Asian Cold Noodle Salad in 15 Minutes

Ready in just 15 minutes

Asian cold noodle salad with crispy vegetables, satisfying pasta, soft beans, and creamy, refreshing dressing. All ready in 15 minutes.

By Ksenia
10. January 2024
Rating: 5.00
(9)

Why this recipe is great

Asian Cold Noodle Salad: Quick, Filling, Satisfying

Are you craving a satisfying and filling salad? And only have 15 minutes of spare time? We’ve got you covered! Our asian cold noodle salad is perfect if you want something quick and easy. It has crunchy fresh vegetables, al dente pasta, and soft beans. To add even more flavor, we top it with toasted sesame seeds and creamy dressing. The ingredients are simple. You have them at hand!

I adore the dressing – its light and tasteful!

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Asian Cold Noodle Salad: Revealing an Easy Recipe, Tips, and Hacks

The asian cold noodle salad recipe is easy. First, mix all ingredients for a dressing. Then, cook udon noodles and drain the water. Rinse. Open a can of black beans, drain, and rinse them too. If you don’t like black beans, you can use another type of beans. Edamame beans are also perfect for this recipe. Toast sesame seeds on medium heat for 3-4 minutes to make them more flavorful. Do not add any oil. If you don’t like sesame seeds, you can swap them for nuts. Chopped cashews, peanuts, and almonds are perfect and add a lot of crunch to a salad. You can add nuts to a salad without toasting them. But we recommend toasting them in a pan to enhance the taste.

Second, wash, dry, and cut vegetables. Cut napa cabbage, cucumber, and bell pepper into thin, short strips. Chop green onions into rings. Finally, arrange all ingredients on a plate. Sprinkle with toasted sesame seeds and top with mouthwatering dressing.
Ready for quick hacks to make the best asian cold noodle salad? Let’s start. First, toast sesame seeds in a pan without adding any oil. Why? Because sesame seeds contain a lot of oil, toasting them releases it and adds flavor. Second, prepare the salad dressing first. We always highlight that dressing needs time to infuse. It will have time to develop its flavor while cooking the pasta and cutting the veggies.

Finally, cut the vegetables into thin strips. It will take more time than chopping quickly into big pieces. But it’s worth it! Salads cut into small pieces always taste and look better!

This salad recipe is also perfect for meal prepping. Check the section about storage to keep it fresh and crispy for longer.

Creamy and Refreshing Salad Dressing

What is the most crucial thing in every salad? Of course, a dressing! The dressing in this salad makes it even more delicious. It is creamy and refreshing. You can prepare a big batch and keep it in the fridge. Store it in the refrigerator for up to 4 days. To make it, mix almond butter for a nutty kick, sesame oil, and soy sauce for asian touch. Add lime juice and grated ginger for a fresh twist. Pour some cooled boiled water to make the dressing more fluid. To combine the flavors, give it a good shake. As mentioned before, we recommend preparing the dressing first. It tastes the best if you give it time to infuse.

Adding sesame seeds to cold asian noodle salad.

Cool and Crisp: How to Store and Keep Asian Cold Noodle Salad Fresh?

This salad is perfect for meal prepping. You can take it to work or school. Or snack it on the go. The preparation process is simple and takes around 15 minutes. You can enjoy the salad immediately. Or store the ingredients in the fridge and eat later. To keep the salad fresh and crispy, store the dressing separately. Mix the ingredients of a dressing and store it in a fridge in a closed jar. Pour the dressing over the salad right before eating it. This will keep the veggies crispy.

Cut the vegetables and rinse the beans. And keep them in separate containers in the fridge. Mix right before eating the salad. Do not mix vegetables and beans during storage. You can store the ingredients in the refrigerator for up to 3 days.

Asian Cabbage and Toasted Sesame Seeds

Asian cabbage is one of the main ingredients in this salad. Napa cabbage is tender and crisp. It adds a lot of freshness to a salad. And the best part is that it is very easy to store. Even when cut into pieces, Napa cabbage keeps its crispy texture for several days. For a nutty, crispy touch, add sesame seeds. Toasting them for several minutes enhances the flavor and makes them extra crunchy.
Perfect for Vegetarians and Vegans to add Extra Protein.

The asian cold noodle salad is perfect for vegetarian and vegan diets. It contains a lot of plant-based protein. Beans, nut butter, and sesame seeds add extra protein and fats. Udon noodles and vegetables make the salad filling and satisfying. Enjoy it as a main dish or as a side salad!

Asian Cold Noodle Salad in a big plate. All ingredients are cut and placed in a row. They are not mixed. It looks very colorful and tasty.

Looking for more options with plant based protein? Cook warming, creamy black bean soup. Full of vegetables and beans it contains a lot of protein. And is perfect for vegetarian and vegan diets. Love asian noodles? Go for potato noodles in a spicy garlic sauce. Thick, chewy, slippery potato noodles with crunchy broccoli. Easy and delicious!

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Asian Cold Noodle Salad in a big plate. Colorful ingredients: Napa cabbage, cucumbers, bell pepper, udon noodles and black beans.

Asian Cold Noodle Salad with Creamy Dressing

5 from 9 votes
Asian cold noodle salad ready in 15 minutes. Vegetarian noodle salad with creamy, refreshing dressing.
Servings 3 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients
  

  • 150 g Napa cabbage
  • 150 g bell pepper
  • 150 g cucumbers
  • 30 g green onions
  • 240 g cooked black beans from a can
  • 15 g sesame seeds*
  • 90 g udon noodles uncooked

Ingredients for Dressing (3 servings):

  • 75 g almond butter
  • 10 g grated ginger
  • 10 g sesame oil
  • 40 g soy sauce
  • 45 g lime juice
  • 60 g cooled boiled water

Instructions
 

  • Prepare the dressing first. This way, it will develop its flavor while you prepare the salad. Mix 75 g almond butter, 10 g grated ginger, 10 g sesame oil, 40 g soy sauce, 45 g lime juice and 60 g cooled boiled water.
    Making dressing for Asian cold noodle salad.
  • Cook 90 g udon noodles according to the instructions on the package. Drain the water and rinse the noodles.
    Rinsing udon noodles after cooking them.
  • Toast 15 g sesame seeds in a pan on medium heat for 3-4 minutes. Do not add any oil.
    Toasting sesame seeds in a pan without oil.
  • Drain and rinse 240 g cooked black beans (from a can) under running water.* Wash and cut the vegetables. Wash, dry, and cut 150 g of Napa cabbage, 150 g of bell pepper, and 150 g of cucumbers into thin, short strips. Cut 30 g green onions into circles.
    Cutting vegetables for asian noodles salad. You can see Napa cabbage, cucumber and bell pepper on a cutting board.
  • Arrange all the vegetables, cooked udon noodles, and black beans on a plate. Sprinkle with 15 g sesame seeds, and pour the dressing over the salad. Mix well and enjoy!
    Asian cold noodles salad with dressing and sesame seeds on a plate. Colorful and delicious!

Video

Notes

Tips
*If you don’t like sesame seeds, swap them for any nuts you like. Cashews, peanuts, almonds. 
* You can also cook black beans or other beans for this salad. Edamame beans also work perfectly.

Nutrition

Calories: 465kcalCarbohydrates: 54gProtein: 21gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 1119mgPotassium: 874mgFiber: 14gSugar: 8gVitamin A: 1873IUVitamin C: 86mgCalcium: 219mgIron: 4mg
Calories: 465kcal
Course: Dinner, Lunch
Cuisine: Asian, Chinese, European
Keywords: asian noodle salad recipe, asian salad recipe with noodles, chilled asian noodle salad, sian noodle salad

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