Cold Asian Noodle Salad is a refreshing and vibrant dish that perfectly balances flavors and textures. This delightful combination of chewy noodles, crisp vegetables, and marinated tofu tossed in a savory sauce is a win for any meal. Whether it’s a warm summer day or you just crave something light yet satisfying, this salad can be your go-to. And let’s face it, nothing beats a homemade version of a restaurant favorite that you can whip up in no time!

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

There’s something irresistible about the colors and textures in this Cold Asian Noodle Salad. Bright green broccoli florets, tender edamame, and the golden-hued tofu come together beautifully. Not only is it visually appealing, but the crunch of the vegetables and the chewiness of the noodles create an inviting, hearty dish. If you’re looking for a meal that satisfies your taste buds without emptying your wallet or taking ages to prepare, you’ve found it right here! I can’t wait for you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about 30 minutes, perfect for busy weeknights.
Irresistible Flavor: Each bite bursts with delicious umami thanks to the savory sauces and marinated tofu.
Eye-Catching Appeal: The mix of colorful veggies makes for a stunning presentation.
Flexible Serving: Enjoy as a light lunch, refreshing dinner, or a fabulous party dish.
Diet-Friendly Options: Easily vegan and gluten-free, adaptable to various dietary needs.

Ingredients You’ll Need

8 ounces extra firm tofu, pressed and cubed: Provides protein and a satisfying texture. Extra firm holds its shape well when cooked.
4 tablespoons soy sauce or coconut aminos: Adds depth and umami flavor. Coconut aminos is a great gluten-free alternative.
1 teaspoon sesame oil: A staple for Asian flavors, it adds a rich, nutty aroma.
2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic: Essential for that aromatic base flavor; the paste offers convenience.
5 tablespoons soy sauce or coconut aminos: For a robust stir-fry sauce; using the same as above ensures consistency in flavor.
3 tablespoons dry white wine or chicken broth: Adds acidity and depth; choose a dry wine like Sauvignon Blanc for best results.
3 tablespoons oyster sauce: Rich and savory, this brings richness to the dish. Vegetarian oyster sauce can be substituted for a meat-free option.
1 tablespoon sesame oil: Extra drizzle enhances the aroma and richness of the dish.
1 tablespoon garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic: Adding aromatic punch to the stir fry, use fresh ingredients for best results.
1½ tablespoons cornstarch: Helps thicken the sauce, giving it a nice sheen and richness.
8 ounces lo mein noodles or spaghetti: Soft, chewy noodles are the perfect base. Make sure to cook them just until al dente.
4 cups broccoli, cut into small bite-sized florets: Fresh, crunchy, and full of nutrients; broccoli adds great texture.
1 cup shelled edamame: A boost of protein and a pop of color; if frozen, ensure they’re thawed before adding.
2 tablespoons neutral oil, divided: Use for cooking tofu to prevent burning and sticking.
3 garlic cloves, minced: Fresh garlic contributes pungent flavor to the stir fry.
½ cup sliced green onions, white and green parts separated: The white parts add depth while the green garnishes beautifully.
1 tablespoon sesame seeds for garnish: Adds a lovely crunch and visual appeal – sprinkle right before serving.

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 cubed extra firm tofu, toss to coat well, and let it marinate for at least 15 minutes while you prep the other ingredients.
Make the stir fry sauce: In a medium bowl, mix 5 tablespoons soy sauce, 3 tablespoons dry white wine (or chicken broth), 3 tablespoons oyster sauce, 1 tablespoon sesame oil, and the remaining 1 tablespoon garlic-ginger paste. Whisk until the cornstarch (1½ tablespoons) is fully dissolved.
Cook the noodles: Boil a large pot of water and cook 8 ounces of lo mein noodles according to package directions until al dente. Drain and rinse with cold water until completely cool. Drizzle with a touch of sesame oil to prevent sticking and set aside.
Steam the broccoli: Heat a large skillet over medium heat, add the 4 cups of broccoli and ½ cup water. Cover and cook for 2 to 3 minutes until it turns bright green and tender-crisp. Use a slotted spoon to transfer the broccoli to a bowl and discard the remaining water.
Cook the tofu: Put the skillet back on medium heat, add 1 tablespoon of neutral oil and heat until shimmery. Add the marinated tofu along with 2 tablespoons of the marinade. Fry for about 3 to 4 minutes, stirring frequently, until golden.
Add garlic and green onions: Pour in the remaining 1 tablespoon of neutral oil, follow with the minced garlic and the white parts of the green onions. Sauté for 1 to 2 minutes until fragrant.
Finish the stir fry: Lower the heat to medium and add the stir fry sauce, cooked noodles, steamed broccoli, and thawed edamame. Toss everything until well combined, cooking until the sauce thickens slightly, about 30 to 60 seconds. Remove from heat.
Chill: Spread the noodle mixture onto a sheet pan or transfer to a wide bowl and let it cool. Cover and refrigerate for at least 1 hour, or until fully chilled.
Serve: Before serving, toss the noodles gently, adding a splash of soy sauce or sesame oil if they’ve dried out. Scoop into bowls, garnishing with a sprinkle of sesame seeds and sliced green onions.

