When the heat cranks up, nothing sounds better than a cold, refreshing meal you can pull straight from the fridge. That’s where cold noodle salads come in. They’re not just leftovers tossed in dressing—they’re bold, bright, and full of texture.
Whether you’re layering in crunchy veggies, slurping up sesame-coated noodles, or diving into tangy Thai flavors, these dishes deliver big flavor without breaking a sweat.
These salads are perfect for make-ahead lunches, lazy weekend dinners, or showing up with something different at a potluck. They hold well in the fridge, they’re usually better after a few hours, and they can swing from light to filling depending on how you build them. Plus, they’re endlessly customizable based on what noodles and toppings you’ve got around.
You’ll find classics like soba and sesame, plus creative spins that use everything from ramen to rice noodles to pasta. Some lean Asian-inspired, others take cues from the Mediterranean, and a few go full fusion with sauces that wake up your taste buds. This is cold food—but never bland food.
Quick Recipe Table
| Recipe Title | Noodle Type | Flavor Profile | Time (Prep + Chill) |
|---|---|---|---|
| Spicy Peanut Soba Noodle Salad | Soba | Spicy, nutty, savory | 15 min + 30 min |
| Sesame Garlic Ramen Salad | Instant ramen (no broth) | Toasty, savory, rich | 10 min + 20 min |
| Thai Chicken Rice Noodle Salad | Rice noodles | Tangy, sweet, fresh | 20 min + 30 min |
| Cold Udon with Cucumber and Ponzu | Udon | Bright, citrusy, clean | 15 min + 30 min |
| Korean Cold Noodle Salad (Bibim Guksu) | Somyeon (thin wheat) | Spicy, tangy, bold | 20 min + 40 min |
| Mediterranean Orzo Noodle Salad | Orzo pasta | Herby, lemony, briny | 15 min + 30 min |
| Vietnamese Shrimp Vermicelli Salad | Vermicelli (rice) | Light, sweet, herb-packed | 20 min + 30 min |
| Chili Crisp Egg Noodle Salad | Egg noodles | Spicy, crispy, umami-rich | 15 min + 30 min |
| Cold Sesame Soba with Snap Peas | Soba | Nutty, crunchy, mild heat | 15 min + 25 min |
| Creamy Tahini Pasta Noodle Salad | Fusilli or penne | Creamy, earthy, bright | 20 min + 30 min |
| Japanese Tuna Somen Noodle Salad | Somen | Light, savory, soy-sesame | 15 min + 25 min |
| Lemongrass Chicken Glass Noodle Salad | Glass noodles | Citrusy, minty, tangy | 25 min + 20 min |
| Pesto Caprese Noodle Salad | Spaghetti or linguine | Italian, creamy, zesty | 20 min + 30 min |
| Thai Basil Beef Rice Noodle Salad | Rice noodles | Savory, spicy, sweet | 25 min + 30 min |
| Cold Kimchi Ramen Salad | Ramen noodles | Fermented, spicy, funky | 15 min + 30 min |
| Sweet Chili Chicken Noodle Salad | Egg or rice noodles | Sweet, spicy, balanced | 20 min + 30 min |
1. Spicy Peanut Soba Noodle Salad
This is the kind of dish that hits every craving: creamy, spicy, savory, and refreshing all at once. Buckwheat soba noodles get coated in a bold peanut-sesame sauce, then tossed with crisp veggies and a hit of lime. It’s satisfying without being heavy, making it perfect for hot weather when you want real food—but not a hot stove.
You can prep the sauce and noodles ahead of time, and it actually gets better as it sits in the fridge. The noodles soak up the flavor, and the chill brings everything together. This one works great as a full lunch, a potluck dish, or a meal-prep favorite you’ll actually look forward to.
Top it with chopped peanuts, herbs, or even grilled chicken or tofu to make it your own. The base is endlessly adaptable.
Why This Recipe Works
- Soba noodles cook quickly and chill beautifully
- Peanut sauce clings perfectly to the noodle texture
- Adds depth with minimal ingredients
- Easily scales up for a crowd
Ingredient Swap Ideas
- Use almond butter or cashew butter instead of peanut
- Swap soba with spaghetti, rice noodles, or ramen
- Add shredded cabbage, carrots, or bell peppers for crunch
- Try chili oil instead of sriracha for a different heat
Ingredients
- 8 oz soba noodles
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sriracha or chili paste
- Juice of 1 lime
- 1 tsp grated ginger
- 1 cup shredded carrot
- 1 cucumber, julienned
- Chopped scallions and peanuts for garnish
Instructions
- Cook soba noodles according to package directions. Drain and rinse with cold water.
