20 Refreshing Noodle Salad Recipes for Summer

When summer heat hits, nothing beats a chilled, vibrant noodle salad—quick to toss together, packed with fresh flavors, and light enough to keep you cool. Whether you’re craving zesty Asian-inspired dishes, herby Mediterranean twists, or crunchy veggie-loaded bowls, we’ve rounded up 20 refreshing recipes that’ll turn your weeknight dinners into effortless feasts. Ready to ditch the oven? Let’s dig in!

Spicy Peanut Noodle Salad with Crunchy Veggies

This vibrant noodle salad packs a punch with creamy peanut sauce, crisp veggies, and just the right amount of heat—perfect for a quick lunch or potluck star!

Ingredients:

• 8 oz rice noodles
• 1 cup shredded red cabbage
• 1 cup matchstick carrots
• 1 bell pepper (any color), thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• For the sauce:
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sriracha (or more to taste)
• 1 clove garlic, minced
• 1/4 cup warm water

Instructions:

1. Cook noodles: Prepare rice noodles according to package instructions (usually soaked in hot water for 8-10 minutes). Drain, rinse with cold water, and set aside.
2. Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and minced garlic in a bowl. Gradually add warm water until smooth and pourable.
3. Toss salad: In a large bowl, combine noodles, red cabbage, carrots, and bell pepper. Pour sauce over and toss until evenly coated.
4. Garnish & serve: Top with chopped cilantro and peanuts. Serve immediately or chill for up to 2 hours for flavors to meld.

The magic here? The contrast between the cool, crunchy veggies and the rich, spicy peanut sauce—it’s addictive! Tip: For extra protein, add shredded rotisserie chicken or baked tofu.

Cold Soba Noodle Salad with Sesame Dressing

This refreshing soba noodle salad is packed with crisp veggies and tossed in a nutty sesame dressing—perfect for a light lunch or a make-ahead side dish.

Ingredients:

• 8 oz dried soba noodles
• 1 cup shredded red cabbage
• 1 medium cucumber, julienned
• 1 large carrot, julienned
• 2 green onions, thinly sliced
• 2 tbsp toasted sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

Instructions:

1. Cook soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp ginger, and 1 clove minced garlic until smooth.
3. Add the cooled noodles, 1 cup red cabbage, cucumber, carrot, and green onions to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle with 2 tbsp sesame seeds and chill for at least 15 minutes before serving.

The contrast of the chewy noodles, crunchy veggies, and savory-sweet dressing makes this salad irresistibly satisfying—no wilting here!

Tip: For extra protein, add shredded rotisserie chicken or crispy baked tofu.

Thai-Inspired Rice Noodle Salad with Lime and Herbs

Bright, fresh, and packed with zesty flavors, this noodle salad is a no-cook wonder that comes together in minutes—perfect for busy weeknights or potlucks.

Ingredients:

• 8 oz thin rice noodles (vermicelli)
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until tender (or follow package instructions). Drain, rinse with cold water, and set aside.
2. In a large bowl, whisk together lime juice, fish sauce, honey, vegetable oil, minced garlic, and red pepper flakes until smooth.
3. Add drained noodles, red cabbage, carrots, and cucumber to the bowl. Toss gently to coat everything in the dressing.
4. Fold in cilantro and mint, then sprinkle with chopped peanuts just before serving.

The magic here? The tangy-sweet dressing soaks into the noodles while the herbs keep every bite light and fragrant—no soggy leftovers!

Tip: For extra crunch, add a handful of bean sprouts or swap peanuts for cashews.

Vietnamese Vermicelli Salad with Grilled Chicken

This vibrant, fresh noodle bowl is packed with bright herbs, tender chicken, and a tangy-sweet dressing—perfect for a light yet satisfying meal.

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb boneless, skinless chicken thighs
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• 2 cups shredded lettuce
• 1 cup shredded carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped roasted peanuts

Instructions

1. Prep noodles: Cook vermicelli according to package instructions, rinse under cold water, and drain well.
2. Marinate chicken: Whisk together fish sauce, lime juice, sugar, garlic, and oil. Reserve 2 tbsp for dressing. Toss chicken in remaining marinade; let sit 15 minutes.
3. Grill chicken: Heat grill or grill pan to medium-high. Cook chicken for 5–6 minutes per side until charred and internal temp reaches 165°F. Slice thinly.
4. Assemble: Divide noodles among bowls. Top with lettuce, carrots, chicken, mint, and cilantro. Drizzle reserved dressing and sprinkle peanuts.

