Dave's Recipes

Noodle Salad

A refreshing noodle salad with a tangy soy sauce dressing perfect for summer lunches.

Prep: 15 min Cook: 12 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This noodle salad combines the unique flavors of soy sauce, chili, and sesame oil in a refreshing dressing, tangling with delicate noodles. Ideal for serving during warm weather picnics or as a light lunch. The salad can be customized with a variety of vegetables and garnished with cilantro and peanuts for a delightful crunch.

  • 1⁄3 cup soy sauce
  • 1⁄4 cup white wine vinegar
  • 2 Tbsp Heinz chili sauce
  • 2 Tbsp (25 g) white granulated sugar
  • 2 Tbsp sesame oil
  • 1 (45 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄2 tsp ground ginger (optional)
  • 1 (4 g) clove garlic, minced
  • freshly ground black pepper
  • 1⁄3 cup soy sauce
  • 1⁄4 cup white wine vinegar
  • 2 Tbsp Heinz chili sauce
  • 2 Tbsp (25 g) white granulated sugar
  • 2 Tbsp sesame oil
  • 1 (45 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄2 tsp ground ginger (optional)
  • 1 (4 g) clove garlic, minced
  • freshly ground black pepper

Whisk soy sauce with vinegar, chili sauce, sugar, sesame oil, ginger, garlic, and pepper.

  • 1⁄4 cup (52 g) vegetable oil
  • 1⁄4 cup (52 g) vegetable oil

Gradually whisk in oil in a thin stream. Refrigerate until ready to use. Whisk again just before using.

  • 450 to 675 g Spaghettini or Vermicelli noodles
  • 1⁄4 cup carrots, grated
  • 1⁄2 cup green onion, sliced
  • 1 red pepper, julienned
  • 1 cup cilantro, chopped and loosely packed
  • 1⁄2 cup roasted unsalted peanuts, crushed
  • 450 to 675 g Spaghettini or Vermicelli noodles
  • 1⁄4 cup carrots, grated
  • 1⁄2 cup green onion, sliced
  • 1 red pepper, julienned
  • 1 cup cilantro, chopped and loosely packed
  • 1⁄2 cup roasted unsalted peanuts, crushed

Toss dressing with cooked pasta noodles and vegetables. Garnish with cilantro and peanuts.

Sources:

  • Cathy Grant

Category:

Salads

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