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

Scale

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

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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.