Asian Noodle Salad

This Asian Noodle Salad stays fresh and flavorful for days thanks to a simple dressing trick and properly cooked soba noodles. Learn how to keep the vegetables crisp, the noodles chewy, and the peanut dressing perfectly seasoned every time.

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“My boyfriend absolutely loves this recipe! The spicy peanut dressing is delicious and works perfectly with the soba noodles. Thanks for the amazing recipe!”

—Lexi

“This is one of my favorite recipes to prep for the work week. I love how everything stays fresh and crisp!”

—April

Crunchy Asian Noodle Salad With Peanut Dressing

Cold Asian noodle salad is one of those recipes that sounds delicious and practical until you take one bite of a bland, gummy bowl of noodles that somehow turned dry and soggy at the same time.

Not this one.

This Asian noodle salad recipe is packed with chewy soba noodles, crisp vegetables, roasted peanuts and a creamy peanut dressing with the perfect amount of lime, ginger and sriracha. It tastes fresh, bright and satisfying instead of heavy.

The real secret here is HOW it’s assembled. Instead of tossing everything together at once and hoping for the best, part of the dressing gets reserved and the vegetables are added just before serving. That keeps the noodles flavorful while the vegetables stay crisp and crunchy, even if you meal prep this chilled Asian noodle salad for several days.

Asian Noodle Salad Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• soba noodles – we tested this Asian noodle pasta salad with dried soba noodles because they stay pleasantly chewy even after refrigeration. They’re sturdier than rice noodles and less heavy than traditional pasta, making them ideal for a chilled noodle salad. 
• peanut butter – creamy peanut butter creates an emulsified dressing that clings to the noodles. It also gives the dressing body without needing mayonnaise. 
• garlic, fresh ginger and sriracha – these build layers of flavor so the dressing tastes fresh and balanced instead of flat or overly sweet. Fresh ginger especially helps brighten the richness of the peanut butter. 
• soy sauce, rice vinegar, honey and lime juice – this combination creates the sweet, salty, tangy balance that makes a good Asian pasta salad recipe truly craveable. 
• canola oil and toasted sesame oil – the neutral oil keeps the dressing smooth while the sesame oil adds that signature nutty flavor. A little sesame oil goes a long way here. 
• green onions, bell pepper, carrots and cucumber – these vegetables were chosen specifically for texture. They stay crisp in the refrigerator and don’t release too much water into the salad. 
• roasted peanuts – these add crunch and reinforce the peanut flavor in the dressing. We prefer roasted salted peanuts here for maximum flavor. 
• cilantro – adds freshness and keeps the finished salad tasting bright.

How To Make Asian Noodle Pasta Salad

1. WHISK. In a large bowl, whisk together the garlic, peanut butter, vinegar, soy sauce, sriracha, honey, lime juice and ginger until smooth. While whisking constantly, slowly drizzle in the canola oil and sesame oil until the dressing is emulsified. Transfer half of the dressing to a separate bowl and refrigerate. 

2. COOK. Cook the soba noodles according to package directions for al dente. Drain and rinse thoroughly under cold water until completely cool, then drain very well. Excess water is the enemy of a good chilled Asian noodle salad!

3. CHILL. Add the noodles to the dressing remaining in the large bowl and toss well. Cover and refrigerate at least 2 hours or up to 3 days so the noodles can absorb flavor. 

4. TOSS. Just before serving, add the green onions, bell pepper, carrots, cucumber and reserved dressing. Toss until evenly coated. 

5. SERVE. Sprinkle with peanuts and cilantro and serve immediately.

Chilled Asian Noodle Salad Variations

• ADD CHICKEN – Top with grilled chicken or rotisserie chicken to turn this chilled Asian noodle salad into a complete dinner. 
• MAKE IT VEGAN – Swap the honey for agave or maple syrup. 
• TURN UP THE HEAT – Add extra sriracha or a spoonful of chili crisp for a spicier noodle salad. 
• USE DIFFERENT NOODLES – Whole wheat spaghetti works really well if you can’t find soba noodles.

Make Ahead And Storage

• Make Ahead: Toss the noodles with half of the dressing and refrigerate up to 3 days before serving. Store the vegetables and reserved dressing separately, then combine everything just before serving for the best texture.
• Refrigerate: Transfer leftovers to an airtight container and refrigerate uncovered until fully chilled, then cover and refrigerate up to 4 days.
• Freeze: Freezing is not recommended. The vegetables lose their crunch and the peanut dressing can separate after thawing.

Asian Noodle Salad FAQs