Gosh, summer’s heat calls for meals that are cool, quick, and utterly satisfying. Dive into these 19 refreshing cold noodle salad recipes—perfect for beating the warmth with vibrant flavors and easy prep. Whether you’re craving something light or hearty, this roundup has a dish to delight every palate. Keep reading to find your new warm-weather favorite!
Sesame Lime Chicken Cold Noodle Salad
Feeling that end-of-summer heat? This sesame lime chicken cold noodle salad is your crispy, zesty savior. Packed with bright flavors and satisfying crunch, it’s the perfect make-ahead meal for busy weeknights or lazy weekend feasts.
Ingredients
– 8 ounces of soba noodles
– 1 pound of boneless, skinless chicken breasts
– 2 tablespoons of toasted sesame oil
– 3 tablespoons of soy sauce
– Juice from 2 limes
– 1 tablespoon of honey
– 2 cloves of garlic, minced
– A thumb of fresh ginger, grated
– 1 English cucumber, thinly sliced
– 2 carrots, julienned
– 4 green onions, chopped
– A big handful of cilantro, roughly chopped
– 2 tablespoons of sesame seeds
– A pinch of red pepper flakes (optional for heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the soba noodles and cook according to package directions, usually about 4–5 minutes, until al dente.
3. Drain the noodles and rinse immediately under cold water to stop the cooking process—this keeps them from getting mushy.
4. Toss the cooled noodles with 1 tablespoon of toasted sesame oil to prevent sticking and set aside.
5. Season the chicken breasts generously with salt and pepper on both sides.
6. Heat a skillet over medium-high heat and add 1 tablespoon of neutral oil.
7. Cook the chicken for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
8. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juiciness.
9. While the chicken rests, whisk together 3 tablespoons of soy sauce, juice from 2 limes, 1 tablespoon of honey, 1 tablespoon of toasted sesame oil, minced garlic, and grated ginger in a large bowl.
10. Thinly slice or shred the rested chicken into bite-sized pieces.
11. Add the cooked noodles, sliced chicken, cucumber, carrots, green onions, and cilantro to the bowl with the dressing.
12. Toss everything together until evenly coated.
13. Sprinkle with sesame seeds and red pepper flakes if using.
14. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
Dig into this refreshing combo of tender noodles, juicy chicken, and crunchy veggies—all drenched in that tangy sesame lime dressing. Serve it straight from the fridge for maximum cool-down effect, or pack it for a picnic where it’ll hold up perfectly without getting soggy.
Spicy Soba Noodle Salad with Edamame
Heads up, this spicy soba noodle salad is about to become your new go-to lunch obsession. Packed with flavor and ready in minutes, it’s perfect for meal prep or a quick dinner fix.
Ingredients
– 8 ounces of soba noodles
– 1 cup of shelled edamame (thawed if frozen)
– 2 tablespoons of sesame oil
– 1 tablespoon of rice vinegar
– 1 tablespoon of soy sauce
– 1 teaspoon of sriracha (or more if you like it extra spicy)
– A couple of green onions, thinly sliced
– A handful of cilantro, chopped
– 1 tablespoon of toasted sesame seeds
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the soba noodles and cook for 4-5 minutes, stirring occasionally to prevent sticking, until al dente (they should be tender but still have a slight bite).
3. Drain the noodles in a colander and rinse immediately under cold running water to stop the cooking process and remove excess starch.
4. Shake the colander well to remove any excess water, then transfer the noodles to a large mixing bowl.
5. Add the edamame, sesame oil, rice vinegar, soy sauce, and sriracha to the bowl with the noodles.
6. Toss everything together thoroughly until the noodles are evenly coated with the dressing.
7. Fold in the sliced green onions, chopped cilantro, and toasted sesame seeds.
8. Let the salad sit for 5 minutes to allow the flavors to meld together.
Keep it chilled for a refreshing crunch, or serve immediately for a slightly warmer dish. The chewy noodles paired with the spicy, tangy dressing and pops of edamame make every bite irresistible—try topping it with a soft-boiled egg for extra protein!
