cold noodle salad

<p>Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.</p>

Lemongrass Vermicelli Salad

lemongrass paste,

garlic

fish sauce

vegetable oil

lime juice (3-4 limes)

rice vinegar

brown sugar

rice noodles (about 8 ounces)

carrots,

cucumber, julienne

mint

cilantro

peanuts

Sauce

Make the sauce by blending in a food processor or shaking together in a jar.

Lemongrass Vermicelli Salad Step 1

Noodles

Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.

Lemongrass Vermicelli Salad Step 2

Pretty Serving Method

Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.

Lemongrass Vermicelli Salad Step 3

Meal Prep Serving Method

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs &#8211; they will get soggy). Add a little more sauce as needed and store in the fridge. When you&#8217;re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Lemongrass Vermicelli Salad Step 4

Love lemongrass! This salad looks fantastic!

Love this idea of a “deconstructed spring roll” if  you will! And that lemongrass sauce sauce divine!! Definitely a recipe I’m going to have to try!

made this for lunch today! was so quick and easy and very tasty, fried up some shrimp to put on top, added basil because I didn't have mint but a perfect lunch for my family!

I love everything about this salad - how tasty it looks, how simple it is, and how quickly it can come together. Thanks so much for sharing.

Made this last night - it is outstanding, as were the leftovers for lunch today. My husband had an insight - I made the "pretty" version and he said he liked being able to pick and choose what flavors he had in each bite, rather than a blended thing where each bite tastes the same. I mean, right?! As for the tofu, I used Budget Bytes honey-lime glazed tofu from her Mango Coconut Tofu bowls recipe (also outstanding). Thanks for such a yummy recipe!

This was a huge hit with my family! Added sliced snap peas for some extra crunch. Will DEFINITELY make again, such a great summer recipe.

Very tasty and special! Thank you! The fish oil is very smelly in the sauce, so I might try leaving that out next time or using less (while sacrificing authenticity).

I made this and ate it for lunch, then dinner, and then breakfast the next day.  No joke.  It's amazing!

This recipe has such amazing and unique flavor! It was my first time cooking tofu and vermicelli rice noodles and it was an absolute success. I used the directions for cooking tofu she has linked and it turned out great. I kept the ingredients separated like she suggested and it was delicious for lunch still two days later.

oh my god this SALAD!! i've been getting bored of cooking in shutdown, scrolled your blog for inspiration (as I do daily) and convinced myself I had the energy to make this.... WOW the flavors were so complex and bright, everything came together easily and beautifully. 10/10 recommend, especially since the ingredients are all ones I tend to have on hand. definitely a new favorite!

This was delish!!!! Hubby and two teens gobbled it up. Next time I will double it. I forgot the lime juice in the sauce and it was still fabulous!!! Thank you. This is a keeper.

Forgot to add: my husband threw a fried egg on these and it was a great addition!

https://www.youtube.com/watch?v=x_Zrp6toxd8

Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.

Full recipe: www.pinchofyum.com/lemongrass-vermicelli-salad

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There’s nothing better on a hot day than a cold and refreshing vegan soba noodle salad, tossed with fresh vegetables and a delicious saucy dressing.

Vegan Soba Noodle Salad

buckwheat soba noodles (about 1 1/2 cups)

red cabbage, thinly shredded

cucumber, thinly sliced

cilantro,

sesame seeds

tahini sauce (or peanut butter)

soy sauce

black rice vinegar (or balsamic vinegar)

garlic,

black pepper

Bring a large pot of water to a boil over medium high heat. Add soba noodles and and cook fully according to package directions, about 7-8 minutes. Stir occasionally to help separate the noodles. Once cooked, rinse under cold water and drain well in a colander.

In a small bowl, combine all the dressing ingredients and whisk together until blended and smooth, about 1 minute.

In a large mixing bowl, add soba noodles, cabbage, carrot, cucumber, cilantro, sesame seeds and dressing. Toss well to coat and serve immediately.

Nothing screams summer more than a crispy, crunchy, Asian cold noodle salad infused with a refreshing peanut, cilantro and lime dressing.

Asian Cold Noodle Salad

dried chow mein noodles (roughly 6 oz.)

cucumber,

carrots.

fresh cilantro, chopped

peanuts,

peanut butter

sesame oil

honey (or brown sugar if vegan)

lime juice

red pepper powder (optional)

Cook the noodles in a medium sized pot according to the package directions.

Drain and rinse the noodles with cold water. If the noodles you have used are not pre-cut in short pieces, cut them into 2 or 3 inch pieces and set aside.

In blender, add the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic and red pepper powder. Blend until smooth.

In a large bowl, combine the remaining ingredients. Add the noodles.

Pour in the salad dressing and toss until all ingredients are fully coated. Serve cold.

This is a really great dish. The only thing that would make it better is the nutritional information attached to the receipe so anyone with Diabetes can easily have some and know the carb count.

