Fresh, colorful, and layered with flavor, this cold Asian noodle salad is the kind of dish that feels light yet deeply satisfying. It’s a go-to option for hot summer days, meal prep sessions, or fuss-free entertaining. With its bold sesame-soy dressing and crunchy vegetable medley, it delivers contrast and balance in every bite. Whether served as a side or a standalone meal, it’s a guaranteed crowd-pleaser for picnics, potlucks, or lunchboxes.
Ingredients Overview
This salad comes together with a smart combination of pantry essentials and vibrant produce. The dressing is where the flavor magic begins—low-sodium soy sauce lends depth, while seasoned rice wine vinegar adds a gentle tang. A generous splash of sesame oil brings nutty richness, complemented by the neutral base of vegetable oil. Sugar balances out the savory components, and a pinch of allspice introduces a subtle layer of warmth.
Soba noodles, or thin spaghetti or linguine, offer a tender yet sturdy base that holds the dressing beautifully. Peas, carrots, and edamame contribute a pop of color and a slight bite, while coleslaw mix adds crispness and bulk. Fresh green onions deliver a mild sharpness that rounds out the flavor profile. The finishing touch? Crispy fried wonton strips—light, golden shards that add a delightful crunch to each forkful.
Step-by-Step Preparation Guide
Begin with the dressing. In a glass jar with a secure lid, combine sugar, soy sauce, vinegar, sesame seeds, and allspice. Shake vigorously until the sugar dissolves completely. Add the vegetable oil and sesame oil, then shake again until the dressing emulsifies into a silky blend. Chill it for at least an hour to let the flavors deepen and harmonize.
Meanwhile, cook the noodles according to package directions. Break them in half before boiling for easier tossing and serving. Just before draining, pour the boiling water over the frozen peas and carrots placed in a colander—this efficiently blanches the vegetables while draining the pasta. Rinse everything under cold running water to halt the cooking process and ensure a chilled base for the salad.
In a large bowl, combine the cooled noodles, peas and carrots, coleslaw mix, edamame, and sliced green onions. Pour the chilled dressing over the top and gently toss to coat every strand and vegetable evenly. Right before serving, scatter the crispy fried wonton strips over each portion to maintain their crunch and texture.
Recipe Tips & Frequently Asked Questions
Achieving the perfect noodle texture: tender, not mushy
Avoid overcooking the noodles—al dente texture helps them hold up better once dressed. Rinse under cold water to stop the cooking instantly.
How to properly emulsify the dressing for maximum flavor cohesion
Shake or whisk vigorously after adding the oils. Chill the dressing to allow the flavors to mingle and thicken slightly for better coating.
Preventing soggy wontons: when to add them for best crunch
Add crispy wontons just before serving to keep their texture crisp and light. If prepping ahead, store them separately in an airtight container.
Ingredient swaps: using different veggies or noodle types
Try spiralized cucumbers, snap peas, shredded cabbage, or bell peppers. Swap soba noodles with rice noodles or vermicelli for a gluten-free twist.
Can I make this salad ahead of time?
Yes, it’s perfect for make-ahead meals. Toss all ingredients except the wontons, then store chilled. Add the crispy topping just before serving.
How do I keep the noodles from sticking together?
Rinse them well in cold water after cooking, and toss with a small splash of sesame oil if preparing ahead of time.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Add fresh dressing or a splash of soy sauce to refresh flavors before serving.
Can I skip the crispy wontons or use a substitute?
Absolutely. Try crispy chow mein noodles, toasted nuts, or seeds like sunflower or pumpkin for added crunch.
What to Serve With This Recipe
This noodle salad pairs wonderfully with grilled proteins like teriyaki chicken, sesame tofu, or soy-glazed shrimp. Complement it with miso soup, cucumber salad, or steamed dumplings to build out a light, Asian-inspired spread. For a refreshing drink, try iced jasmine tea, sparkling citrus water, or ginger lemonade to cleanse the palate and balance the sesame richness.
