Recipe
Oval platter with noodles, sliced red bell peppers, shredded red cabbage, chopped peanuts, and cilantro on a tiled surface, next to a wooden spoon.

Cold Thai Noodle Salad

Serves 4
Total Time 48 minutes 
Prep Time 10 minutes
Inactive Time 30 minutes
Cook Time 8 minutes

About

Refreshing, crunchy, and bursting with flavor, this cold Thai noodle salad is your go-to dish when you want something light yet satisfying. With crisp veggies, tender noodles, and a zingy sesame-soy-lime dressing made with Kikkoman® Less Sodium Soy Sauce, Kikkoman® Sesame Oil, and Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, it’s perfect for meal prepping or warm-weather dinners. Plus, it’s easy to customize with your favorite proteins or toppings. 

Tips & Tricks 

  • Want a protein boost? Add grilled chicken or tofu to turn it into a hearty Thai chicken noodle salad.
  • This also makes a great base for a cold spicy Thai noodle salad—just add some extra sriracha sauce or toss in chopped Thai chiles.
  • Rice noodles work best for texture and authenticity, but you could use soba or even spaghetti in a pinch.
  • Prep ahead: This salad holds up beautifully for a day or two in the fridge, making it ideal for make-ahead lunches. 

Ingredients

  • For Salad
  • 8 ounces rice noodles
  • ½ cup carrots, shredded
  • 1 cup red cabbage, shredded
  • ½ cup red bell pepper, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons cashews or peanuts, chopped
  • 1 tablespoon sesame seeds
  • For Dressing
  • ¼ cup Kikkoman® Less Sodium Soy Sauce
  • 1 tablespoon Kikkoman® Sesame Oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • ½ – 1 teaspoon Kikkoman® Gluten-Free Sriracha Hot Chili Sauce (optional for added spice)

Directions

  1. Cook noodles according to package instructions. Drain and rinse with cold water.
  2. In a large mixing bowl, combine carrots, shredded red cabbage, red bell pepper, and cilantro.
  3. In a small bowl or jar, whisk together less sodium soy sauce, sesame oil, lime juice, agave nectar, ginger, garlic, and sriracha sauce.
  4. Add the cooled noodles to the bowl. Pour dressing over and toss well to combine.
  5. Refrigerate the salad for 15–30 minutes before serving.
  6. Sprinkle with chopped cashews and sesame seeds before serving.

TAGGED IN:

Meatless (60)Entrees (353)Stove Top (297)Fresh and Light (38)Sauces & Condiments (110)
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Products in Recipe

A 10 fl oz bottle of Kikkoman Less Sodium Soy Sauce with a green cap and label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

A bottle of Kikkoman 100% pure sesame oil with a yellow cap and a green, yellow, and red label showing product information and Japanese writing.

10 Oz Sesame Oil (Non-GMO)

A plastic squeeze bottle of Kikkoman Gluten-Free Sriracha Hot Chili Sauce, 9.5 oz size, with a red cap and label featuring chili peppers.

Gluten-Free Sriracha Hot Chili Sauce

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