Asian Noodle Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1clove garlic, minced
- 2teaspoons minced fresh ginger
- 2scallions, minced
- 1stalk fresh lemongrass, trimmed and minced (about 2 tablespoons)
- 5tablespoons fresh lime juice
- ¼cup Thai fish sauce or soy sauce
- 3tablespoons honey
- 1tablespoon Vietnamese or Thai chili paste
- 1teaspoon freshly ground black pepper
- Salt to taste
- 6ounces Chinese wheat or buckwheat noodles
- 1teaspoon salt
- 1teaspoon sesame oil
- 2cups diced cooked shrimp or lobster (optional)
- 2cups mung bean sprouts
- 2cups shredded Napa cabbage
- 2carrots, cut into matchstick slivers
- 1cucumber, peeled, halved lengthwise, seeded and cut into matchstick slivers
- ¼cup fresh cilantro leaves, plus 4 whole sprigs for garnish
- ¼cup fresh Thai or regular basil leaves, cut into slivers
- ¼cup fresh mint leaves, cut into slivers
- 2jalapeno chilies or to taste, sliced thin
- 3tablespoons chopped dry-roasted peanut
For the Dressing
For the Salad
Nutritional analysis per serving (4 servings)
373 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 26 grams protein; 2363 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine dressing ingredients in bowl, and whisk until honey dissolves. Adjust seasoning to taste. Set aside.
- Step 2
Cook noodles in boiling salted water until tender, about 5 minutes. Drain in colander, rinse with cold water until cool, and drain. Place noodles in salad bowl; toss with oil.
- Step 3
Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. Stir in dressing. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.
Private Notes
Comments
This is a delicious salad. The perfect accompaniment for grilled anything--filling but light with only a tiny big of oil included in the recipe. A great summer dish when you basil and mint are overflowing!
Made this a number of times at a summer vacation rental house in a town with limited groceries. Cheated and used a bag of coleslaw. Fabulous. Only other substitue was mango instead of chilies. Very satisfying main course for a warm day. Every bite was different. Highly addictive.
Absolutely love this salad. The whole family loves it. We substituted prawns for beef tonight and I had prepped the sauce and vegetables the night before. It has become my go to salad 😋
Used sesame oil on the noodles. Just carrots and cucumber and green onion, didn’t have the other veggies. Topped it one night with leftover grilled salmon, one night with firm 5spice tofu. Used pistachios instead of peanuts. Sauce makes this recipe great, plus lots of fresh herbs. Very yummy.
Great dish. Thanks to whoever used mango; I had a very ripe pineapple languishing in the fridge (probably waiting for the perfect recipe). Very adaptable with what’s on hand. The dressing is remarkable.
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