Name: Cold Asian Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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 such as sauvignon blanc or pinot grigio or sub 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; 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; 1 tablespoon sesame seeds for garnish

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Cold Asian Noodle Salad is a refreshing dish that perfectly brings together a medley of textures and flavors. The cold noodles are delightfully chewy, while the colorful vegetables add a satisfying crunch. Tofu absorbs the savory marinate, creating layers of flavor that make each bite a delightful experience. Simply put, this dish is a harmonious balance of taste, nutrition, and aesthetic appeal, which makes it a star for any potluck or summer gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cold Asian Noodle Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cold Asian Noodle Salad

I first discovered the joy of a Cold Asian Noodle Salad during a summer BBQ in my friend’s backyard. As the sun set and the fireflies danced, this light, zesty salad caught my attention among heavier offerings. With the nods of approval from others around the table, I knew I had stumbled onto something special. It’s a recipe that not only satisfies a craving for something light and delicious but can also proudly take center stage at any meal. I genuinely encourage you to give it a try, as it’s one of those dishes that brightens any occasion—no fuss, just flavor.

Why You’ll Love This Recipe

Simple & Quick: This Cold Asian Noodle Salad comes together in about 30 minutes, making it perfect for busy weeknights or impromptu gatherings.
Irresistible Flavor: The combination of soy sauce, sesame oil, and garlic-ginger adds a savory richness that keeps you coming back for more.
Eye-Catching Appeal: Vibrant green broccoli and colorful edamame make this salad not just delicious, but a feast for the eyes, too.
Flexible Serving: Enjoy it as a light lunch, a side dish for grilled meats, or as a satisfying main dish on its own.
Diet-Friendly Options: With easy substitutions, this dish can be adapted to various dietary needs, including vegan and gluten-free diets.

Ingredients You’ll Need

8 ounces extra firm tofu, pressed and cubed: Tofu adds protein and texture. Extra firm is a must to hold up during cooking. If you prefer, tempeh can be a great substitute.
4 tablespoons soy sauce: This gives depth and umami. For a gluten-free option, coconut aminos or tamari works well.
1 teaspoon sesame oil: This oil enhances the dish’s nutty flavor. Sesame oil is crucial, as it’s a key component in imparting that authentic Asian taste.
2 teaspoons garlic-ginger paste: Aromatic and flavorful, this paste is about convenience. If you don’t have it, 1 tsp minced ginger and 1 tsp minced garlic can replace it.
5 tablespoons soy sauce: Used in the stir fry sauce for added flavor.
3 tablespoons dry white wine: This adds acidity and brightness. You may exchange this for chicken broth if preferred.
3 tablespoons oyster sauce: For richness and a hint of sweetness. Vegetarian options like mushroom sauce are also fantastic.
1 tablespoon sesame oil (for stir fry sauce): Reinforces the nutty aroma and flavor in your stir fry.
1½ tablespoons cornstarch: This thickens the stir fry sauce, ensuring it clings perfectly to the noodles.
8 ounces lo mein noodles or spaghetti: Provides a hearty base. You can use whole grain or gluten-free noodles if needed.
4 cups broccoli, cut into bite-sized florets: Broccoli adds a wonderful crunch and is nutritious. Feel free to substitute with snap peas or bell peppers for variety.
1 cup shelled edamame, thawed if frozen: Adds protein and a lovely pop of color. Peas can be a great alternative.
2 tablespoons neutral oil, divided: This will be used for frying and allows the flavors to meld without overpowering the dish.
3 garlic cloves, minced: Fresh garlic elevates the flavor and aroma, providing a nice background note.
½ cup sliced green onions: Green onions add a fresh crunch. Use both white and green parts for variety.
1 tablespoon sesame seeds for garnish: These add a lovely crunch and enhance the salad’s visual appeal.

