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This Cold Asian Noodle Salad is about to become your meal-prep lunchbox go-to. It has all the bold, savory flavors of a classic stir fry — made hot, then chilled. Soy, ginger, and sesame coat lo mein noodles, crispy protein, tender broccoli, and edamame for a cold noodle dish that’s even better out of the fridge!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This noodle salad is everything you love about an easy weeknight stir-fry… in salad form! We’ve got delicious chunks of marinated tofu, steamed broccoli, salad onions, lo mein noodles, and an amazing sesame, soy, garlic-ginger sauce you won’t be able to get enough of. Even better, if you set aside chilling time you’ll only need 30 minutes of active cook and prep time!
- These delicious noodles are naturally high in protein from the delicious combo of marinated tofu and edamame beans — but you can add whatever proteins you wish from diced chicken breast (I’ve included cooking instructions below) to shrimp. You can also switch up the veggies for whatever you have on hand, they’re totally customizable!
- I wrote this noodle salad recipe for lunchboxes, but you can easily make it substantial enough for dinner by adding a side of dumplings, egg rolls, satay chicken, a cucumber salad or even a simple bowl of miso soup!
What You Need to Know Before You Start
- This dish is even better after a few hours in the fridge as the flavors meld. Make it the night before for an easy next-day lunch. Noodles absorb sauce as they sit, so a small drizzle of soy sauce and sesame oil stirred in right before serving brings it right back to how it was when you made it — but even better now you’ve flavored the noodles!
- Tossing the cooked, drained and rinsed noodles with a splash of sesame oil stops them sticking together while you get on with the rest of the recipe.
- If you can’t find lo mein noodles and you’re using spaghetti noodles as a substitute, salt the pasta cooking water well to make sure they’re properly seasoned.
Recipe Variations
Make a chicken version: Replace the tofu with diced skinless boneless chicken breast and marinate in the same way. Cook for 5 to 6 minutes until the chicken has cooked through (the pieces should reach an internal temperature of 165°F!)
Up the veg: Shredded carrots, bell pepper, snap or snow peas, cabbage, and mushrooms would all be delicious add-ins.
Make it spicy: Add a little sriracha, sambal oelek or some red pepper flakes to the sauce to add a little heat.
Make it vegan: Simply sub the oyster sauce for a vegan version, or kecap manis (a thick, sweet Indonesian soy sauce).
Make it Whole30 (and gluten-free!): Use coconut aminos in place of soy sauce, gluten-free tamari, and rice noodles or zucchini noodles in place of the lo mein.
Frequently Asked Questions
Frozen shelled edamame works perfectly — just thaw at room temp or run under warm water. No cooking needed! Frozen broccoli will also work, but thaw and drain it before steaming to remove excess liquid. It will also need a minute or two less to cook perfectly.
Stored in an airtight container, it should stay fresh for 3–4 days. Noodles absorb sauce as they sit, so a small drizzle of soy sauce and sesame oil stirred in will bring it right back if things are tasting a little flat!
Yes, but if you can’t fit everything in the skillet to finish the noodles you might need to work in two batches. It’s great for picnics and potlucks!
More Easy Asian Flavors You’ll Love
- Garlic Butter Chicken Fried Rice
- High Protein Egg Roll In A Bowl Recipe
- Easy Tom Yum Soup Recipe
- Sesame Chicken Lo Mein Recipe
- Vegan Pad Thai Recipe
- Crockpot Thai Coconut Chicken Soup
- Peanut Free Chicken Satay Sauce
- Banh Mi Rice Bowl Recipe
- Air Fryer Bang Bang Salmon Bowls
- Black Pepper Chicken with Bell Peppers
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Cold Stir Fry Noodles with Tofu
Ingredients
For the Tofu
- 8 ounces extra firm tofu pressed and cubed
- 4 tablespoons soy sauce or dub coconut aminos, or lite tamari
- 1 teaspoons sesame oil
- 2 teaspoons garlic-ginger paste or 1 tsp minced ginger + 1 tsp minced garlic
For the Sauce
- 5 tablespoons soy sauce or sub coconut aminos, or lite tamari
- 3 tablespoons dry white wine such as Sauvignon Blanc or Pinot Grigio, or sub chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoons sesame oil sauce
- 1 tablespoons garlic-ginger paste or 1½ tsp minced ginger + 1½ tsp minced garlic
- 1½ tablespoons cornstarch sauce
For the Noodles
- 8 ounces lo mein noodles or spaghetti, plus a small amount of sesame oil for tossing
- 4 cups broccoli cut into small bite-sized florets
- 1 cups shelled edamame thawed if frozen
- 2 tablespoons neutral oil divided
- 3 garlic cloves minced
- ½ cup sliced green onions white and green parts separated, green parts sliced into 1-inch pieces
- 1 tablespoons sesame seeds for garnish
Instructions
- Marinate the tofu: Whisk together the soy sauce, sesame oil and garlic-ginger paste in a large bowl. Add cubed tofu, toss to coat, and set aside to marinate while you prep everything else.
- Make the stir fry sauce: Whisk together the soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste and cornstarch in a medium bowl until cornstarch is fully dissolved. Set aside.
- Cook the noodles: Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just al dente. Drain and rinse well under cold running water until completely cool. Toss with a small drizzle of sesame oil to prevent sticking and set aside.
- Steam the broccoli: Heat a large skillet over medium heat. Add the broccoli, cut into small bite-sized florets and ½ cup water, then cover with a lid. Cook 2 to 3 minutes until bright green and tender-crisp. Transfer broccoli to a bowl with a slotted spoon and discard remaining water.
- Cook the tofu: Return skillet to medium heat. Add 1 tablespoon of neutral oil and heat until shimmery. Add marinated tofu and 2 tablespoons of marinade. Cook, stirring frequently, 3 to 4 minutes.
- Add garlic and green onions: Add remaining 1 tablespoon of neutral oil, divided, minced garlic, and both parts of the green onions. Cook 1 to 2 minutes, stirring often, until fragrant.
- Finish the stir fry: Reduce heat to medium. Add stir fry sauce, noodles, broccoli and shelled edamame. Toss to combine and cook 30 to 60 seconds until sauce has thickened and everything is coated. Remove from heat.
- Chill: Transfer to a wide bowl or spread onto a sheet pan to cool quickly. Once at room temperature, cover and refrigerate at least 1 hour or until fully chilled.
- Serve: Toss noodles before serving — add a small splash of soy sauce or sesame oil if they've dried out. Divide into bowls and garnish with 1 tablespoons sesame seeds, for garnish and additional sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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