This vibrant Asian Noodle Salad with the Best Ever Ginger Vinaigrette is the perfect recipe for healthy, flavorful meals! It features chewy noodles tossed with crisp shredded carrots, cool cucumber, colorful bell pepper, sharp red onion, fresh cilantro, and a zesty dressing made with orange, ginger, sesame oil, and apple cider vinegar. I absolutely adore making this Asian Noodle Salad, especially during the beautiful spring season like today, April 25th – it’s light, refreshing, packed with veggies, and incredibly easy to whip up for midweek lunches or larger gatherings. Plus, it’s naturally vegan!
Why You’ll Love This Asian Noodle Salad
- Fresh and Vibrant: Loaded with colorful, crisp vegetables and fresh herbs.
- Zesty Ginger Vinaigrette: The homemade dressing is packed with bright orange, tangy vinegar, and warming ginger flavor.
- Healthy and Light: A fantastic vegan and plant-based meal option that’s satisfying but not heavy.
- Easy to Make: Simple steps involving cooking noodles, chopping veggies, and shaking up the dressing.
- Perfect for Meal Prep: Holds up well, making it great for lunches throughout the week.
Ingredients for Asian Noodle Salad
Here’s what you’ll need to make this refreshing noodle salad. The full list with measurements is in the recipe card below.
Salad Base
- Dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini) (Noodles)
- Carrots, shredded or julienned (Vegetable)
- Cucumber, sliced (Vegetable)
- Medium red onion, sliced (Vegetable)
- Red bell pepper, finely sliced (Vegetable)
- Cilantro (or parsley), chopped (Herb)
Ginger Vinaigrette
- Olive oil (Oil)
- Apple cider vinegar (Acid)
- Toasted sesame oil (Flavoring/Oil)
- Orange (for zest and juice) (Fruit)
- Freshly grated ginger (Aromatic)
- Garlic powder (optional) (Spice)
- Salt (Seasoning)
- Freshly cracked black pepper (Added based on standard practice) (Spice)
- Black sesame seeds (optional garnish) (Seed)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the fresh combination in this Asian Noodle Salad, but it’s super versatile!
- Add Protein: Toss in some baked tofu, shelled edamame, cooked shrimp, or shredded chicken.
- Different Noodles: Use spaghetti, whole wheat pasta, or zucchini noodles instead of rice/soba noodles.
- Add Nuts/Seeds: Sprinkle with chopped peanuts, cashews, or sunflower seeds for extra crunch.
- Make it Spicy: Add some Sriracha or red pepper flakes to the dressing.
- Add Greens: Toss with some baby spinach or shredded cabbage.
- Soy Sauce: Add a splash of soy sauce or tamari to the dressing for more umami depth.
How to Make Asian Noodle Salad with Ginger Vinaigrette
Let me show you how easy it is to put together this vibrant Asian Noodle Salad:
Prep Veggies and Make Dressing
- First, I prepare all my fresh ingredients. I shred or julienne the carrots, slice the cucumber and red onion thinly, finely slice the red bell pepper, and chop the cilantro (or parsley). I place all these prepared veggies and herbs into a large salad bowl.
- Next, I make the zesty ginger vinaigrette. In a jar with a tight-fitting lid (or a small bowl), I combine the olive oil, apple cider vinegar, toasted sesame oil, orange juice and zest, grated fresh ginger, optional garlic powder, salt, and a few grinds of fresh black pepper.
- I seal the jar tightly and shake vigorously until the dressing is well combined and emulsified (or whisk well in the bowl).
- I pour the dressing over the prepared veggies in the salad bowl and toss to coat them well.
- I allow the vegetables to marinate in the dressing for about 10 to 15 minutes in the refrigerator while I cook the noodles. This helps the veggies soften slightly and absorb the flavor.
Cook the Noodles
- Meanwhile, I cook the noodles (brown rice noodles, Pad Thai style, soba, or linguini all work great!) according to the directions on the package until they are perfectly tender (usually al dente).
- Once cooked, I drain the noodles thoroughly in a colander.
- I immediately rinse the drained noodles under cold running water. This stops the cooking process and prevents them from sticking together. I drain them very well again.
Combine and Serve
- I arrange the chilled, cooked noodles in a large shallow serving plate or bowl.
- I top the noodles with the marinated veggies (and all the dressing from the bowl).
- I toss everything together gently to combine the noodles and vegetables.
- I sprinkle the Asian Noodle Salad with black sesame seeds, if desired.
- Serve immediately
Tips and Tricks for the BEST Noodle Salad
Here are my secrets for making this Asian Noodle Salad truly exceptional:
- Rinse Cooked Noodles: Rinsing the noodles under cold water after cooking stops them from overcooking and removes excess starch, preventing clumping. Drain thoroughly afterward.
- Fresh Ginger and Orange: Using freshly grated ginger and fresh orange zest/juice provides the most vibrant and aromatic flavor for the dressing.
