22 Ways To Eat Cold Noodles For Summer

When the summer sun beats down, and you can barely muster the energy to cook, turn to a refreshing bowl of cold noodles to satisfy your craving. These chilled dishes can offer a respite from the heat when you're hungry but can't stomach anything too rich — and they will tantalize your tastebuds with a symphony of flavors and textures. Whether you're looking for a quick go-to lunch you can pull out of the fridge at work, a refreshing salad to snack on, or a comforting bowl to fulfill your cravings, these cold noodle dishes will keep you cool and refreshed. They will also allow you to explore exciting blends of summer flavors!

Feel free to customize the recipes to your liking, too. Perhaps you prefer chewy udon as opposed to slurp-worthy ramen and delicate rice noodles. Elevate the noodles as you please, with an array of vibrant vegetables, tangy dressings, and aromatic spices. From creamy peanut noodles to zesty vegan salads, savory Korean delights, and so much more, here are 22 ways to enjoy cold noodles this summer season.

This zingy, meat-free spicy vegan dragon noodle salad combines the coolness of crisp salad greens, the satisfying chewiness of pad Thai rice noodles, and the fresh crunch of cucumbers and radishes for an easy summer dish. To create the dressing, blend smooth, natural peanut butter, garlic, water, rice vinegar, soy sauce (or tamari), agave nectar, Sriracha, toasted sesame oil, and a pinch of salt until it reaches a silky-smooth consistency. This dressing is the perfect marriage of creamy, tangy, and slightly spicy flavors that will elevate your salad to new heights.

Next, cook the pad Thai rice noodles, ensuring they're nice and tender, but not overdone. Refresh them under cold water to help them maintain their ideal texture. Toss the noodles with the dressing, along with the cucumber and radish slices, ensuring that every strand is coated in the mouthwatering flavors of the dressing.

For the finishing touch, add a handful of toasted or black sesame seeds for a delightful crunch and garnish with fresh cilantro (if you're a fan, of course) to infuse the dish with its unmistakable aroma. For the organized among us, you can prepare this salad in advance and keep it refrigerated for up to five days for a ready-to-go lunch or dinner.

As summer lingers and you yearn for the hearty comforts of fall, a Cold Summer Ramen Bowl combines the best of both worlds. Prepare to be captivated by the colorful array of summer produce, including heirloom tomatoes, sautéed corn, and spiralized summer squash, all swimming in a chilled dashi stock infused with corncobs and miso. The freshness of the dish offers a revitalizing twist on the thicker, more substantial soups that will warm your soul during the colder months. 

With each spoonful, savor the refreshing interplay of flavors and textures. The coolness of the broth complements the juiciness of the vegetables and the chew of the noodles. The combination of tender corn, juicy tomatoes, and delicate squash adds a burst of summer essence to every bite. 

Alternatively, mix in some diced mango for a dose of tropical sweetness or grilled or chilled tofu for a protein boost — the possibilities are seemingly endless. With this cold ramen, embrace the magic of late summer and treat yourself to a bowlful of bliss.

Bibim guksu, which translates to "mixed noodles," is a Korean dish that effortlessly captures the essence of summer. It starts with perfectly cooked somyeon noodles, which are thin and delicate, providing a satisfying chewiness. These noodles are then tossed with bright, colorful vegetables that add a burst of freshness. Crisp cucumber slices, juicy cherry tomatoes, and sharp pickled radishes unite in a tantalizing harmony.

But, what makes bibim guksu special is the sauce. It's a masterpiece of flavors, combining spicy, savory, and tangy elements.

Gochujang, a fermented Korean red chili paste, delivers a kick of heat that lingers on your tongue. Soy sauce adds a savory depth, while sesame oil brings a rich nuttiness. Vinegar and sugar balance out the flavors, creating a harmonious blend that dances on your palate.

A boiled egg, sliced in half, is placed on top of the heap of noodles, its golden yolk oozing into the mass for a gooey, creamy finish. And, a sprinkling of sesame seeds adds a little crunch and an earthy aroma.

Cold cucumber chili noodles give East Asian cuisine a minimalist approach by paying tribute to the power of clean, uncomplicated ingredients. The heart of the dish lies in its base of thick flat rice noodles. When cooked al dente, these dense noodles offer a chewy texture. As they cool, the noodles transform into a base waiting to be dressed up.