The magic here? The contrast of smoky grilled chicken with cool noodles and zesty herbs—it’s a texture party in every bite.

Tip: For extra crunch, add quick-pickled cucumbers (soak slices in 1 tbsp rice vinegar + 1 tsp sugar for 10 minutes).

Zesty Asian Ramen Noodle Salad

This crunchy, tangy salad is a flavor explosion—perfect for potlucks or a quick weeknight side that steals the show!

Ingredients:

• 2 (3 oz) packages instant ramen noodles (discard seasoning packets)
• 1/4 cup vegetable oil
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame seeds

Instructions:

1. Crush ramen noodles into small pieces (no need to cook).
2. In a large bowl, whisk together vegetable oil, rice vinegar, honey, soy sauce, sesame oil, and red pepper flakes until smooth.
3. Add cabbage, carrots, scallions, and cilantro to the dressing; toss to coat evenly.
4. Just before serving, fold in crushed ramen noodles and sesame seeds for maximum crunch.

The magic here? The noodles stay crispy against the bright, sweet-tangy dressing—no sad, soggy bites!

Tip: For extra protein, add shredded rotisserie chicken or edamame.

Garlic Ginger Udon Noodle Salad

This Garlic Ginger Udon Noodle Salad is a vibrant, umami-packed dish with a refreshing crunch—perfect for a quick lunch or light dinner.

• 8 oz udon noodles (fresh or dried)
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds (for garnish)

1. Cook udon noodles according to package instructions. Drain and rinse under cold water to stop cooking.
2. In a small bowl, whisk together 2 tbsp toasted sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey.
3. Toss the cooled noodles with the dressing until evenly coated.
4. Add shredded red cabbage, julienned carrot, and sliced green onions. Gently toss to combine.
5. Garnish with 1 tbsp sesame seeds before serving.

The punchy garlic-ginger dressing clings beautifully to the chewy udon noodles, while the crisp veggies add a satisfying crunch. Serve chilled or at room temperature!

Tip: For extra protein, toss in shredded rotisserie chicken or pan-seared tofu.

Tangy Soy Sauce Glass Noodle Salad

This bright, refreshing noodle salad is packed with umami tang and a satisfying crunch—perfect for a light lunch or a side dish at your next BBQ.

Ingredients:

• 4 oz dried glass noodles (mung bean threads)
• 1 tbsp neutral oil (like grapeseed or avocado)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 tbsp chopped cilantro
• 1 tbsp toasted sesame seeds

Instructions:

1. Soak glass noodles in hot water for 10 minutes until pliable (or follow package instructions). Drain and rinse under cold water.
2. In a small bowl, whisk together 1 tbsp neutral oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and minced garlic.
3. Toss drained noodles with the dressing, then fold in shredded carrots, sliced cucumber, and cilantro until evenly coated.
4. Sprinkle with toasted sesame seeds and serve immediately, or chill for 30 minutes to let flavors meld.

The magic here? The glass noodles soak up the tangy-sweet dressing while staying springy—no sad, soggy noodles here!

Tip: For a protein boost, add shredded rotisserie chicken or crispy tofu cubes.

Korean Cold Noodle Salad with Gochujang Dressing

This vibrant, spicy-sweet noodle salad is a refreshing twist on classic bibim guksu—perfect for beating the heat with minimal cooking required.

Ingredients

• 8 oz Korean wheat noodles (somyeon) or thin spaghetti
• 1 tbsp toasted sesame oil
• 1/4 cup gochujang (Korean red pepper paste)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated garlic
• 1/2 English cucumber, julienned
• 1 carrot, julienned
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 soft-boiled egg (optional)

Instructions

1. Cook noodles according to package instructions (usually 3–4 minutes in boiling water). Drain, rinse under cold water until chilled, then toss with 1 tbsp toasted sesame oil to prevent sticking.
2. Whisk together 1/4 cup gochujang, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp grated garlic in a large bowl until smooth.
3. Add noodles, cucumber, carrot, and green onions to the bowl. Toss until evenly coated with dressing.
4. Divide into bowls, top with 1 tbsp toasted sesame seeds and a soft-boiled egg (if using). Serve immediately.

