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 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, plus sesame oil for tossing; 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, green parts sliced into 1-inch pieces; 1 tablespoon sesame seeds for garnish

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Cold Asian noodle salad is a delightful dish that combines the satisfying chew of noodles with vibrant, fresh vegetables and flavorful sauces. Imagine thick, silky strands of lo mein coated in a sweet and salty dressing, mingling perfectly with crisp broccoli and tender tofu. Not only does it come together quickly, but it also keeps well, making it ideal for meal prep or a sunny picnic day. I first stumbled upon this recipe during a hot summer afternoon, craving something refreshing yet hearty, and it quickly became a go-to.

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

Crafted with an incredible balance of flavors, this cold stir fry noodle salad offers that bit of umami with every bite. Each ingredient harmonizes beautifully, creating an irresistible taste experience that surely beats any store-bought alternative. Plus, it’s budget-friendly and comes together in under an hour, meaning you can whip it up quickly while enjoying a moment of culinary creativity. I can’t wait for you to try this crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 40 minutes, perfect for weeknight dinners.
Irresistible Flavor: A tasty blend of savory sauces and fresh veggies creates a mouthwatering experience.
Eye-Catching Appeal: The colorful presentation makes it a standout dish at any gathering.
Flexible Serving: Enjoy chilled as a main, or as a side dish at parties or barbecues.
Diet-Friendly Options: Easily adaptable for vegan and gluten-free diets with substitutable ingredients.

Ingredients You’ll Need

8 ounces extra firm tofu pressed and cubed: The tofu adds protein and texture. If you’re not a fan, you can swap it with grilled chicken or shrimp.
4 tablespoons soy sauce: This is the base flavoring that brings the salty, umami taste. You can also use coconut aminos for a soy-free option.
1 teaspoon sesame oil: Adds a nutty richness to the dish; ensure you use toasted sesame oil for optimal flavor.
2 teaspoons garlic-ginger paste: A mix that provides essential boldness. You can alternatively use 1 teaspoon minced ginger and 1 teaspoon minced garlic.
5 tablespoons soy sauce: Again for flavoring; you can substitute with light tamari for a gluten-free choice.
3 tablespoons dry white wine: It adds acid and depth. If you prefer to avoid alcohol, chicken broth is a suitable substitute.
3 tablespoons oyster sauce: This sweet and salty sauce brings everything together—vegetarian versions can be found if you prefer.
1 tablespoon sesame oil sauce: Enhances the nutty flavor throughout the dish.
1 tablespoon garlic-ginger paste: Fuses well with other flavors, adding complexity.
1½ tablespoons cornstarch: Used to thicken the sauce, making it cling nicely to your noodles.
8 ounces lo mein noodles or spaghetti: Soft, chewy noodles provide a satisfying base. If gluten-free, opt for rice noodles.
4 cups broccoli cut into small bite-sized florets: Adds crunch and nutrients; feel free to mix in other veggies like bell peppers or snap peas.
1 cup shelled edamame: Adds protein and a pop of color; if unavailable, green peas work well too.
2 tablespoons neutral oil divided: For frying the tofu, use something like canola or vegetable oil.
3 garlic cloves minced: Fresh garlic enhances the dish’s aroma and flavor.
½ cup sliced green onions: Adds a fresh, zesty kick—don’t forget to separate the white and green parts for proper cooking.
1 tablespoon sesame seeds for garnish: Provides a pleasing crunch and 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, toss gently to coat, and let it marinate while you prep the other ingredients.
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, 1 tablespoon garlic-ginger paste, and 1½ tablespoons cornstarch. Whisk until the cornstarch dissolves completely and set aside.
Cook the Noodles: Bring a large pot of water to a boil and cook 8 ounces of lo mein noodles according to the package instructions until just al dente. Drain and rinse thoroughly under cold running water until completely cool. Drizzle with a small amount of sesame oil to prevent sticking and set aside.
Steam the Broccoli: Heat a large skillet over medium heat. Add the broccoli florets and ½ cup water, covering with a lid. Cook for 2 to 3 minutes, until bright green and tender-crisp. Using a slotted spoon, transfer the broccoli to a bowl and discard the excess water.
Cook the Tofu: Return the skillet to medium heat, adding 1 tablespoon of neutral oil and heat until shimmery. Add in the marinated tofu along with 2 tablespoons of the marinade. Cook, gently stirring, for 3 to 4 minutes until heated and slightly golden.
Add Garlic and Onions: Into the skillet, add the remaining 1 tablespoon of neutral oil, the 3 minced garlic cloves, and both parts of the sliced green onions. Sauté for about 1 to 2 minutes, stirring often, until everything becomes fragrant.
Finish the Stir Fry: Lower the heat to medium, then pour in the stir fry sauce, followed by the cooked noodles, broccoli, and shelled edamame. Toss everything well to combine and cook for about 30 to 60 seconds until the sauce thickens and coats the ingredients beautifully. Remove from heat.
Chill: Transfer the noodle mixture to a wide bowl or spread it out on a sheet pan to cool down quicker. Once it reaches room temperature, cover and place in the refrigerator for at least an hour or until fully chilled.
Serve: Before serving, give the noodles a good toss. If they seem a little dry, add a small splash of soy sauce or sesame oil. Divide into bowls and top with 1 tablespoon of sesame seeds and additional sliced green onions.

