This Asian Noodle Salad is a refreshing, flavorful, wholesome dish that is perfect for lunch, a light dinner, or potlucks.

I grew up eating a cold noodle salad made with ramen noodles, vegetables, and a dressing made from a packet of ramen seasoning. It was delicious but high in sodium in preservatives.

My updated version of this Asian Noodle Salad, just like my recipe for Homemade Ramen, ditches the ramen packets. This simple noodle salad is instead made with tons of veggies and a delicious homemade Sesame Dressing.

Why You will Love this Cold Noodle Salad

Perfect for outdoor events. Just like my recipes for Antipasto Pasta Salad and Mediterranean Chickpea Salad, there is no mayonnaise in this Asian pasta salad, so can sit out at room temperature safely for hours.
Perfect for any season. The vegetables used in this cold noodle salad are easy to find year-round and can be swapped out for seasonal veggies if desired.
Make a great meatless meal. The whole wheat noodles are filled with fiber and a good dose of protein, making this Asian Noodle Salad not only perfect for a side dish but also makes it filling enough to be served as an entree.
Allergy-Friendly. This Asian Noodle Salad features a tasty Sesame Soy Dressing instead of a peanut dressing, making this salad peanut-free. It is also dairy-free and can easily be made vegan-friendly.
Travels Well. This noodle salad can be served cold or at room temperature, so it transports easily. I often pack in my kids' lunches.

Why You Will Love This Recipe

Not only is this Asian Noodle Salad irresistibly flavorful, but it also has many other features that make it a staple dish.

Perfect for outdoor events. No mayonnaise in this pasta salad so can sit out at room temperature safely for hours.
Perfect for any season. The vegetables used are easy to find year-round and can be swapped out for seasonal veggies if desired.
Kid-friendly. Seriously, the kids gobble this up and any veggie-heavy dish kids love works for me!
Make a great meatless meal. The whole wheat noodles are filled with fiber and a good dose of protein, making this vegetarian dish filling enough to be served as an entree.
Allergy-Friendly. This Asian Noodle Salad features a tasty Sesame Soy Dressing instead of a peanut dressing, making this salad peanut-free. It is also dairy-free and can easily be made vegan-friendly.
Travels Well. This noodle salad can be served cold or at room temperature, so it transports easily. I often pack in my kids' lunches.

Notes on Ingredients

Do not be intimidated by the list of ingredients in this Asian Noodle Salad. Most of the ingredients are for the Sesame Dressing and are likely things you already have on hand.

Ingredients for noodle salad labeled on counter.

Noodles: I recommend using spaghetti noodles, as they are easy to find, inexpensive, and hold up well. For a gluten-free option, I have used Barilla Gluten-Free spaghetti noodles with great results.
Broccoli Slaw: Broccoli slaw keeps the prep work to a minimum, yet fills the salad with nutrients and texture from the crisp broccoli to the shredded carrots. Feel free to replace the bag of broccoli slaw with up to 3 cups of broccoli florets and shredded carrots.
Bell Peppers: Select red, yellow, or orange bell peppers, not green bell peppers, as you want to add a pop of color and sweet, fresh flavor to the noodle salad.
Green Onions: Green onions are the perfect choice to add a nice, mellow onion flavor that doesn't overwhelm the delicate flavors of the Asian Noodle Salad or the sesame dressing.
Cilantro: Cilantro adds a bright, herby flavor to the salad, but feel free to omit it if you don't care for the herb.
Soy-Sauce: Use reduced-sodium soy sauce to control the sodium level. Replace the soy sauce with Tamari for a gluten-free dressing if needed.
Honey: A little bit of sweetness is needed to balance out the acidity in the noodle salad dressing. Feel free to replace the honey with maple syrup, brown sugar, or agave for similar results.
Rice Vinegar: You must use rice vinegar, rice wine vinegar, or mirin for the best flavor. Do not substitute white vinegar or apple cider vinegar, or your Asian Noodle Salad will not have the best flavor.
Sesame Oil: Be sure to use sesame oil that is labeled toasted sesame oil for the best flavor.
Ginger: Use grated fresh ginger, NOT ground ginger. I keep a peeled knob of ginger in my freezer at all times. You can grate the gingerroot from frozen using a Microplane and always have it on hand for recipes.
Crushed Red Pepper Flakes: Adjust or omit to control the level of heat you prefer. The small amount used in this recipe simply adds a dimension of flavor, not overwhelming heat.
Sesame Seeds: Adding sesame seeds to the noodle salad before serving adds a nice crunch and slightly nutty flavor, but can be omitted if you don't have them on hand.

Recipe Modifications

Gluten-Free: To make this Asian Noodle Salad gluten-free, use gluten-free spaghetti noodles and gluten-free soy sauce or Tamari.
Vegan Noodle Salad: Use maple syrup or agave in place of the honey in the dressing and be sure your noodles are egg-free.
Options for Veggies: Let your palate and produce drawer guide you! I love to use broccoli slaw, red peppers, and green onions, for maximum flavor, texture, and nutrients. However, you can use fresh broccoli, carrots, sugar snap peas, steamed edamame, shredded cabbage, and even grape tomatoes in this recipe.

How to Make The Best Asian Noodle Salad

To begin this recipe, cook the noodles in heavily salted boiling water, according to package directions.

While the noodles are cooking, prepare the sesame soy dressing by whisking together the soy sauce, rice vinegar, garlic, ginger, sesame oil, crushed red pepper flakes, and honey in a small bowl.

Once the noodles have cooked, drain the noodles in a colander over the sink. DO NOT RINSE!! Even though we are using this pasta for a cold dish, we don't want to rinse away the starch that formed on the noodles. This will help our sauce to adhere to the noodles better.
After draining the pasta, immediately toss the noodles with the sesame dressing in a large mixing bowl. The warm noodles will soak up the dressing, making them SUPER flavorful.

Bowl of noodles with sesame soy dressing.

Let the noodles cool to room temperature, and then add in the broccoli slaw, peppers, onions, and cilantro and toss to coat.

Noodles with broccoli slaw, cilantro, green onions, and red pepper in glass bowl.

Cover the noodle salad and refrigerate for at least 1 hour, so the flavors have a chance to meld together and the noodles become cold.
Right before serving, top this Asian Noodle Salad with sesame seeds and a side of sriracha for those who crave a little heat.

Noodle Salad in bowl topped with sesame seeds.

Storage Instructions

Refrigerate: Store this noodle salad in an airtight container for 3-4 days in the refrigerator.
Serving Leftovers: The noodles will soak up the dressing the longer they sit. To remedy this, mix 1 teaspoon of rice vinegar and 2 teaspoons of soy sauce and toss with your noodles to moisten if needed.

Serving Suggestions

This Asian Cold Noodle Salad is a dish everyone loves. It makes a delicious side dish or hearty lunch and is perfect for potlucks and picnics as it travels well and can be served at room temperature or cold. Below are some of my favorite dishes to serve with this Asian Noodle Salad.

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If you enjoyed this Cold Noodle Salad, I would love for you to leave a comment and rating below.

This recipe was originally published in 2018 but was updated with new photos and a video in 2022.