This Yum Yum noodle salad is the cold pasta salad I make on repeat all summer long because it takes almost no effort and everyone absolutely loves it. Vermicelli rice noodles tossed in a creamy, slightly sweet, sesame-forward dressing built on Yum Yum sauce, tahini, and soy sauce with crisp cucumber and shredded carrots mixed through. The only actual chopping involved is one cucumber. Everything else is just measuring and whisking and then waiting for it to chill.

A white bowl filled with thin rice noodles, julienned carrots, and diced cucumbers sits on a table with plates in the background.

A Quick Look At The Recipe

Recipe Name: Yum Yum Noodle Salad
Main Ingredients: Yum Yum sauce, sesame oil, olive oil, tahini, soy sauce, maple syrup or honey, soy sauce, sesame oil
Why You'll Love It: This cold noodle salad is creamy, refreshing, and full of flavor with Yum Yum sauce, sesame oil, tahini, crisp cucumber, shredded carrots, and tender vermicelli rice noodles. It is perfect for summer, and the kids go crazy for it too.

It works as a side dish, a light lunch, or a potluck contribution that always generates questions about what’s in it. The Yum Yum sauce is what people can’t quite put their finger on and it’s the ingredient that makes this taste different from every other cold noodle salad out there.

Why You’ll Love This Recipe

Barely any prep. One cucumber to chop and everything else is just whisking a dressing together and cooking noodles.
The Yum Yum sauce dressing is creamy and slightly sweet and slightly tangy all at once in a way that makes these noodles genuinely addictive.
It’s a make-ahead dream. This salad gets better the longer it sits in the fridge so you can make it hours ahead and it’s even better by the time you serve it.
Kids love it. That alone is worth knowing.

Ingredients Needed

The Dressing

Yum Yum sauce is the creamy, slightly sweet, slightly tangy base that defines the whole salad. Sesame oil adds a nutty, aromatic depth. Olive oil adds body. Tahini adds a slightly bitter, nutty richness that balances the sweetness of the Yum Yum sauce. Soy sauce adds savory, umami depth. Maple syrup or honey adds a clean sweetness that ties the dressing together.

The Noodles and Vegetables

Vermicelli rice noodles cooked, rinsed cold, and completely cooled before dressing. Diced cucumber adds a cool, crisp freshness. Shredded carrots add a slight sweetness and a pop of color throughout.

How to Make Yum Yum Noodle Salad

Step 1: Make the Dressing

In a large bowl whisk together the Yum Yum sauce, 3 tablespoons sesame oil, olive oil, tahini, and 1 tablespoon soy sauce until smooth. In a separate small bowl whisk together the maple syrup, 4 tablespoons soy sauce, and 2 tablespoons sesame oil. Pour the second mixture into the large bowl and whisk everything together until fully combined.

Step 2: Add the Noodles and Vegetables

Add the cooled vermicelli noodles, diced cucumber, and shredded carrots to the dressing. Toss gently until everything is evenly coated.

Step 3: Chill and Serve

Refrigerate until cold. Give it a good stir before serving since the dressing settles as it sits. Serve cold.

Storing

Store covered in the refrigerator for up to 3 days. The noodles absorb the dressing over time and the salad thickens slightly. If it seems too thick after sitting overnight toss with a small drizzle of sesame oil to loosen it back up before serving.

How to Serve Yum Yum Noodle Salad

Serve cold straight from the refrigerator in a wide shallow bowl with a sprinkle of sesame seeds and sliced green onions over the top if you want to make it look a little more finished. This works as a side alongside grilled chicken or shrimp, as a light lunch on its own, or as a potluck contribution that travels well and holds up for hours. I love serving this alongside Raw Corn and Cucumber Salad Naan Appetizers for a summer spread that covers two completely different fresh, cold dishes without any overlap.

What People Ask About This Noodle Salad

What is Yum Yum sauce?

Yum Yum sauce is a creamy, slightly sweet, slightly tangy Japanese-American condiment that is a staple at hibachi restaurants. It’s made from mayonnaise, tomato paste or ketchup, garlic powder, paprika, sugar, and butter. It’s widely available at most grocery stores near the Asian foods or condiment section and is also easy to make at home. The sauce is what gives this noodle salad its distinctive creamy, slightly sweet flavor that makes people keep going back for more.

Can I use a different type of noodle?

Yes. Any thin rice noodle or glass noodle works well in the same amount. Regular vermicelli pasta produces a slightly chewier result with more body. Soba noodles add an earthy, slightly nutty flavor that pairs well with the sesame dressing. Udon noodles produce a thicker, chewier result that coats with the dressing differently. Vermicelli rice noodles are specifically recommended because they’re light and delicate and let the Yum Yum dressing be the star.

Why rinse the noodles with cold water?

Rinsing the noodles immediately after draining stops the cooking and removes surface starch that causes the noodles to clump together. Cold-rinsed noodles stay separate and toss with the dressing evenly rather than sticking into a dense mass. It also cools the noodles quickly so they don’t absorb the dressing too aggressively before everything has a chance to come together properly.

Can I add protein to make this more filling?

Yes. Grilled chicken sliced thin and tossed through is the most natural addition. Cooked shrimp adds a lighter seafood element. Crispy tofu cubed and tossed in with the noodles adds a plant-based protein that soaks up the dressing beautifully. Edamame stirred through adds protein and a slightly sweet, nutty element that pairs really well with the sesame and Yum Yum flavors.