Fresh and easy Asian noodle salad with refreshing cucumbers, ginger and green onion tossed with a sweet and savory sesame soy dressing. This Asian sesame noodle salad dish has wonderful sesame flavors and cooks up easily and quickly.
A cold Asian noodle salad that’s perfect for summertime and sure to satisfy those noodle cravings. Top with your favorite protein, or veggies.
It’s super easy to make and makes for a perfectly refreshing and simple Asian noodle salad!
What is Asian Noodle Salad?
This cold Asian sesame noodle salad is made with low carb edamame noodles tossed in a sweet and savory sesame soy dressing.
If you are not specifically looking for a low carb Asian noodle recipe, this recipe can also be made using any type of noodles you prefer.
What ingredients do I need to make cold Asian noodle salad?
- Edamame Noodles (or thin noodles of choice) – you can purchase edamame noodles at some supermarkets or health food stores.
- Ginger – julienne ginger to make thin sticks.
- Cucumber – Persian or Japanese crunchy cucumbers.
- Green Onions – finely chopped.
- Sesame Seeds – toasted sesame seeds.
- Sweetener – monkfruit erythritol blend, sugar or sweetener of choice.
- Soy Sauce – low sodium is preferred. For gluten free you can use tamari or coconut aminos.
- Sesame Oil – toasted sesame oil found in most Asian supermarkets.
How to make Asian noodle salad?
Cook and drain noodles and place into a bowl. Toss with sesame dressing and top with ginger, cucumbers and sprinkle sesame seeds. Add any proteins or veggies you prefer.
What are edamame noodles?
Edamame noodles are made from edamame bean flour and contain 3.5 net carbs per 1 oz serving with 12 g of plant-based protein.
What other kind of noodles could I use instead?
You could use buckwheat noodles (zaru-soba noodles) or somen noodles.
What to serve with Asian noodle salad?
Serve cold Asian noodle salad with your choice of protein such as chicken,beef or shrimp, and top with vegetables such as carrots, cucumbers, red bell peppers, purple cabbage, bean sprouts, sugar snap peas, and broccoli.
How long does cold Asian noodle salad last?
Asian noodle salad is best served right away however it will keep in a covered container for up to 3 days in the refrigerator.
What is the nutrition information for this cold Asian noodle salad recipe?
- 245 Calories
- 14g Carbohydrates
- 9g Fiber
- 15g Protein
- 16g Fat
- 0mg Cholesterol
- 1008mg Sodium
- 716mg Potassium
- 82mg Calcium
- 4mg Iron
- 114ui Vitamin A
- 4mg Vitamin C
Looking for other Asian noodle recipes?
- Stir Fry Noodles – Yakisoba
- immi Black Garlic Chicken Ramen
- Japanese Chicken Udon
- Tarako Spaghetti
- Beef Udon
Now, let’s making this Asian Noodle Salad recipe!
- Prepping Time 5M
- Cooking Time 5M
- Cooling Time 5M
- Total Time 15M
- Net Carb/Serv ~5g
- Servings 2
Ingredients
Salad
- 2 oz Edamame Noodles (or thin noodles of choice)
- 1/2 Inch Ginger
- 1/2 Persian/Japanese Cucumber
- 1 Stalk Green Onions
- 1/2 tsp Toasted Sesame Seeds
Dressing
- 1 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
- 2 tbsp Soy Sauce
- 2 tbsp Toasted Sesame Oil
Directions
1) Gather all the ingredients.
2) Julienne cut ginger and cucumber as shown below.
3) Chop green onions and set aside.
4) 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.
5) 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.
6) 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.
7) When ready to serve, pour dressing over noodle salad and top with Toasted Sesame Seeds. Enjoy chilled!
Hope you enjoy your Asian Noodle Salad!
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Asian Noodle Salad
Ingredients
Salad
- 2 oz Edamame Noodles or thin noodles of choice
- 1/2 Inch Ginger
- 1/2 Persian/Japanese Cucumber
- 1 Stalk Green Onions
- 1/2 tsp Toasted Sesame Seeds
Dressing
- 1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 2 tbsp Soy Sauce
- 2 tbsp Toasted Sesame Oil
Instructions
- 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!
Video
Nutrition
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If I want to use konjac noodles, do I need to marinade them?
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.
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.
Hey Donya! So happy to hear you liked it and glad it turned out well!