The magic here? The gochujang dressing clings to every noodle for a punchy, umami-packed bite that’s balanced by the crisp veggies.

Tip: For extra crunch, sprinkle with crushed roasted seaweed (gim) just before serving.

Mediterranean Pasta Noodle Salad with Feta and Olives

This bright, tangy pasta salad is packed with Mediterranean flavors—perfect for picnics or a quick lunch that feels a little fancy.

Ingredients:

• 8 oz fusilli or rotini pasta
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, halved
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
3. Add cooled pasta, feta cheese, olives, cherry tomatoes, and red onion to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The briny olives and creamy feta balance beautifully with the fresh lemon dressing—no mayo required!

Tip: For extra zing, add a sprinkle of lemon zest just before serving.

Sweet Chili Rice Noodle Salad with Mango

This vibrant salad is a tropical escape in a bowl—tossed with chewy rice noodles, juicy mango, and a zesty sweet chili dressing that’s impossible to resist.

Ingredients:

• 8 oz thin rice noodles
• 1 large ripe mango, peeled and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, crushed
• 3 tbsp sweet chili sauce
• 2 tbsp lime juice
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp honey
• 1 tsp minced garlic

Instructions:

1. Cook rice noodles according to package instructions (usually soaked in hot water for 8–10 minutes until tender). Drain, rinse under cold water, and set aside.
2. In a small bowl, whisk together 3 tbsp sweet chili sauce, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp honey, and 1 tsp minced garlic to make the dressing.
3. In a large bowl, combine the cooled noodles, mango, red bell pepper, purple cabbage, and cilantro. Drizzle with the dressing and toss gently to coat.
4. Top with crushed peanuts just before serving.

The contrast of sweet mango, crunchy peanuts, and tangy dressing makes this salad a showstopper—perfect for picnics or a light lunch that feels indulgent.

Tip: For extra heat, add a sprinkle of red pepper flakes or a dash of sriracha to the dressing!

Cucumber and Carrot Soba Noodle Salad

This refreshing soba noodle salad is packed with crisp veggies and a tangy-sweet dressing—perfect for a light lunch or a fuss-free side dish.

Ingredients:

• 8 oz dried soba noodles
• 1 large cucumber, julienned
• 2 medium carrots, julienned
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Cook soba noodles according to package instructions (usually 4–5 minutes in boiling water). Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic until smooth.
3. Add cooled noodles, cucumber, and carrots to the bowl. Toss gently to coat everything in the dressing.
4. Sprinkle with sesame seeds and green onions just before serving.

The contrast of chewy noodles, crunchy veggies, and that bright ginger-sesame dressing makes this salad irresistibly snackable—you’ll want to eat it straight from the bowl!

Tip: For extra protein, toss in shredded rotisserie chicken or pan-seared tofu.

Spicy Kimchi Noodle Salad with Tofu

This vibrant, tangy noodle salad packs a punch with spicy kimchi and crispy tofu—perfect for a quick lunch or a light dinner that’s anything but boring.

Ingredients:

• 8 oz dried soba or udon noodles
• 1 cup chopped vegan kimchi (plus 2 tbsp of its juice)
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or canola)
• 1/4 cup sliced scallions
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook the noodles: Boil noodles according to package instructions, then rinse under cold water and drain well.
2. Crisp the tofu: Toss tofu cubes with cornstarch. Heat neutral oil in a skillet over medium-high. Cook tofu for 3–4 minutes per side until golden. Transfer to a plate.
3. Make the dressing: Whisk together kimchi juice, sesame oil, rice vinegar, honey, gochujang, and soy sauce in a large bowl.
4. Toss it all: Add noodles, kimchi, and tofu to the bowl with the dressing. Gently toss to coat. Top with scallions and sesame seeds.

The magic here? The kimchi’s funk and heat balance the sweet-spicy dressing, while the cornstarch-dusted tofu stays ultra-crispy even after tossing.

