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Farmers' Market Cold Noodle Salad – with Instant Noodles

This cold noodle salad combines an Asian-style sauce with instant noodles and lots of fresh seasonal vegetables.
Prep Time 15 mins
Total Time 15 mins
Servings 2 servings


For the sauce

  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce I always use low sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 clove crushed garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes

For the salad

  • One 2-serving package of instant noodles I used JSL Foods Yakisoba Hot & Spicy Stir Fry Noodles - discard the seasoning packet
  • 1 green onion white and green parts thinly sliced
  • 1/2 cup of corn kernels removed from one ear of corn on the cob
  • 1/2 cup green and/or yellow beans cut into 1 inch pieces
  • 1/2 cup of cucumber quartered (about 1 small cucumber)
  • 1/2 cup chopped broccoli


  • In a medium bowl, combine the sauce ingredients. Mix well and set aside.
  • Prepare the noodles according to the package directions but without the seasoning packet - you are making plain noodles. I combined my Yakisoba Hot & Spicy Stir Fry Noodles with 1/2 cup water and microwaved them for 3 minutes and 30 seconds. Other instant noodles may be cooked in the microwave or made using boiling water. Regardless of method, cook the noodles and drain any excess liquid.
  • Combine the noodles, sauce and vegetables in a medium bowl. Toss well so that all the noodles and vegetables are coated with sauce. Refrigerate for at least 1 hour, or until the noodle salad is cooled through.
  • Serve and enjoy! This cold noodle salad will keep for a couple days in the refrigerator and the vegetables will keep some of their crunch.