- In a bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, sriracha, lime juice, and ginger until smooth.
- Toss noodles with sauce, carrots, and cucumber.
- Chill for 30 minutes, then top with scallions and peanuts before serving.
2. Sesame Garlic Ramen Salad
This is the salad that makes instant noodles feel fancy. You toss cooked ramen (without the seasoning packets) in a deeply savory sesame-garlic dressing, then layer in shredded veggies for crunch. It’s fast, cheap, and honestly delicious in a way that surprises everyone.
Perfect for those days you want something satisfying without heating up the oven. Serve it cold or room temp—it works both ways.
The garlic-sesame combo gives it that rich, toasty flavor that feels way more effortful than it actually is. And once chilled, the flavors deepen even more.
Why This Recipe Works
- Instant ramen is fast, affordable, and the texture holds up
- Dressing uses pantry ingredients but delivers big flavor
- Keeps well in the fridge for up to 3 days
- A solid option for meal prep or side dish
Ingredient Swap Ideas
- Use ramen, yakisoba, or even spaghetti
- Add shredded cabbage, red bell pepper, or edamame
- Swap sesame oil for chili oil for a spicy kick
- Try tossing in leftover rotisserie chicken or tofu
Ingredients
- 2 packs instant ramen, seasoning discarded
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or sugar
- 1 garlic clove, minced
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 1 scallion, chopped
- Sesame seeds for garnish
Instructions
- Boil ramen noodles until just tender, about 3 minutes. Rinse with cold water and drain well.
- Whisk together sesame oil, soy sauce, vinegar, honey, and garlic in a bowl.
- Toss noodles with cabbage, carrots, and scallions. Pour dressing over and mix well.
- Chill for 20–30 minutes. Garnish with sesame seeds before serving.
3. Thai Chicken Rice Noodle Salad
This one is all about that sweet-tangy balance. Rice noodles get tossed with juicy shredded chicken, crunchy veggies, and a punchy lime-fish sauce dressing that’s bright and layered. It’s got Thai street food energy in salad form—and it’s completely addicting.
The freshness from herbs like mint and cilantro takes it to another level. It’s light, flavorful, and packs a ton of texture in every bite.
It also travels well and tastes even better the next day, making it a go-to for make-ahead lunches or next-day leftovers.
Why This Recipe Works
- Rice noodles are soft but still hold their bite
- Dressing brings salty, sweet, and citrus together
- Chicken bulks it up for a full meal
- Fresh herbs add brightness and balance
Ingredient Swap Ideas
- Use tofu or shrimp instead of chicken
- Swap lime juice with lemon if needed
- Add shredded cabbage or bean sprouts
- Try sweet chili sauce for a milder dressing
Ingredients
- 8 oz rice noodles
- 1 ½ cups cooked shredded chicken
- 1 carrot, shredded
- ½ cucumber, julienned
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 clove garlic, minced
- Chopped peanuts for topping
Instructions
- Soak rice noodles in hot water until tender, 8–10 minutes. Drain and rinse with cold water.
- In a bowl, whisk lime juice, fish sauce, brown sugar, and garlic.
- Toss noodles with chicken, veggies, herbs, and dressing.
- Chill for at least 30 minutes. Top with peanuts before serving.
4. Cold Udon with Cucumber and Ponzu
Thick, chewy udon noodles make this dish feel instantly more satisfying than your average salad. Served chilled and dressed with a citrusy ponzu sauce, it’s light and hydrating—ideal for sweltering days.
The cucumber adds crunch and cooling contrast, while sesame and scallions give it depth. It’s minimal but memorable.
This one’s especially good when you’re short on time but still want something that feels like a proper meal. The texture does most of the work.
Why This Recipe Works
- Udon has that perfect chewy bite, even cold
- Ponzu adds brightness without needing a complicated sauce
- Comes together in 15 minutes flat
- Simple ingredients, big flavor payoff
Ingredient Swap Ideas
- Use soba or rice noodles if udon’s not available
- Add shredded chicken or tofu for protein
- Swap cucumber for blanched snap peas or radish
- Use tamari or soy sauce + lemon juice if no ponzu
Ingredients
- 8 oz frozen or fresh udon noodles
- 1 cup julienned cucumber
- 2 tbsp ponzu sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 scallion, sliced
- Toasted sesame seeds for garnish
Instructions
- Boil udon noodles until tender. Rinse with cold water and drain well.
