Crisp vegetables, tender noodles and a creamy almond butter dressing come together in this cold almond noodle salad that's just as good for packed lunches as it is for easy weeknight dinners.

Cold noodle salads are made for warm-weather meals. Unlike mayo-based salads, they travel well and hold up beautifully, making them perfect for picnics, potlucks and lunches on the go. Feel free to customize this one with your family's favourite vegetables, or add cooked chicken, pork or shrimp to make it a heartier meal.

Ingredients for Cold Almond Noodle Salad

Salad

  • 8 oz Asian noodles or rice vermicelli
  • 6–8 asparagus spears, trimmed and cut into 1-inch pieces
  • 1 carrot, peeled and cut into matchsticks
  • 1 cup sugar snap peas

Almond Butter Dressing

  • 1/2 cup almond butter
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 2 garlic cloves, minced
  • 2 tsp grated fresh ginger
  • 1/2 tsp curry paste or curry powder
  • 1/4 tsp sriracha or other chili paste
  • 1/2 cup toasted sliced or slivered almonds
  • 1/4 cup chopped fresh cilantro (optional)

Directions for Cold Almond Noodle Salad

  1. Bring a medium pot of salted water to a boil. Add the noodles and cook for 3–4 min, or according to the package directions, until just tender. Add the asparagus during the last minute of cooking.
  2. Drain the noodles and asparagus in a colander and rinse under cold water to stop the cooking. Transfer to a large bowl and add the carrots and sugar snap peas.
  3. In a small saucepan over medium, whisk almond butter, rice vinegar, soy sauce, honey, garlic, ginger, curry paste and sriracha together, until smooth and just warmed through.
  4. Pour the dressing over the noodle mixture and toss until evenly coated.
  5. Sprinkle with the toasted almonds and cilantro, if using. Serve immediately, or cover and refrigerate for up to 24 hours before serving.

Originally published in ParentsCanada magazine, July 2013. Updated July 2026.