noodle salad

Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey-soy dressing is exactly what you need for a quick, light meal.

Soba Noodle Salad

oz dried soba noodles

green onions/scallions

cilantro ((.7 oz or 20 g))

Tbsp toasted white sesame seeds

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp sesame oil (roasted)

red peppers (red pepper flakes)

Tbsp honey ((for vegan, use other substitute))

soy sauce

Gather all the ingredients.

To make the dressing, combine 1 Tbsp. vegetable oil, 3 Tbsp. sesame oil, and ½ tsp. crushed red peppers in a small saucepan.

Whisk all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.

Add 3 Tbsp. honey and 3 Tbsp. soy sauce to the oil mixture.

Whisk all together until honey is completely dissolved.

Bring water to a boil (You do not need to salt the water for cooking soba.). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the starch from the soba noodles. Drain well and transfer to a large bowl.

Thinly slice the green onions and chop cilantro into small pieces.

Combine the soba noodles, dressing, green onion, cilantro, and sesame seeds in the bowl.

Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

<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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Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

garlic cloves, crushed

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Nutritious and quick to make, this crispy beef recipe is a midweek winner.

Asian crispy beef

unsalted peanuts

ginger

sesame oil

star anise

beef

runny honey

limes

brown rice noodles

spring onions

red chilli

200 g fresh mixed salad veg spinach

Chipotle Sweet Potato Noodle Salad with Roasted Corn - SUPER good real food salad with a short ingredient list! Cilantro, sweet potato, roasted corn, pepitas, and a homemade chipotle garlic dressing. vegan / vegetarian.

Chipotle Sweet Potato Noodle Salad with Roasted Corn

olive oil

sweet potatoes, spiralized!

sweet corn (kernels

greens

pepitas

water

individual chipotle peppers, canned in adobo sauce

agave or honey

orange

lemon

salt

Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.

Wipe the skillet out so it&#8217;s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.

Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.

Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.

Toss with the salad ingredients and you&#8217;re good to go!

Cool recommendation about the spiralizer. I'm about to start writing a cookbook and this looks like the winning ticket :)  

Sweet potato noodle spiralized sounds like a dream! Thank you for posting this.

Just got a spiralizer &amp; this will be my 1st receipe!  Should I peel the sweet potatoes or is scrubbing them enough?

Leave out the oil and use some veggie broth where it calls for oil...works and tastes just delicious.

You can't go wrong with roasted corn and pasta. Love the combination of flavors and will definitely try this recipe.

which means we are all too old. Not that I think thirty is old; it’s just too old for me or my sibs to be. Anyway, happy birthday again! (

#SoloHappyHour its definitely a thing right?! :) this looks so delicious trying it tonight!!!

We recently got an inspiralizer and I think that we have a winner  for use it for the first time!  It looks delicious! Cheers!

https://www.youtube.com/watch?v=3xTFA7mdYkc

SUPER good real food salad with a short ingredient list! Cilantro, sweet potato, roasted corn, pepitas, and a homemade chipotle garlic dressing. vegan / vegetarian.

Full recipe: http://pinchofyum.com/sweet-potato-noodle-salad

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Inspiralizer: http://amzn.to/2k94mD9
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Chipotle Peppers: http://amzn.to/2lwavuM

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Chipotle Sweet Potato Noodle Salad

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

honey (or brown sugar if vegan)

lime juice

garlic,

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.

Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!

Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt. 

Miso aubergine with noodles

150 grams/5½oz rice noodles

150 grams/5½oz mangetout

spring onions, roughly chopped

tbsp sesame oil

sesame seeds

lime, juice only

tbsp coriander

aubergine, halved lengthways, flesh scored

tbsp white miso

fresh root ginger,

salt and black pepper

A light and refreshing rainbow veggie noodle salad with a savory-sweet peanut dressing. Just 30 minutes required for this vibrant, plant-based side or meal.

