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Cold Asian Noodle Salad [VIDEO]

Gluten Free Cold Asian Noodle Salad {Gluten-free, no added sugar, 30 minutes or less, vegetarian option} | Lexi's Clean Kitchen

If you are looking for a simple side-dish to feed a crowd for weekend BBQing or a great on-the-go lunch, this Cold Asian Noodle Salad is perfect! Simply chop up all of the veggies, mix together the sauce, add in some rice noodles and BOOM. Your Summer salad is complete.

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Watch the video here:

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

All the veggies! They add a great crunch and beautiful colors. This salad will be on repeat for every summer gathering! Mark my words!

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Add some optional chicken to take this from a side dish to a hearty main!

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

5.0 rating
1 reviews

Cold Asian Noodle Salad

Yield 8
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Make Ahead:
Author: Lexi
Scale This Recipe



  • 1/3 cup coconut aminos
  • 3 tablespoons peanut butter or almond butter
  • 1/2 teaspoon fish sauce 
  • 2 teaspoons rice vinegar
  • 2 teaspoons fresh ginger, grated, more to taste
  • 2 teaspoons garlic, grated, more to taste
  • 2 teaspoons chili sauce
  • 2 teaspoon toasted sesame oils, plus more to put on noodles
  • 1/2 lime juiced, more to taste
  • Optional 1/8 teaspoon red pepper flakes, more to taste
  • Other Ingredients

  • 1 8.8 oz package Vermicelli Rice noodles, cooked based on package instructions
  • 2 carrots, sliced thin
  • 1 Red bell pepper, sliced thin
  • 1 Yellow bell pepper, sliced thin
  • 1/4 cup scallions, sliced thin
  • 1/4 purple cabbage, sliced thin
  • 1 cup snap peas
  • 1 cucumber, sliced thin
  • 2 tablespoon cilantro, roughly chopped, more to taste
  • 1 tablespoon sesame seeds
  • optional: shredded rotisserie chicken
  • optional edamame 
  • optional: add peanuts


  1. Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
  2. Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Add in chicken if using. Pour in sauce and mix well. Taste and adjust seasoning as needed.
  3. Serve cold topped with scallions and peanuts if using.


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June 12, 2017

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Join The Discussion

14 responses to “Cold Asian Noodle Salad [VIDEO]”

  1. Jessica says:

    Hi Lexi – I’m wondering how this holds up in the fridge once you put the sauce on it. Do the noodles get soggy? How long will it keep? Thanks!

  2. Brooke Heck says:

    what brand of rice noodles do you use? I keep clicking on shopping list, but nothing happens. Thanks!

  3. Robin says:

    How many rice noodles?

  4. Kay Jester says:

    Thank you for this recipe and making it so easy to print. A lot of recipes waste paper putting everything you don’t want to keep on there. Kay.

  5. Last weekend, Brian and I went to lunch and he enjoyed a cold salad VERY similar to this!! I have been thinking of recreating it, so totally pinning this for inspiration!

  6. Holley says:

    Made this last night and the kids LOVED It!! My oldest had seconds (unheard of) and then basically demanded that there be leftovers for him to bring for lunch today (also unheard of!) thank you so much – your recipes are awesome!

  7. Robin says:

    Do you think using peanut flour would make much of a difference?

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