The juicy English cucumbers, whether cut into thin slices or beautiful ribbons with a vegetable peeler, provide a cool contrast to the substantial noodles. The green onions, thinly sliced, deliver a gentle heat and pungent sweetness that balances the freshness of the cucumber.

However, the real magic begins when you drizzle toasted sesame oil over the noodle mixture. This oil, with its deep, nutty, and aromatic taste, infuses the dish with a rich depth that anchors the refreshing elements.

Then the sesame seeds' toasted crunch adds extra contrast to the noodles and cucumbers while echoing the flavors of the sesame oil. And, of course, for those who appreciate a bit of heat, a generous splash of chile oil adds an unexpected spark of spice that warms the palate.

The beauty of this summer dish lies not just in its flavor, but also its versatility. You can adjust the amount of chile oil for your preferred heat level, and the garnishing can be customized to your exact liking. Welcome to vegan comfort food at its finest.

Originating from North Korea, mul naengmyeon translates to "cold noodles," and it certainly lives up to its name. This dish features intensely elastic buckwheat noodles bathed in an icy beef broth. A Korean summer classic, this cold noodle soup will rejuvenate you with its sweet, vinegary flavor profile.

Creating mul naengmyeon is an art in itself. The buckwheat noodles possess a signature elasticity that calls for meticulous preparation. And the broth, typically a combination of beef, chicken, and pork, usually requires hours and even days to create. The result is a sweet and sharp flavor, enhanced by adding radish kimchi brine or dongchimi (another type of kimchi).

Mul naengmyeon can be found in Korean barbecue restaurants, often served alongside sizzling, fatty meats for an interesting hot-cold dining experience. If you want to try your hand at the dish at home, you can find everything you need at Korean markets like H Mart, including the special buckwheat noodles and frozen mul naengmyeon packs. However, don't let that stop you from creating your own broth.

Japchae is an exquisitely flavorful Korean dish that elegantly weaves together noodles, meat, and a colorful palette of vegetables. While loved as a culinary symbol of celebrations and special gatherings, this cold stir-fry isn't restricted to festive times.

Japchae is savored all year round and often represents a seamless introduction to the diverse world of Korean cuisine for non-Koreans. The name japchae means "mixed vegetables," reflecting the selection of vegetables that accentuate this dish.

The star ingredient, springy glass noodles, or dangmyeon, forms the backbone of Japchae. These noodles intertwine with a lively mix of vegetables, including carrots, spinach, mushrooms, onions, scallions, and more. Meat, typically thin slices of beef or pork, adds a hearty dimension to this dish, while a garnish of sesame seeds and sesame oil completes the ensemble.

Though typically served as a side dish, Japchae works well as an appetizer or a potluck favorite at summer garden parties or barbeques. It can be served hot and cold, making it a versatile dish to enjoy whatever the weather.

Japchae can be reinvented in various forms. Try your hand at a vegetarian rendition featuring soybean sprouts, a seafood-infused spicy option, or a vegan variant substituting meat with tofu or additional mushrooms.

Kongguksu, which translates to "bean noodle soup," is a blend of a cold, rich, and creamy soymilk broth cradling a bed of thin wheat noodles. Its silky soymilk broth, coupled with al dente noodles, creates a soothing, refreshing dining experience. Garnish with additional ingredients or savor its pure, minimalist charm.

The creation of kongguksu starts with homemade soy milk, crafted by soaking, cooking, and puréeing dried soybeans. Adding pine nuts and sesame seeds delivers an earthy flavor to the creamy broth and the somyeon or somen (thin wheat noodles) nestle within this chilled soymilk broth.

But, while kongguksu traditionally focuses on the pure flavors of soymilk and wheat noodles, there are many ingredients you can introduce to complement or contrast its taste and texture. For example, small cubes or balls of honeydew or cantaloupe can add a refreshing sweetness, while sprinkling chia or hemp seeds on top of the noodles can enhance the dish's nutritional value and deliver a slight crunch.

Chef Danny Bowien, a Korean-American adoptee from Oklahoma, brings to the table an electrifying, vegan-friendly dish: green chili cold noodles. This creation is inspired by his own journey of self-discovery, Korean heritage, and a deep desire to make people happy through food.

