Lemongrass Vegetable Noodle Salad

Lemongrass Vegetable Noodle Salad is the ultimate take-anywhere, eat-at-any-temperature meal. Packed with vegetables, mixed with noodles, and a tasty lemongrass dressing. It’s perfect for picnics, meal prep, or easy on-the-go eating. Best of all, it’s almost a no-cook dish—the only cooking required is boiling the noodles, and once that’s done, you’ve got a fresh, delicious, and nutritious vegan meal ready to enjoy.

Ingredients

• Lemongrass
• Red chili pepper
• Garlic
• Fresh ginger
• Soy sauce
• Water
• Sesame oil
• Vegetable oil
• Honey
• Noodles
• Bell peppers
• Carrots
• Bean sprouts
• Edamame
• Spring/green onion
• Peanuts
• Cilantro

This cold noodle salad is the ultimate, almost no cook dish. The only cooking involved is boiling the noodles and if you can do that, you have a delicious, nutritious meal.

What is lemongrass?

Lemongrass is my new favorite ingredient (picture below). You may have started to see it in your produce section, it looks like reeds that should be growing in tropical marshes, but can actually be grown at home. Lemongrass is a fresh tasting fibrous plant of the grass family that has a wonderfully lemon scent and flavor mostly used in Asian cuisine. A great flavor addition for soups, stir fries and curries.

Lemongrass dressing and marinade

Let me tell you about this dressing—it’s so good. And it pulls double duty. Not only does it dress this noodle salad beautifully, but it also works as a marinade for Grilled Lemongrass Chicken Skewers (pictured below), which I love serving alongside the noodles for a fresh, complete meal.

Lemongrass substitute

If you don’t have lemongrass, lime zest and fresh lime juice make a great substitute, giving that bright, citrusy flavor that lemongrass usually adds. Use the zest for aroma and the juice for tang. If you don’t have lime, lemon juice can work as a last resort, though it won’t have quite the same fragrant depth.

Best noodles to use

When it comes to choosing noodles for a noodle salad, it often comes down to what’s available at your local grocery store. For this salad, I used udon Asian noodles because that’s what I had on hand. All noodles cook differently, so follow the package instructions.

Their soft, chewy texture works beautifully and holds onto the lemongrass dressing really well. 

More noodle options

• Flat Rice Noodles — Thin or wide, they’re naturally gluten-free and soak up dressing beautifully.
• Soba Noodles — Buckwheat adds a slightly nutty flavor and great texture.
• Udon Noodles — Thick and chewy, perfect if you want a heartier bite.
• Ramen Noodles (cooked & chilled) — Great for texture and soak up flavor well.
• Angel Hair or Thin Spaghetti — Simple pantry options that work in a pinch.

Gluten-free noodles

I have also made a gluten-free option of this recipe. Just replace the noodles with gluten-free spaghetti and use tamari instead of regular soy sauce for the dressing. This lemongrass vegetable noodle salad is best served room temperature, but it also makes the best leftover when eaten cold or warmed up.

Optional additions

• Protein: Grilled or sautéed chicken, shrimp to tofu cubes for a protein boost.
• Other Fresh Herbs (in place of the cilantro garnish): Mint, or Thai basil to brighten the flavors.
• Additional vegetables: Raw veggies such as cucumber, or thinly cut into matchsticks, radish add freshness and crunch.
• Other Nuts & Seeds: Toasted cashews, or sesame seeds for a nutty crunch.
• Fruit: Mango, pineapple, or thinly sliced orange for a sweet-tangy twist.
• Spice: Sliced chili, sriracha, or chili flakes to add a little heat.

If you’ve made my Lemongrass Vegetable Noodle Salad, please leave a star rating in the recipe. You can also leave a comment or ask a question below.

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