- Marinate the Veggies: Letting the chopped vegetables sit in the dressing for 10-15 minutes allows them to soften slightly and absorb the delicious vinaigrette.
- Don’t Overcook Noodles: Cook noodles just until al dente so they hold their texture in the salad.
- Use Toasted Sesame Oil: Toasted sesame oil has a much deeper, nuttier flavor than regular sesame oil and is key for that signature Asian-inspired taste.
How to Serve
This Asian Noodle Salad is fantastic served chilled or at room temperature! Enjoy it as:
- A Light Lunch or Dinner: A satisfying and healthy vegan meal on its own.
- A Side Dish: Perfect alongside grilled chicken, fish, tofu, or spring rolls.
- Meal Prep: Portion into containers for easy grab-and-go lunches (see storage notes).
- Potluck Contribution: A colorful and flavorful salad that’s always popular.
Make Ahead and Storage
This noodle salad is great for prepping ahead!
- Make Ahead: Cook the noodles, chop the vegetables, and make the dressing up to 2 days ahead. Store components separately in airtight containers in the refrigerator.
- Assembly: Combine the noodles, marinated veggies, and dressing just before serving or up to a day ahead.
- Storage: Store leftover Asian Noodle Salad in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more dressing over time; you can refresh it with an extra splash of lime juice or sesame oil if desired.
FAQs about Asian Noodle Salad
- What type of noodles are best?
- The recipe suggests brown rice noodles, Pad Thai style rice noodles, soba noodles, or linguini. Choose based on your preference and dietary needs (use rice/soba for gluten-free). Regular spaghetti also works!
- Can I add protein to this salad?
- Absolutely! Baked or pan-fried tofu, cooked shrimp, shredded chicken, shelled edamame, or chopped peanuts are all excellent additions.
- Is this salad spicy?
- As written, this Asian Noodle Salad is not spicy. The optional chili flakes in similar recipes (not listed here but could be added) or Sriracha would add heat. The ginger provides warmth but not usually intense spice.
Enjoy this fresh, vibrant, flavorful, and incredibly easy Asian Noodle Salad with Ginger Vinaigrette! It’s a perfect healthy meal for any occasion.
Print
Asian Noodle Salad with Ginger Vinaigrette
- Prep Time: 15 minutes
- Marinating Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad, Main Course, Side Dish, Vegan, Vegetarian
- Cuisine: Asian-Inspired
Description
This vegan noodle salad is perfect for midweek lunches or larger gatherings. Refreshing vegetables and noodles are tossed in a zesty ginger vinaigrette.
Ingredients
Scale
- For the Salad:
- 6 oz (170g) dry noodles (such as brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
- 3 medium carrots, shredded or julienned
- 1 cucumber (English or Persian recommended), sliced or julienned
- 1/2 medium red onion, thinly sliced
- 1 red bell pepper, finely sliced
- 1/2 bunch fresh cilantro (or parsley), chopped
- For the Ginger Vinaigrette Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon toasted sesame oil
- Zest and juice of 1/2 large orange
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon salt (or to taste)
- Black pepper, to taste
- Optional Garnish:
- 1/2 teaspoon black sesame seeds
Instructions
- Prepare Vegetables: Shred or julienne the carrots. Slice or julienne the cucumber. Thinly slice the red onion and red bell pepper. Chop the cilantro or parsley. Place all prepared vegetables and herbs in a large salad bowl.
- Make Dressing: In a small jar with a lid or a small bowl, combine the olive oil, apple cider vinegar, toasted sesame oil, orange zest, orange juice, grated ginger, garlic powder (if using), and salt. Seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified. Season with black pepper to taste.
- Marinate Vegetables: Pour the prepared dressing over the vegetables in the salad bowl. Toss well to coat evenly. Let the vegetables marinate in the refrigerator for 10 to 15 minutes while you cook the noodles.
- Cook Noodles: Cook the noodles according to package directions until al dente.
- Drain and Chill Noodles: Drain the cooked noodles thoroughly in a colander. Rinse immediately under cold running water until the noodles are completely cool. Drain well again.
- Combine and Serve: Add the chilled, drained noodles to the large bowl with the marinated vegetables. Toss everything together gently until well combined. Sprinkle with black sesame seeds, if desired. Serve immediately.
Notes
- Noodles: Choose your favorite type of noodle. Rice noodles or soba noodles keep it gluten-free (ensure rice noodles are GF certified if needed). Cook until al dente.
- Vegetables: Feel free to add other crisp vegetables like shredded cabbage, snap peas, or edamame.
- Dressing: Adjust the orange juice or vinegar for more tang, or add a touch of honey/maple syrup (if not strictly vegan) for sweetness.
- Marinating: Letting the vegetables marinate briefly enhances their flavor.
- Chilling Noodles: Rinsing the noodles under cold water stops the cooking and prevents them from sticking together in the salad.
- Storage: This salad is best enjoyed fresh. If making ahead, store the cooked noodles, marinated vegetables (with dressing), and dressing separately and combine just before serving.