Fakeout Takeout Cold Noodle Salad


When you want take out but want a healthier option, I present to you this fakeout takeout cold peanut noodle salad!

There’s just something about noodles. So easy to make, but yet we call in for take out all. the. time. 

Well, that doesn’t need to happen. This fake out take out cold noodle salad has the flavor from an Asian restaurant but less oil, more veggies, is non dairy (so it travels well), can easily be made gluten free (I love Banza noodles), and is the perfect spring and summer side dish or main course.

I made oven baked crispy tofu for this noodle salad, but nothing is stopping you from using sauteed, baked, or grilled chicken or even a thinly sliced steak!

The best news? This salad LASTS in the fridge so make it Sunday and eat it on Monday, Tuesday, and Wednesday!

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

For the dressing

  • 3 tbsp reduced soy sauce, tamari, or liquid aminos
  • 1.5 tbsp sesame oil
  • 1.5 tbsp neutral oil
  • 1,5 tbsp rice wine vinegar
  • 1.5 light brown sugar or coconut sugar
  • 3 garlic cloves, minced

For the salad

  • 3 carrots, shredded
  • 1 large cucumber, peeled and chopped
  • 1 bell pepper, chopped
  • 1/2 cup salted peanuts
  • 1/2 cup scallions
  • 2-3 tbsp sesame seeds
  • 4 ounces vermicelli rice noodles or angel hair pasta
  • 3/4 lb crispy or grilled chicken or crispy extra firm tofu*


In a small bowl, whisk together the dressing ingredients. Set aside.

Prepare the salad by making your protein, if using. For crispy tofu, preheat the oven to 425 degrees. Then, wrap the tofu in paper towels and press the tofu by placing a heavy pan on top for about 30 minutes. After the 30 minutes, cut the tofu into cubes. In a large bowl, combine 1/2 cup of arrowroot flour, salt, pepper, and garlic powder and toss the tofu in the mix.

Line a baking sheet with parchment paper and place a cookie rack on top of the baking sheet. Place the tofu on the rack and then spray with nonstick spray. Cook for a total of 20-25 minutes, flipping half way (and spraying with more nonstick spray). Remove from the oven and set aside.

Prepare the noodles per package instructions. Drain and rinse under cold water.

Next, combine the salad ingredients in a large bowl and toss with the salad dressing. Allow salad to sit for 30 minutes-an hour before serving. This salad lasts for up to 3-5 days in the fridge and makes excellent leftovers!