Asian Cold Noodle Salad : Beat The Heat

It's going to be 98 humid degrees again this week here in Philadelphia area, which is feeling oppressively HOT!! Since it's too hot for me to want to do any real cooking, I'm started thinking about making an Asian cold noodle salad. 

If you like noodles and like vegetables, you will probably like this wonderful summer salad.

The recipe is light, requires minimal cooking, and is satisfying and filling. With the sun blazing and temperatures rising, chilled noodles, crunchy vegetables, and a zesty dressing is very appealing to me right now.

I've always liked Asian noodle salads. They can be nourishing  provide a generous amount of fiber (important), and are quite tasty.

Although traditionally made with peanuts and peanut dressing, I've decided to switch things up and make a tahini dressing (instead of a peanut dressing) for this recipe. But it would taste good with a peanut dressing too. 

Once the noodles are made, it's a matter of simply chopping and assembling and then blending the ingredients for the dressing. Use the vegetables you have on hand, the recipe is very flexible and versatile.  For example, you can use peas, chopped mint, or sliced radishes.

Before I mixed it with the dressing

I make this cold noodle salad in different ways each time I make it but the basics are always the same: cooked noodles, vegetables, sauce! I have even made it using gluten-free spaghetti as the base! 

After mixing it all up

A Brief Background of Asian Cold Noodle Salads

The practice of eating cold noodle salads originated in the culinary traditions of various Asian countries, predominantly in East and Southeast Asia. Over time, these salads have evolved based on the availability of local ingredients. Today, cold noodle salads are a staple across all of Asia, from Japan to Vietnam, with each region adding its own unique touch. A typical noodle salad usually features thin noodles like soba or rice vermicelli, paired with fresh veggies and a some sort of a savory sauce.

Noodles salads are enjoyed as street food in many Asian countries offering a nice alternative to hot foods in their very hot summer months.  

Typical salads usually offer a variety of colorful vegetables such as shredded carrots, cucumber, bell peppers, and bean sprouts, complemented by herbs like cilantro and mint, and often topped with nuts or sesame seeds for added texture. Varieties range from the tangy Thai glass noodle salad with lime dressing to the savory Japanese soba noodle salad with soy-based dressings. 

 Although originally designed to combat the heat and humidity of Asian summers, these salads are now enjoyed worldwide for their simplicity and deliciousness.

 Asian Cold Noodle Salad with Creamy Tahini Sauce

Ingredients:

• 2-3 cups of uncooked gluten-free noodles (rice noodles or buckwheat noodles work well)
• 1 cup shredded white or red cabbage
• 1 cup julienned carrots
• 1 cucumber, thinly sliced
• 1 bell pepper, thinly sliced
• 2 green onions, thinly sliced
• Optional: 1/3 block of tofu, cubed (optional for xtra protein)
• Fresh cilantro and sesame seeds for garnish

For the Creamy Tahini Sauce:

• 1/4 cup tahini
• juice of 1 fresh medium lemon or large lime
• 3-4 cubes of tofu for creaminess 
• 1 teaspoon of dijon mustard
•  1/4 teaspoon of garlic powder
•  3-6 tablespoons of water (to thin out the sauce)
• Salt and pepper to taste

Directions: 

1. Cook the Noodles: Cook the gluten-free noodles according to package instructions until al dente. Rinse under cold water to stop cooking and set aside.

2. Prepare the Creamy Tahini Sauce : In a small bowl, whisk together (or put in a small Bullet type blender)- tahini , lemon juice, tofu, Dijon mustard, and garlic powder. Gradually add water, 1 tablespoon at a time, until you reach your desired consistency.  Taste and season with salt and pepper. 

3. Assemble the Salad: Add the cooked noodles to a mixing bowl and toss well until coated with half of the creamy tahini sauce. In a large mixing bowl combine the well coated noodles, shredded cabbage, carrots, cucumber, bell pepper, optional tofu, and green onions and toss well..

4. Toss with Tahini Sauce if need: Pour a tablespoon or two of the tahini sauce over the salad ingredients. Toss gently with the sauce (less is better, you can always add more)

5. Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

6. Garnish and Enjoy: Before serving, garnish with fresh cilantro and sesame seeds for an extra burst of flavor and crunch.

Why Tahini Sauce?

While peanut sauce and crushed peanuts are traditional in many Asian noodle salads (and taste amazing), tahini offers a rich, nutty alternative that pairs beautifully with the fresh vegetables and noodles providing an allergy friendlier dish (peanut allergy).

My Notes: 

Taste the tahini sauce before tossing it on your salad. If you do not like it, don't waste it on the noodles and vegetables because you won't eat it. Save the tahini sauce for a dip for crudités and make yourself a gluten-free peanut sauce such as  this one link to recipe.

If you like this recipe, please consider purchasing my cookbook on Amazon!  plant-based soups cookbook (affiliate link)

My Soups Cookbook contains over 80 healthy soup recipes and 80 inspirational quotes and time saving cooking tips to help encourage, guide, and inspire readers to reach a greater level of wellness. plant-based soups cookbook (affiliate link)  on Amazon with a "look inside" option to see all the recipe titles and introduction.