Tip: For extra crunch, add shredded cucumber or julienned carrots right before serving.

Lemon Herb Noodle Salad with Grilled Shrimp

Bright, zesty, and packed with fresh flavors, this noodle salad is a summery crowd-pleaser that comes together in under 30 minutes.

Ingredients:

• 8 oz thin rice noodles
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp honey
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced red onion

Instructions:

1. Cook rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. Toss shrimp with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Grill over medium-high heat for 2–3 minutes per side until pink and slightly charred. Set aside.
3. In a large bowl, whisk together lemon juice, honey, remaining 1 tbsp olive oil, and remaining 1/2 tsp salt.
4. Add noodles, grilled shrimp, cilantro, mint, cucumber, and red onion to the bowl. Toss gently to coat everything in the dressing.
5. Serve immediately or chill for up to 1 hour for a cooler salad.

The magic here is in the balance—the honey softens the lemon’s sharpness, while the herbs and crunchy veggies keep each bite lively.

Tip: For extra depth, add a pinch of red pepper flakes to the dressing!

Teriyaki Noodle Salad with Broccoli and Cashews

This vibrant teriyaki noodle salad is a crave-worthy combo of chewy noodles, crisp-tender broccoli, and crunchy cashews—all tossed in a sweet-savory glaze that clings to every bite.

• 8 oz dried udon or soba noodles
• 3 cups small broccoli florets
• 1/2 cup roasted unsalted cashews
• 1/3 cup teriyaki sauce (plus 2 tbsp for drizzling)
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 2 tbsp chopped scallions

1. Cook noodles according to package directions. Drain, rinse under cold water, and set aside.
2. Blanch broccoli in boiling water for 90 seconds, then plunge into ice water. Drain and pat dry.
3. Whisk together 1/3 cup teriyaki sauce, rice vinegar, sesame oil, honey, ginger, and red pepper flakes in a large bowl.
4. Add noodles, broccoli, and cashews to the bowl. Toss until evenly coated.
5. Garnish with scallions and drizzle with remaining 2 tbsp teriyaki sauce.

The magic here? The contrast between the chilled noodles, warm teriyaki glaze, and that satisfying crunch from the cashews—it’s a texture party.

Tip: For extra depth, toast the cashews in a dry skillet for 2 minutes before adding them.

Chilled Sesame Noodle Salad with Edamame

This refreshing noodle salad is packed with nutty flavor and a satisfying crunch—perfect for meal prep or a light summer lunch.

Ingredients:

• 8 oz soba noodles (or whole wheat spaghetti)
• 1 cup shelled edamame, thawed if frozen
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 2 tbsp chopped cilantro
• 1 tbsp sesame seeds

Instructions:

1. Cook noodles according to package directions. Drain, rinse under cold water, and set aside.
2. Whisk together peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp ginger, and minced garlic until smooth.
3. Toss noodles with the sauce, edamame, and shredded carrots until evenly coated.
4. Chill for at least 30 minutes. Top with cilantro and sesame seeds before serving.

The contrast of the creamy peanut dressing with the chewy noodles and crisp veggies makes every bite irresistible.

Tip: For extra crunch, sprinkle with crushed peanuts right before serving.

Avocado Lime Noodle Salad with Black Beans

This vibrant, no-cook noodle salad is packed with creamy avocado, zesty lime, and protein-rich black beans—perfect for a quick lunch or light dinner.

Ingredients:

• 8 oz rice noodles (thin or medium)
• 1 large avocado, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili flakes (optional)

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until tender. Drain, rinse with cold water, and set aside.
2. In a large bowl, whisk together lime juice, olive oil, honey, salt, black pepper, and chili flakes (if using).
3. Add noodles, black beans, and cilantro to the bowl. Toss gently to coat.
4. Fold in diced avocado just before serving to keep it from browning.

The magic here? The lime dressing soaks into the noodles while the avocado adds a buttery contrast—no mayo required!

Tip: For extra crunch, top with toasted pepitas or crushed tortilla chips.

Curry Coconut Noodle Salad with Roasted Vegetables

This vibrant, flavor-packed noodle salad is a dreamy mix of creamy coconut, warm curry spices, and tender roasted veggies—perfect for a light yet satisfying meal.

