Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan, gluten-free adaptable.
Why You’ll Love This
Say hello to the most satisfying salad! Made with our homemade chili crisp recipe, this cold noodle salad has big bold flavor and the most irresistible texture!
Bright, fresh flavor thanks to the crisp cucumbers and fresh mint; these add such a refreshing taste!
Only 20 minutes with simple ingredients! Plus, it’s versatile—serve it as a side dish or as a vegan main. And like cold pasta salad, you can pack this up for picnics and potlucks! Or meal prep for packed lunches!
Cold Noodle Salad Recipe Ingredients
- Persian cucumber: Find one that is medium-sized. We use Persian cucumbers because they are thin-skinned and crunchy with a slightly sweet taste.
- Ramen noodles: Or sub spaghetti noodles, soba noodles, or rice noodles.
- Rice vinegar: The acidity balances all of the flavors in the salad, while adding a nice tanginess.
- Sesame oil: For warm, rich, and nutty flavor that enhances the depth of flavor in the dish.
- Low sodium soy sauce: Or use Braggs, coconut aminos, or smoked shoyu.
- Sugar: Or you can use maple syrup to sweeten the salad.
- Fresh ginger: Adds a little spice and warmth!
- Green onions: For sharp, aromatic flavor that adds a bit of a pop to the dish.
- Chili crisp: Our recipe is super simple to make and once you learn it, you’ll always want to have some on hand! But you can also use store-bought- Trader Joe’s has some!
- Fresh mint: Or use a mix of mint, basil, and cilantro for lots of fresh, herby flavor.
- Garnish: Toasted sesame seeds and crushed peanuts.
How to Make Cold Noodle Salad
Step one: Salt the cucumbers by placing the slices in a colander. Set it aside to drain for 15 minutes.
Step two: Cook noodles in a large pot according to package instructions, adding salt to the boiling water. Drain in a separate colander and rinse immediately with cold water.
Step three: Add rice vinegar, sesame oil, soy sauce, sugar, and ginger to a large bowl and mix. Add green onions and salted cucumbers.
Step four: Toss the cooled noodles to the bowl and toss well. Arrange in a serving dish, like a shallow bowl, and spoon the chili crisp over top right before serving. Scatter torn mint leaves, sesame seeds, and peanuts over top. Serve with a squeeze of lime juice if desired!
Chef’s Tips
- Don’t skip the mint! It is a key flavor component that pairs beautifully with the cucumber and chili crisp.
- Make your own chili crisp. It’s so worth it!
- Add the chili crisp last. This way it maintains its crunch.
Variations
- Top with protein: Crispy tofu, tempeh, shrimp, or grilled chicken.
- Add veggies: Grated carrots, shredded red cabbage, napa cabbage, chopped red peppers or other vegetables that are in season.
- Use a spiralizer: You can spiralize the cucumbers if you’d like, creating cucumber noodles!
Storage
Store leftover Cold Asian Noodle Salad in an airtight container in the refrigerator and keep for up to 2 days. When serving, use fresh chili crunch.
FAQs
In addition to cucumbers and noodles, we add dressing, green onions, chili crisp (made with garlic and red pepper flakes), and fresh herbs.
Salt the cucumber slices for about 15 minutes in a colander before using them.
Yes! They are low in calories and high in many nutrients, like antioxidants. They also contain a lot of water, making them very hydrating.
Cucumbers contain a compound called cucurbitacin that can sometimes cause them to taste bitter. You can always taste a slice first to see if your cucumber is bitter before using it. They tend to only be bitter if grown in harsh, dry conditions with little water.
We hope you love this easy, Cold Asian Noodle Salad recipe! Please let us know what you think. Enjoy!
More Favorite NOodle Salad Recipes
Description
Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan.
- 1 Persian cucumber, medium-sized sliced thin, about 1 & 1/2 cups
- 8–9 ounces ramen noodles, spaghetti noodles, soba noodles, rice noodles
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons lite soy sauce, Braggs, coconut aminos, or smoked shoyu
- 2 teaspoons sugar or maple syrup (add more if you like it sweeter)
- 2 teaspoons finely grated ginger (more to taste)
- a pinch of white pepper
- 3 green onions, finely chopped
- 3 tablespoons chili crisp, more to taste ( store-bought or make your own)
- 1/2 cup fresh mint (or a mix with basil and cilantro)
- Garnish with toasted sesame seeds or crushed peanuts.
- Salt the cucumbers in a colander. Set aside to drain for 15 minutes.
- Cook the noodles according to the package, and add salt to the boiling pot of water if desired. Drain in a colander and rinse with cold water.
- In a large bowl mix together the rice vinegar, sesame oil, soy sauce, sugar and ginger. Add green onions and salted cucumbers.
- Add the cooled noodles to the bowl and toss to fully coat with the dressing. Arrange in a serving dish, a shallow bowl works great, spoon the chili crisp over the top just before serving. Scatter torn mint leaves and sprinkle with sesame seeds or peanuts.
Notes
Feel free to top with protein, crispy tofu, tempeh, shrimp or grilled chicken.
Add veggies if desired- grated carrots, shredded cabbage, chopped red bell peppers or other vegetables that are in season.
Store leftovers in an airtight sealed container in the fridge and enjoy within two days, topping with fresh chili crunch.
Nutrition
- Serving Size: 1 1 /4 cup
- Calories: 307
- Sugar: 6.4 g
- Sodium: 225 mg
- Fat: 7.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 50.4 g
- Fiber: 2.7 g
- Protein: 8.9 g
- Cholesterol: 0 mg