Storing & Reheating

To keep your Cold Asian Noodle Salad fresh, store it in an airtight container in the refrigerator for up to four days. If you’d like longer storage, it can be frozen for up to three months; just ensure it’s in a freezer-safe container. To reheat, simply warm gently in the microwave for a minute or so, remembering that the texture may change slightly, so a splash of sesame oil can refresh the flavors.

Chef’s Helpful Tips

Avoid overcooking the noodles; drain while they still have a bite to prevent mushiness.
If using fresh ingredients, opt for the best quality you can find—the brighter the veggies, the better the salad!
For a bit of crunch, consider adding some chopped peanuts or toasted cashews as garnish.
If you prefer a spicier kick, add red pepper flakes or Sriracha to the stir fry sauce.
Prep your ingredients ahead of time for an ultra-quick assembly when it’s time to cook!

Cold Asian Noodle Salad brings a delightful medley of flavors and textures right to your plate, making it an ideal dish for any occasion. From busy weeknights to casual gatherings, this salad invites experimentation with vegetables and proteins, letting your creativity shine. So gather your ingredients and get ready to enjoy a bowl of joy that’s both vibrant and satisfying.

Recipe FAQs

Can I make this salad vegan?

Absolutely! This Cold Asian Noodle Salad is already vegan-friendly. Just ensure that you choose a vegan oyster sauce or skip it altogether for a simpler flavor profile.

How do I make this gluten-free?

To make this dish gluten-free, simply swap out the regular soy sauce for gluten-free soy sauce or coconut aminos and use gluten-free noodles, such as rice noodles or quinoa pasta.

Can I add other vegetables?

Certainly! Feel free to throw in bell peppers, carrots, or snap peas for additional crunch and nutrition. It’s all about personal preference, so customize it to suit your taste!

How long does it keep in the fridge?

This salad can be stored in the refrigerator for up to four days. Just make sure to keep it in an airtight container to maintain freshness!

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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: Main Dishes
Method: Stir Fry
Cuisine: Asian cuisine

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Description

This Cold Asian Noodle Salad is a delightful mix of flavors and textures. With its fresh veggies, tofu, and tasty sauce, it’s an ideal choice for a quick and healthy meal that’s full of irresistible flavor.

Ingredients

Scale

8 ounces extra firm tofu pressed and cubed
4 tablespoons soy sauce or coconut aminos
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
3 tablespoons dry white wine 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 sauce
8 ounces lo mein noodles or spaghetti
4 cups broccoli cut into small bite-sized florets
1 cup shelled edamame
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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Instructions

Marinate the tofu by whisking soy sauce, sesame oil, and garlic-ginger paste in a bowl. Add cubed tofu, toss to coat, and let it marinate.
Prepare the stir fry sauce by whisking soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch in another bowl until smooth.
Cook lo mein noodles in boiling water according to package directions until al dente. Drain, rinse with cold water, and toss with a drizzle of sesame oil.
Steam broccoli in a skillet over medium heat with a bit of water for 2-3 minutes until bright green and tender-crisp. Set aside.
In the same skillet, heat oil and add the marinated tofu. Cook for 3-4 minutes, stirring frequently.
Add minced garlic and green onions to the skillet, then cook for an additional 1-2 minutes until fragrant.
Reduce heat, stir in the stir fry sauce, noodles, broccoli, and edamame. Toss and cook for 30-60 seconds until well combined.
Chill the mixture by transferring it to a bowl or pan to cool, then refrigerate for at least 1 hour.
When ready to serve, toss the noodles and add more soy sauce or sesame oil if needed. Divide into bowls and garnish with sesame seeds and green onion.

Notes

For a gluten-free version, use gluten-free soy sauce or coconut aminos.
Feel free to add any other vegetables you like such as bell peppers or carrots for additional crunch.
This salad can be made in advance and is perfect for meal prep.