the perfect cold noodle salad for summer
the perfect cold noodle salad for summer is a easy Asian Fusion recipe that serves 4. 250 calories per serving. Recipe by Munching with Mariyah on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $9.25 total, $2.31 per serving
Ingredients
- 2 medium Cucumber (trim ends, cut into thin ribbons using a mandolin)
- 200 g Soba Noodles (cook according to package, rinse in ice water after draining)
- 1 cup Shelled Edamame (frozen, add to boiling water with noodles for the last minute)
- 2 tbsp Chili Crisp (store‑bought or homemade, provides heat and crunch)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 1 tbsp Rice Vinegar (adds bright acidity)
- 1 tsp Sesame Oil (toasted sesame oil for nutty flavor)
- 1 tsp Granulated Sugar (balances acidity)
- 1 clove Garlic (minced)
- 2 stalks Green Onions (thinly sliced for garnish)
- 1 tsp Toasted Sesame Seeds (optional garnish)
Instructions
Slice Cucumbers Thinly
Trim the ends off the cucumbers and run them through a mandolin set to its thinnest setting, creating long, ribbon‑like strips.
Time: PT5M
Cook Noodles and Blanch Edamame
Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions (usually 4‑5 minutes). About 1 minute before the noodles are al dente, add the frozen edamame and let it blanch together.
Time: PT5M
Temperature: boiling
Shock and Drain
Immediately drain the noodles and edamame in a colander and rinse under an ice‑water bath for 30 seconds to stop cooking and keep everything cool.
Time: PT2M
Prepare the Chili Crisp Dressing
In a mixing bowl, whisk together chili crisp, soy sauce, rice vinegar, toasted sesame oil, sugar, and minced garlic until smooth.
Time: PT3M
Combine All Components
Add the cooled noodles, edamame, and cucumber ribbons to the bowl with the dressing. Toss gently with tongs until everything is evenly coated.
Time: PT3M
Garnish and Serve
Transfer the salad to a serving platter or individual bowls. Sprinkle with sliced green onions and toasted sesame seeds. Serve chilled or at room temperature.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan (if using a vegan chili crisp and gluten‑free noodles)
Allergens: Soy, Sesame, Gluten (if non‑buckwheat soba is used)
Ingredient Substitutions
- Instead of Cucumber: Zucchini, Daikon radish
- Instead of Soba Noodles: Rice noodles, Spaghetti (for a non‑gluten version, use 100% buckwheat soba)
- Instead of Shelled Edamame: Green peas, Snow peas
- Instead of Chili Crisp: Sambal oelek with toasted peanuts, Spicy garlic oil
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Rice Vinegar: Apple cider vinegar, Lemon juice
- Instead of Sesame Oil: Peanut oil (use less), Olive oil (will change flavor)
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Garlic: Garlic paste, Shallot (finely minced)
- Instead of Green Onions: Chives, Leeks (white part only)
- Instead of Toasted Sesame Seeds: Crushed peanuts, Sunflower seeds
Equipment Needed
- Mandolin Slicer
- Large Pot
- Colander
- Mixing Bowl
- Measuring Spoons
- Tongs (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Mandolin the cucumbers as thin as possible.
- Blanch the edamame together with the noodles for just a hair before they finish cooking.
Chef Tips from the Video
- Rinse the noodles in ice water twice for extra firmness.
- Use a mixture of 70% buckwheat soba for a gluten‑free version.
- For extra aroma, toast the sesame seeds in a dry pan for 30 seconds before sprinkling.
Troubleshooting
Cucumber becomes watery after mixing.
Salt the cucumber ribbons lightly and let them sit for 5 minutes, then pat dry with paper towels before adding the dressing.
Noodles are mushy.
Do not overcook; shock them in ice water immediately after draining and toss while still slightly cool.
Dressing is too salty or too spicy.
Add a little more rice vinegar or a pinch of sugar to balance; dilute with a splash of water if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Toss again before serving if the noodles absorb too much dressing.
Freezer: Not recommended; texture of cucumber and noodles will degrade.
Room temperature: Can sit at room temperature for up to 2 hours during a picnic.
Make-Ahead Tips
- Prepare the dressing and slice the cucumbers up to 4 hours ahead; keep them separate and combine just before serving.
- Cook the noodles and edamame, then rinse and store in the fridge in a sealed bag with a splash of oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of cucumber noodle salads in Asian cuisine?
Cucumber‑based cold salads have long been a staple in East Asian summer cooking, offering a refreshing contrast to hot weather. Combining thinly sliced cucumber with noodles reflects a modern fusion trend that blends traditional Chinese凉拌 (liáng bàn) techniques with Japanese soba traditions.
What are the traditional regional variations of cold noodle salads in Chinese and Japanese cuisine?
In China, cold noodle salads often feature sesame paste, soy sauce, and shredded cucumber, while Japanese hiyashi‑soba includes dashi‑based broth, shredded nori, and a sweet‑sour vinaigrette. The recipe here merges those influences with a spicy chili crisp twist.
How is a chili crisp cucumber noodle salad traditionally served in Asian street food culture?
Street vendors typically serve it in a disposable bowl, topped with crushed peanuts, fresh herbs, and a generous drizzle of chili crisp, allowing diners to mix the flavors themselves just before eating.
What occasions or celebrations is a cold cucumber noodle salad associated with in Asian cultures?
Cold noodle salads are popular during summer festivals, family gatherings, and as a side for hot pot meals, providing a cooling palate cleanser amidst richer, hotter dishes.
What makes this Chili Crisp Cucumber and Edamame Noodle Salad special in Asian‑fusion cuisine?
It combines the crisp texture of mandolin‑thin cucumber, the protein boost of edamame, and the bold, nutty heat of chili crisp, creating a balanced dish that is both light and satisfying without any cooking oven.
What are the most common mistakes to avoid when making Chili Crisp Cucumber and Edamame Noodle Salad?
Common errors include slicing cucumbers too thick, overcooking the noodles, and adding the dressing while the salad is too warm, which can make it soggy. Follow the critical steps of thin mandolin slicing and quick blanching of edamame with the noodles.
Why does this recipe blanch the edamame with the noodles instead of cooking them separately?
Blanching edamame together saves time and reduces the number of pots to clean, while the brief heat helps the edamame retain a bright color and a tender‑crisp bite that matches the noodles perfectly.
Can I make this Chili Crisp Cucumber and Edamame Noodle Salad ahead of time and how should I store it?
Yes. Prepare the dressing and slice the cucumbers up to 4 hours ahead, storing them separately in the refrigerator. Keep the cooked noodles and edamame in an airtight container; combine everything just before serving to maintain texture.
What texture and appearance should I look for when the salad is done?
The cucumber ribbons should be translucent and glossy, the noodles should be firm to the bite (al dente), and the dressing should coat everything with a slight sheen without pooling at the bottom.
What does the YouTube channel Munching with Mariyah specialize in?
Munching with Mariyah focuses on quick, seasonal, and budget‑friendly home‑cooked meals, often highlighting fresh produce and simple techniques that suit busy lifestyles.
How does the YouTube channel Munching with Mariyah's approach to Asian‑fusion cooking differ from other cooking channels?
Mariyah blends classic Asian flavors with Western convenience, emphasizing minimal equipment, no‑oven methods, and clear step‑by‑step visuals, which sets her apart from channels that rely on elaborate setups or heavy sauces.
Last updated: September 4, 2026