- Whisk together ponzu, sesame oil, and vinegar.
- Toss noodles with cucumber, scallions, and dressing.
- Chill for 30 minutes before serving. Sprinkle with sesame seeds.
5. Korean Cold Noodle Salad (Bibim Guksu)
Bibim guksu is a Korean cold noodle salad that hits fast and hard with sweet, sour, and spicy flavor. It’s made with thin wheat noodles, a fiery gochujang-based sauce, and crisp veggies for contrast. The whole dish is chilled, punchy, and absolutely refreshing on hot days.
The noodles soak up the dressing like a sponge, so the longer it chills, the better it gets. You can add a jammy egg on top or leave it plain—the flavors carry the whole thing either way.
This salad is bold, fiery, and not shy about its personality. It’s ideal for spice lovers looking for something light but flavorful.
Why This Recipe Works
- Gochujang sauce brings heat, tang, and depth in one spoonful
- Thin noodles chill fast and absorb the dressing
- Crispy veggies give it the crunch it needs
- Easy to make vegetarian or protein-packed
Ingredient Swap Ideas
- Use soba or rice noodles instead of somyeon
- Add shredded cucumber, lettuce, or pear
- Top with a boiled egg or grilled tofu
- Swap gochujang for chili garlic paste if needed
Ingredients
- 8 oz somyeon (thin Korean wheat noodles)
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 clove garlic, grated
- ½ cup julienned cucumber
- ½ cup shredded carrot
- Sesame seeds and scallions for garnish
Instructions
- Cook somyeon according to package. Rinse in cold water and drain well.
- Whisk together gochujang, soy sauce, vinegar, sugar, sesame oil, and garlic.
- Toss noodles with sauce, cucumber, and carrot.
- Chill for 30–40 minutes. Garnish with sesame seeds and scallions before serving.
6. Mediterranean Orzo Noodle Salad
Orzo may look like rice, but it behaves like pasta—and in this salad, it brings a light Mediterranean energy that’s fresh, zesty, and herby. Tossed with lemon vinaigrette, cherry tomatoes, feta, and olives, this salad is as much about texture as it is about bold, tangy flavor.
The orzo holds up well in the fridge, making it perfect for batch lunches or picnic fare. It’s hearty without being heavy and just the right kind of salty from the briny olives and cheese.
This salad proves that cold noodles don’t have to be Asian-inspired to be crave-worthy.
Why This Recipe Works
- Orzo holds up beautifully when chilled
- Feta and olives bring serious punch
- Lemon vinaigrette keeps things bright and clean
- Great served alone or with grilled meat or tofu
Ingredient Swap Ideas
- Use mini shells or bowtie pasta if no orzo
- Add chickpeas or cucumber for more bulk
- Swap red onion for shallot or scallions
- Use goat cheese or halloumi instead of feta
Ingredients
- 1 ½ cups cooked orzo, cooled
- ½ cup halved cherry tomatoes
- ¼ cup sliced Kalamata olives
- ¼ cup crumbled feta
- 2 tbsp chopped parsley
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook orzo until tender. Drain and rinse with cold water.
- Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
- Toss orzo with tomatoes, olives, feta, parsley, and dressing.
- Chill 30 minutes and serve cold or room temp.
7. Vietnamese Shrimp Vermicelli Salad
This one is bright, herbal, and totally refreshing. Cold rice vermicelli noodles are tossed with shrimp, crunchy veggies, and a light fish sauce dressing that gives just enough umami without overwhelming the freshness.
Mint, cilantro, and lime give it an unmistakably Vietnamese character, and the noodles soak up just enough flavor to carry each bite. It’s a light but complete meal that’s great on sticky summer days.
You can prep every component ahead of time and just toss it when you’re ready to eat.
Why This Recipe Works
- Rice vermicelli are soft, light, and hold dressing perfectly
- Fresh herbs keep it refreshing, not heavy
- Fish sauce dressing brings real depth
- Works great with tofu or grilled pork too
Ingredient Swap Ideas
- Use chicken, pork, or tofu instead of shrimp
- Add bean sprouts or shaved cabbage
- Swap rice noodles with thin spaghetti in a pinch
- Use soy sauce if avoiding fish sauce
Ingredients
- 8 oz rice vermicelli
- 1 cup cooked shrimp, peeled and deveined
- ½ cucumber, julienned
- 1 carrot, shredded
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 clove garlic, minced
Instructions
- Soak vermicelli in hot water until soft, about 8 minutes. Rinse and drain.
