Zesty Asian Noodle Salad Recipe

Cook noodles

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the lo mein noodles and cook according to package instructions until just al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the hot pasta cooking water, then drain the noodles in a colander and immediately rinse briefly under cold water to stop cooking and cool the noodles for salad.

Transfer drained noodles to a large mixing bowl, add 1 teaspoon neutral oil and toss to coat (this prevents sticking while you prepare the vegetables).

While noodles cook or after cooling, prepare the vegetables: thinly slice the red bell pepper, julienne the carrot, seed and thinly slice the cucumber, thinly slice the red cabbage, and separate thinly sliced scallion whites from greens. Chop cilantro and mint if using. Set all vegetables aside.

Make dressing

In a medium bowl or jar, combine 1/2 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons neutral oil, 2 teaspoons toasted sesame oil, 2 tablespoons honey, 1 tablespoon sriracha, 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, and 2 tablespoons fresh lime juice. Whisk or shake vigorously until honey emulsifies and dressing is smooth. Taste and adjust: add more honey for sweetness, more lime for acidity, or more sriracha for heat.

Stir in 1 tablespoon toasted sesame seeds. If the dressing seems too strong, whisk in up to 2 tablespoons of the reserved pasta water to thin and mellow the flavors.

Add the prepared vegetables (red bell pepper, carrot, cucumber, red cabbage) and the scallion whites to the bowl with the cooled noodles. Pour the dressing over the noodle–vegetable mixture.

Toss gently but thoroughly with tongs or two forks to coat everything evenly. Add chopped cilantro and mint, if using, and toss again.

Taste and adjust seasoning: add more soy sauce for salt, lime juice for brightness, or a pinch of sugar/honey if needed. If the noodles absorbed too much dressing, add 1–2 tablespoons reserved pasta water and toss to loosen.

Transfer to a serving bowl or platter. Sprinkle with toasted sesame seeds, chopped toasted peanuts or cashews, and crispy fried shallots/onion (if using). Garnish with scallion greens and serve with lime wedges on the side.

This salad can be served immediately at room temperature or chilled for 30 minutes to let flavors meld. If making ahead, store dressing separately and toss just before serving for best texture.