Spicy Salty Sour Sweet Tangy Noodle Salad

This meal-in-a-salad was our go-to dinner a few summers ago summer. It looks beautiful and is an easy recipe to adapt based on what you have on hand as the season unfolds. Make it into a mason jar for a great lunch on the go. Here are the rules of the game…


  • Oil: Sesame is best, but swap in coconut, peanut, etc..

  • Spicy: Our favourite option is Sambal Oelek (chili paste that you can buy at local grocery stores), but other Asian hot sauces (like Sriracha) are great, as are fresh sliced hot peppers or even dried chili flakes.

  • Salty: A mix of soy and fish sauce if you can, but salt will do the trick.

  • Sour: We’ve stuck to plenty of lime juice and zest, but lemon works, too.

  • Sweet: Palm sugar, coconut sugar, maple syrup, honey… a little dose of something sweet will go a long way.

  • Tangy: Finally, vinegar. We’ve been using plain old white. Rice vinegar or coconut aminos might be a step up.


  • Noodles: We like glass noodles (bean vermicelli), but they can’t always be found in town. Use rice, soba, or any noodles that will taste nice cold.

  • Protein: Leftover chicken. Grilled sliced steak. Fried ground pork. Marinated tofu. Work with what you’ve got.

  • Greens: Lettuce. Salad mix. Even ribbons of kale. Anything goes.

  • Tomato: We’ve been loving rainbows of halved cherry tomatoes.

  • Other Veggies: Cucumber moons. Thinly sliced onion. Shredded carrot.  Chopped peppers. Embrace what the season offers.

  • Herbs: Basil, cilantro, mint, chives… or any combination.

  • Crunch: Can’t stop? Top with chopped roasted peanuts or sesame seeds!

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