Name: Cold Asian Noodle Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces extra firm tofu pressed and cubed; 4 tablespoons soy sauce or sub 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 sub 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, plus a small amount of 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 merges vibrant flavors with a refreshing crunch, making it an ideal dish for warm weather. Picture twirls of colorful vegetables mingling with tender noodles, all tossed in a savory sauce that sings with hints of garlic, soy, and sesame. Whether you’re enjoying a leisurely weekend lunch or preparing for a backyard gathering, this dish delivers effortlessly, leaving everyone craving seconds. Best of all, it’s a fantastic budget-friendly option that won’t compromise on taste or presentation.

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 stumbled upon a version of this salad during a summer potluck, and it was an instant hit. The combination of textures—crunchy veggies, chewy noodles, and silky tofu—created a delightful experience. As I welcomed friends into my kitchen to share this Cold Asian Noodle Salad, I quickly realized just how versatile this dish can be. You can mix and match seasonal vegetables, adjust the spice level, or even swap proteins to suit your taste. So why not give it a go? You won’t regret this lively addition to your culinary repertoire!

Why You’ll Love This Recipe

Simple & Quick: Ready to serve in just about 30 minutes—perfect for busy weeknights!
Irresistible Flavor: Each bite bursts with umami from the rich sauces combined with fresh veggies.
Eye-Catching Appeal: This salad is a visual feast, with its colorful mix of ingredients inviting everyone to dig in.
Flexible Serving: Great for lunch, dinner, or as a picnic dish. Cold Asian Noodle Salad shines on any table.
Diet-Friendly Options: Easily vegan and can be made gluten-free by swapping the soy sauce for tamari.

Ingredients You’ll Need

8 ounces extra firm tofu, pressed and cubed: Tofu is your protein powerhouse here. Look for extra firm to ensures it holds its shape, especially when sautéed.
4 tablespoons soy sauce: This salty, savory sauce forms the backbone of the dish’s flavor. Coconut aminos or lite tamari are great gluten-free alternatives.
1 teaspoon sesame oil: Adds a rich, nutty flavor that complements the Asian-inspired ingredients beautifully.
2 teaspoons garlic-ginger paste: This mix provides a zesty punch. You can use 1 tsp minced ginger and 1 tsp minced garlic if you prefer fresh.
5 tablespoons soy sauce (divided): This is for marinating the tofu and then adding to the stir fry sauce, infusing each element with flavor.
3 tablespoons dry white wine: A splash of wine enhances the overall taste. Feel free to swap it with chicken broth if needed.
3 tablespoons oyster sauce: This adds depth; however, you can skip it for a vegetarian option or use mushroom sauce instead.
1 tablespoon sesame oil (for cooking): Use again here to sauté ingredients beautifully.
1 tablespoon garlic-ginger paste: Adding more flavor with the sautéed mix.
1½ tablespoons cornstarch: Used in the sauce, it thickens and binds everything together.
8 ounces lo mein noodles or spaghetti: A great base for the salad. If you prefer a gluten-free option, you can use rice noodles.
4 cups broccoli, cut into small bite-sized florets: Provides a lovely crunch and a healthy boost of vitamins.
1 cup shelled edamame, thawed if frozen: Adds texture and a protein punch; you can substitute with green peas if desired.
2 tablespoons neutral oil, divided: Essential for cooking the tofu and garlic without overpowering other flavors.
3 garlic cloves, minced: More garlic means more flavor!
½ cup sliced green onions: Adds a fresh, mild onion flavor. Just remember to separate the white parts from the greens for better control of flavor.
1 tablespoon sesame seeds for garnish: Provides a nutty crunch on top.

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. Toss in the cubed tofu until well coated and set aside for at least 15 minutes.
Prepare the stir fry sauce: In a medium bowl, combine the remaining 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 is dissolved and the mixture is smooth; set aside.
Cook the noodles: Boil a large pot of water; add your 8 ounces lo mein noodles and cook according to package instructions until just al dente. Drain, rinse under cold running water until completely cool, and toss with a small drizzle of sesame oil to prevent sticking. Set aside.
Steam the broccoli: In a large skillet heated over medium heat, add the broccoli florets and ½ cup water. Cover and steam for 2 to 3 minutes, or until they’re bright green and tender-crisp. Use a slotted spoon to transfer the broccoli to a bowl, discarding any leftover water.
Cook the tofu: Heat the same skillet over medium heat and add 1 tablespoon of neutral oil until shimmering. Add the marinated tofu along with 2 tablespoons of its marinade. Sauté for 3 to 4 minutes, stirring often until lightly golden.
Add garlic and green onions: Stir in the remaining 1 tablespoon of neutral oil, 3 minced garlic cloves, and the white parts of the green onions. Cook for 1 to 2 minutes until fragrant.
Finish the stir fry: Lower the heat to medium. Pour in the stir fry sauce, noodles, steamed broccoli, and shelled edamame. Toss gently to combine and cook for another 30 to 60 seconds until the sauce thickens and everything is well coated. Remove from heat.
Chill: Transfer the mixture to a wide bowl or spread it on a sheet pan to cool quickly. Once at room temperature, cover and refrigerate for at least 1 hour, or until fully chilled.
Serve: Before serving, give the cold Asian noodle salad a good toss. Add a splash of soy sauce or sesame oil if it feels a bit dry. Divide into bowls, garnishing each with 1 tablespoon of sesame seeds and the green parts of the green onions.

