If you’re craving a refreshing and flavorful meal that’s perfect for warm days or quick lunches, this Cold Teriyaki Noodles Salad Recipe is an absolute keeper. Imagine tender, chilled noodles tossed with crisp vegetables, all dressed in a harmonious blend of savory teriyaki, zesty ginger, and a hint of sweetness, making every bite a delightful celebration of textures and tastes. Whether you’re packing it for work or serving it at a casual gathering, this salad is as vibrant as it is satisfying, delivering an unforgettable flavor punch that’s both light and nourishing.
Ingredients You’ll Need
This Cold Teriyaki Noodles Salad Recipe shines because of its beautifully balanced ingredients. Each component plays its part, from the chewy noodles to the crunchy veggies, and the sticky-sweet dressing that ties everything together in perfect harmony.
- 8 oz soba or rice noodles: The base that provides a satisfying, chewy texture and mild flavor allowing the dressing to shine.
- 1 cup shredded carrots: Adds bright color and a sweet, crunchy bite to brighten every forkful.
- 1 cup thinly sliced red bell pepper: Offers a crisp texture and vibrant red hue that livens up the salad.
- 1 cup snap peas, sliced in half: Adds fresh, garden-like crunch with a subtle sweetness.
- 1/4 cup chopped green onions: Brings a mild sharpness and lovely green flecks to the mix.
- 1/4 cup soy sauce: Provides the salty umami backbone essential for authentic teriyaki flavor.
- 3 tablespoons teriyaki sauce: The sweet-savory signature taste that makes the dish irresistible.
- 2 tablespoons rice vinegar: Adds a tangy brightness that balances the richness of the sauces.
- 1 tablespoon sesame oil: Infuses a deep, nutty aroma and silky mouthfeel.
- 1 tablespoon honey or maple syrup: A touch of natural sweetness rounding out the flavor profile beautifully.
- 1 tablespoon freshly grated ginger: Adds a sharp, invigorating kick that lifts the entire dish.
- 1 tablespoon toasted sesame seeds: For added crunch and a nutty finish.
- 2 tablespoons chopped fresh cilantro: Offers a fresh herbal brightness that complements the noodles perfectly.
- Optional protein – cooked chicken, tofu, or shrimp: Enhance the salad with extra substance and flavor.
How to Make Cold Teriyaki Noodles Salad Recipe
Step 1: Cook and Chill the Noodles
Start by cooking your soba or rice noodles just as the package directs. Once perfectly tender, drain and rinse them under cold water to prevent overcooking and to cool them down quickly. This step ensures your noodles stay springy and fresh, setting the stage for a fantastic cold salad.
Step 2: Prep the Veggies
Grab a large bowl and toss in the shredded carrots, crisp red bell pepper slices, halved snap peas, and finely chopped green onions. These fresh vegetables add a burst of color and satisfying crunch, creating texture contrast that makes every bite exciting.
Step 3: Whisk Together the Dressing
In a small bowl, combine soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey (or maple syrup), and freshly grated ginger. Whisk until everything is beautifully blended into a glossy, aromatic dressing that perfectly balances sweet, salty, and tangy notes.
Step 4: Combine Dressing and Vegetables
Pour the dressing over the colorful vegetable mix and toss everything together. This step allows the vegetables to soak in those vibrant flavors, enhancing their natural crunch with a subtle, delicious glaze.
Step 5: Add the Noodles
Gently fold the chilled noodles into the dressed vegetables. Take your time to ensure every strand is coated with the luscious dressing, marrying the flavors and textures into one harmonious dish.
Step 6: Top with Sesame and Cilantro
Sprinkle the toasted sesame seeds and freshly chopped cilantro on top. These final touches add a delightful nuttiness and fresh herbal brightness, rounding out the salad beautifully.
Step 7: Optional Protein Boost
If you’re craving a heartier meal, stir in cooked chicken, tofu, or shrimp at this point. This addition transforms the salad into a satisfying entrée loaded with protein, perfect for any time of the day.
Step 8: Serve or Chill
Transfer your noodles salad to a serving dish or separate bowls. You can enjoy it immediately for a crisp, fresh experience or refrigerate for a few hours to let the flavors meld and deepen—either way, it’s a total crowd-pleaser.
How to Serve Cold Teriyaki Noodles Salad Recipe
Garnishes
Adding garnishes like extra sesame seeds, fresh cilantro leaves, or even thinly sliced chili peppers can elevate your Cold Teriyaki Noodles Salad Recipe by introducing pops of flavor and enhancing the visual appeal. These small touches make a big difference in turning a simple dish into something extraordinary.
Side Dishes
This salad pairs wonderfully with light sides such as steamed edamame, a crisp cucumber salad, or a bowl of miso soup. These accompaniments complement the main dish’s flavors and textures without overwhelming your palate.
Creative Ways to Present
For a party or picnic, serve the salad in individual mason jars layered beautifully for a colorful, portable option. Or present it on a platter garnished with lime wedges, chopped nuts, and extra herbs to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Once prepared, store your Cold Teriyaki Noodles Salad Recipe in an airtight container in the refrigerator. It keeps wonderfully fresh for up to three days, making it a perfect make-ahead meal or leftover treat.
