Cold Mixed Noodles

why make this recipe

Cold Mixed Noodles are quick, fresh, and light. You make them when you want a fast meal that needs little cooking. They work well for hot days, packed lunches, or a simple weeknight dinner. The noodles and veggies give good texture and the sesame dressing adds rich flavor.

introduction

This recipe mixes noodles with crisp vegetables and a nutty sesame dressing. It is easy to change and comes together in about 20 minutes. For a sweet spread to enjoy on the side, try the mixed berry jam recipe.

how to make Cold Mixed Noodles

Make sure to cook and cool the noodles well so the salad stays fresh. Mix the vegetables and dressing right before serving to keep the crunch. Toss gently so the noodles do not break.

Ingredients :

• 8 oz soba or rice noodles
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 bell pepper, thinly sliced
• 1 cup edamame, shelled
• 1/4 cup green onions, chopped
• 1/4 cup sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or agave syrup
• 1 tsp grated ginger
• Sesame seeds for garnish

Directions :

1. Cook the noodles according to package instructions, then drain and rinse under cold water.
2. In a large bowl, combine the noodles with carrots, cucumber, bell pepper, edamame, and green onions.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey (or agave), and ginger.
4. Pour the dressing over the noodle mixture and toss to combine.
5. Serve chilled, garnished with sesame seeds.

how to serve Cold Mixed Noodles

Serve the noodles cold or slightly cool. Put them in a big bowl for family style or pack in individual containers for lunch. Add extra sesame seeds or a squeeze of lime on top for fresh taste.

how to store Cold Mixed Noodles

Store in an airtight container in the refrigerator. Keep for up to 3 days. If you plan to store, keep the dressing separate and toss before serving to keep the vegetables crisp.

tips to make Cold Mixed Noodles

• Rinse the noodles well in cold water to stop cooking and remove starch.
• Julienne the vegetables thin so they mix well with the noodles.
• Adjust the soy sauce and vinegar to taste. Add more honey if you like sweeter.
• Add a little cold water or extra oil if the noodles absorb too much dressing.
• Use pre-cooked frozen edamame to save time; thaw before mixing.

variation (if any)

• Protein: Add grilled chicken, tofu, or shrimp for a fuller meal.
• Nuts: Add chopped peanuts or cashews for crunch.
• Spice: Add chili oil or red pepper flakes for heat.
• Sauce swap: Use peanut butter with soy sauce and lime for a peanut dressing.

FAQs

Q: Can I use other noodles?
A: Yes. Use rice vermicelli, udon, or whole wheat pasta. Cook and cool them the same way.

Q: Is this recipe vegan?
A: It is vegan if you use agave or maple syrup instead of honey.

Q: How long will it stay fresh?
A: Best eaten within 2–3 days. Keep the dressing separate if you plan to keep it longer.

Q: Can I make this ahead for a party?
A: Yes. Chop vegetables and make dressing a few hours ahead. Toss with noodles just before guests arrive.

Cold Mixed Noodles

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Cold Preparation
• Cuisine: Asian
• Diet: Vegan

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Description

A quick and fresh noodle dish with crisp vegetables and a nutty sesame dressing, perfect for hot days or packed lunches.

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Ingredients

Scale 1x2x3x

• 8 oz soba or rice noodles
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 bell pepper, thinly sliced
• 1 cup edamame, shelled
• 1/4 cup green onions, chopped
• 1/4 cup sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or agave syrup
• 1 tsp grated ginger
• Sesame seeds for garnish

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Instructions

1. Cook the noodles according to package instructions, then drain and rinse under cold water.
2. In a large bowl, combine the noodles with carrots, cucumber, bell pepper, edamame, and green onions.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey (or agave), and ginger.
4. Pour the dressing over the noodle mixture and toss to combine.
5. Serve chilled, garnished with sesame seeds.

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Notes

Store in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if storing to keep vegetables crisp.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg