This Sesame Rice Noodle Salad combines tender rice noodles, crisp cabbage, fresh herbs, and sweet chili tofu, all tossed in a creamy tahini dressing. Served chilled or at room temperature, it’s a vibrant, flavor-packed vegan meal perfect for warm days, meal prep, or weekday dinners.

Why You’ll Love this Rice Noodle Salad

• Meal Prep Friendly. This recipe has quickly become a meal prep staple for us. It won’t go soggy after refrigerating, and you can enjoy it chilled or at room temperature. I find that it tastes even better for leftovers once the flavors have a chance to mingle and shine! (My Thai Quinoa Salad offers similar flavors and is also perfect for meal prep lunches.)
• Plant-Based + Protein-Packed. Vegan, gluten free, and nut free, this sesame noodle salad is perfectly suited for those with special dietary needs. The sweet chili tofu not only adds satisfying texture, but also 14g of protein per serving.
• Versatile. This chilled noodle salad recipe is filling enough for an entree, however can also be enjoyed as a side. It’s light and refreshing, and totally customizable. (You’ll find the same to be true with my Soba Salad and Greek Pasta Salad.)
• Bold Flavors. The creamy chili crisp tahini dressing, tangy sweet chili tofu, and fresh herbs create a crave-worthy combo.

This is the kind of dish that makes you excited for meal time.

And if you find yourself in a late summer lunch rut like me, this recipe will breathe new life into weekday meals.

One unique feature of this salad is that the tofu is actually BROILED instead of baked or sautéed.

Not only does broiling create perfectly crisp, craggy edges, but it’s a more streamlined cooking method that only takes 15 minutes.

And if you’re craving more fresh, vibrant summer lunches, check out my Zucchini Feta Salad and these No Cook Lunch Ideas next!

The Ingredients

• Rice Noodles: Look for stir-fry rice noodles or Pad Thai rice noodles. You can also use brown rice noodles for a little extra fiber and B-vitamins. Rice noodles are a staple ingredient in many Asian cuisines.
• Tofu: It’s important to use extra-firm (or “super-firm”) tofu in this recipe. The firmer the tofu, the less moisture you need to press out. (Less moisture = “meatier”, crispier cubes!) If you can find vacuum-sealed packs of pressed extra-firm tofu, even better!
• Tahini: This sesame seed paste adds creamy richness to the dressing. My favorite brand of tahini is Soom Foods, which you can purchase at Whole Foods, Sprouts, or Amazon.
• Cabbage: You can either shred cabbage yourself (I like using Napa cabbage) or purchase a bag of pre-shredded cabbage (such as a coleslaw mix).
• Scallions: Use the light and vibrant green tops of green onion (scallions) for an aromatic boost.
• Cilantro: For a dose of bright, citrusy flavor with peppery undertones. If you’re not a cilantro fan, swap it for fresh mint or basil.
• Chili Crisp: Chili Crisp (or Chili Crunch) is often made with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic. I use either Trader Joe’s or Momofuku brand.
• Soy Sauce: Lower-sodium soy sauce adds umami and salty richness to both the dressing and tofu.
• Sesame Oil: Look for toasted sesame oil, which is darker in color and richer in flavor. You’ll use the sesame oil in both the dressing and for seasoning the tofu.
• Rice Vinegar: For adding brightness and acidity to the tahini dressing.
• Sweet Chili Sauce: Known for its sweet, sour, and spicy flavor profile, this versatile condiment adds a big flavor punch to the tofu.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare the Tofu

Press the tofu to release excess moisture and tear it into bite-size pieces. Arrange on a baking sheet, and toss with soy sauce, sweet chili sauce, and sesame oil.

Step 2: Broil the Tofu

Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Broil the tofu until crispy, about 15 minutes, tossing occasionally throughout. Season with a pinch of salt.

Step 3: Prepare Tahini Dressing

In a large bowl, combine all of the dressing ingredients and whisk well.

Step 4: Boil Noodles

Boil rice noodles in a large pot until soft. Before draining, add 3 to 4 Tbsp. of the noodle cooking water to the dressing and whisk to combine. Drain and rinse noodles with cold water before adding to the bowl with dressing.

Step 5: Assemble Rice Noodle Salad

Add cabbage, scallions, cilantro, and a pinch of salt; toss well to combine.

Step 6: Add Tofu and Garnishes

Add about two-thirds of the tofu and toss again.

Top with remaining tofu, an extra drizzle of chili crisp, and sesame seeds. Serve at room temperature.

Recipe Variations

• Protein Swap. Replace the tofu with shrimp, chicken, or edamame. For the shrimp and chicken, use the same marinade and either bake, grill, or sauté. Edamame is also delicious in rice noodle salads and requires zero prep work!
• Veggie Boost. This chilled noodle salad is delicious with extra veggies (or fruit!). I suggest julienned bell pepper, fresh bean sprouts, thinly sliced cucumber, or fresh mango.
• Spice Adjustment. Use more or less chili crisp depending on your heat preference. You can also swap the chili crisp for sriracha, gochujang, or sambal oelek.
• Dressing Swaps. Feel free to swap the tahini for peanut butter, almond butter, or cashew butter. (The Ginger Sauce in this Salmon Rice Bowl recipe is also a delicious alternative.)

Make-Ahead and Storage Tips

• Make-Ahead: The tofu can be pressed and marinated up to 24 hours in advance. You can also chop the cabbage, scallions, and cilantro ahead of time.
• Store: Once dressed, the rice noodle salad will keep for 3 days in the fridge. If the noodles seem dry after storing, toss with a splash of soy sauce and rice vinegar before serving. (A splash of hot water will also help rehydrate the noodles.)
  • The tofu will lose its crisp after being stored, but the flavors will stay sharp.

More Chilled Noodle Salad Recipes

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If you try this rice noodle salad recipe, snap a photo and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.