Thai Peanut Cold Noodle Salad with Tofu
A vibrant, crave-worthy bowl that’s perfect for meal prep or a quick dinner. Packed with fresh crunch and creamy peanut flavor, it’s totally addictive.
Ingredients
– 8 oz of rice noodles
– 14 oz block of firm tofu
– a couple of tablespoons of vegetable oil
– a big handful of shredded carrots
– a big handful of thinly sliced red cabbage
– a big handful of chopped cilantro
– a big handful of chopped green onions
– a generous ½ cup of creamy peanut butter
– a couple of tablespoons of soy sauce
– a splash of lime juice
– a splash of rice vinegar
– a pinch of red pepper flakes
– a couple of cloves of minced garlic
Instructions
1. Bring a large pot of water to a rolling boil.
2. Add the rice noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles and rinse under cold water until completely cool to stop the cooking process.
4. Press the firm tofu with paper towels to remove excess moisture, then cut into ½-inch cubes.
5. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering.
6. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
7. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, red pepper flakes, and minced garlic until smooth.
8. Tip: If the sauce is too thick, add a tablespoon of warm water at a time until it reaches a pourable consistency.
9. In a large mixing bowl, combine the cooled noodles, shredded carrots, sliced red cabbage, chopped cilantro, and chopped green onions.
10. Pour the peanut sauce over the noodle mixture and toss thoroughly to coat everything evenly.
11. Tip: Use tongs for mixing to ensure the noodles don’t break and the veggies are well distributed.
12. Gently fold in the crispy tofu cubes.
13. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together for the best taste.
14. You’ll love the contrast between the cool, slippery noodles and the crispy, warm tofu. The creamy peanut sauce with a hint of spice makes every bite irresistible—try topping with extra crushed peanuts for added crunch!
Cucumber and Ginger Cold Udon Salad
Y’all, this cucumber and ginger cold udon salad is about to become your go-to summer obsession. It’s crunchy, refreshing, and ridiculously easy to throw together when you need a quick meal that doesn’t skimp on flavor.
Ingredients
– 8 ounces of udon noodles
– 1 large cucumber
– 2 tablespoons of grated fresh ginger
– 3 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– A splash of sesame oil
– A couple of green onions
– A handful of sesame seeds
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the udon noodles and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process and chill them.
4. While the noodles cool, slice the cucumber into thin half-moons using a sharp knife or mandoline for even pieces.
5. Thinly slice the green onions, separating the white and green parts.
6. In a large mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger until well combined.
7. Add the cooled udon noodles, cucumber slices, and white parts of the green onions to the bowl with the dressing.
8. Toss everything together thoroughly with tongs or two forks to ensure every noodle is coated evenly.
9. Sprinkle the green parts of the onions and sesame seeds over the top as a garnish.
10. Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld.
A perfectly balanced dish with chewy udon, crisp cucumber, and a zesty ginger kick that wakes up your taste buds. Serve it straight from the fridge with extra sesame seeds on top or alongside grilled chicken for a heartier meal—it’s seriously addictive cold.
Vietnamese Cold Rice Noodle Salad with Shrimp
Fling open those taste buds—this Vietnamese cold rice noodle salad with shrimp is about to become your new summer obsession. Packed with fresh herbs, zesty dressing, and juicy shrimp, it’s a crunchy, refreshing powerhouse that’s perfect for beating the heat. Whip it up in minutes and watch it disappear!
Ingredients
– 8 ounces of rice vermicelli noodles
– 1 pound of large shrimp, peeled and deveined
– 2 cups of shredded romaine lettuce
– 1 cup of thinly sliced cucumber
– 1/2 cup of shredded carrots
– 1/4 cup of chopped fresh mint
– 1/4 cup of chopped fresh cilantro
– 1/4 cup of chopped roasted peanuts
– 3 tablespoons of fish sauce
– 2 tablespoons of lime juice
– 1 tablespoon of sugar
– 1 teaspoon of minced garlic
– 1/2 teaspoon of red pepper flakes
– A splash of neutral oil (like vegetable or canola)
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the rice vermicelli noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process—this keeps them springy and not mushy.
