When the weather heats up and the last thing you want to do is turn on the stove, this Asian cold noodle salad with cucumber and carrot hits the spot every time. It’s light, crisp, refreshing, and full of flavor thanks to a punchy sesame-soy dressing that ties everything together. The vegetables provide crunch, the noodles are satisfyingly chewy, and the whole dish comes together in under 30 minutes. Think of it as the best of asian noodle recipes meets salad – a harmony of texture and taste, perfect for picnics, light lunches, or as a chilled side dish for grilled meats.
Asian Cold Noodle Salad with Cucumber and Carrot
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course Salad, Side Dish
Cuisine East Asian
Large pot For boiling the noodles. If you're using rice noodles, a kettle and a large bowl will do the trick.
Colander or sieve To rinse and cool the noodles quickly.
Mixing bowl One large bowl to toss everything together.
Vegetable peeler or mandoline To julienne the cucumber and carrot evenly. A sharp knife also works if you're patient.
Whisk or Fork For mixing the dressing.
For the Salad
- 8 oz dried ramen noodles or soba noodles can also use rice noodles or spaghetti for a twist on asian pasta
- 1 large cucumber julienned (Persian cucumbers preferred for crunch)
- 2 medium carrots julienned
- 3 green onions thinly sliced
- 1/2 cup fresh cilantro chopped
- 1 tablespoon toasted sesame seeds
Optional: 1/4 cup crushed roasted peanuts or cashews for added crunch
For the Dressing (Asian Noodle Sauce):
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey or maple syrup
- 2 teaspoons chili crisp or sambal oelek adjust to spice preference
- 1 garlic clove minced
- 1/2 teaspoon freshly grated ginger
Optional: 1 tablespoon peanut butter for a creamier version reminiscent of sesame noodles
Boil the noodles
Bring a large pot of water to a boil and cook your noodles according to the package instructions. For ramen noodle recipes or soba, 3–5 minutes is usually enough. If you're making this as part of your exploration into korean noodle recipes or japanese noodle recipes, keep the noodles al dente for the best texture.
Once cooked, drain and rinse the noodles under cold water until completely cool. This not only stops the cooking but also prevents clumping.
Prepare the vegetables
While the noodles cook, julienne the cucumber and carrot. You want thin, matchstick-sized pieces to ensure they blend well with the noodles. Slice your green onions and chop the cilantro.
Make the dressing
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, chili crisp, minced garlic, and ginger. If you're going for that creamy sesame noodles vibe, this is the moment to whisk in a tablespoon of peanut butter or tahini.
This dressing can also double as a go-to garlic noodles asian style sauce for other noodle recipes easy to whip up on busy weeknights.
Toss everything together
In a large bowl, combine the cooled noodles with the vegetables, green onions, cilantro, and sesame seeds. Pour the dressing over the top and toss until everything is evenly coated.
For added texture, sprinkle with crushed peanuts or cashews right before serving.
Chill and serve
Let the salad sit in the refrigerator for at least 10 minutes to let the flavors meld. Serve chilled, either on its own or as a side to grilled chicken breast or tofu.
Pairings
This cold noodle salad plays well with a wide range of proteins and sides. It’s versatile enough to accompany both bold and mild flavors. Here are a few pairings that complement the dish beautifully:
Grilled Chicken Breast
For those into chicken breast recipes, a simple grilled chicken with a soy-honey glaze works wonderfully. The warmth of the chicken contrasts nicely with the chilled salad, and the flavors remain in harmony.
Ground Beef Skewers
If you’re exploring ground beef recipes, try Korean-style beef bulgogi skewers. Their sweet-savory notes and slight char pair deliciously with the tangy noodle salad.
Tofu or Tempeh
Marinated and baked tofu, especially with miso or sesame marinades, adds a great plant-based option. Crispy edges and a soft interior provide the perfect contrast to the chewy noodles and crunchy vegetables.
Other Easy Asian Noodles
Serve the salad alongside other noodle recipes easy to whip up, like garlic noodles or a stir-fried asian pasta dish. Think of it as part of a noodle-focused picnic or potluck.
Drinks
Cold green tea, sparkling water with lemon, or even a light sake or chilled rosé pairs beautifully here. The freshness of the salad welcomes light, crisp beverages.
FAQs
1. Can I use chicken instead of keeping it vegetarian?
Absolutely. This salad is a great base for protein add-ins. Grilled or poached chicken breast works best, especially when shredded or sliced thinly. It keeps the salad light while adding more substance.
2. Which type of noodles are best for this recipe?
Ramen noodles or soba are ideal because they hold up well when chilled. However, rice noodle recipes are also excellent substitutes. Even spaghetti can work if you’re in a pinch and want to lean into the asian pasta recipes crossover.
3. Is this recipe gluten-free?
It can be! Just make sure to use gluten-free tamari instead of soy sauce and rice noodles instead of ramen. Many asian noodle dishes are adaptable this way. Always double-check the noodle packaging.
4. Can I make this in advance?
Yes, and it actually tastes better after a few hours in the fridge. Just hold off on adding any crunchy toppings like peanuts or sesame seeds until just before serving. The noodles and veggies absorb the dressing, intensifying the flavor.
5. How can I make this spicier?
Add more chili crisp or a dash of sriracha to the dressing. If you love bold, spicy garlic noodles recipe vibes, even a pinch of red pepper flakes or fresh Thai chili can take the heat up a notch.
