Quick Asian Noodle Salad with Edamame

Here is my favorite Asian noodle salad recipe, with brown rice noodles, tons of crunchy vegetables, fresh herbs, edamame, and a sweet and tangy homemade dressing.

This noodle salad is perfect for warm weather or when you want something light but filling. I love making a big batch at the beginning of the week because it actually tastes better the next day after all the flavors have had time to hang out together in the fridge.

What Kind of Rice Noodles Should I Use?

For this salad, vermicelli rice noodles are your best bet – they’re thin, delicate, and soak up the dressing really well. You can find them in the Asian section of most grocery stores, usually sold in dried bundles or boxes. If you can’t find vermicelli specifically, thin rice noodles or rice sticks will work just fine as a substitute. The key is to not overcook them since they’ll continue to soften a bit as they sit in the dressing, so follow the package directions but maybe err on the side of slightly underdone.

Options for Substitutions

This salad is super forgiving and works well with whatever you have in your kitchen:

• Rice noodles: You can swap rice noodles for soba noodles, ramen noodles, or even spaghetti if that’s what you have. Just cook according to package directions and rinse with cold water before tossing with the salad.
• Edamame: No edamame? Try chickpeas, shelled peas, or cubed tofu for protein. You could also add shredded rotisserie chicken if you want a non-vegetarian option.
• Napa cabbage: Regular green cabbage works fine here, or you can use a bag of coleslaw mix to save time on prep. The texture will be slightly different but still tasty.
• Sweet chili sauce: If you don’t have sweet chili sauce, mix 2 tablespoons honey with 1 tablespoon sriracha and a splash of rice vinegar for a similar sweet-spicy flavor.
• Sesame oil: While sesame oil adds that signature nutty flavor, you can use all avocado oil if needed. The taste won’t be quite as rich, but the salad will still come together nicely.
• Fresh herbs: Feel free to use just cilantro or just mint if you don’t have both. Basil also works as a substitute for either one.

Watch Out for These Mistakes While Cooking

The biggest mistake with rice noodles is overcooking them, which turns them into a mushy, clumpy disaster – check them a minute or two before the package directions suggest and rinse them immediately under cold water to stop the cooking process.

Skipping the cold water rinse is another common error that leads to sticky, gummy noodles, so make sure to rinse thoroughly and toss them with a tiny bit of oil if you’re not serving right away.

For the best flavor, let your dressing sit for at least 15 minutes before tossing so the garlic and ginger have time to blend together, and always add the dressing just before serving to keep everything crisp.

One final tip: add delicate herbs like cilantro and mint at the very end to prevent them from wilting and losing their fresh taste.

What to Serve With Asian Noodle Salad?

This noodle salad is pretty filling on its own, but I love pairing it with some grilled protein to make it a complete meal. Teriyaki chicken, grilled shrimp, or even some crispy tofu work really well since they complement the sweet and tangy flavors already in the salad. If you want to keep things simple, some store-bought potstickers or spring rolls make great sides that you can just heat up and serve alongside. For a lighter option, try adding some cucumber slices or extra edamame on the side for crunch.

Storage Instructions

Store: This salad keeps really well in the fridge for up to 3 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. The noodles will soak up some of the dressing as it sits, so you might want to drizzle a little extra sesame oil or sweet chili sauce on top before serving.

Make Ahead: You can prep all the veggies and cook the noodles a day or two in advance to save time. Just keep the dressing separate and toss everything together right before you’re ready to eat. This keeps the cabbage and herbs from getting wilted and soggy.

Serve: This salad is meant to be enjoyed cold or at room temperature, so there’s no need to heat it up. Just give it a good toss before serving to redistribute the dressing, and add a squeeze of fresh lime if you want to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 32-38 g
• Fat: 32-40 g
• Carbohydrates: 155-175 g

Ingredients

For the dressing:

• 1/4 cup sweet chili sauce
• 3 tbsp avocado oil
• 1 tbsp toasted sesame oil
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp freshly minced ginger
• 2 garlic cloves, minced
• 1 whole lime, juiced

For the salad:

• 7 oz brown rice noodles
• 2 cups napa cabbage, finely shredded
• 1.5 cups red cabbage, finely shredded
• 1 cup bean sprouts
• 1 large carrot, julienned
• 4 scallions, thinly sliced
• 1/2 bunch fresh cilantro, chopped
• 1/4 cup fresh mint leaves, torn
• 1 serrano pepper, seeds removed and minced
• 1.5 cups edamame, thawed and shelled
• 1 tbsp toasted sesame seeds

Step 1: Prepare All Vegetables and Herbs

• 2 cups napa cabbage
• 1.5 cups red cabbage
• 1 large carrot
• 4 scallions
• 1/2 bunch fresh cilantro
• 1/4 cup fresh mint leaves
• 1 serrano pepper

While water comes to a boil for the noodles, prepare all your vegetables to maximize efficiency.

Finely shred the napa cabbage and red cabbage, julienne the carrot, thinly slice the scallions, mince the serrano pepper (removing seeds for less heat), chop the cilantro, and tear the mint leaves.

