Introducing our mouthwatering Asian Noodle Salad recipe, a quick and refreshing delight that’s perfect for any mealtime! This salad features edamame noodles, julienned ginger, and crisp cucumbers, all dressed in a sweet and tangy Asian-style sauce. With just 8 simple ingredients and a speedy 5-minute prep, it’s your next ideal side dish to make!
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Why I Love This Recipe
I adore this Asian Noodle Salad for its fusion of flavors and textures! Crafted with nutritious edamame noodles, it offers a healthy and delicious option for a refreshing side dish. The combination of julienned ginger, crisp cucumbers, and the sweet yet tangy Asian-style sauce creates a delightful burst of taste!
Whether you’re looking for a light appetizer or a cool lunch option, this salad is perfect. It’s vegan-friendly just like our like Korean Spinach Salad and Japanese Cucumber Salad dishes, making it an inclusive choice for those with dietary preferences. Prepare it in just 15 minutes and savor the blend of Asian flavors in every bite!
- Edamame Noodles – you can purchase Edamame Noodles at some supermarkets or health food stores.
- Ginger – fresh julienne cut.
- Cucumber – Persian or Japanese cucumbers.
- Green Onions – finely chopped.
- Toasted Sesame Seeds – optional garnish.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
Step 1 Start by creating the dressing in a small stove-top pot by combining sweetener, soy sauce, and toasted sesame oil. Bring the mixture to a soft boil and then set it aside.
Step 2 Next, boil water in another pot and cook the edamame noodles as per the package instructions. After cooking, immediately rinse the noodles under cold water to halt the cooking process and chill them in the fridge for about 5 minutes.
Step 3 In a mixing bowl, combine the chilled noodles with julienned ginger, sliced cucumbers, and chopped green onions.
Step 4 Transfer the mixture to a serving bowl and refrigerate it until you’re ready to serve. Just before serving, drizzle the prepared dressing over the salad and generously sprinkle with toasted sesame seeds.
You can also serve this noodle salad with easy chicken dishes like Chicken Sesame Oil Stir Fry or Shredded Chicken for added protein. And to complement the meal, enjoy a refreshing Mugicha, a traditional Japanese barley tea.
Frequently Asked Questions
What are edamame noodles?
Edamame noodles are crafted from edamame bean flour, offering a low-carb alternative with 3.5 net carbs per 1 oz serving and a substantial 12 g of plant-based protein.
What other kind of noodles can I use?
If you're looking for alternatives, consider using buckwheat noodles (zaru-soba noodles) or somen noodles as a substitute in this recipe.
Is this recipe suitable for vegetarians or vegans?
Absolutely, this recipe is suitable for vegetarians and vegans. Every ingredient used in this dish is vegetarian and vegan-friendly, making it an inclusive option for those with dietary preferences.
While this noodle salad is at its best when served immediately, you can also store it in an airtight container in the fridge, where it will remain fresh for up to 3 days.
Other Noodle Recipes You Might Like
Watch How To Make It
Asian Noodle Salad
- Gather all the ingredients.
- Julienne cut ginger and cucumber as shown below.
- Chop green onions and set aside.
- In a small stove top pot, add sweetener, Soy Sauce, and Toasted Sesame Oil. Bring to a soft boil then remove from heat and set aside.
- Add water into a stove top pot and bring it to a boil. Once boiling, add Edamame Noodles and follow cooking instructions indicated on the package (ours required to simmer for 4 minutes). Once done, use a strainer to run it under cold water, strain out the water and place noodles into the fridge for at least 5 minutes. Note - it's important to run in cold water to stop the cooking process and serve the dish cold.
- Once 5 minutes has passed, transfer noodles to a mixing bowl and add in sliced ginger, cucumbers and chopped green onions. Mix well and transfer to a serving bowl. Keep refrigerated until ready to serve.
- When ready to serve, pour dressing over noodle salad and top with Toasted Sesame Seeds. Enjoy chilled.