Cold Asian Pesto Noodles

Cold noodle dishes in the summer are a picnic staple. Pasta salads are just made for outdoor eating. They’re light, refreshing and keep well in the hot weather. This time, I put a spin on it using my Italian influences and love for Asian flavor profiles. These cold asian pesto noodles are packed with flavor by infusing my usual basil pesto sauce with sesame oil and soy sauce for a big umami situation. I also used peanuts instead of the traditional pine nuts. It all came together so quickly and easily too.

The pesto sauce only took minutes to make in my food processor. The basil, chives, and dill made it so gorgeously herbaceous. The lime zest and juice really woke everything up and the peanuts gave it some substance. Oh guess what? The sauce is vegan! No cheese in this pesto.
With the sauce done, I just quickly boiled my rice noodles for about 3-4 minutes. Then I drained them and rinsed them really well in cold water. That way the excess starch washed away so they wouldn’t get gummy. That is not a very pleasant texture for a cold noodle salad!
All I had to do then was toss it all together! I stirred the sauce into the noodles slowly to make sure it was well incorporated. Then it was ready to serve.

Oh my goodness, it really was such a fantastic, light summer supper. It also worked really gorgeously for lunch the next day. Hope you all enjoy this simple, flavorful dish too! xoxo

Cold Asian Pesto Noodles
Cold Asian Pesto Noodles
5 from 2 votes
Cold Asian Pesto Noodles
Cold Asian Pesto Noodles
Prep Time
15 mins
Cook Time
5 mins

These cold asian pesto noodles could not be more simple to make or fun to eat! They're refreshing, super flavorful and light for a summer meal.

Course: Main Course
Cuisine: American
Keyword: Cold Asian Pesto Noodles, Cold Noodles
Servings: 6
Calories: 327 kcal
Author: Jeanie and Lulu’s Kitchen
  • 3 cups fresh basil packed
  • 3 cloves garlic
  • 1 whole lime zested and juiced
  • 3/4 cup fresh chives
  • 1 tablespoon fresh dill
  • 1/2 cup dry roasted peanuts
  • 1 tablespoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 cup olive oil
  • 16 ounces flat rice noodles
  • toasted sesame seeds for sprinkling on top
  1. First, get a large pot of water on to boil for the noodles. Then set up a food processor and combine the basil, garlic, lime zest, lime juice, chives, dill, peanuts, sesame oil and and soy sauce in it. Puree it all together thoroughly. Then let it run while you slowly pour in the olive oil until it becomes a thick, lovely paste sauce. Set it aside. Boil the egg noodles for about 3-4 minutes, just until tender. Refer to the package directions for best results though. Then drain them and rinse them thoroughly in cold water to rinse off the excess starch. That way they don't get gummy. Transfer the noodles to a very large bowl and stir in the pesto sauce in stages. That way it gets incorporated more easily. Serve immediately, or store in a sealed container and enjoy the leftovers cold! Sprinkle toasted sesame seeds on top when you serve for some texture.

Nutrition Facts
Cold Asian Pesto Noodles
Amount Per Serving (1 serving)
Calories 327 Calories from Fat 229
% Daily Value*
Fat 25.4g39%
Saturated Fat 3.6g23%
Sodium 44mg2%
Potassium 178mg5%
Carbohydrates 23.4g8%
Fiber 2.5g10%
Sugar 0.9g1%
Protein 4.7g9%
Calcium 4mg0%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
These cold asian pesto noodles could not be more simple to make or fun to eat! They're refreshing, super flavorful and light for a summer meal. #noodles #coldnoodlesalad #coldasianpestonoodles #dinner #jeanieandluluskitchen

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