Storing & Reheating

To store any leftovers at room temperature, aim for no more than 2 hours to ensure freshness. For refrigeration, place the salad in an airtight container, where it can hold well for up to 4 days. If you’re looking to freeze the dish, do so in a freezer-safe container for a maximum of 3 months. To enjoy, simply thaw in the refrigerator overnight, then toss and serve. Since the noodles might become a bit soft, a touch of sesame oil or soy sauce can help refresh the dish.

Chef’s Helpful Tips

Avoid overcooking the broccoli; you want it to be bright and slightly crunchy for the best texture.
When dealing with tofu, pressing out excess moisture is crucial for achieving that delicious golden finish.
If your noodles stick, try rinsing them with cold water before adding your sauce to minimize clumping.
Experiment with your favorite veggies—carrots, bell peppers, or snap peas can all work beautifully.
Make it extra special by adding a sprinkle of crushed peanuts or cashews for an added taste and crunch.
This dish makes for great meal prep; make a big batch to enjoy throughout the week.

Every bite of this Cold Asian Noodle Salad brings a bounty of flavors, making it an easy go-to dish that leaves you feeling nourished and satisfied. Whether you enjoy it as a meal or a side, there’s an inviting charm to this recipe that encourages you to explore new ingredients and flavors. Experiment with add-ins or dressings to keep it exciting—there’s no wrong way to enjoy this refreshing dish!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! This salad can be made a day in advance, making it a perfect dish for meal prep. Just remember to keep it refrigerated and toss it well before serving. It tastes even better after the flavors have had a chance to meld together.

What other vegetables can I add?

Feel free to customize your Cold Asian Noodle Salad with seasonal veggies! Cucumbers, red bell peppers, snap peas, or even shredded carrots can add delightful crunch and additional nutrients.

Can I substitute the tofu with another protein?

Definitely! If tofu isn’t your preference, grilled chicken, shrimp, or even chickpeas work wonderfully in this salad. Adjust the marinade and sauces to enhance the protein you choose.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If the noodles soak up too much of the sauce, add a splash of soy sauce or sesame oil to revive the dish before serving.

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Cold Asian Noodle Salad

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Author: Peter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Chilled
Cuisine: Asian

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Description

Savor the delightful flavors of this Cold Asian Noodle Salad made with cubed tofu, vibrant broccoli, and lo mein noodles. It’s a quick and refreshing dish, perfect for weeknight dinners or meal prep. Enjoy this healthy and tasty salad any time!

Ingredients

Scale

8 ounces extra firm tofu pressed and cubed
4 tablespoons soy sauce or sub 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 sub 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, plus a small amount of 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

Begin by marinating the tofu in a bowl with soy sauce, sesame oil, and garlic-ginger paste. Leave to marinate while prepping other ingredients.
In a separate bowl, prepare the stir fry sauce by combining soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch until smooth.
In a large pot, boil water and cook the lo mein noodles according to package instructions. Drain and cool under cold water, tossing with sesame oil.
Heat a skillet over medium, add broccoli and water, cover and steam for 2-3 minutes until bright and tender. Remove and discard excess water.
Return the skillet to heat, add neutral oil and marinated tofu with some marinade. Stir and cook for 3-4 minutes until browned.
Add the remaining oil, minced garlic, and both parts of green onions to the skillet. Cook for 1-2 minutes until fragrant.
Lower the heat and mix in the stir fry sauce, noodles, broccoli, and shelled edamame. Toss and heat for 30-60 seconds until well combined and sauce thickens. Remove from heat.
To cool, transfer the mixture to a bowl or spread on a pan. Cover and refrigerate for at least 1 hour until chilled.
Before serving, toss the noodles and add a splash of soy sauce or sesame oil if necessary. Serve in bowls and garnish with sesame seeds and extra green onions.

Notes

For additional flavor, feel free to add other vegetables like bell peppers or carrots to the stir fry.
This dish is great for meal prep; it keeps well in the fridge for a few days!
You can substitute the tofu with grilled chicken or shrimp for a different protein option.