Asian Noodle Salad Recipe | Simply Recipes


  • 4 teaspoons dark sesame oil
  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup canola, rice bran, or vegetable oil
  • 1 teaspoon crushed red pepper flakes
  • 1 medium clove of garlic, roughly chopped
  • 4 Tbsp white granulated sugar
  • 1-inch piece of fresh ginger, peeled and roughly chopped
  • + 9 more ingredients
    • 1 large carrot, peeled and slivered (just continue to peel with a peeler)
    • ¼ large purple cabbage, cored and thinly sliced (about 2 cups)
    • 1 red bell pepper, cored and seeded, thinly sliced and cut into 1-inch long pieces
    • 3 green onions, thinly sliced white and green parts
    • 4 ounces mung bean sprouts (about 1 ½ cups)
    • Salt
    • 2 - 3 cups raw bite-sized broccoli florets (from about 1 head of broccoli)
    • 1/3 cup soy sauce
    • 10 ounces Chinese noodles (for making chow mein)

Method 1 Bring 4 quarts of water to a rolling boil in a large pot. If using Chinese noodles, do not add salt (they are already salted). If using soba or pasta noodles, add a tablespoon of salt to the water. Add the noodles to the pot. Stir the noodles frequently while they cook. Check the noodle ...

View full recipe at SpringPad


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