The dish perfectly represents simplicity with complexity, a fascinating interplay of the senses: heat from the chili and cold from the noodles. The green chili paste, a staple in Bowien's kitchen, is a multi-layered concoction of poblano chilies, serrano, or small jalapeño chilies, rice vinegar, and mushroom seasoning powder. This roasted green chili paste is the soul of the dish, adding a vibrant zing to the homemade semolina noodles or fresh Japanese ramen. These cold noodles are prepared with a touch of Sichuan peppercorn powder, mixed herbs, and olive oil and finished with a sprinkle of lemon zest.

For an even lighter and healthier version, replace the homemade semolina noodles or Japanese ramen with spiralized zucchini or rice vermicelli. The roasted green chili paste remains the star of the show, lending its invigorating flavor to every bite. Topped with freshly chopped cilantro and a squeeze of lime, this twist offers a refreshing fusion of textures and tastes that are perfect for those scorching summer days.

Indulge in a whirlwind of flavors with these speedy Sichuan cold noodles with homemade chili oil. With a preparation time of less than 30 minutes, this recipe adds an exotic touch to midweek lunches or dinners without demanding too much of your time. 

Packed with a variety of crunchy shredded vegetables, these cold noodles deliver not just on taste but also on texture. The recipe welcomes customization, too. Shredded chicken or beef can be added for a heartier meal, or you can throw in some fried tofu to elevate the protein content without introducing meat.

Thin wheat noodles are preferred, but dried wheat noodles can serve as an acceptable alternative. But, the soul of this recipe is the homemade chili oil. With its medley of Sichuan chili powder, Sichuan peppercorn powder, sesame seeds, star anise, ginger, and spring onion, the chili oil infuses a warm, earthy, and complex flavor to the dish.

To assemble this summer bowl, noodles are cooked to al dente, chilled, and then tossed with a sauce made from soy sauce, Chinkiang black vinegar, sugar, salt, and garlic. Shredded cucumber and carrot are added for an extra chomp, and chili oil is dribbled across the mixture according to one's spice preference. Finally, garnish with sesame seeds and spring onion rounds and relish in the authentic flavors of Sichuan cuisine in your own kitchen.

Indulge in the sweet, sour, and tangy burst of Shanghai-style chilled noodles. This seemingly simple dish has a surprisingly robust taste, ensuring it stands out as more than just another noodle dish. Sold across Shanghai, this popular cold noodle dish represents the very essence of authentic Shanghainese cuisine.

Light and delicious, this dish can easily be transformed into a hearty meal by adding peas, broad beans, or poached chicken and a generous helping of fresh herbs. Additionally, for spice enthusiasts, a dollop of doubanjiang (chili bean paste) can introduce a spicy buzz.

But, the highlight of this Shanghai delicacy is the noodle dressing. The blend of light soy sauce, Chinkiang vinegar, vegetable oil, sesame oil, Chinese roasted sesame paste, caster sugar, and chili bean sauce creates a dressing that combines the best of Chinese cuisine. This dressing wraps the noodles in an unforgettably savory, sweet, and sour experience.

The noodles are paired with refreshing ingredients like julienned telegraph cucumber, spring onions, and ginger. They're then tossed in the rich Shanghai noodle dressing and sprinkled with roasted sesame seeds. Enjoy these noodles as they are or with a cold lager and transport yourself to the bustling streets of Shanghai.

The magic potion of this cold Chinese noodle salad is an incredibly rich and creamy sesame dressing. It wraps around the noodles, which the tang of the vinaigrette perfectly complements.

Before assembling the dish, refrigerate the noodles (after cooking them) without washing away the starch to ensure a more profound bond between the noodles and the dressing. This method guarantees that the flavors don't just linger on the surface but penetrate deep into each strand.

The thin wheat noodles offer a delicate, velvety texture, so each forkful seems to melt in your mouth. And the crowning glory? A medley of crisp sesame seeds, fresh cucumbers, and zesty scallions for a multi-layered taste experience.

For those seeking to reimagine this cold noodle classic, consider using tahini instead of Chinese sesame paste for a more Mediterranean-inspired punch. You can also venture beyond wheat noodles and opt for alternatives like soba or vermicelli. Then, consider jazzing up the crunch factor by adding thinly sliced radishes or shredded carrots. This spin offers a tasty fusion where East meets West in a bowl of noodly goodness.