Cold Noodle Salad Bowls

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

I’ve become quite fond of Cold Noodle Salads tossed together with lots and lots of fresh veggies and seasoned with an Asian dressing then topped with crunchy seeds and nuts from our Glory Kitchen Penang nut & spice mix.  The crunch of peanuts, sesame seeds and a bit of nori seaweed and ginger add a nice zing and texture to noodle bowls.

Making a cold noodle bowl is very much like throwing together a salad.  You don’t really need a recipe, except for possibly the Asian dressing.  I think it is a good idea to commit to memory the main ingredients necessary for a noodle bowl and then peruse the produce aisle at your favorite market and gather fresh items which work well together.

Dried noodles should become a pantry staple in your kitchen – ready and waiting for you when the noodle salad mood strikes.  Because of the array of choices, noodles can be confusing.  There are several types I prefer and keep in my pantry as my go-to favorites.  I like to have on hand soba noodles, udon noodles and 100% whole wheat spaghetti noodles.  I’ve recently used brown rice noodles which are nice to have as well.  Soba noodles are somewhat brown in color, made of buckwheat flour, and are great for those who eat a gluten free diet.  When purchasing, the most important feature of soba noodles is that they are labeled 100% buckwheat because there are many imposters – just read the label carefully.  Udon noodles are Japanese, thicker and larger than soba, lighter in color, and are made of wheat.  In my salads I typically prefer soba noodles because they are more delicate, however, sometimes a heartier noodle is nice, especially when making homemade soups.  Others types of noodles include egg noodles, cellophane noodles, rice vermicelli and somen. Although these are nice to work with for special dishes, my go-to choices and the ones I stock in my pantry are soba, udon and spaghetti.

The Asian dressing I make is also made up of ingredients I always have stocked in either my pantry or refrigerator.  I probably use these ingredients more often than I do ketchup or mayonnaise, so they are great to have on hand and to know how to use them.  The basic combination of flavors for an Asian dressing is something I think everyone should commit to memory.  The ratio of ingredients is very similar to your basic vinaigrette; 3 to 1 oil to vinegar (I often use 2 to 1 because I like the acidity of lime juice or vinegar) and then add in the extra flavors.  I hope you’ll try making a cold noodle salad bowl and find it becomes a routine dish in your home.

Noodle and Veggie Bowls


    noodle salad (choose your own variations):
  • Penang nut & spice mix (for the topping)
  • choice of noodles; soba, udon, or spaghetti
  • carrots, julienned
  • brussel sprouts, shredded
  • cabbage, shredded
  • napa cabbage, shredded
  • cucumber, thinly sliced
  • bean sprouts
  • pickled onions
  • sugar snap peas, sliced
  • fresh cilantro, chopped
  • scallions, chopped
  • radishes, thinly sliced
  • pickled ginger, chopped
  • fresh jalapeno, minced or thinly sliced
  • red bell pepper, sliced very thin
  • dried mushrooms, soaked and reconstituted
  • peanuts, toasted
  • asian dressing (for 2-4 salads):
  • 1 tablespoon sesame oil
  • 3 tablespoons avocado or olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin rice wine
  • 2 teaspoons honey
  • 1 teaspoon oyster sauce
  • 2 teaspoons Penang nut & spice mix
  • sriracha, sambal pepper sauce or red pepper flakes (for a touch of heat)


  1. In a small bowl, mix together the ingredients for the dressing. Taste and adjust the ingredients to your personal preference. Set the dressing aside.
  2. Cook the noodle of choice according to package directions. When al dente, rinse with cool water in a colander, drizzle with a touch of sesame oil and gently toss (to keep them from sticking). Set aside in a bowl to fully cool.
  3. Chop all the vegetables and gently toss with the noodles and the dressing. I like to keep a few of the colorful veggies such as radishes, carrots and cilantro sprigs to garnish the top and make a pretty presentation.
  4. Generously sprinkle the top with Penang nut & spice mix and serve.

Noodle andCold Noodle Salad Bowls - Glory Kitchen Veggie Bowl - Glory Kitchen
Cold Noodle Salad Bowls - Glory Kitchen
Cold Noodle Salad Bowls - Glory Kitchen
Cold Noodle Salad Bowls - Glory Kitchen
Cold Noodle Salad Bowls - Glory Kitchen
Cold Noodle Salad Bowls - Glory Kitchen