5-Minute Asian Noodle Salad – JSHealth

Diana J. Smith

In need of a no-fuss salad recipe? I’ve got you covered with this delicious bowl of goodness, which is a go-to when I need a quick and nourishing work lunch.

I believe the key to making a delicious salad is all in the dressing and this one hits the spot. The rest all comes down to savvy assembly of wholesome ingredients. Literally the only thing you need to chop is the spring onion. It’s that easy!

Tip: to save time, purchase a roast chicken from your local supermarket or chicken shop. For a plant-based option, replace the chicken with tofu or tempeh as the protein source.

Table of Contents


For the salad:

Vermicelli noodles⁠

Pre-made vegetable slaw mix⁠

Shredded chicken⁠

Spring onions⁠, chopped

Frozen edamame⁠

For the dressing:⁠

1 tbsp tamari⁠

1 tsp sesame oil⁠

1 tsp maple syrup⁠

1 tsp sriracha⁠

1 tsp white wine vinegar⁠

Sprinkle of sesame seeds ⁠

Optional extras:⁠

Fried onions⁠

Additional sesame seeds⁠


  1. Boil your noodles per packet instructions, throwing in the edamame at the last moment to unthaw. Rinse under cold water to refresh and chill. 
  2. Combine the rest of the salad ingredients together in a bowl.
  3. Mix the dressing up by throwing everything into a jar and shaking vigorously.
  4. Pour dressing over salad and top with extras, if desired. 

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