- Whisk together lime juice, fish sauce, sugar, and garlic.
- Combine noodles, shrimp, veggies, and herbs. Pour dressing over top.
- Chill for 30 minutes. Toss again before serving.
8. Chili Crisp Egg Noodle Salad
If you’ve got chili crisp in the fridge, you’ve already got half the work done. This cold noodle salad relies on egg noodles coated in a spicy-savory oil, tossed with crispy bits of garlic and shallot, and cooled for a refreshing yet bold meal.
It’s got a street-food edge but can easily be built into a more filling dish with the addition of veggies or a protein.
Chili crisp carries a ton of flavor in just a spoonful, and once the noodles absorb it, you’ll wonder why you ever heated up your wok.
Why This Recipe Works
- Chili crisp brings heat, crunch, and umami all in one
- Egg noodles have a soft bite that holds up chilled
- Fast to prepare with no extra cooking
- Perfect base for tofu, edamame, or greens
Ingredient Swap Ideas
- Use wheat noodles, ramen, or spaghetti
- Add thin-sliced cucumbers or blanched green beans
- Swap chili crisp for sambal or chili oil
- Add crushed peanuts or cashews for extra crunch
Ingredients
- 8 oz cooked egg noodles
- 1 ½ tbsp chili crisp (plus more to taste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp rice vinegar
- 2 scallions, thinly sliced
- Toasted sesame seeds for garnish
Instructions
- Cook egg noodles and rinse under cold water. Drain completely.
- Toss noodles with chili crisp, soy sauce, vinegar, sesame oil, and scallions.
- Mix well until noodles are evenly coated.
- Chill for 30 minutes. Top with sesame seeds before serving.
9. Cold Sesame Soba with Snap Peas
This salad is all about texture—soft soba noodles paired with crisp snap peas and coated in a silky sesame dressing that brings just a whisper of heat. It’s minimal in ingredients but big on contrast, and it keeps well for lunch the next day.
It’s also quick: the soba cooks in minutes, and the snap peas don’t even need to be cooked if you like them crunchy. The toasted sesame flavor anchors everything, while a little rice vinegar lifts it up with brightness.
It’s light, refreshing, and easy to eat straight from the fridge or a lunchbox.
Why This Recipe Works
- Soba is soft and nutty, perfect for cold salads
- Sesame dressing clings without overwhelming
- Snap peas add natural sweetness and crunch
- Keeps well for a full day without getting soggy
Ingredient Swap Ideas
- Use green beans, asparagus, or edamame instead of snap peas
- Add tofu or poached chicken for more protein
- Swap soba with whole wheat spaghetti
- Add a pinch of crushed red pepper for more heat
Ingredients
- 8 oz soba noodles
- 1 cup snap peas, trimmed
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp honey
- 1 tsp toasted sesame seeds
- Optional: sliced scallions
Instructions
- Cook soba noodles in boiling water, then rinse under cold water.
- Blanch or leave snap peas raw depending on your texture preference.
- Whisk sesame oil, soy sauce, vinegar, and honey.
- Toss noodles and snap peas in dressing. Chill and sprinkle with sesame seeds.
10. Creamy Tahini Pasta Noodle Salad
This is the cooler, grown-up cousin of macaroni salad. Pasta gets coated in a velvety tahini-lemon dressing and tossed with crunchy cucumbers, chopped herbs, and a few toasted seeds for bite. It’s creamy but not heavy—earthy, bright, and unexpectedly filling.
This salad bridges creamy and clean in a way mayo-based versions don’t. And because it’s dairy-free, it holds up great at room temp for picnics or outdoor meals.
Make a big bowl and portion it out all week—it only gets better as it sits.
Why This Recipe Works
- Tahini creates a rich, creamy texture without dairy
- Lemon juice brightens up the dressing
- Pasta holds the sauce beautifully
- Herbs and cucumbers keep it crisp and balanced
Ingredient Swap Ideas
- Use penne, fusilli, or rotini
- Swap tahini with cashew butter or sunflower seed butter
- Add cherry tomatoes or chopped kale
- Top with roasted chickpeas for extra crunch
Ingredients
- 8 oz fusilli or short pasta
- ¼ cup tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 clove garlic, grated
- Salt and pepper, to taste
- 1 cup diced cucumber
- 2 tbsp chopped parsley or dill
- 1 tbsp toasted sunflower or sesame seeds
Instructions
- Cook pasta, rinse with cold water, and drain.
