Fresh and easy Asian noodle salad with refreshing cucumbers, ginger and green onion tossed with a sweet and savory sesame soy dressing. This is the perfect summertime side dish that’s simple to make and satisfies those noodle cravings!
We love making dishes that are cold and refreshing to eat, especially in the summer.
When I came across these low carb edamame noodles a couple of years ago, I discovered they were perfect for a cold noodle salad.
It’s very similar in taste and texture to Japanese zaru soba.
So what I discovered is that these edamame noodles are perfect for a cold noodle salad recipe, especially after tossing them into a Japanese style sesame oil dressing!
It’s super easy to make and makes for a perfectly refreshing and simple Asian noodle salad!
What is a Asian noodle salad?
Asian noodle salad is a cold noodle dish made from low carb edamame noodles and tossed in a Japanese style sesame oil dressing.
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. Just a note but 1 serving is pretty filling.
What other vegetables can I add to Asian noodle salad?
This dish is fully customizable and you can any type of vegetable to your liking. I prefer any low carb veggie with a crunch like lotus roots, daikon, gobo, etc.
What kind of sesame oil should I use for this noodle salad?
You want to use a toasted sesame oil which will have a deeper brown color, as opposed to un-toasted sesame oil that has a light brown color.
Looking for other Asian noodle recipes?
- Low Carb Stir Fry Noodles – Yakisoba
- immi Black Garlic Chicken Ramen
- Japanese Chicken Udon with Shirataki Noodles
- Tarako Spaghetti
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 Monkfruit Erythritol Blend (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 Monkfruit Erythritol Blend, 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 Monkfruit Erythritol Blend 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 Monkfruit Erythritol Blend, 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!