Refreshing Cold Teriyaki Noodles Salad for Light Meals

A vibrant Cold Teriyaki Noodles Salad perfect for warm days, featuring soba noodles, colorful veggies, and a tangy dressing.

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Course: Salads

Cuisine: Asian

Keyword: Cold Teriyaki Noodles Salad, Healthy Recipe, light meals, Quick Meal, salad, soba noodles

Prep Time: 20

Cook Time: 5

Chill Time: 1

Total Time: 1 25

Servings: servings

Calories: 200kcal

Equipment

Large pot
Mixing bowl
Whisk
tongs

Ingredients

For the Salad

8 oz soba noodles or rice noodles Choose your favorite for a hearty base.
1 cup shredded carrots Adds a lovely crunch and bright color.
1 cup thinly sliced red bell pepper Provides sweetness and a pop of color.
1 cup snap peas, sliced in half Fresh and crisp, these peas add great texture.
¼ cup chopped green onions For a mild onion flavor that enhances freshness.

For the Dressing

¼ cup soy sauce A key ingredient for a savory depth.
3 tablespoons teriyaki sauce Adds a touch of sweetness and umami.
2 tablespoons rice vinegar Offers a tangy balance to the rich flavors.
1 tablespoon sesame oil Brings a nutty aroma that elevates the dressing.
1 tablespoon honey or maple syrup A touch of sweetness that complements the other ingredients.
1 tablespoon freshly grated ginger Infuses the salad with a refreshing zing.

For the Garnish

1 tablespoon toasted sesame seeds Adds a delightful crunch and nutty flavor.
2 tablespoons chopped fresh cilantro For a burst of fresh herbal goodness.

Optional Protein

to taste cooked chicken, tofu, or shrimp Perfect for turning the salad into a filling meal.

Instructions

Step-by-Step Instructions for Cold Teriyaki Noodles Salad

Start by boiling a large pot of water over high heat. Once boiling, add 8 oz of soba noodles or rice noodles and cook according to package instructions, usually around 5-7 minutes until tender but still firm. Drain and rinse under cold water.
In a large mixing bowl, combine 1 cup of shredded carrots, 1 cup of thinly sliced red bell pepper, 1 cup of sliced snap peas, and ¼ cup of chopped green onions. Toss gently until evenly mixed.
In a small bowl, whisk together ¼ cup of soy sauce, 3 tablespoons of teriyaki sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, and 1 tablespoon of freshly grated ginger until smooth.
Pour the dressing over the vegetables in the large bowl and toss thoroughly to ensure coating.
Gently fold in the cooled noodles into the vegetable mixture, being careful not to break them.
Sprinkle 1 tablespoon of toasted sesame seeds and 2 tablespoons of chopped fresh cilantro over the salad and toss lightly again.
If desired, fold in any cooked chicken, tofu, or shrimp and mix gently.
Transfer the salad to a serving platter or individual bowls. Serve immediately or chill in the fridge for up to an hour for enhanced flavors.

Notes

Choosing fresh noodles and rinsing them thoroughly is key to maintaining the salad's texture. Feel free to mix in your favorite veggies for added nutrition.

Nutrition