- Whisk tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth. Add a splash of water if too thick.
- Toss pasta with cucumber, herbs, and dressing.
- Chill and top with seeds before serving.
11. Japanese Tuna Somen Noodle Salad
Somen noodles are delicate and thin, perfect for light salads like this one. Tossed with flaked tuna, scallions, soy, and a little sesame oil, this chilled dish is subtle but satisfying—a quick, protein-packed meal that comes together fast.
It’s perfect for busy days or when the fridge is nearly empty. A can of tuna, some basic seasoning, and a few noodles go a long way.
Serve with a soft-boiled egg if you want to bulk it up.
Why This Recipe Works
- Somen noodles chill quickly and have a smooth texture
- Tuna adds protein without weighing it down
- Great when you want something clean and light
- No chopping required—just cook and toss
Ingredient Swap Ideas
- Use soba, rice noodles, or vermicelli
- Add sliced cucumber or radish for crunch
- Try canned salmon or shredded chicken instead of tuna
- Drizzle with ponzu or mirin for extra depth
Ingredients
- 6 oz somen noodles
- 1 can tuna in water, drained
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 scallion, thinly sliced
- Optional: soft-boiled egg or sesame seeds
Instructions
- Boil somen noodles for 2–3 minutes. Rinse with cold water.
- Flake tuna into a large bowl. Add soy sauce, sesame oil, and scallion.
- Toss noodles with tuna mixture.
- Chill for 20 minutes and top with egg or seeds if using.
12. Lemongrass Chicken Glass Noodle Salad
This noodle salad is a sensory explosion. Soft glass noodles get paired with fragrant lemongrass-marinated chicken, fresh herbs, and a citrusy fish sauce dressing. It’s layered with texture—tender chicken, chewy noodles, and crunchy veggies.
The flavor is clean, bright, and packed with Southeast Asian depth. Every bite feels alive with lime and mint and umami.
It’s great served cold or room temp and tastes even better after a little rest in the fridge.
Why This Recipe Works
- Lemongrass chicken adds bold flavor to neutral noodles
- Glass noodles have a soft, bouncy bite that holds dressing well
- Herbs and lime juice balance richness with freshness
- Great for lunch, meal prep, or a light dinner
Ingredient Swap Ideas
- Use tofu or shrimp instead of chicken
- Swap glass noodles for rice vermicelli or soba
- Use basil if you don’t have mint
- Try coconut aminos in place of fish sauce
Ingredients
- 8 oz glass noodles (mung bean or cellophane)
- 1 ½ cups cooked lemongrass chicken, thinly sliced
- ½ cup shredded carrots
- ½ cucumber, sliced thin
- ¼ cup mint leaves
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 clove garlic, minced
Instructions
- Soak glass noodles in hot water until clear and soft. Rinse with cold water.
- Whisk lime juice, fish sauce, sugar, and garlic in a small bowl.
- Toss noodles with chicken, vegetables, and herbs.
- Pour dressing over and chill for 20–30 minutes. Serve cold.
13. Pesto Caprese Noodle Salad
This one leans Italian in the best way possible—think pasta salad meets caprese with a cold, fresh twist. Cooked noodles get tossed with pesto, cherry tomatoes, and mozzarella balls, then chilled until the flavors meld into something creamy, herbaceous, and incredibly satisfying.
It’s a go-to for summer potlucks or easy lunches, and it holds its own next to grilled meats or sandwiches. The pesto coats every noodle in richness while the tomatoes bring brightness and a slight pop.
This one’s bold, colorful, and way more exciting than your average pasta salad.
Why This Recipe Works
- Pesto adds creamy, herby depth without needing extra dressing
- Tomatoes and mozzarella keep it light and fresh
- Pasta holds up well for several days
- Can be served cold or room temperature
Ingredient Swap Ideas
- Use fusilli, penne, or spaghetti noodles
- Swap in sun-dried tomatoes for extra tang
- Add arugula or baby spinach for more greens
- Try goat cheese or parmesan instead of mozzarella
Ingredients
- 8 oz spaghetti or linguine noodles
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella pearls
- ⅓ cup pesto (store-bought or homemade)
- Salt and black pepper to taste
- Optional: balsamic glaze drizzle
Instructions
- Cook pasta until al dente. Rinse with cold water and drain well.
