.
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic: For even more flavor in the stir-fry sauce.
- 1½ tablespoons cornstarch: This thickener will help bind everything together perfectly.
- 8 ounces lo mein noodles or spaghetti: The base of the salad, offering a satisfying bite.
- 4 cups broccoli cut into small bite-sized florets: Adds vibrant color and a nutritious boost.
- 1 cup shelled edamame: Adds protein and a pop of green.
- 2 tablespoons neutral oil divided: Used for cooking the tofu and vegetables.
- 3 garlic cloves minced: For an additional aromatic layer.
- ½ cup sliced green onions: Adds a mild onion flavor; keep the white and green parts separate for cooking.
- 1 tablespoon sesame seeds for garnish: These add a lovely crunch and finish to the salad.
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 8 ounces of cubed tofu and toss to coat. Let it sit while you prepare the other ingredients.
- 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 1½ tablespoons cornstarch until the cornstarch is fully dissolved. Set aside.
- Cook the noodles: Bring a large pot of water to boil. Cook 8 ounces of lo mein noodles or spaghetti according to package directions until just al dente. Drain and rinse under cold 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 over medium heat, add 4 cups of bite-sized broccoli florets and ½ cup of water. Cover with a lid and steam for 2 to 3 minutes until bright green and tender-crisp. Use a slotted spoon to transfer the broccoli to a bowl and discard the remaining water.
- Cook the tofu: Return the skillet to medium heat and add 1 tablespoon of neutral oil. Once hot, add the marinated tofu and 2 tablespoons of marinade. Stir frequently for about 3 to 4 minutes until lightly browned.
- Add garlic and green onions: Add the remaining 1 tablespoon of neutral oil, 3 minced garlic cloves, and the white parts of the green onions to the skillet. Sauté for 1 to 2 minutes until fragrant.
- Finish the stir fry: Reduce heat to medium. Pour in the stir fry sauce and add the cooked noodles, steamed broccoli, and 1 cup of shelled edamame. Toss to combine everything, cooking for 30 to 60 seconds until the sauce thickens and coats the noodles.
- Chill: Transfer the mixture to a wide bowl or spread it out on a sheet pan to cool quickly. Once it’s at room temperature, cover and refrigerate for at least 1 hour or until completely chilled.
- Serve: Before serving, toss the noodles and add a splash of soy sauce or sesame oil if they appear dry. Divide into bowls, garnish with 1 tablespoon of sesame seeds, and additional sliced green onions for that finishing touch.
Storing & Reheating
To store your Cold Asian Noodle Salad, keep it in an airtight container in the refrigerator where it can last for up to 4 days. If you want to store it longer, consider freezing it; it can be frozen for up to 3 months. When it’s time to enjoy your salad again, simply let it thaw in the fridge overnight. The flavor may slightly change upon reheating, so use a splash of soy sauce or sesame oil to refresh its taste and texture.
Chef’s Helpful Tips
- If you accidentally overcook the noodles, run them under cold water to stop the cooking process and keep them al dente.
- Ensure your tofu is well-pressed; this enhances its ability to absorb flavors and improves its texture in the salad.
- Timing is crucial—keep an eye on the broccoli while steaming to avoid mushiness.
- For added crunch and flavor, consider tossing in some chopped peanuts or cashews before serving.
- Experiment with different vegetables based on your preferences or what you have on hand!
Each bite of this Cold Asian Noodle Salad is a delightful reminder of sunny days and good times spent with friends. The marriage of flavors and textures—from the chewy noodles to the crisp broccoli and savory tofu—creates a satisfying meal that you can feel good about enjoying. Don’t hesitate to play around with the ingredients; after all, cooking is a personal journey. Enjoy serving this dish, and I can’t wait for you to savor every flavorful bite!
Recipe FAQs
Can I make this noodle salad ahead of time?
Absolutely! Cold Asian Noodle Salad is a fantastic make-ahead dish. You can prepare it a day in advance, allowing the flavors to meld beautifully as it chills in the fridge. Just be sure to toss the noodles with a bit of sesame oil or soy sauce before serving to prevent them from drying out.
What can I substitute for tofu?
If you’re not a fan of tofu or need a different protein, consider using grilled chicken, shrimp, or even chickpeas for a plant-based option. The key is to marinate your choice in the same flavorful mixture for the best results.
How can I make this dish gluten-free?
To make this Cold Asian Noodle Salad gluten-free, simply substitute soy sauce with tamari or coconut aminos. Additionally, use gluten-free noodles, like rice noodles or whole grain gluten-free spaghetti.
Can I add more vegetables?
Absolutely! Feel free to customize your salad with a variety of vegetables such as bell peppers, cucumbers, or snap peas. The more colorful the dish, the more appealing it becomes! Just ensure any additional vegetables are chopped to similar sizes for even cooking and aesthetic appeal.
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Cold Asian Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian
Description
This Cold Asian Noodle Salad features marinated tofu, fresh veggies, and a delicious sauce. It’s a quick and healthy meal, perfect for lunch or dinner that delights the taste buds!
Ingredients
- 8 ounces extra firm tofu pressed and cubed
- 4 tablespoons soy sauce or coconut aminos, or lite tamari
- 1 teaspoon sesame oil
- 2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic
- 5 tablespoons soy sauce or coconut aminos, or lite tamari
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch
- 8 ounces lo mein noodles or spaghetti, plus sesame oil for tossing
- 4 cups broccoli cut into small bite-sized florets
- 1 cup shelled edamame thawed if frozen
- 2 tablespoons neutral oil divided
- 3 garlic cloves minced
- ½ cup sliced green onions white and green parts separated, green parts sliced into 1-inch pieces
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the tofu by whisking soy sauce, sesame oil, and garlic-ginger paste in a bowl, add tofu, toss, and set aside.
- Prepare the stir fry sauce by whisking soy sauce, white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until dissolved.
- Cook the lo mein noodles according to package instructions until al dente, drain, rinse under cold water, and drizzle with sesame oil.
- Steam the broccoli in a skillet with water for 2-3 minutes until bright green, then transfer it to a bowl.
- In the same skillet, add oil and cook the marinated tofu for 3-4 minutes, stirring frequently.
- Add remaining oil along with minced garlic and both parts of green onions, cooking for 1-2 minutes until fragrant.
- Combine everything in the skillet: stir fry sauce, noodles, broccoli, and edamame, cooking for 30-60 seconds until well mixed and saucy.
- Chill the mixture in a wide bowl or pan until room temperature, then refrigerate for at least an hour.
- Before serving, toss the noodles with a splash of soy sauce or sesame oil if needed, divide into bowls, and garnish with sesame seeds and sliced green onions.
Notes
For a gluten-free option, use gluten-free noodles and tamari instead of soy sauce.
Feel free to add other vegetables like carrots or bell peppers for extra crunch and flavor.
This salad can be made a day in advance for a hassle-free meal. Just keep it chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 364
- Sugar: 3g
- Sodium: 1040mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 0mg
