This is a super reasy no-cook Noodle Salad with a Tangy Dressing! It’s hearty and super refreshing at the same time. It’s perfect for meal-prep and NO COOKING IS REQUIRED! Talk about a win-win. This is also great for meal-prep and you can add your veggies, herbs, and protein of choice.
VERMICELLI NOODLES
I used these thin vermicelli noodles for this recipe and soaking them can cook them completely until chewy, which is why I prefer to use these for a no-cook recipe.
You’re free to use other noodles of choice such as rice noodles or even rice vermicelli but do not that these noodles may require you to boil them to completely cook down.
SOAKING THE NOODLES
- Place the noodles in a large heat proof bowl. Pour in boiling hot water to completely submerge the noodles. Leave the noodles to soak and rehydrate for 8-10 minutes or until cooked and chewy to your liking. The noodles will turn translucent and almost white (but also depending on the type of noodles you use!)
- Drain the noodles from the water and then run the noodles through running water. You can add some ice cubes to quickly cool the noodles.
- Be sure to strain the noodles well to remove excess water that could water down the salad dressing later on.
PREPARE THE TANGY DRESSING
WHAT YOU’LL NEED:
- lemon juice
- soy sauce
- sugar
- maple syrup or other liquid sweetener
- toasted sesame seeds
- sesame oil
Feel free to adjust everything to your desired taste! If you want it less sour, feel free to add more sugar to sweeten.
The full recipe is in the card below.
Vegetables, Herbs, Protein (totally up to you!)
- 1 small carrot thinly sliced or grated
- 1 small red bell pepper thinly sliced
- 1 small green bell pepper thinly sliced
- 1 small red onion thinly sliced
- Chopped cilantro
- Chopped mint
- Chopped basil
- Pickled radish and carrot see homemade recipe here
- Pumpkin seeds other chopped nuts/seeds of choice (peanuts, almonds, cashews, etc)
MIX AND ENJOY YOUR NOODLE SALAD!
- Prepare a large bowl. Add the noodles, vegetables, protein (if using), nuts/seeds, herbs, and then pour in some of the dressing. Mix everything to coat well.
Storage and Make-Ahead Tips
- This is best enjoyed cold! I like to prepare mine in advance and store it in the fridge for 1-2 hours so the noodles really soak in the flavours of the dressing. The vegetables do lose some of their crunch so you can add vegetables when ready to enjoy.Do note that keeping the noodles in the fridge overnight can cause them to dry up a bit.
MORE NOODLE RECIPES YOU MIGHT LOVE:
- Wonton Noodle Soup
- Bibim Guksu (Korean Mixed Noodles)
- Wonton Noodle Soup
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
No Cook Noodle Salad with a Tangy Dressing
This is a super reasy no-cook Noodle Salad with a Tangy Dressing! It’s hearty and super refreshing at the same time. It’s perfect for meal-prep and NO COOKING IS REQUIRED! Talk about a win-win. This is also great for meal-prep and you can add your veggies, herbs, and protein of choice.
Ingredients
Noodles
- 3.5 oz dry vermicelli noodles or mung bean threads, I used 2 bundles
Tangy Dressing
- 2.5-3 tbsp lemon juice , from 1/2 large lemon
- 2-3 tbsp soy sauce adjust to taste
- 1 tbsp sugar , feel free to adjust to desired sweetness
- 2 tbsp maple syrup or other liquid sweetener, feel free to adjust to desired sweetness
- 2 tsp toasted sesame seeds
- 2 tbsp sesame oil
- Chopped chili optional for spice
Vegetables, Herbs, Protein (totally up to you!)
- 1 small carrot thinly sliced or grated
- 1 small red bell pepper thinly sliced
- 1 small green bell pepper thinly sliced
- 1 small red onion thinly sliced
- Chopped cilantro
- Chopped mint
- Chopped basil
- Pickled radish and carrot , see homemade recipe here
- Pumpkin seeds or other chopped nuts/seeds of choice (peanuts, almonds, cashews, etc)
Other suggested mix-ins
- Sliced smoked extra firm tofu
- Shredded cabbage
- Thinly sliced cucumber
- Crispy shallots
Instructions
Noodles
- Place the noodles in a large heat proof bowl. Pour in boiling hot water to completely submerge the noodles. Leave the noodles to soak and rehydrate for 8-10 minutes or until cooked and chewy to your liking. The noodles will turn translucent and almost white (but also depending on the type of noodles you use!)
- Drain the noodles from the water and then run the noodles through running water. You can add some ice cubes to quickly cool the noodles.
- Be sure to strain the noodles well to remove excess water that could water down the salad dressing later on.
Dressing
- Meanwhile, mix all the ingredients together until well incorporated Feel free to adjust the measurements to your taste and add more or less of the sweetener and lemon juice for added sweetness or acidity.
- You can also prepare this before hand and store it in the fridge.
Assembling the Noodle Salad
- Prepare a large bowl. Add the noodles, vegetables, protein (if using), nuts/seeds, herbs, and then pour in some of the dressing. Mix everything to coat well.
Storage and Make-Ahead Tips
- This is best enjoyed cold! I like to prepare mine in advance and store it in the fridge for 1-2 hours so the noodles really soak in the flavours of the dressing. The vegetables do lose some of their crunch so you can add vegetables when ready to enjoy.Do note that keeping the noodles in the fridge overnight can cause them to dry up a bit.
WATCH Video
NUTRITIONAL INFO
Serving: 1serving | Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 745mg | Potassium: 250mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3649IU | Vitamin C: 60mg | Calcium: 27mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
This Post Has 8 Comments
Made it but didn’t have peppers, mint on hand. Was still very good, dressing delicious!! Will make again with all ingredients!!
Thanks Freda! ◡̈
amazing
Thank you Grace! ◡̈
This was easy to make and delicious! Will be my mystery dish this year.
Hope you enjoyed it!! ◡̈
Another fantastic recipe from you! So easy and quick to make. I added some air fried vegan ‘meatballs’ as my protein
Those meatballs are a great addition ◡̈ thanks for trying it out Jen!!