- Toss with pesto, tomatoes, and mozzarella.
- Season lightly, cover, and chill for 30 minutes.
- Drizzle with balsamic glaze just before serving if desired.
14. Thai Basil Beef Rice Noodle Salad
If you’re craving something bold, meaty, and cool all at once, this salad brings it. Thin rice noodles are tossed with Thai-style stir-fried beef, lots of herbs, and a lime-chili dressing that’s spicy and sour in all the right ways.
It’s the chilled version of a hot stir-fry—just as flavorful but light enough to enjoy on a scorching afternoon. Serve with extra herbs and lime wedges for more zing.
This dish is loaded with umami, crunch, and cooling relief. Think Thai larb meets noodle salad.
Why This Recipe Works
- Thai basil adds signature fragrance and freshness
- The beef is cooked hot, but the salad is cooled down
- Rice noodles carry bold flavor and don’t clump
- Sweet, sour, salty, and spicy all in one bite
Ingredient Swap Ideas
- Use ground chicken or tofu for a lighter version
- Swap Thai basil with mint or cilantro
- Add shredded cabbage or bean sprouts for crunch
- Use chili garlic sauce if fresh chilies are too hot
Ingredients
- 8 oz rice noodles
- ¾ lb ground beef
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- ¼ cup Thai basil leaves
- ½ cup shredded carrot
- Sliced chili or jalapeño (optional)
Instructions
- Cook rice noodles and rinse under cold water. Set aside.
- Brown beef in a skillet with garlic, soy sauce, and a splash of fish sauce. Let cool slightly.
- Toss noodles, beef, carrot, basil, and chili with lime juice and sugar.
- Chill 30 minutes and serve with extra basil and lime.
15. Cold Kimchi Ramen Salad
This recipe takes ramen and gives it a funky, fiery twist thanks to kimchi. It’s tangy, spicy, crunchy, and just bold enough to feel exciting without being overpowering. Tossed cold with a soy-sesame dressing, this salad has big flavor and zero fuss.
It’s great for fans of heat and fermentation, and surprisingly good as a fridge-clean-out meal. Add tofu, eggs, or greens to stretch it further.
Kimchi keeps the salad punchy, and the chewy ramen gives it comfort you wouldn’t expect from a chilled dish.
Why This Recipe Works
- Kimchi brings sourness, spice, and crunch
- Ramen noodles chill quickly and hold texture
- Sesame oil ties it together with warmth
- Fast and super low-effort
Ingredient Swap Ideas
- Use soba or udon instead of ramen
- Add sliced cucumber or radish
- Swap sesame oil for chili oil for more heat
- Top with soft-boiled egg or shredded nori
Ingredients
- 2 packs instant ramen noodles (no seasoning)
- ½ cup chopped kimchi
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- 1 scallion, sliced
- Optional: sesame seeds or egg
Instructions
- Cook ramen, rinse under cold water, and drain.
- Mix noodles with kimchi, soy sauce, sesame oil, sugar, and scallion.
- Toss well and chill for 30 minutes.
- Top with sesame seeds or egg if using before serving.
16. Sweet Chili Chicken Noodle Salad
If you like things sweet, spicy, and a little sticky, this one’s for you. Cooked noodles are tossed with tender shredded chicken and a bottled sweet chili sauce that makes everything taste like takeout in the best way.
It’s great as a make-ahead dinner or a meal-prep lunch with crunchy cabbage or chopped peanuts on top. Fast, flexible, and totally satisfying.
It’s the kind of cold salad that feels like comfort food, only lighter and way easier to throw together.
Why This Recipe Works
- Sweet chili sauce adds instant flavor
- Chicken makes it a true meal, not just a side
- Add-ins like cabbage or herbs add freshness
- Perfect for batch cooking and chilling
Ingredient Swap Ideas
- Use rice noodles, ramen, or spaghetti
- Swap chicken with tofu, pork, or shrimp
- Add shredded purple cabbage or carrot
- Toss in cilantro, mint, or Thai basil
Ingredients
- 8 oz rice noodles or egg noodles
- 1 ½ cups cooked shredded chicken
- ½ cup bottled sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp lime juice
- ½ cup shredded cabbage (optional)
- Chopped peanuts for topping
Instructions
- Cook noodles, rinse under cold water, and drain.
- Toss noodles with chicken, sweet chili sauce, soy sauce, lime juice, and cabbage.
- Chill for 30 minutes.
- Top with chopped peanuts just before serving.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.