Easy Asian Noodle Salad


Are you looking for an easy, healthy lunch idea you can pack up and take to work? Or a simple dinner you can pull out of the fridge when you get home after a busy day? Here is an idea – Easy Asian Noodle Salad. This recipe features Steph’s Baked Tofu, but feel free to experiment with other ingredients… this is one of those salads to make when you’ve got a few too many veggies in the fridge, or some left-over rotisserie chicken to use up, or whatever!

This salad will last up to four days in the refrigerator if you:

1. Use some willpower.
2. Go light on the dressing.

Easy Asian Noodle Salad
Recipe Type: Salad
Author: A Passionate Plate
This noodle salad is jam-packed with healthy veggies and herbs and tossed with the refreshing Asian flavors of sesame, soy, chile and peanuts.
  • SALAD:
  • 4 oz. whole-wheat thin spaghetti (2 cups cooked)
  • 2 cups Steph’s Baked Tofu*
  • 2 cups thinly sliced napa cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced (or grated) carrot
  • 1/2 cup chopped cilantro
  • 1/2 cup peanuts
  • 3 green onions, thinly sliced (green & white parts)
  • Simple Asian dressing (recipe follows)**
  • * If you don’t want to make your own baked tofu, substitute store bought or substitute cooked chicken, beef, pork or even prawns.
  • 3 Tbsp. canola oil
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • 2 tsp. sugar
  • 2 tsp. creamy peanut butter
  • 1/4 to 1/2 tsp. chile flakes
  • (Note: Feel free to substitute any bottled Asian dressing you like in this recipe.)
  1. SALAD:
  2. Cook the spaghetti according to package directions. Drain and rinse with cold water to cool completely. In a large bowl, combine the pasta, tofu, carrots, bell pepper, cilantro, peanuts and green onion. Toss with dressing until well combined. This salad will refrigerate well for up to four days.
  4. Combine all ingredients and mix well to combine.


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  2. Jeannie says:

    I’m so excited to make this again. I made it for the super bowl and it was a big hit!! This time I’m going to remember to stir the tofu every ten minutes so it’s evenly cooked. Now, I need a simple cole slaw or some other recipe for the left over half napa cabbage left from this recipe. Any ideas?
    thanks, jeannie

    • MaryMiller says:

      How about a quick Napa Cabbage stir fry? Heat 1 tsp. of oil in a large sauté pan and add a little bit of sliced onion and some minced garlic and ginger. Stir fry for a minute or two then add the sliced cabbage, 1 tsp. soy sauce, 1 tsp. toasted sesame oil, 1 tsp. of rice vinegar, and 1 tsp. of sriracha sauce (if you want to add a little heat). Cover and steam for 2 minutes. Sprinkle with some toasted sesame seeds if you want to make it look extra pretty. 🙂

  3. Donna says:

    This sounds delicious. I can’t wait to try it!

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