Cold Noodle Salad Recipe
Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan.
How to Make the Best Cold Noodle Salad
This cold noodle salad is the perfect dish for hot summer days or whenever you’re craving something refreshing yet satisfying. The combination of chewy noodles, crisp cucumbers, and a savory-sweet dressing comes together in just 20 minutes, making it an ideal weeknight meal or potluck contribution.
What makes this recipe truly special is the chili crisp topping. That spicy, crunchy oil adds layers of flavor and texture that transform simple cold noodles into something extraordinary. The fresh herbs—mint, basil, or cilantro—bring a bright, aromatic finish that balances the rich sesame and soy flavors.
Whether you serve this as a light main course or a side dish, it’s guaranteed to become a summer staple in your kitchen. Feel free to customize with your favorite noodles and adjust the heat level to your liking.
Cold Noodle Salad
Easy to make and loaded with flavor, this cold noodle salad with cucumber and chili crisp satisfies all our spicy umami cravings in one delicious bite! Vegan.
Ingredients
Noodles and Vegetables
Dressing
Toppings
Instructions
Prepare the Ingredients
- Salt the cucumbers in a colander. Set aside to drain for 15 minutes.
- Cook the noodles according to the package, and add salt to the boiling pot of water if desired. Drain in a colander and rinse with cold water.
Assemble the Salad
- In a large bowl mix together the rice vinegar, sesame oil, soy sauce, sugar and ginger. Add green onions and salted cucumbers.
- Add the cooled noodles to the bowl and toss to fully coat with the dressing.
- Arrange in a serving dish (a shallow bowl works great), spoon the chili crisp over the top just before serving. Scatter torn mint leaves and sprinkle with sesame seeds or peanuts.
Notes
- For extra flavor, let the cucumbers salt for the full 15 minutes to draw out excess moisture.
- This salad is best served immediately but can be refrigerated for up to 2 days.
- Adjust the amount of chili crisp to your heat preference.
