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This noodle salad is made with rice noodles, cooked chicken, crispy veggies, and toasted nuts tossed in a sesame ginger dressing. It’s fresh, fast, and meal-prep friendly!
- Flavor: This salad is full of savory, nutty, and umami-inspired Asian flavors.
- Recommended Tools: A vegetable chopper will uniformly (and safely!) julienne veggies.
- Swaps: Instead of cooked chicken, top the salad with grilled shrimp.
- Time-Saving Tip: Ready-made coleslaw mix and a bottle of dressing save on prep time.
- Serving Suggestions: Make it a meal and serve with other Asian dishes like soy ginger steak bites or some crunchy fried wontons.
Ingredient Tips for Noodle Salad
- Noodles: Rice noodles can be swapped out for ramen noodles or, in a pinch, angel hair pasta.
- Chicken: Any cooked chicken works, even leftovers! This is a great way to use up extra rotisserie chicken or leftover grilled chicken.
- Vegetables: Bok choy, peas, sliced cabbage, cucumbers, and peppers are perfectly crunchy and add vibrant color. Try adding water chestnuts, bean sprouts, edamame, or chopped mushrooms. A bag of broccoli slaw is a great option, too.
- Nuts: Slivered almonds, cashews, and peanuts are classic nuts in Thai recipes. For a nut-free noodle salad, use sunflower or pumpkin seeds, as well as a sprinkle of sesame seeds on top.
- Dressing: Buy or DIY? Homemade sesame ginger dressing also serves as a sauce for sautéed Brussels sprouts and a glaze for grilled pork chops.
Favorite Variations
- Stir in a spoonful of peanut butter for a creamier dressing.
- A squirt of sriracha or gochujang adds a kick of heat.
- Serve sesame ginger noodle salad in a lettuce cup similar to a chicken lettuce wrap as an appetizer.
How to Make Rice Noodle Salad
- Cook, drain, and rinse rice noodles in cold water.
- Toss noodles with remaining ingredients and stir in dressing (recipe below).
- Refrigerate 1 hour and garnish with nuts and cilantro before serving.
- Rinsing rice noodles removes excess starch to prevent sticking and stops the cooking process.
- Be generous with the dressing as the noodles will absorb quite a bit over time.
- Intensify the flavor of nuts and keep them extra crunchy by toasting them in a dry sauté pan until they are barely fragrant. Cool before using.
Storing Noodle Salad
Keep leftover noodle salad in a covered container in the refrigerator for up to 4 days. Stir and refresh the flavors with a splash of new dressing. Noodles don’t thaw well, so this recipe is best made fresh. If making in advance, assemble the salad and dressing separately.
Asian Inspired Salads
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Noodle Salad
This cold noodle salad is full of veggies and rice noodles in a tasty ginger sesame dressing.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
- ▢ 8 ounces medium rice noodles
- ▢ 4 cups bok choy and or cabbage, thinly sliced, or coleslaw mix
- ▢ 2 cups cooked shredded chicken
- ▢ 1 cup snap peas sliced
- ▢ 1 cup thinly sliced cucumber cut into matchsticks
- ▢ 1 red bell pepper sliced
- ▢ 1 carrot julienned or shredded
- ▢ ¾ cup sesame ginger dressing or homemade dressing in the notes
- ▢ ¼ cup chopped fresh cilantro
- ▢ 2 green onions thinly sliced
- ▢ 2 tablespoons fresh lime juice
- ▢ ¼ cup cashews or almonds, toasted, for garnish
Cook noodles according to package directions. Drain well and rinse under cold water. Set aside.
Place noodles, bok choy, chicken, snap peas, cucumber, bell pepper, carrot, dressing, cilantro, green onions, and lime juice in a bowl. Toss well to combine.
Refrigerate 1 hour before serving. Garnish with nuts and additional cilantro if desired.
If using store-bought dressing, stir in 1 tablespoon soy sauce and 1 tablespoon peanut butter for extra flavor.
Quick Homemade Sesame Dressing
1/4 cup rice vinegar
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
- For extra flavorful and crunchy nuts, toast them in a dry sauté pan until they are barely browned.
- To extract the most juice from the lime, soften it by rolling it across the counter a few times before cutting it.
- Rinse the noodles in cold water to stop them from cooking.
- Keep in mind that the noodles will absorb the dressing as it sits so add a bit of extra dressing.
Serving: 1.5cups | Calories: 304 | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 342mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3525IU | Vitamin C: 44mg | Calcium: 71mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pasta, Salad
Cuisine American, Asian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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