Storing & Reheating

Store leftover cold Asian noodle salad in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the salad for up to 3 months, though the texture might vary upon thawing. When ready to enjoy, simply take it out and allow it to come to room temperature or microwave it for a quick warm-up, but be mindful not to overcook as the noodles may become mushy. Refresh flavors with a dash of soy sauce or sesame oil if needed.

Chef’s Helpful Tips

Avoid overcrowding the skillet when cooking tofu. Frying in batches ensures a nice golden crust.
Always rinse your noodles under cold water right after cooking; this prevents them from becoming gummy.
For a more vibrant salad, mix in colorful veggies like shredded carrots or red cabbage.
If you plan to meal prep, keep the sauce separate until serving to maintain the texture of the ingredients.
Be generous with the sesame seeds—they add great flavor and a bit of crunch!

Cold Asian noodle salad is not just delightful; it’s wonderfully adaptable, inviting you to experiment with ingredients based on your preferences. With its delightful mix of textures and flavors, this dish is a treat to both make and enjoy. Feel free to add your favorite veggies or proteins to personalize it further.

Recipe FAQs

Can I use a different type of noodle?

Absolutely! While lo mein noodles provide a classic texture, spaghetti or rice noodles work just as well. Choose what you have on hand or what you prefer!

How can I make this dish gluten-free?

To make cold Asian noodle salad gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce and ensure that your noodles are made from rice or another gluten-free grain.

How long can I store this salad?

You can store your cold Asian noodle salad in an airtight container in the fridge for up to 5 days, making it perfect for enjoying throughout the week as leftovers!

Can I add more vegetables?

Of course! This salad is incredibly versatile. Feel free to add vegetables like bell peppers, snap peas, or even shredded carrots for added color and crunch. Enjoy experimenting!

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Cold Asian Noodle Salad

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stir Fry
Cuisine: Asian

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Description

This Cold Asian Noodle Salad is perfect for warm days! Packed with flavor from tofu, fresh vegetables, and a savory sauce, it’s a healthy, easy meal option.

Ingredients

Scale

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 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, plus sesame oil for tossing
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, green parts sliced into 1-inch pieces
1 tablespoon sesame seeds for garnish

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Instructions

Marinate the tofu in a bowl with soy sauce, sesame oil, and garlic-ginger paste.
Prepare the stir fry sauce by mixing soy sauce, white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch.
Boil water and cook the lo mein noodles until al dente. Rinse under cold water and drizzle with sesame oil.
In a skillet, steam broccoli with ½ cup water, cover and cook until bright green and tender-crisp.
Heat oil in the skillet, cook marinated tofu with marinade for 3 to 4 minutes.
Add minced garlic and green onions, cooking for 1 to 2 minutes until fragrant.
Combine stir fry sauce, noodles, broccoli, and edamame, tossing to coat and heat through.
Chill the mixture in the refrigerator for at least an hour before serving.
Serve in bowls, garnished with sesame seeds and additional green onions.

Notes

For added flavor, let the tofu marinate longer if time permits.
Feel free to add other vegetables like bell peppers or carrots for variety.
This dish can be made a day ahead and stored for easy meal prep.