Asian Noodle Salad

Introducing my 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!

Asian noodle salad being picked up with a pair of chopsticks.

Why I Love This Recipe

What I love most about my Asian Noodle Salad is its fusion of flavors and textures! I crafted this recipe with nutritious edamame noodles, offering 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 my 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.  

Box of edamame noodles next to unpackaged edmame noodles.


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.

Sauce for noodle salad.


🧂 Extra Flavoring Pro Tip

For an added burst of flavor, consider sprinkling a pinch of Hondashi into your sauce.

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.

Noodles being boiled in a pot.

🍜 Noodles Pro Tip

Consider placing the noodles in a colander positioned over a plate while Chilling them in the fridge. This technique allows any excess water to drain away.

Step 3 In a mixing bowl, combine the chilled noodles with julienned ginger, sliced cucumbers, and chopped green onions.

Noodles mixed with ginger and 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.

Asian noodle salad in a bowl.

📄 Leftover Recipe Notes

For the best results, Dress Only the portion of noodles that you Plan to Consume Immediately. If you anticipate having leftovers, storing the noodles and sauce separately in separate containers will help maintain the noodles’ texture and flavor.

Paring Recommendations

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.

Bottle of Japanese style toasted sesame oil.

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.


Asian noodle salad served in a bowl with sliced cucumbers and ginger on top.

Storage Tips

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.

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Watch How To Make It

Asian noodle salad served in a bowl with sliced cucumbers and ginger on top.

Asian Noodle Salad

Elevate your meal to new heights with a refreshing cold Asian noodle salad. This delightful dish is crafted with nutritious edamame noodles, offering a healthy and delicious option for a refreshing side dish.
5 from 8 votes
Course: Appetizer, Lunch, Salad, Vegetables
Cuisine: Asian Fusion, Japanese
Keyword: Asian noodle salad, cold Asian noodle salad, edamame noodles
Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 245kcal





  • Gather all the ingredients.
    Ingredients for Asian noodle salad.
  • Julienne cut ginger and cucumber as shown below.
    Julienne ginger sticks.
  • Chop green onions and set aside.
    Chopped green onions.
  • 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.
    Sauce for noodle salad.
  • 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.
    Noodles being boiled in a pot.
  • 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.
    Noodles mixed with ginger and green onions.
  • When ready to serve, pour dressing over noodle salad and top with Toasted Sesame Seeds. Enjoy chilled.
    Asian noodle salad in a bowl.


Calories: 245kcal | Carbohydrates: 14g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 1008mg | Potassium: 716mg | Fiber: 9g | Sugar: 3g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 4mg
*Values Based Per Serving
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  1. If I want to use konjac noodles, do I need to marinade them?

    • LowCarbingAsian

      Hi Yvonne! In my experience, konjac noodles doesn’t marinate/soak in any flavors, so I would just use shirataki noodle as direct replacement. But keep in mind you might want to consider adjusting the dressing flavor stronger to compensate for the noodles.

  2. FANTASTIC, thank you. This recipe was a stretch for me. Having failed at many asian dishes before keto, my expectations were low. I completely screwed up the julienne cuts and forgot to add the daikon I had bought, but it was so delicious, I am going to make it again today! We had this as a side dish with grilled flank steak. It was the perfect amount for 2 hearty side dishes. May be a little small for 2 main dishes.

  3. Hi, I just found your blog today. I also live in the Pasadena area and recently re-started a keto diet. I think this recipe is just what I need! I might use Kelp noodles instead though.

    Thanks for sharing!

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