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 the cubed tofu, ensuring it’s well coated, and let it marinate while preparing the rest of the dish.
Prepare the Stir Fry Sauce: In a medium bowl, combine 5 tablespoons soy sauce, 3 tablespoons dry white wine, 3 tablespoons oyster sauce, 1 tablespoon sesame oil, 1½ tablespoons cornstarch, and mix until the cornstarch is fully dissolved.
Cook the Noodles: Bring a large pot of water to a boil. Add 8 ounces lo mein noodles and cook according to package directions until just al dente. Drain and rinse under cold water until fully cool, and toss with a little sesame oil to prevent sticking.
Steam the Broccoli: In a large skillet, heat over medium heat. Add the broccoli florets and ½ cup of water, cover, and steam for about 2 to 3 minutes until bright green and tender but still crisp. Remove the broccoli and set aside.
Cook the Tofu: Return the skillet to medium heat and add 1 tablespoon of neutral oil. Heat until shimmering, then add the marinated tofu along with 2 tablespoons of its marinade. Cook for 3 to 4 minutes, stirring frequently.
Add Garlic and Green Onions: Add the remaining 1 tablespoon of neutral oil, 3 minced garlic cloves, and both sections of green onions. Sauté for about 1 to 2 minutes until fragrant.
Finish the Stir Fry: Lower the heat to medium and pour in the stir fry sauce, mixing in the noodles, steamed broccoli, and shelled edamame. Gently toss to coat everything, cooking for another 30 to 60 seconds until the sauce thickens.
Chill: Transfer the noodle mixture to a wide bowl or spread onto a sheet pan for quick cooling. Once at room temperature, cover and refrigerate for at least 1 hour or until fully chilled.
Serve: Toss the noodles again before serving. If they seem dry, add a splash of soy sauce or sesame oil. Divide into bowls, garnishing each with 1 tablespoon of sesame seeds and additional sliced green onions.

Storing & Reheating

To store your Cold Asian Noodle Salad, place it in an airtight container and refrigerate for up to 3 days. If you’re making it ahead, this dish stays fresh and flavorful when chilled. You can also freeze it for up to 3 months; however, be aware that the texture may change slightly upon thawing. When ready to enjoy, simply thaw in the refrigerator overnight, and refresh with a splash of soy sauce or sesame oil before serving.

Chef’s Helpful Tips

If your tofu is too moist, ensure you press it well before marinating; this helps it absorb flavors better and prevents sogginess.
When preparing your broccoli, cutting it into smaller pieces not only makes for better presentation but also allows for quicker cooking.
Always rinse your cooked noodles with cold water; this not only stops them from cooking further but also helps keep them from clumping together.
If you prefer a spicier kick, add red pepper flakes or a drizzle of chili oil when finishing the stir fry.
For a touch of crunch, consider adding sliced almonds or chopped peanuts before serving.

Cold Asian Noodle Salad is such a pleasure to enjoy—it’s light yet satisfying, bursting with flavor and color. This recipe embraces creativity, inviting you to experiment with ingredients you love. I encourage you to find your own twist on this dish, perhaps adding more of your favorite veggies or trying out different proteins. Whether it’s for a family dinner or meal prep for the week, this salad is a go-to that never disappoints. I hope you relish every bite!

Recipe FAQs

Can I use different types of noodles?

Absolutely! While lo mein noodles or spaghetti are traditional, you can also use rice noodles or gluten-free options. Just keep an eye on the cooking times as they may differ.

Can I make this dish ahead of time?

Yes! Cold Asian Noodle Salad keeps well in the refrigerator for up to 3 days, making it an excellent choice for meal prep. Just store it in an airtight container and give it a gentle toss before serving.

Is this dish vegan?

Yes, this recipe is naturally vegan. However, if you’re using oyster sauce, look for a vegetarian or vegan version available in stores for the best results.

How can I make it more filling?

For a heartier salad, consider adding other proteins like grilled chicken, shrimp, or even chickpeas. You might also toss in extra vegetables to increase the bulk of your Cold Asian Noodle Salad.