Raw Rainbow Veggie Noodle Salad with Peanut Dressing

Tbsp lime juice

- 1 tsp red pepper

Tbsp coconut aminos

tsp sesame oil ((optional))

Tbsp maple syrup

carrots, ribboned with a vegetable peeler

(packed) red cabbage,

red bell pepper,

curly kale

peas

mango,

Cilantro, chopped

Tbsp raw sunflower seeds or sesame seeds

Marinated Peanut Tempeh

Begin by preparing sauce. Add nut butter of choice to a small blender along with lime juice, garlic, red pepper flake, coconut aminos (or tamari, reduced amount), sesame oil, and maple syrup. Blend until creamy and smooth. Taste and adjust flavor as needed, adding more red pepper flake for heat, maple syrup for sweetness, lime juice for acidity, coconut aminos for saltiness / depth of flavor, garlic for zing, or nut butter for nuttiness / creamy texture. Set aside.

Next, prepare veggies. We prefer a vegetable peeler to make “carrot noodles,” a mandolin with a very fine-tooth blade to make angel hair-width cucumber noodles, a mandolin for the cabbage and red bell pepper, and a knife to slice the kale. Also cube mango (see instructions here!). Add all veggie noodles and cubed mango to a large serving dish.

Optional: Steam snap peas by adding to a steamer basket inserted into a saucepan with 1/2 inch of water. Bring to a low boil, cover, and steam for 1-2 minutes. Remove from heat and add to serving platter. Otherwise, serve raw.

Add the dressing (reserving a little extra for serving) and toss to combine. Garnish with fresh cilantro and seeds of choice (we prefer sunflower or sesame seeds). Enjoy as is, or serve with our Marinated Peanut Tempeh or Almond Butter Tofu.

Store leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly.

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

A light and refreshing rainbow veggie noodle salad with a savory-sweet peanut dressing. Just 30 minutes required for this vibrant, plant-based side or meal.

Full Recipe: https://minimalistbaker.com/raw-rainbow-peanut-noodle-salad/
 
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Raw Rainbow Veggie Noodle Salad with Peanut Dressing | Minimalist Baker Recipes

Restore coleslaw and order the dinner table with this Asian take on a trusty side dish.

Asian 'slaw with crispy noodles

baby wombok (Chinese cabbage

green onions, thinly sliced

carrot, peeled, grated

beansprouts,

snow peas, thinly sliced

coriander leaves

tsp sesame oil

packet crunchy noodles

Add some serious kick to your dinner with this punchy wasabi dressing that'll lift your noodle-game to new levels.

Broccolini and soba noodle salad with wasabi dressing and ginger salt

eggs

broccolini, sliced lengthways

(120 grams) frozen podded edamame, thawed

tsp wasabi paste

mirin

tbs sea salt flakes

tsp very finely chopped ginger

soba noodles,

avocado, sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977445562001&=domain=del

5348771529001-5977445562001

Chicken schnitzel is tasty and a dollar-saving champ - give it a go in this fantastic Asian salad recipe.

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Top 35 noodle salad recipes from across the web

The most viewed 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

Soba Noodle Salad

Lemongrass Vermicelli Salad

Sticky pork and crispy noodle salad

Asian crispy beef

Chipotle Sweet Potato Noodle Salad ...

Asian Cold Noodle Salad

Miso aubergine with noodles

Raw Rainbow Veggie Noodle Salad wit...

Asian 'slaw with crispy noodles

Broccolini and soba noodle salad wi...

Chicken, noodle and cashew salad

Kelp noodles with poached chicken a...

Turkey Thai noodle salad

Bun Cha (Vietnamese noodles with po...

Mixed mushroom noodles with tea-mar...

Honey Sesame Shirataki Noodles

Vietnamese Pork Mince

Satay chicken noodles recipe

Egg noodles with Sichuan pepper chi...

Chicken satay-style noodle salad

Prawn & lime noodles

Spicy Noodle Salad Platter (Jaengba...

Thai Noodle Salad with Peanut Sauce

Noodle salad with chilli nuts

Bang bang chicken salad

Chili Garlic Rice Noodle Salad

Vietnamese Beef Noodle Salad: Pho T...

Vegan Japchae

Thai Noodle Salad

Chopped Thai Noodle Shrimp Salad

Chopped Thai Noodle Shrimp Salad

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Harissa tahini noodles with charred...

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