This no-cook noodle salad is fresh, colorful, and packed with crisp vegetables, herbs, and a bright sesame-lemon dressing. I like making it when I want something quick, refreshing, and easy to prep ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3.5 oz dry vermicelli noodles
2 1/2 to 3 tbsp lemon juice
2 to 3 tbsp soy sauce
1 tbsp sugar
2 tbsp maple syrup
2 tsp toasted sesame seeds
1 small carrot, thinly sliced or grated
1 small red bell pepper, thinly sliced
2 tbsp sesame oil
Chopped chili, optional
1 small green bell pepper, thinly sliced
1 small red onion, thinly sliced
Chopped cilantro
Chopped mint
Pickled radish and carrot
Chopped basil
Pumpkin seeds or chopped peanuts, almonds, or cashews
Sliced smoked extra-firm tofu, optional
Shredded cabbage, optional
Thinly sliced cucumber, optional
Crispy shallots, optional
Directions
I place the vermicelli noodles in a large heatproof bowl and cover them completely with boiling hot water. I let them soak for 8 to 10 minutes, or until they are tender and chewy.
Then I drain the noodles, rinse them under running water, and cool them with a few ice cubes if needed. I strain them well so extra water does not dilute the dressing.
In a separate bowl, I whisk together the lemon juice, soy sauce, sugar, maple syrup, toasted sesame seeds, sesame oil, and chopped chili if I am using it. I taste and adjust the dressing until it has the balance I like.
In a large mixing bowl, I combine the drained noodles, carrot, bell peppers, red onion, herbs, pickled vegetables, seeds or nuts, and any optional add-ins.
I pour over some of the dressing and toss everything well until evenly coated. I serve it cold right away, or I chill it for 1 to 2 hours for more flavor.
Servings and Timing
This recipe makes 3 servings.
Prep time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
Calories: 262 kcal per serving
Variations
I like adding smoked tofu when I want a more filling meal. I also use shredded cabbage or cucumber when I want extra crunch.
For a nutty version, I add chopped peanuts, cashews, or almonds. For more heat, I mix extra chopped chili into the dressing.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. And I like keeping a little extra dressing on the side because the noodles can absorb the sauce as they sit.
I do not reheat this salad because it is best served cold. Before serving leftovers, I toss everything again and add a splash of lemon juice or soy sauce if needed.
FAQs
Can I make this noodle salad ahead of time?
Yes, I like making it ahead because the noodles absorb more flavor as they chill.
Can I use rice noodles instead of vermicelli?
Yes, I can use thin rice noodles, but I follow the package soaking directions for the best texture.
Is this recipe vegan?
Yes, this recipe is vegan as long as I use plant-based add-ins like tofu, vegetables, nuts, and seeds.
Can I make it spicy?
Yes, I add chopped chili to the dressing or sprinkle chili flakes on top.
What protein can I add?
I like adding smoked extra-firm tofu, edamame, or roasted chickpeas for extra protein.
Conclusion
This no-cook noodle salad is light, fresh, and full of texture. I like it for quick lunches, easy dinners, or meal prep because it is simple, colorful, and satisfying.
📖 Recipe:
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No-Cook Noodle Salad with Tangy Dressing
- Total Time: 20 minutes
- Yield: 3 servings
- Diet: Vegan
Description
A fresh and colorful no-cook noodle salad tossed in a tangy sesame-lemon dressing, packed with crisp vegetables and herbs. Perfect for a quick, refreshing meal or make-ahead dish.
Ingredients
3.5 oz dry vermicelli noodles
2 1/2 to 3 tbsp lemon juice
2 to 3 tbsp soy sauce
1 tbsp sugar
2 tbsp maple syrup
2 tsp toasted sesame seeds
2 tbsp sesame oil
Chopped chili (optional)
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
Pumpkin seeds or chopped peanuts, almonds, or cashews
Sliced smoked extra-firm tofu (optional)
Shredded cabbage (optional)
Thinly sliced cucumber (optional)
Crispy shallots (optional)
Instructions
- Place vermicelli noodles in a large heatproof bowl and cover with boiling water. Soak for 8 to 10 minutes until tender.
- Drain and rinse noodles under cold water. Cool with ice if needed and drain thoroughly.
- In a bowl, whisk together lemon juice, soy sauce, sugar, maple syrup, sesame seeds, sesame oil, and chili if using.
- In a large bowl, combine noodles, carrot, bell peppers, red onion, herbs, pickled vegetables, nuts or seeds, and optional add-ins.
- Pour dressing over the salad and toss well to coat evenly.
- Serve immediately or chill for 1 to 2 hours before serving.
Notes
Add smoked tofu, edamame, or chickpeas for extra protein.
Use cabbage or cucumber for additional crunch.
Adjust chili for preferred spice level.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep extra dressing to refresh noodles before serving.
Do not reheat; best served cold.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