Arrange everything in separate small bowls so you’re ready to assemble quickly once the noodles are cooked.

I like to do all my knife work first so I can focus on getting the flavors right during assembly.

Step 2: Cook the Noodles

• 7 oz brown rice noodles

Bring a pot of water to a boil and add the brown rice noodles, stirring occasionally to prevent sticking.

Cook according to package directions until the noodles are tender but not mushy, typically 6-8 minutes.

Drain the noodles in a colander and rinse thoroughly under cold running water until they’re completely cooled and no longer sticky.

This stops the cooking process and prevents the noodles from clumping together.

Step 3: Make the Dressing

• 1/4 cup sweet chili sauce
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp freshly minced ginger
• 2 garlic cloves, minced
• 1 whole lime, juiced
• 3 tbsp avocado oil
• 1 tbsp toasted sesame oil

In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced ginger, and minced garlic until well combined.

Add the lime juice and stir to incorporate.

Finally, drizzle in the avocado oil and toasted sesame oil while whisking constantly to emulsify the dressing.

The combination of these oils creates a silky texture and the acidic components help everything blend smoothly together.

Step 4: Assemble the Salad

• cooked noodles from Step 2
• prepared vegetables from Step 1
• 1 cup bean sprouts
• 1.5 cups edamame, thawed and shelled
• dressing from Step 3

Place the cooled noodles from Step 2 in a large mixing bowl.

Add the shredded napa and red cabbage, bean sprouts, julienned carrot, and thawed edamame.

Pour the dressing from Step 3 over the noodles and vegetables.

Using two forks or salad tongs, toss everything together vigorously for about 1-2 minutes, making sure the dressing coats every component evenly and the noodles are separated and not clumped.

I find tossing for a full minute ensures the flavors really marry together.

Step 5: Finish and Serve

• assembled salad from Step 4
• prepared herbs and aromatics from Step 1
• 1 tbsp toasted sesame seeds

Transfer the dressed noodle salad to a serving platter or individual bowls.

Top with the fresh cilantro and torn mint from Step 1, along with the sliced scallions and minced serrano pepper.

Finish with a generous sprinkle of toasted sesame seeds for crunch and nutty flavor.

Serve immediately while the noodles are still cool and the vegetables are crisp.

Quick Asian Noodle Salad with Edamame

Delicious Quick Asian Noodle Salad with Edamame recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1125 kcal

Ingredients

  

For the dressing

• 1/4 cup sweet chili sauce
• 3 tbsp avocado oil
• 1 tbsp toasted sesame oil
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp freshly minced ginger
• 2 garlic cloves, minced
• 1 whole lime, juiced

For the salad

• 7 oz brown rice noodles
• 2 cups napa cabbage, finely shredded
• 1.5 cups red cabbage, finely shredded
• 1 cup bean sprouts
• 1 large carrot, julienned
• 4 scallions, thinly sliced
• 1/2 bunch fresh cilantro, chopped
• 1/4 cup fresh mint leaves, torn
• 1 serrano pepper, seeds removed and minced
• 1.5 cups edamame, thawed and shelled
• 1 tbsp toasted sesame seeds

Instructions

 

• While water comes to a boil for the noodles, prepare all your vegetables to maximize efficiency. Finely shred the napa cabbage and red cabbage, julienne the carrot, thinly slice the scallions, mince the serrano pepper (removing seeds for less heat), chop the cilantro, and tear the mint leaves. Arrange everything in separate small bowls so you're ready to assemble quickly once the noodles are cooked. I like to do all my knife work first so I can focus on getting the flavors right during assembly.
• Bring a pot of water to a boil and add the brown rice noodles, stirring occasionally to prevent sticking. Cook according to package directions until the noodles are tender but not mushy, typically 6-8 minutes. Drain the noodles in a colander and rinse thoroughly under cold running water until they're completely cooled and no longer sticky. This stops the cooking process and prevents the noodles from clumping together.
• In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced ginger, and minced garlic until well combined. Add the lime juice and stir to incorporate. Finally, drizzle in the avocado oil and toasted sesame oil while whisking constantly to emulsify the dressing. The combination of these oils creates a silky texture and the acidic components help everything blend smoothly together.
• Place the cooled noodles from Step 2 in a large mixing bowl. Add the shredded napa and red cabbage, bean sprouts, julienned carrot, and thawed edamame. Pour the dressing from Step 3 over the noodles and vegetables. Using two forks or salad tongs, toss everything together vigorously for about 1-2 minutes, making sure the dressing coats every component evenly and the noodles are separated and not clumped. I find tossing for a full minute ensures the flavors really marry together.
• Transfer the dressed noodle salad to a serving platter or individual bowls. Top with the fresh cilantro and torn mint from Step 1, along with the sliced scallions and minced serrano pepper. Finish with a generous sprinkle of toasted sesame seeds for crunch and nutty flavor. Serve immediately while the noodles are still cool and the vegetables are crisp.