Dave's Recipes

Noodle Salad (x4 scale)

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

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 13 cup soy sauce
  • 1 cup white wine vinegar
  • 12 cup Heinz chili sauce
  • 12 cup (100 g) white granulated sugar
  • 12 cup sesame oil
  • 4 (180 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 2 tsp ground ginger (optional)
  • 4 (16 g) cloves garlic, minced
  • freshly ground black pepper
  • 1 13 cup soy sauce
  • 1 cup white wine vinegar
  • 12 cup Heinz chili sauce
  • 12 cup (100 g) white granulated sugar
  • 12 cup sesame oil
  • 4 (180 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 2 tsp ground ginger (optional)
  • 4 (16 g) cloves garlic, minced
  • freshly ground black pepper

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

  • 1 cup (208 g) vegetable oil
  • 1 cup (208 g) vegetable oil

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

  • 1.8 to 2.7 kg Spaghettini or Vermicelli noodles
  • 1 cup carrots, grated
  • 2 cups green onions, sliced
  • 4 red pepper, julienned
  • 4 cups cilantro, chopped and loosely packed
  • 2 cups roasted unsalted peanuts, crushed
  • 1.8 to 2.7 kg Spaghettini or Vermicelli noodles
  • 1 cup carrots, grated
  • 2 cups green onions, sliced
  • 4 red pepper, julienned
  • 4 cups cilantro, chopped and loosely packed
  • 2 cups roasted unsalted peanuts, crushed

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


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