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+ servings
Centered bowl of overflowing pasta salad with carrots and kale.
4.92 from 12 votes

Cold Asian Noodle Salad Recipe

Asian Noodle Salad is fast, refreshing and tasty!
Course Salad
Cuisine Pasta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 233kcal
Author Ginny McMeans


  • 10 ounces udon noodles
  • 1 cup carrot, julienned
  • 1 cup red bell pepper. sliced thin into matchsticks
  • up green onions, (scallions), sliced into rounds
  • 2 cups baby spinach

For the dressing:

  • ½ cup low-sodium soy sauce or tamari sauce
  • ½ cup fresh orange juice
  • 2 tablespoons mirin, sweet rice wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • teaspoon crushed red pepper
  • 1 teaspoon sesame seeds
  • 1 tablespoon extra Virgin olive oil


Make the Dressing

  • Mix all of the dressing ingredients together. Taste for seasoning and chill in the refrigerator.

For the Salad

  • Cook the udon noodles according to directions, al dente. Drain and let cool.
  • In a large bowl add the noodles, julienned vegetables, spinach and the salad dressing. Toss well.
  • Cover and put in the refrigerator for at least 2 hours to allow the flavors to meld.


Here is a simple way to incorporate kale into the salad to replace th spinach.
Destem the kale.
Lightly steam the kale for 1 ½ to 2 minutes. Rinse to cool and stop the cooking process. It will be bright and green and wilted.
In a large bowl add the noodles, vegetables, kale and the salad dressing.
Toss and refrigerate.


Serving: 1Serving | Calories: 233kcal | Carbohydrates: 41g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Sodium: 1322mg | Potassium: 289mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6605IU | Vitamin C: 65.9mg | Calcium: 49mg | Iron: 1mg