4. Pat the shrimp dry with paper towels to ensure a good sear.
5. Heat a large skillet over medium-high heat and add a splash of neutral oil.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Remove the shrimp from the skillet and let them cool to room temperature for about 5 minutes.
8. In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and red pepper flakes until the sugar dissolves completely.
9. In a large mixing bowl, combine the cooked noodles, shredded romaine lettuce, sliced cucumber, shredded carrots, chopped mint, and chopped cilantro.
10. Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
11. Fold in the cooled shrimp and chopped roasted peanuts.
12. Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld—trust me, it’s worth the wait!
Crisp, cool, and bursting with tangy-savory goodness, this salad delivers a satisfying crunch from the veggies and peanuts. Serve it piled high in bowls with extra lime wedges on the side for a zesty kick, or pack it for a picnic—it holds up beautifully without getting soggy.
Asian Style Cold Noodle Salad with Fresh Herbs
Munch on this vibrant, herb-packed noodle salad that’s perfect for beating the heat! It’s crunchy, zesty, and ridiculously easy to whip up.
Ingredients
– 8 ounces of thin rice noodles
– A big handful of fresh cilantro, roughly chopped
– A couple of mint leaves, torn
– 1/4 cup of smooth peanut butter
– 2 tablespoons of soy sauce
– A splash of rice vinegar
– 1 tablespoon of honey
– 1 teaspoon of sesame oil
– 1 clove of garlic, minced
– A pinch of red pepper flakes
– 1/2 cup of shredded carrots
– 1/4 cup of chopped peanuts
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the rice noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process—this keeps them firm and perfect for a cold salad.
4. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes until smooth and well combined.
5. Toss the cooled noodles with the dressing in a large mixing bowl, ensuring every strand is coated evenly.
6. Gently fold in the shredded carrots, chopped cilantro, and torn mint leaves with your hands or a spatula to distribute the herbs without bruising them.
7. Sprinkle the chopped peanuts over the top for a crunchy finish.
8. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together—this step is key for maximum taste!
Serve this salad cold straight from the fridge for a refreshing crunch. The noodles soak up the tangy peanut dressing while the herbs add a bright, aromatic kick. Try it as a side at your next BBQ or top with grilled shrimp for a hearty twist!
Chilled Somen Noodles with Avocado and Tomato
Craving something cool and refreshing? Chill out with these slick somen noodles—perfect for beating the heat. Toss in creamy avocado and juicy tomatoes for a fresh twist.
Ingredients
– A pack of somen noodles (about 8 ounces)
– A couple of ripe avocados, sliced
– A handful of cherry tomatoes, halved
– A splash of soy sauce (about 2 tablespoons)
– A drizzle of sesame oil (about 1 tablespoon)
– A squeeze of lime juice (from 1 lime)
– A pinch of salt
– A sprinkle of toasted sesame seeds
– A few ice cubes for chilling
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the somen noodles and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process and cool them down.
4. Tip: For extra chill, toss the rinsed noodles with a few ice cubes in a bowl and let sit for 5 minutes, then drain any melted ice.
5. In a large mixing bowl, combine the cooled noodles with the sliced avocados and halved cherry tomatoes.
6. Drizzle in the soy sauce, sesame oil, and lime juice, then add a pinch of salt.
7. Gently toss everything together with your hands or tongs until evenly coated, being careful not to mash the avocados.
8. Tip: Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden brown for enhanced flavor, then sprinkle over the noodles.
9. Chill the assembled dish in the refrigerator for at least 15 minutes to let the flavors meld.
10. Tip: Serve immediately after chilling for the best texture, as avocados can brown if left out too long.
11. Divide into bowls and garnish with the toasted sesame seeds.
Heavenly smooth and subtly savory, this dish boasts a creamy contrast from the avocados against the tender noodles. Try topping it with a soft-boiled egg or a dash of chili flakes for an extra kick—it’s a summer staple that’s as easy as it is delicious.
