clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down shot of a cold noodle salad mixed with shredded carrots, cucumbers, tofu, bell pepper and pickled onions.

Maple Lime Cold Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This Maple Lime Cold Noodle Salad is packed with veggies and protein. A perfect refreshing lunch or weeknight meal that comes together in less than 30 minutes.



Shredded Tofu

  • 1, 16oz block super firm tofu, drained and pat dry
  • 1 tbsp tamari or reduced sodium soy sauce
  • Juice of half a lime
  • 1 tbsp cornstarch
  • 1 tbsp avocado oil

Maple Lime Dressing

  • 2 tbsp tamari or reduced sodium soy sauce
  • 2 tbsp sweet chili sauce
  • 1 tbsp maple syrup
  • 23 tsp toasted sesame oil
  • Zest of 1 lime
  • Juice of half a lime
  • 1/2 inch ginger, grated

Salad Assembly

  • 2 bundles/servings (90 g) of vermicelli rice noodles
  • 1 red bell pepper, thinly sliced
  • 2 Persian cucumbers, seeds removed and shredded
  • 1 large carrot, shredded
  • 1/4 cup pickled red onions, optional
  • 1/4 cup cilantro, stems removed and minced
  • 8 leaves of mint, chiffonade (thinly sliced)
  • 1/4 cup pistachios or pepitas, roughly chopped


  1. Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes on the grater. Top with soy sauce, lime juice, cornstarch and oil and toss to combine. Spread it out into an even layer then bake the tofu for 15 mins. Give the tofu a toss then bake for an additional 5-10 minutes until crispy around the edges.
  2. Whisk together all the dressing ingredients and set to the side.
  3. To a heat safe bowl add the dry noodles and cover with boiling water. Allow the noodles to soften for at least 3 minutes or according to package instructions. Give the noodles a whisk to loosen them up then run under cold water and drain.
  4. Place the drained noodles in a large mixing bowl with the vegetables, pickled onions, cilantro, mint, pistachios and half the baked tofu. Pour over the dressing then toss everything together to evenly mix. Store the remainder of the tofu or add more to your bowl as desired. Portion out your serving then enjoy.


Rinse your cooked noodles under cold water. This will help remove some excess starch and prevent the noodles from sticking together.

Customize the salad to your liking. Use the type of noodles you love and feel free to change up any of the vegetables used in this recipe for other vegetables you love. Check the key ingredients and substitutions section of this post for some inspiration.

For some extra fiber, swap the white rice noodles for some whole grain rice noodles. I like this brand as they offer a whole grain noodle version that gives you 3 grams of fiber per serving.

Turn this into a no cook recipe. Just swap the baked tofu for some thawed edamame or some shredded smoked tofu instead (ready to eat and can be shredded straight from package).