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This cold noodle salad brings together chewy noodles, crisp veggies, and a bold miso-ginger dressing in the best possible way. It’s quick to make, easy to customize, and loaded with flavor.
Soba or udon noodles both work great, so use what you have. With fresh herbs, crunchy toppings, and a savory dressing tying it all together, this cold noodle salad is the kind of recipe that earns a permanent spot in your rotation.
Here is Why This Cold Noodle Salad Recipe Works
Big flavor, low effort: That miso ginger dressing does all the heavy lifting, so you don’t have to.
Meal prep friendly: It holds up beautifully in the fridge, making your weekday lunches way less sad.
Flexible ingredients: Use soba, udon, or whatever noodles you’ve got. Toss in extra veggies if you need to clean out the fridge.
Texture for days: Crunchy peanuts, crisp veggies, chewy noodles. No soggy salad situation here.
Recipe Tips
Rinse the noodles: It stops the cooking and keeps them from turning into one giant noodle blob.
Shred the chicken finely: Smaller pieces make the salad easier to eat
Toss right before serving: If you’re prepping ahead, wait to add the dressing until mealtime.
Cut the veggies thin: The thinner the better, so they mix in evenly.
Double the dressing: It keeps well in the fridge and you’ll probably want extra for drizzling or dipping later in the week.
I used the miso ginger dressing in my kale and mandarin salad and my tuna grain bowl. It is also great on my shrimp and noodle salad.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better after a little time to mingle. If you know you’ll have leftovers, keep the dressing separate and mix it in just before eating.
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Cold Miso Noodle Salad with Chicken
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Ingredients
- 8 ounces dry soba noodles , or udon noodles
- 1 cup shredded cooked chicken
- 1 to 2 large carrots, shredded
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, sliced
- 2 scallions, thinly sliced
- ¼ cup chopped fresh basil
- ½ cup Miso Ginger Dressing, or use a store-bought Miso dressing
- ¼ cup toasted peanuts, chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Start by cooking the noodles according to the package instructions. Once they’re done, rinse them under cold water to stop the cooking process and keep them from sticking together. Drain well and set them aside.
- While the noodles are cooking, chop up all your veggies so they’re ready to go.
- In a large bowl, toss the cooled noodles with the chicken, carrots, bell peppers, peas, scallions, and basil. Give everything a gentle mix.
- Now, pour the Miso Ginger Dressing over the salad and toss everything together until evenly coated.
- Sprinkle some crushed peanuts and sesame seeds on top. Serve right away, or let it chill for 30 minutes so the flavors really come together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Miso Chicken Noodle Salad
This miso noodle salad is proof that quick and easy doesn’t have to mean bland or boring. It’s fresh, flavorful, and makes a solid case for cold noodles being a regular thing.
The Ingredient Shot
