Asian Noodle Salad: a make-tonight method

Asian noodle salad with ramen noodles, edamame, bell peppers and carrots in a sesame dressing.

This straightforward Asian noodle salad recipe is ramen noodles and colorful veggies all tossed in a sesame hoisin dressing. The reliable side dish for any summer celebration!

I could eat a salad every day all summer long, some of my favorites include pesto pasta salad and chickpea salad. This straightforward noodle salad is full of fresh flavors and is always a crowd pleaser.

I am all about the salads this summer, and the more colorful, the better! This Asian noodle salad is chock full of a variety of rainbow vegetables which are combined with ramen noodles and coated in the most memorable hoisin dressing for the signature salad. Serve your salad with other warm weather favorites such as huli huli chicken, grilled beef bulgogi or classic succotash.

Asian Noodle Salad Ingredients

To make this cold noodle salad recipe, you will need ramen noodles, purple cabbage, carrots, bell peppers, edamame, sesame seeds, green onions, cilantro and peanuts. The dressing consists of hoisin sauce, toasted sesame oil, rice vinegar, honey, soy sauce, ginger, salt and black pepper. See the recipe card below for amounts and details.

Cabbage: Look for a small purple cabbage that has crisp leaves and doesn’t have blemishes.
Bell Peppers: I always look for brightly colored bell peppers so the color of the diced bell peppers stands out in the salad.
Ramen: You can find dried packages of ramen in the international aisle of most grocery stores.

How Do You Make Asian Noodle Salad?

To make this Asian noodle salad recipe, start by cooking the ramen noodles in a large pot. While the noodles are cooking, whisk together all the salad dressing ingredients in a small bowl. Drain the noodles in a colander. Run cold water over the noodles to cool them, then place the drained and cool noodles in a large bowl. Add the cabbage, carrot, bell peppers and edamame to the bowl. Next add the green onions and cilantro. Pour the dressing over the noodle mixture, then toss everything gently to coat. Add a topping of sesame seeds and chopped peanuts, then serve and enjoy.

A bowl of Asian noodle salad with colorful vegetables.

Tips For The Reliable Asian Noodle Salad

No ramen noodles on hand? Try a different kind of Asian style noodle such as yakitori or lo mein noodles. Rice noodles or soba noodles will also work. Be sure to check your local Asian market for a wide variety of both fresh and dried noodles. Spaghetti can also be used in a pinch.
You can shred your own purple cabbage or buy packaged pre-shredded cabbage to save time.
I use a mandoline to shave my carrots and cabbage into thin pieces.
Edamame can be found in the freezer section of most grocery stores. Thaw them in the refrigerator overnight, or dunk them in boiling water.
This Asian noodle salad will stay fresh in the refrigerator in an airtight container for up to 2 days. Be aware that the noodles will continue to absorb the dressing as the salad sits in the fridge.

Quick Tip

The peanuts add great texture and flavor to the salad. If you have a peanut allergy, you can use cashews or almonds, or simply omit the nuts altogether.

A mixture of ramen noodles, carrots, edamame, cabbage and peppers in a serving bowl.

Recipe FAQs

What is noodle salad?

Noodle salad consists of cooked noodles and vegetables that are typically tossed in an oil based dressing. This type of salad can also contain other ingredients such as fresh herbs and chicken.

What is the sauce on the Asian noodle salad?

The “sauce” in Asian noodle salad is a tangy salad dressing made with hoisin sauce, sesame oil, rice vinegar, honey and soy sauce.

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Chopsticks picking up noodles in a vegetable salad.

Flavor Variations

While this Asian pasta salad is fabulous as-is, you can easily add other ingredients to customize the flavors to your taste.

Protein: Make your side dish into a main course by adding shredded chicken, cooked shrimp, or diced tofu.
Grains: You can make this Asian noodle salad with rice instead of noodles.
Vegetables: You can use other veggies such as baby spinach, bean sprouts, snap peas, avocado, cucumber or corn. I also sometimes add some canned mandarin oranges.
Toppings: Feel free to finish your salad with other garnishes such as crunchy wonton strips or furikake seasoning. You could also add black sesame seeds for more color.
Dressing: You can add more zest to the dressing with fresh garlic, lime juice or even silky peanut butter.
Spicy: Increase the heat by adding some red pepper flakes or sriracha sauce to your dressing.

I love this Asian noodle salad. It is packed full of flavor, yet can be put together in no time and is always the hit of any party. You can’t go wrong with this salad and your guests will most definitely be asking for the recipe!

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Add as Google preferred source Authorthe Makdob kitchen This easy Asian noodle salad recipe is ramen noodles and colorful veggies all tossed in a sesame hoisin dressing. The perfect side dish for any summer celebration!

This easy Asian noodle salad recipe is ramen noodles and colorful veggies all tossed in a sesame hoisin dressing. The perfect side dish for any summer celebration!

This straightforward Asian noodle salad recipe is ramen noodles and colorful veggies all tossed in a sesame hoisin dressing. The reliable side dish for any summer celebration! Time Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes

Course Salad
Cuisine Asian
Serves 8

Ingredients

4 3-ounce packages dried ramen noodles (seasoning packs discarded)
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 red bell pepper finely diced
1 yellow bell pepper finely diced
1 cup edamame
2 tablespoons sesame seeds
1/4 cup sliced green onions
2 tablespoons chopped cilantro leaves
1/3 cup chopped peanuts

For the dressing:

1/3 cup hoisin sauce
2 tablespoons toasted sesame oil
1/3 cup rice vinegar
2 teaspoons honey
1 1/2 tablespoons soy sauce
1 teaspoon minced fresh ginger
salt and pepper to taste

Instructions

Cook the ramen noodles according to package instructions.
While ramen noodles are cooking, in a small bowl whisk together the hoisin sauce, sesame oil, rice vinegar, honey, soy sauce, ginger and salt and pepper. Set dressing aside.
Run cold water over the noodles to cool them to room temperature, and transfer them to a large bowl. Add the cabbage, carrot, bell peppers, edamame, green onions and cilantro to the bowl.
Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle with sesame seeds and peanuts and serve.

Notes

Leftovers will stay fresh in an airtight container for up to 2 days.
No ramen noodles on hand? You can use a different type of Asian noodle such as lo mein noodles, yakisoba or even spaghetti in a pinch.