Freezing
This salad is best enjoyed fresh or refrigerated; freezing is not recommended as the noodles and vegetables lose their texture when thawed, resulting in a soggier dish.
Reheating
This salad is designed to be served cold to preserve the crispness of the vegetables and the refreshing character of the dressing. If you prefer room temperature, simply let it sit out for a few minutes before serving, but avoid reheating in the microwave.
FAQs
Can I use different types of noodles?
Absolutely! While soba or rice noodles work beautifully, you can also use thin spaghetti or even udon noodles. Just cook and chill them the same way to keep that perfect texture for your salad.
Is this recipe vegetarian or vegan?
The base salad is naturally vegetarian and can easily be vegan if you substitute honey with maple syrup. Adding tofu instead of animal proteins keeps it fully plant-based and just as satisfying.
How long can I keep the salad before it starts to get soggy?
For the best texture, enjoy within three days of making it. The vegetables and noodles hold up well, but extended storage can soften the crisp freshness you want in a Cold Teriyaki Noodles Salad Recipe.
Can I add other vegetables?
Definitely! Feel free to throw in julienned cucumber, shredded cabbage, or bean sprouts for extra crunch and variety. Just keep the fresh, crisp vibe intact to maintain the salad’s appeal.
What protein options work best?
Cooked chicken, grilled shrimp, and pan-fried tofu are all fantastic choices. They soak up the dressing’s flavors and add a satisfying element to make it a complete meal.
Final Thoughts
I wholeheartedly encourage you to try this Cold Teriyaki Noodles Salad Recipe the next time you want something quick, vibrant, and delicious. It’s a wonderful way to enjoy a medley of fresh ingredients with a flavor-packed dressing that never fails to impress. Once you taste it, I promise it will quickly become a favorite in your recipe box.
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Cold Teriyaki Noodles Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
This Cold Teriyaki Noodles Salad is a vibrant, refreshing dish perfect for warm days or as a light meal. Featuring tender soba or rice noodles combined with crisp vegetables like shredded carrots, red bell peppers, and snap peas, all tossed in a flavorful teriyaki dressing with sesame and ginger notes. It’s easy to prepare ahead, customizable with optional protein like chicken, tofu, or shrimp, and served chilled for a delightful balance of sweet, savory, and fresh flavors.
Ingredients
Noodles and Vegetables
- 8 oz (225 g) soba noodles or rice noodles
- 1 cup (150 g) shredded carrots
- 1 cup (100 g) thinly sliced red bell pepper
- 1 cup (100 g) snap peas, sliced in half
- 1/4 cup (35 g) chopped green onions
Dressing
- 1/4 cup (60 ml) soy sauce
- 3 tablespoons (45 ml) teriyaki sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) honey or maple syrup
- 1 tablespoon (15 g) freshly grated ginger
Finishing Touches
- 1 tablespoon (15 g) toasted sesame seeds
- 2 tablespoons (30 g) chopped fresh cilantro
- Optional: Cooked chicken, tofu, or shrimp for added protein
Instructions
- Cook Noodles: Begin by cooking the soba or rice noodles according to the package instructions. Once cooked, drain and rinse them with cold water to stop the cooking process. Set aside to cool completely.
- Prepare Vegetables: In a large mixing bowl, combine shredded carrots, thinly sliced red bell pepper, sliced snap peas, and chopped green onions ensuring an even distribution of fresh, crunchy vegetables.
- Make Dressing: In a small bowl, whisk together soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey (or maple syrup), and freshly grated ginger until well combined, creating a balanced and flavorful dressing.
- Toss Vegetables with Dressing: Pour the dressing over the vegetables in the large bowl and toss thoroughly to coat all the vegetables evenly with the tangy teriyaki mixture.
- Combine Noodles and Vegetables: Add the cooked and cooled noodles to the dressed vegetables, gently mixing to ensure the noodles are well incorporated with the veggies and dressing without breaking the noodles.
- Add Final Garnishes: Sprinkle toasted sesame seeds and chopped fresh cilantro over the salad, then toss lightly to evenly distribute these finishing touches that add texture and fresh flavor.
- Add Protein (Optional): If desired, fold in cooked chicken, tofu, or shrimp to enhance the salad with added protein, mixing carefully to combine without mashing ingredients.
- Serve or Chill: Transfer the prepared salad to a serving platter or individual bowls for immediate consumption, or refrigerate for a few hours to allow flavors to deepen and meld for an even more delicious taste.
- Enjoy: Serve cold as a refreshing meal or side dish, perfect for picnics, lunches, or light dinners on warm days.
Notes
- Substitute soba noodles with rice noodles for a gluten-free option if using gluten-free soy sauce and teriyaki.
- For a vegan version, use maple syrup instead of honey and tofu as protein.
- Adjust the sweetness or saltiness of the dressing by modifying honey/maple syrup and soy/teriyaki sauce quantities.
- Make the salad a few hours ahead for best flavor infusion; keep refrigerated.
- Toast sesame seeds in a dry skillet for a couple of minutes until fragrant for maximum flavor.
- Add chopped peanuts or cashews for extra crunch and texture in the salad.