Lemon Ginger Cold Noodle Salad with Grilled Vegetables
Elevate your summer game with this zesty, crunchy noodle salad that’s packed with bright flavors and grill-kissed veggies. Every bite delivers a refreshing punch that’ll have you craving more.
Ingredients
– 8 oz of soba noodles
– a couple of zucchinis, sliced lengthwise
– a red bell pepper, quartered
– a big handful of snap peas
– 2 tbsp of olive oil
– a pinch of salt and black pepper
– 3 tbsp of soy sauce
– 2 tbsp of rice vinegar
– 1 tbsp of honey
– the zest and juice of one lemon
– a thumb-sized piece of ginger, grated
– a handful of chopped cilantro
– a sprinkle of sesame seeds
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the soba noodles and cook for 4–5 minutes, stirring occasionally to prevent sticking, until al dente.
3. Drain the noodles and rinse under cold water to stop the cooking process, then set aside.
4. Preheat your grill to medium-high heat, about 400°F.
5. Toss the zucchini slices, red bell pepper quarters, and snap peas with 1 tbsp of olive oil, salt, and black pepper in a large bowl.
6. Place the vegetables on the grill and cook for 3–4 minutes per side, until they have visible grill marks and are tender-crisp.
7. Remove the vegetables from the grill and let them cool slightly before chopping into bite-sized pieces.
8. In a small bowl, whisk together the soy sauce, rice vinegar, honey, lemon zest, lemon juice, grated ginger, and remaining 1 tbsp of olive oil to make the dressing.
9. Combine the cooled noodles, grilled vegetables, and chopped cilantro in a large serving bowl.
10. Pour the dressing over the salad and toss everything together until well coated.
11. Garnish with a sprinkle of sesame seeds before serving.
Serve this salad chilled or at room temperature for the best texture contrast—the noodles stay springy, while the veggies add a smoky crunch. The lemon-ginger dressing ties it all together with a tangy, slightly sweet kick that’s perfect for picnics or potlucks.
Miso and Sesame Cold Soba Noodle Salad
Just when you thought soba couldn’t get cooler—this chilled salad slaps. Miso and sesame team up for a flavor bomb that’s perfect for meal prep. Whip it up in 20 minutes flat.
Ingredients
– 8 ounces of soba noodles
– 3 tablespoons of white miso paste
– 2 tablespoons of toasted sesame oil
– A splash of rice vinegar (about 1 tablespoon)
– A couple of tablespoons of soy sauce
– 1 teaspoon of grated ginger
– 1 minced garlic clove
– A handful of sliced scallions
– A sprinkle of sesame seeds for topping
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the soba noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process and chill them.
4. In a medium bowl, whisk together the white miso paste, toasted sesame oil, rice vinegar, soy sauce, grated ginger, and minced garlic until smooth and well combined.
5. Add the chilled soba noodles to the bowl with the dressing and toss thoroughly to coat every strand.
6. Fold in the sliced scallions gently to distribute them evenly.
7. Transfer the salad to a serving dish and sprinkle with sesame seeds for a crunchy finish.
8. Chill in the refrigerator for at least 10 minutes before serving to let the flavors meld.
Serve this salad cold for a refreshing bite—the noodles are springy, the miso adds umami depth, and the sesame gives a nutty crunch. Try it topped with extra veggies or grilled chicken for a full meal vibe.
Korean Cold Buckwheat Noodle Salad with Kimchi
Nailing that perfect summer meal just got easier with this Korean-inspired cold noodle salad. Nothing beats the spicy-cool combo when the heat hits.
Ingredients
– 8 ounces of buckwheat noodles
– 2 cups of kimchi, roughly chopped
– 1/2 cup of soy sauce
– 2 tablespoons of sesame oil
– 1 tablespoon of rice vinegar
– 1 teaspoon of sugar
– 2 cloves of garlic, minced
– 1 tablespoon of gochujang (Korean chili paste)
– A handful of toasted sesame seeds
– 2 green onions, thinly sliced
– 1 cucumber, julienned
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the buckwheat noodles and cook for 4-5 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process and chill them.
4. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and gochujang until the sugar dissolves completely.
5. Tip: For a smoother sauce, let it sit for 5 minutes to allow the flavors to meld.
6. Add the chilled noodles to a large mixing bowl.
7. Pour the sauce over the noodles and toss thoroughly to coat every strand.
8. Gently fold in the chopped kimchi, julienned cucumber, and sliced green onions.
9. Tip: Reserve a bit of kimchi juice and add it for extra tanginess if you like.
10. Sprinkle the toasted sesame seeds over the top and give it one final gentle toss.
11. Tip: Chill the salad in the refrigerator for 15 minutes before serving to enhance the flavors.
12. Serve immediately or store covered in the fridge for up to 2 days.
Serving this cold salad delivers a satisfying crunch from the veggies against the chewy noodles, with a bold kick from the kimchi that’s balanced by the nutty sesame. Try piling it high in a bowl with a soft-boiled egg on top for a complete meal—it’s totally Instagram-worthy and perfect for picnics or quick dinners.
Mediterranean Cold Orzo Salad with Feta and Olives
Brace yourself for the easiest, most refreshing salad that’ll have everyone begging for the recipe. No cooking required—just big, bold flavors that scream summer vibes.
Ingredients
– A box of orzo pasta
– A couple of cups of cherry tomatoes, halved
– A big handful of fresh parsley, chopped
– A block of feta cheese, crumbled
– A generous handful of kalamata olives, pitted and sliced
– A good glug of extra virgin olive oil
– A big squeeze of fresh lemon juice
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the orzo pasta and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the orzo in a colander and rinse immediately with cold water until completely cool to stop the cooking process.
4. Tip: Rinsing quickly ensures the pasta stays al dente and doesn’t get mushy.
5. In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, chopped parsley, crumbled feta, and sliced olives.
6. Drizzle with extra virgin olive oil and fresh lemon juice, then season with salt and black pepper.
7. Toss everything together gently until well combined and evenly coated.
8. Tip: Let it sit for 10 minutes before serving to let the flavors meld together beautifully.
9. Taste and adjust seasoning if needed, adding more lemon juice or salt for extra zing.
10. Tip: For the best texture, chill in the refrigerator for at least 30 minutes before serving.
Zesty, tangy, and utterly addictive, this salad boasts a perfect mix of creamy feta, briny olives, and fresh herbs. Serve it piled high on a platter for a crowd or pack it for a picnic—it’s a guaranteed hit that gets better as it sits.
Avocado and Lime Cold Vermicelli Salad
Ready to crush your lunch game? This vibrant Avocado and Lime Cold Vermicelli Salad is your new go-to for beating the heat with zesty, fresh flavors that pop in every bite.
Ingredients
– 8 ounces of rice vermicelli noodles
– 2 ripe avocados
– A couple of limes (you’ll need 1/4 cup of juice)
– A big handful of fresh cilantro
– 1/4 cup of chopped red onion
– A splash of olive oil (about 2 tablespoons)
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the rice vermicelli noodles and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately with cold water to stop the cooking process—this keeps them perfectly tender.
4. In a large bowl, combine the cooked noodles, diced avocados, lime juice, chopped cilantro, and red onion.
5. Drizzle with olive oil and season with salt and black pepper.
6. Gently toss everything together until well mixed, being careful not to mash the avocados too much for the best texture.
7. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
8. Serve cold, and for an extra crunch, top with toasted sesame seeds or a sprinkle of chili flakes if you like it spicy.
Dig into this refreshing dish and savor the creamy avocados against the tangy lime and crisp noodles—it’s a texture dream! Perfect for picnics or as a make-ahead meal that only gets better with time.
Conclusion
A perfect collection of cool, vibrant dishes to beat the heat! These 19 cold noodle salads are ideal for easy, refreshing meals. Try your favorites, share which ones you love in the comments, and pin this roundup to your Pinterest boards for summer inspiration. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