Ingredients

• 8 oz rice noodles
• 2 cups chopped sweet potato (½-inch cubes)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• ½ cup full-fat coconut milk
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tbsp red curry paste
• ¼ cup chopped cilantro
• 2 tbsp roasted peanuts, crushed

Instructions

1. Roast the veggies: Preheat oven to 425°F. Toss sweet potato, bell pepper, and broccoli with 1 tbsp olive oil and ½ tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until caramelized at the edges.
2. Cook noodles: Soak rice noodles in hot water for 8–10 minutes until tender. Drain and rinse under cold water.
3. Make dressing: Whisk coconut milk, lime juice, honey, curry paste, remaining 1 tbsp olive oil, and ½ tsp salt in a large bowl until smooth.
4. Toss everything: Add noodles and roasted veggies to the dressing, gently tossing to coat. Top with cilantro and peanuts.

The magic here? The creamy coconut-curry dressing clings to every noodle and veggie bite, while the peanuts add a crave-worthy crunch. Tip: For extra zing, add a sprinkle of lime zest before serving!

Fresh Herb Rice Noodle Salad with Peanuts

This bright, crunchy salad is a flavor explosion—tossed with fresh herbs, lime, and toasted peanuts for the perfect balance of zing and texture.

Ingredients:

• 8 oz thin rice noodles
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts

Instructions:

1. Cook rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, whisk together 1/4 cup lime juice, 2 tbsp fish sauce, 1 tbsp honey, 1 clove minced garlic, and 1/2 tsp red pepper flakes until smooth.
3. Add the noodles, carrots, and cucumber to the bowl, tossing gently to coat in the dressing.
4. Fold in cilantro and mint, then sprinkle with peanuts just before serving.

The magic here? The herbs stay perky and the peanuts add a toasty crunch—no sad, soggy noodles allowed!

Tip: For extra texture, swap half the peanuts with crushed crispy fried shallots.

Spicy Sriracha Noodle Salad with Cucumber Ribbons

This vibrant noodle salad packs a punch of heat and crunch, perfect for a quick lunch or a light dinner with bold flavors.

Ingredients:

• 8 oz rice noodles
• 1 large English cucumber, ribboned with a peeler
• 1/4 cup chopped cilantro
• 2 tbsp sesame oil
• 3 tbsp sriracha
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a small bowl, whisk together sesame oil, sriracha, honey, rice vinegar, soy sauce, ginger, and salt until smooth.
3. Toss cooled noodles, cucumber ribbons, and cilantro in a large bowl. Pour dressing over and mix until evenly coated.
4. Sprinkle with sesame seeds and serve immediately or chill for 30 minutes to let flavors meld.

The contrast of cool cucumber ribbons with the fiery sriracha dressing makes this dish irresistibly refreshing yet bold—ideal for spice lovers who crave balance.

Tip: For extra crunch, add a handful of crushed peanuts right before serving.

Cold Ramen Noodle Salad with Pickled Ginger

This refreshing ramen noodle salad is packed with bright flavors and a satisfying crunch—perfect for picnics or meal prep!

Ingredients:

• 8 oz dried ramen noodles (discard seasoning packets)
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped scallions
• 2 tbsp pickled ginger, plus extra for garnish
• 1 tbsp sesame seeds

Instructions:

1. Cook ramen noodles according to package instructions (about 3 minutes). Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together rice vinegar, soy sauce, honey, and sesame oil until smooth.
3. Add noodles, carrots, cucumber, scallions, and pickled ginger to the bowl. Toss gently to coat everything in the dressing.
4. Chill for at least 30 minutes to let flavors meld. Sprinkle with sesame seeds and extra pickled ginger before serving.

The tangy pickled ginger cuts through the nutty sesame dressing, making every bite addictive. Tip: For extra protein, toss in shredded rotisserie chicken or edamame!

Conclusion

With 20 vibrant noodle salad recipes, this roundup is your ticket to cool, flavorful summer meals. Whether you’re craving something light, spicy, or packed with fresh veggies, there’s a dish here for everyone. Try one (or a few!) and let us know which ones you love. Don’t forget to share your favorites on Pinterest so others can enjoy these refreshing bites too. Happy cooking!