Cold Coriander Noodles with Cashews
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These cold coriander noodles are a longtime family favorite and the ultimate make-ahead dish for dinner parties, potlucks, or easy weeknight meals. Inspired by Chinese flavors, the noodles come together in just 15 minutes, then chill in the fridge until you’re ready to serve – no reheating required, making them more like a chilled noodle salad. As they rest, they soak up a flavorful soy and coriander-based sauce made with simple pantry ingredients. I like to wait until just before serving to toss in the chopped cashews so they stay perfectly crunchy. If you’re into dishes like this, you’ll definitely want to check out this chilled soba noodle salad with crispy shiitake mushrooms or peanut noodles with charred limes.
Why You’ll Love This Recipe
- Quick. This recipe comes together in just 15 minutes for an easy, crowd-pleasing recipe!
- They get better with time! As the noodles sit and soak up all the sauce they get even more flavorful.
Key Ingredients in This Recipe
- Broccoli – I add raw broccoli florets to this recipe – I like the crunch of the fresh broccoli.
- Cashews – The cashews add a nutty, crunch garnish to this recipe. I recommend waiting to add the cashews until just before serving so they don’t get soggy in the sauce.
- Chili oil – The chili oil adds just a hint of spice to this recipe. Either buy some at the store or make your own by following my recipe here (just swap vegetable oil for olive oil).
- Coriander – Coriander is a spice produced from the cilantro plant. While some places use the term “coriander” interchangeably for fresh cilantro and seeds from the plant, I use it to refer to the seeds. Coriander seeds have a lemony flavor and are typically roasted before they are ground. Cooking the ground coriander in the oil infuses the oil with flavor.
- Pasta – I use angel hair but another thin pasta noodle can be used. As the noodles chill they absorb the remaining sauce from the bottom of the bowl, infusing them with flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The chili oil is used to add flavor rather than heat. If you prefer a bit of heat add 1 tablespoon of chili oil (12g).
- Angel hair pasta can be swapped for another thin pasta noodle like spaghetti, capellini or vermicelli.
- While I love cashews another nut like peanuts can also be used.
How to Make Cold Coriander Noodles with Cashews
Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 6 minutes. Drain the noodles and set aside in a large serving bowl.
Heat the vegetable and sesame oil in a medium sauté pan over medium heat. Add a single cashew to the oil mixture. When small bubbles form around the cashew, the oil is hot enough. Remove the cashew from the hot oil and remove the pan from the heat.
Stir the coriander and soy sauce into the oil. Stand back as you do this because the mixture will crackle and sizzle. When it stops sizzling, stir in the chili oil.
Pour the oil mixture over the noodles and toss to coat the noodles evenly.
Add the broccoli, green onions and sesame seeds and continue to toss until all the ingredients are combined.
Refrigerate the noodles until ready to serve. at least 1 hour. Top with the cashews and serve.
How to store cold coriander noodles
Because these noodles are served cold, storage is easy. Simply store refrigerated in an airtight container for up to 5 days. If the noodles look dry after sitting in the fridge, toss them with tongs to incorporate any sauce at the bottom or add a little splash of soy sauce, or sesame oil before serving to refresh them.
What to serve with these noodles
- Add some cooked ground pork for added protein.
- Some quick boneless chicken thighs are another great addition.
- Try this smashed cucumber salad.
FAQ – Frequently Asked Questions
You can swap the angel hair pasta for any thin noodle like spaghetti, capellini, or vermicelli. It works just as well and keeps the light texture.
The chili oil adds subtle flavor rather than heat. For more kick, feel free to stir in an extra tablespoon if you prefer more of a heat.
Absolutely! Stir in cooked ground pork, chicken thighs or grilled tofu. Any protein adds heartiness and makes it a full meal.
Yes! Prepare everything a few hours or even a day in advance (I think they taste even better when they have some time to sit). Just add the cashews right before serving so they stay crisp.
Cover and keep refrigerated in an airtight container for up to 5 days. If noodles dry out, toss them with a bit of additional soy sauce or sesame oil to revive them.
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Other Recipes to Try
If you enjoy this cold Chinese-inspired noodle recipe, I recommend checking out some of these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Cold Coriander Noodles with Cashews
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Ingredients:
- 1 pound angel hair pasta
- ¾ cup vegetable oil
- 2 ½ tablespoons toasted sesame oil
- 3 tablespoons ground coriander
- ¾ cup soy sauce
- 2 teaspoons chili oil
- 1 large head broccoli, cut into small florets
- 3 green onions, thinly sliced
- 2 teaspoons sesame seeds
- 1½ cups chopped cashews
Instructions:
- Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 6 minutes. Drain the noodles and set aside in a large serving bowl.
- Heat the vegetable and sesame oil in a medium sauté pan over medium heat. Add a single cashew to the oil mixture. When small bubbles form around the cashew, the oil is hot enough. Remove the cashew from the hot oil and remove the pan from the heat.
- Stir the coriander and soy sauce into the oil. Stand back as you do this because the mixture will crackle and sizzle. When it stops sizzling, stir in the chili oil.
- Pour the oil mixture over the noodles and toss to coat the noodles evenly.
- Add the broccoli, green onions and sesame seeds and continue to toss until all the ingredients are combined.
- Refrigerate the noodles until ready to serve. at least 1 hour. Top with the cashews and serve.
Notes:
Nutrition:
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I LOVE this recipe! It’s super easy to make and tastes soooo good. The flavors just get better over time so it’s perfect for meal prep and work lunches!
Thanks for sharing!! So happy you enjoyed!
Big fan of this recipe – it’s a crowd pleaser. Great to prep and keep in the fridge when you’re jonesin’ for some great noodles.
Agreed, always a crowd pleaser!! So glad you enjoyed!
We were looking for something quick, easy and Asian. We tried this recipe and it satisfied all three requirements. And it was delicious!
Hd this the night and it was a big hit with the family!
So happy to hear it!!
Have made this dish so many times and it’s so good! Perfect for a quick dinner or a large group!! It’s so easy and you cannot stop eating it!!
ONE OF MY FAVORITE DISHES – super easy and healthy and tasty! Perfect for making in large batches / meal prep or for big groups and potlucks!