High-Protein Asian Noodle Salad

Name: High-Protein Asian Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz. rice noodles; 1 cup edamame, shelled; 1 cup bell peppers, sliced; 1 cup carrots, julienned; 1 cup cucumbers, thinly sliced; 1/4 cup scallions, chopped; 1/4 cup cilantro, chopped; 3 tablespoons sesame oil; 3 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon honey or maple syrup; 1 clove garlic, minced; 1 teaspoon ginger, grated

Highlighted under: International Taste Journey

I absolutely love this High-Protein Asian Noodle Salad because it bursts with flavor while packing a nutritional punch. Combining wholesome noodles, crunchy vegetables, and a zesty dressing, this dish has quickly become a staple in my meal prep routine. The protein-rich ingredients make it not just a filling option, but also one that keeps me energized throughout the day. Whether I'm enjoying it for lunch or dinner, this salad never fails to satisfy my hunger and cravings for something fresh and delicious.

Created by

Noah

Last updated on 2026-02-09T16:53:27.728Z

When I first created this High-Protein Asian Noodle Salad, I wanted something that was not only delicious but also healthy enough to fuel my busy days. After experimenting with different flavor combinations, I found that the mix of sesame oil, soy sauce, and lime juice truly elevates the fresh veggies and protein-rich noodles. Plus, the addition of edamame provides a lovely crunch while boosting the protein content.

One of my favorite tips for this salad is to let the dressing marinate with the noodles for a bit before serving. This little step makes a world of difference, allowing the flavors to meld together and intensify. Trust me, once you try this simple technique, you'll want to use it every time you make a noodle salad!

Why You Will Love This Recipe
Packed with protein-rich ingredients for sustained energy
Vibrant vegetables add color and crunch to each bite
Zesty dressing that elevates flavor without overpowering the ingredients
Quick and easy to whip up, perfect for meal prep

The Role of the Noodles

The choice of rice noodles in this salad is not just for their texture, but also for their ability to soak up the flavors of the dressing beautifully. These noodles are gluten-free and provide a soft yet chewy quality that contrasts nicely with the crunchy vegetables. When cooking, be careful not to over-boil them; they should be soft but firm enough to hold their shape when mixed with the other ingredients. A quick rinse under cold water will help maintain their texture and prevent sticking.

I recommend choosing thin rice noodles for this salad, as they integrate easily with the mix of vegetables and protein. If you're in a pinch, you can substitute with whole wheat spaghetti or soba noodles, but be aware that it may alter the flavor slightly. Either way, letting the noodles cool completely before combining with the other ingredients is essential, as this allows the dressing to be absorbed more effectively.

Maximizing Flavor with the Dressing

The dressing is what really brings this salad to life. Utilizing a mixture of sesame oil and soy sauce creates a nutty, umami-rich base that enhances the protein and vegetables. Make sure to whisk the dressing vigorously until it becomes glossy, indicating that the flavors have melded together perfectly. If you're looking for a little heat, consider adding a dash of sriracha or a sprinkle of red pepper flakes to bring an extra layer of flavor.

One great aspect of this dressing is its versatility. It can be made ahead of time and stored in the refrigerator for up to a week, allowing the flavors to deepen. If you find that it's too thick after chilling, whisk in a tablespoon of warm water just before serving. This lets you achieve the desired consistency and ensures that it coats the salad evenly, highlighting each ingredient.

Ingredients

Noodle Salad Ingredients

8 oz. rice noodles
1 cup edamame, shelled
1 cup bell peppers, sliced
1 cup carrots, julienned
1 cup cucumbers, thinly sliced
1/4 cup scallions, chopped
1/4 cup cilantro, chopped

Dressing Ingredients

3 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1 clove garlic, minced
1 teaspoon ginger, grated

Instructions

How to Make High-Protein Asian Noodle Salad

Prepare the Noodles

In a large pot, bring water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Edamame

In a small pot, bring water to a boil and add the shelled edamame. Cook for about 3 minutes and then drain.

Make the Dressing

In a small mixing bowl, whisk together sesame oil, soy sauce, lime juice, honey or maple syrup, minced garlic, and grated ginger until well combined.

Combine Everything

In a large bowl, combine the cooled noodles, cooked edamame, bell peppers, carrots, cucumbers, scallions, and cilantro. Drizzle the dressing over the top and toss to combine.

Serve

Let the salad sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Enjoy Your Meal!

Pro Tips

For added crunch, consider topping your salad with sesame seeds or crushed peanuts before serving. You can also customize this salad with your favorite proteins like grilled chicken, shrimp or tofu.

Make-Ahead Tips

This High-Protein Asian Noodle Salad is an excellent dish for meal prep as most of the ingredients can be prepped ahead of time. Cooked noodles can be stored in the fridge for up to three days, while vegetables can stay fresh for four to five days if kept in airtight containers. Keep the dressing in a separate container to prevent the salad from becoming soggy until you're ready to serve it. I recommend tossing everything together in a large bowl just before mealtime for optimal freshness.

If you're planning to make this a few days in advance, consider leaving out the cucumbers until serving. They can release water over time, which might make the salad watery. Instead, slice and add them just before you sit down to eat, ensuring that they retain their crunch and freshness.

Variations and Additions

Feel free to customize this salad with your vegetable preferences; snap peas, shredded cabbage, or cherry tomatoes can be excellent alternatives. If you're looking to increase the protein content even further, shredded chicken or tofu can be added for additional texture and sustenance. Both blends seamlessly with the dressing and contribute their own flavors to the mix.

For a nutty twist, consider garnishing the salad with toasted sesame seeds or chopped peanuts before serving. Adding a few slices of avocado can also introduce a creamy element that balances the crunch of the veggies. Remember, these small additions not only enhance the nutrition of your meal but also make each bite a delightful surprise.

Questions About Recipes

→ Can I use a different type of noodle?

Absolutely! Feel free to substitute with soba noodles, whole wheat pasta, or even spiralized veggies for a low-carb version.

→ How long can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days. Just give it a toss before serving again.

→ Is this salad gluten-free?

Yes, if you use gluten-free soy sauce and rice noodles.

→ Can I add more protein to this recipe?

Definitely! Grilled chicken, shrimp, or tofu would be great additions to boost the protein content.