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This Asian noodle salad is thin angel hair tossed in a sesame and soy dressing with a little kick of chili oil and a splash of balsamic. It comes together in about five minutes of hands-on work and gets served cold. It is light but still filling, with every strand coated so each bite carries the flavor.

Asian Noodle Salad with sesame-soy dressed noodles, cucumber, green onions, and sesame seeds in a large wooden bowl.

This is the kind of recipe I can put together half asleep and still get right. There is no real technique to it, which is why it has earned a permanent spot in my summer rotation.

Here is why this one is different from most Asian noodle salads out there. There is no peanut butter and no big pile of cabbage to shred. The dressing does all the work, and the surprise ingredient is balsamic vinegar. It sounds unexpected in an Asian-inspired dressing, but that little splash is what makes this version taste different from every other noodle salad out there. There is no shredding and no cooking beyond boiling the noodles, and it only tastes better after a chill in the fridge.

If you love an easy noodle salad, my ramen noodle salad is the crunchy, toasted version I make just as often.

Potluck Favorite

The Salad I Bring Whenever Everyone Brings a Dish

I bring this to our girls’ lunches all summer, the kind where everyone shows up with a dish to share. It is light but still fills you up, and it is always one of the first bowls to empty. I make it the night before so all I have to do is give it a toss before I head out the door.

What You’ll Need

Angel hair pasta. This is a deliberate choice, not just whatever pasta I had in the pantry. Angel hair is the fastest-cooking pasta, and the thin delicate strands coat evenly in the dressing so every single bite is well seasoned. A thicker noodle does not soak up the flavor the same way.
Sesame oil. This is the backbone of the whole dressing. It brings that warm, toasted, nutty flavor that makes the salad taste like cold sesame noodles. Do not swap it for a neutral oil or you lose the entire character of the dish.
Balsamic vinegar. Here is the one that surprises people. Balsamic is not something you expect in an Asian-inspired dressing, but it adds a subtle sweetness and depth that rounds out the sesame and soy without tasting out of place. It is the little detail that makes this dressing mine.
Hot chili oil. This is where you control the heat. I start with one tablespoon for a mild warmth, and you can add more if you like things spicier. Taste as you go and make it yours.
Pea pods. These bring the fresh crunch against the soft noodles. I cut each one into smaller pieces, usually three or four cuts, so they spread through the whole bowl instead of landing in clumps.
Green onion and toasted sesame seeds. A little sliced green onion and a sprinkle of sesame seeds at the end add freshness and a nutty finish. Small touches, but they pull it all together.

Close-up of sesame-soy dressed Asian Noodle Salad being lifted with black chopsticks, with sesame seeds and green onions throughout.

How to Make Asian Noodle Salad

Step 1: Cook and rinse the pasta. Cook the angel hair according to the package directions, then drain it well and rinse it with cold water. This is the step that matters most. The cold rinse stops the cooking and keeps the noodles from clumping together before the dressing goes on. Cooked noodles in a glass bowl ready to toss.

Step 2: Whisk the dressing. While the pasta cooks, add the sesame oil, soy sauce, balsamic vinegar, hot chili oil, and sugar to a large bowl. Whisk until everything is well combined and the sugar has dissolved. Whisk in a bowl of Asian noodle salad dressing.

Step 3: Toss the noodles. Add the drained, cooled pasta to the bowl with the dressing. Toss until every strand is coated. Cooked noodles in a bowl ready for Asian noodle salad.

Step 4: Add the veggies and chill. Mix in the pea pods, green onion, and sesame seeds. Refrigerate until cold, then serve. Give it a good toss right before it hits the table. Asian noodle salad tossed with snap peas in a glass bowl.

A Few Things Worth Knowing

Rinse the noodles cold and drain them well. Warm noodles clump and turn sticky, and they water down the dressing. A good cold rinse and a thorough drain is the difference between a salad that stays separate and one that turns into a gummy clump.

Start light on the chili oil. One tablespoon gives you a mild background heat that most people love. You can always add more, but you cannot take it back out, so taste before you pour in extra.

Cut the pea pods small. Cutting each pod into three or four pieces means you get a little crunch in every forkful instead of a few big bites that take over.

Overhead view of Asian Noodle Salad with cucumber, green onions, and sesame seeds being picked up with chopsticks from a speckled bowl.

Easy Ways to Make It a Meal

Add chicken. Shredded or grilled chicken turns this side into a full lunch or dinner. This is what I reach for most often when I want it to be more filling.

Add tofu. Tofu is my go-to when I want to keep it meatless but still add some protein.

Add more veggies. I sometimes toss in extra pea pods or whatever crisp vegetables I have on hand (carrots, brocolli, etc.). Think of the recipe as a starting point you can build on.

For more of those takeout flavors at home, my egg roll in a bowl is another fast one my family asks for on repeat.

Asian Noodle Salad with sesame-soy dressed noodles, cucumber, green onions, and sesame seeds in a wooden bowl, with a second serving in a plate behind it.

Make It the Night Before

This salad keeps really well in the fridge, which is exactly why I love it for lunches and parties. I like to make it the night before so it has time to sit and the flavors settle in.

Store it covered in the refrigerator and give it a good mix before serving, since the dressing settles to the bottom as it sits. I serve it cold, straight from the fridge.

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