Asian Noodle Salad Recipe


  • 8 ounce(s) noodles, udon, uncooked (can substitute vermicelli)
  • 4 ounce(s) pea pods, fresh, cut into thin strips
  • 2 tablespoon oil, sesame
  • 1 tablespoon oil, peanut
  • 2 tablespoon soy sauce, lite
  • 2 tablespoon vinegar, rice wine
  • 1/2 ounce(s) mushrooms, dried, such as Chinese tree ear, shiitake, porcini, or morels soaked in warm water for 15 minutes, drained and sliced
  • 1 small carrot(s), thinly sliced
  • 2 onion(s), green, cut diagonally with tops
  • 1 cup(s) sprouts, bean
  • 2 tablespoon nuts, dry-roasted peanuts


1. Cook the noodles according to the package directions, omitting salt. Thirty seconds before the noodles are cooked, add the pea pods to blanch. Drain the pasta and pea pods.

2. Mix the sesame oil and peanut oil in a small bowl.

3. In another small bowl, combine the soy sauce and vinegar. Whisk in 2 tablespoons of the oil mixture.

4. Put the hot noodles in a large bowl. Mix the remaining tablespoons of oil mixture into the noodles. Add the mushrooms, pea pods, carrot, onions, and bean sprouts. Add the soy sauce dressing; toss well. Sprinkle with chopped nuts. Serve hot or cold.


3 responses to “Asian Noodle Salad Recipe

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