This super easy curry noodle salad is perfect for summer with fresh, crunchy veggies and a quick, no-cook curry sauce.
Table of Contents
I love a curry sauce, and this curry noodles salad is the perfect place for it to shine! This is a coconut-free curry sauce, but if you prefer, you can use my coconut curry sauce instead.
This salad is inspired by the flavor profiles I love from Vietnamese cuisine. I love how Vietnamese food combines rich elements, like this creamy curry sauce, with fresh flavors and texture from veggies and herbs.
The curry sauce uses vegan mayo and yellow curry powder with lime juice, cilantro, mint, cucumber, and carrots. The result is a salad with just an amazing combination of flavors and textures!
We are using baked or air fryer tofu as the protein for this salad. In summer, I definitely prefer using my air fryer, so I don't have to heat up the whole house with the oven!
Either way, while the tofu cooks, you make the curry sauce in the mixing bowl, chop up the veggies and herbs, and boil the noodles. Then, just put it all together in the same bowl you used for the dressing!
This Vietnamese-inspired curry noodle salad is delicious on its own or topped with some chili onion crunch or your favorite chili crisp.
Need more summer dinner ideas? Check out my collection of vegan summer dinner recipes!
💖 Why You'll Love this Recipe
- quick and easy! Boil the noodles and bake or air fry the tofu.
- fresh veggies and herbs and a no-cook sauce mean less cooking time
- flexible! Use other veggies and protein of choice. Skip the tofu cooking and use canned chickpeas or lentils instead, if you like.
- naturally soy-free and nut-free with easy gluten-free option
✓ Ingredients and Substitutions
- tofu - This is your protein. You can use vegan chicken or vegan beef tips instead, and just prepare according to the package directions instead of the tofu, if you prefer or need a soy-free option.
- low-sodium soy sauce - Adds salt and umami to the tofu and the sauce. Use gluten-free tamari for a gluten-free option. For soy-free, use coconut aminos.
- dried spices - Season the tofu with garlic powder, onion powder, and paprika. You can use hot paprika or Kashmiri chili powder instead of regular paprika, if you prefer. You also need yellow curry powder, garlic powder, and crushed red pepper for the sauce.
- noodles - Use noodles of choice, like ramen, soba, udon, or even spaghetti. Gluten-free is fine to use, if needed.
- vegan mayo - This is the base for your sauce. If you don't want to use vegan mayo, you can use cashew cream instead. Choose nut-free and/or soy-free, if needed.
- lime juice - adds tang to the curry sauce.
- ginger - Fresh ginger boosts the flavor of the curry noodle sauce.
- veggies and herbs - Cucumber and carrots add texture and crunch. Green onion, cilantro, and mint give this curry noodle salad an amazing, fresh flavor.
🔪 How to Make Curry Noodle Salad
In a medium bowl, toss together the tofu and soy sauce. Add the garlic powder, onion powder, and paprika, and toss to coat well.
To Bake: Preheat the oven to 400° F and bake for 35 to 40 minutes on a lined baking sheet, until the tofu is browned to preference. You can flip halfway through cooking, if you want to, but you don't have to.
To Air Fry: Air fry at 400° F for 15 to 20 minutes, shaking or stirring at the 8-minute mark.
Cook the noodles according to package directions. When the noodles finish cooking, rinse really well with cold water. You want to cool them down and to rinse off excess starch. Drain well.
While the noodles cook, combine all of the curry sauce ingredients in a large mixing bowl. Toss well.
Then, add the cooked and rinsed noodles, tossing to coat the noodles really well in the sauce. Taste and adjust the flavor, adding more salt, lime juice, soy sauce, or vegan mayo, if needed.
When the tofu finishes cooking, add that to the bowl and toss together one more time.
You can optionally top with some chili crisp and/or chopped peanuts, cashews, or sesame seeds for some crunch! Chill until you're ready to serve.
💡 Helpful Tips
- To save time, get the tofu into the oven or air fryer, then boil your noodles. While those cook, you have plenty of time to chop up the veggies and herbs and make the curry sauce.
- This is great day-of and also keeps well. Perfect for meal prep!
- I am using bagged, shredded carrots, but you can chop your carrots or shred them in the food processor, if you can't find them pre-shredded.
🫙 Storage Directions
Curry noodle salad will keep for three to five day in a closed container in the fridge.
📖 Recipe
Vietnamese-Inspired Curry Noodle Salad
Ingredients
For the Tofu
- 14 ounces extra firm tofu drained and torn into bite-sized pieces
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika or hot paprika or Kashmiri chili powder
For the Noodles
- 4 servings noodles such as soba, udon, ramen, etc, cooked according to package directions
For the No-Cook Curry Sauce
- ¾ cup vegan mayo or more, for creamier
- 1 ½ teaspoons yellow curry powder or curry powder of choice. You may need to adjust the amount for different curry powders, so taste and adjust as needed.
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 tablespoon lime juice or more for more tang
- 1" fresh ginger minced
- ½ teaspoon salt
- ¼ to ½ teaspoon crushed red pepper optional, to taste
- ½ cup chopped cucumber
- ½ cup shredded carrots Buy pre-shredded or shred by hand.
- ⅓ cup chopped green onion
- ⅓ cup chopped cilantro
- ⅓ cup chopped mint
Optional Toppings
- chopped peanuts or cashews or white/black sesame seeds
- chili crisp
Instructions
Make the Tofu
- In a medium bowl, toss together the tofu and soy sauce. Add the garlic powder, onion powder, and paprika, and toss to coat well.
- To Bake: Preheat the oven to 400° F and bake for 35 to 40 minutes on a lined baking sheet, until the tofu is browned to preference. You can flip halfway through cooking, if you want to, but you don't have to.
- To Air Fry: Air fry at 400° F for 15 to 20 minutes, shaking or stirring at the 8-minute mark.
Meanwhile, make the curry sauce and the noodles.
- Cook the noodles according to package directions. When the noodles finish cooking, rinse really well with cold water. You want to cool them down and to rinse off excess starch. Drain well.
- While the noodles cook, combine all of the curry sauce ingredients in a large mixing bowl. Toss well, then add the cooked and rinsed noodles, tossing to coat the noodles really well in the sauce. Taste and adjust the flavor, adding more salt, lime juice, soy sauce, or vegan mayo, if needed.
- When the tofu finishes cooking, add that to the bowl and toss together one more time. You can optionally top with some chili crisp and/or chopped peanuts, cashews, or sesame seeds for some crunch! Chill until you're ready to serve.
Got a question? Tried this recipe? Leave a reply!