Creative Variations to Explore
Transform this dish to suit your cravings or dietary needs. Add grilled shrimp or shredded rotisserie chicken for extra protein. Brighten the flavor with a squeeze of fresh lime or a drizzle of chili crisp for heat. Toss in chopped cilantro or Thai basil for a fragrant twist. Swap soy sauce for tamari and use rice noodles for a gluten-free version without sacrificing flavor.
Cold Asian noodle salad is a lively medley of textures, colors, and bold flavors that comes together with ease. It’s endlessly versatile, wonderfully refreshing, and packed with everything you want in a warm-weather dish. Whether served as a side or a standalone meal, it brings energy and brightness to your table in the most delicious way.
Ingredients
Dressing:
½ cup granulated sugar
¾ cup low-sodium soy sauce
¼ cup seasoned rice wine vinegar
2 tablespoons sesame seeds
¼ teaspoon ground allspice
½ cup vegetable oil
3 tablespoons sesame oil
Salad:
1 pound soba noodles, thin spaghetti, or linguine, broken in half
2 cups frozen peas and carrots
1 (16 oz) bag coleslaw mix
1 cup shelled edamame
2 green onions, thinly sliced
½ package wonton wrappers, sliced into thin strips and fried until crispy
Instructions
Dressing:
In a glass jar with a tight-fitting lid, combine the granulated sugar, soy sauce, rice vinegar, sesame seeds, and ground allspice. Secure the lid and shake vigorously for about one minute until everything is thoroughly mixed and the sugar begins to dissolve.
Add the vegetable oil and sesame oil to the jar. Shake again for another full minute until the dressing is fully emulsified. Transfer to the refrigerator and allow it to chill for at least one hour to let the flavors meld.
Salad:
While the dressing chills, prepare the pasta. Bring a large pot of water to a boil. Break the noodles in half and cook according to package directions until tender yet firm. Just before draining, pour the hot water directly over the frozen peas and carrots placed in a colander. This quickly blanches the vegetables while draining the noodles. Rinse both under cold running water to stop the cooking process and cool the pasta completely. Let them drain thoroughly.
Transfer the cooled pasta and vegetables to a large serving bowl. Add the coleslaw mix, edamame, and sliced green onions. Toss gently to mix the ingredients evenly. Pour the chilled dressing over the salad and toss again to ensure every component is well coated.
Serve the noodle salad in individual bowls and garnish with crispy fried wonton strips for added crunch, if desired.
Cold Asian Noodle Salad Recipe
Ingredients
Dressing:
- ½ cup granulated sugar
- ¾ cup low-sodium soy sauce
- ¼ cup seasoned rice wine vinegar
- 2 tablespoons sesame seeds
- ¼ teaspoon ground allspice
- ½ cup vegetable oil
- 3 tablespoons sesame oil
Salad:
- 1 pound soba noodles thin spaghetti, or linguine, broken in half
- 2 cups frozen peas and carrots
- 1 16 oz bag coleslaw mix
- 1 cup shelled edamame
- 2 green onions thinly sliced
- ½ package wonton wrappers sliced into thin strips and fried until crispy
Instructions
Dressing:
- In a glass jar with a tight-fitting lid, combine the granulated sugar, soy sauce, rice vinegar, sesame seeds, and ground allspice. Secure the lid and shake vigorously for about one minute until everything is thoroughly mixed and the sugar begins to dissolve.
- Add the vegetable oil and sesame oil to the jar. Shake again for another full minute until the dressing is fully emulsified. Transfer to the refrigerator and allow it to chill for at least one hour to let the flavors meld.
Salad:
- While the dressing chills, prepare the pasta. Bring a large pot of water to a boil. Break the noodles in half and cook according to package directions until tender yet firm. Just before draining, pour the hot water directly over the frozen peas and carrots placed in a colander. This quickly blanches the vegetables while draining the noodles. Rinse both under cold running water to stop the cooking process and cool the pasta completely. Let them drain thoroughly.
- Transfer the cooled pasta and vegetables to a large serving bowl. Add the coleslaw mix, edamame, and sliced green onions. Toss gently to mix the ingredients evenly. Pour the chilled dressing over the salad and toss again to ensure every component is well coated.
- Serve the noodle salad in individual bowls and garnish with crispy fried wonton strips for added crunch, if desired.