This Noodle Salad is an easy cold pasta salad filled with fresh vegetables tossed in a sesame soy dressing.

Asian-Inspired Noodle Salad

spaghetti noodles (I use whole wheat)

broccoli

yellow pepper

onions

sesame seeds (optional)

brown sugar (or honey)

rice wine vinegar

Whisk

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, and garlic together. Set aside.

Cook

Cook pasta in salted water according to package directions and then drain. DO NOT RINSE!

Combine

Toss pasta with sesame dressing and allow to cool slightly while you chop and prepare the vegetables, about 10 minutes.

Add the vegetables to the noodles and toss to combine. Top with sesame seeds and toss again to distribute.

Serve

While you can serve immediately, the flavors are best after the pasta salad has been refrigerated for at least 1 hour, even better after 4-8 hours.

Creamy and satisfying sesame noodle salad that’s perfect for picnics or BBQs! A great side dish to serve with tempeh, tofu, or chicken skewers. Just 30 minutes required!

Creamy Sesame Noodle Salad (30 Minutes!)

brown rice udon noodles

cucumber, peeling optional ((we like peeling in stripes))

onion

cilantro leaves

Tbsp well-stirred tahini

Tbsp rice vinegar

½ Tbsp maple syrup

Tbsp toasted sesame oil

ginger

garlic garlic yield ~2 tsp))

Cook noodles according to package instructions then rinse in cold water to cool them quickly and stop them from sticking together. Set aside to drain.

Meanwhile, whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.

Cut the cucumber in half lengthwise, then remove the seedy middle with a spoon. Cut into 2-3-inch (5-8 cm) matchsticks approximately the same width as cooked noodles.

Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine. Optionally, transfer to a serving platter.

Top with the remaining cucumber, green onions, cilantro, and chopped peanuts. Garnish with extra lime wedges (optional). Enjoy right away or chill for 30 minutes before serving. It’s delicious served with tempeh or grilled tofu or chicken skewers.

Best when fresh. Leftover salad will keep stored in the refrigerator for up to 2 days. Not freezer friendly.

https://www.youtube.com/watch?v=fdH1dne24so

Creamy and satisfying sesame noodle salad that’s perfect for picnics or BBQs! A great side dish to serve with tempeh, tofu, or chicken skewers. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/creamy-sesame-noodle-salad-30-minutes/
 
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Creamy Sesame Noodle Salad (30 Minutes!) | Minimalist Baker Recipes

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold! 

Vietnamese Noodle Salad with Tangy Dressing

oz thin vermicelli rice noodles

cucumber

carrots

herbs

jalapeno peppers

lime wedges

fish sauce (use soy sauce

sugar

water

Tablespoons lime juice

Thai chili pepper

Prep the noodles and vegetables

Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.

Make the dressing

Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.

Assemble and add dressing

Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.

Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

This vegan sesame ginger pasta salad is loaded with fresh vegetables and homemade dressing for a healthy take on a classic pasta salad.

Sesame Ginger Noodle Salad [Vegan]

spaghetti

red pepper, thinly sliced

purple cabbage, thinly sliced

edamame

green onion, thinly sliced

sesame seeds,

olive oil

tahini (or peanut butter)

garlic powder

Kosher salt

cracked pepper

Cook pasta until al dente. Toss in olive oil and season to taste with salt and pepper. Place in the fridge to cool while you prep the other ingredients. 

Add pasta, pepper, cabbage, carrots, edamame, and green onion to a large bowl.

Add all dressing ingredients to a large mason jar and shake it until smooth and creamy. 

Pour dressing over the pasta salad and toss to coat evenly. 

I love Asian flavors and I loooove noodles. So this salad is something I would want to eat every single day. Looks absolutely delicious and filling too.

I made this for a get together and never tried it before so was apprehensive.  Got rave reviews, got a request to make again for another party tomorrow.  Everyone LOVED it.

Top 8 cold noodle salad recipes from across the web

The most viewed cold noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemongrass Vermicelli Salad

Vegan Soba Noodle Salad

Asian Cold Noodle Salad

Asian-Inspired Noodle Salad

Creamy Sesame Noodle Salad (30 Minu...

Vietnamese Noodle Salad with Tangy ...

Sesame Ginger Noodle Salad [Vegan]

Sesame Ginger Noodle Salad [Vegan]

Top 8 cold noodle salad recipes from across the web

The most viewed cold noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass Vermicelli Salad

Vegan Soba Noodle Salad

Asian Cold Noodle Salad

Asian-Inspired Noodle Salad

Creamy Sesame Noodle Salad (30 Minu...

Vietnamese Noodle Salad with Tangy ...

Sesame Ginger Noodle Salad [Vegan]

Sesame Ginger Noodle Salad [Vegan]

The most viewed cold noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine