Asian Noodle Salad Recipe - Allrecipes.com
Asian Noodle Salad Recipe
  • READY IN 23 mins

Asian Noodle Salad

Recipe by  

"This is a beautiful and flavorful salad with a fresh ginger dressing. The cap of the shiitake mushroom has a meaty flesh with a lot of flavor; reserve the tough stems for stocks. White or cremini mushrooms can be substituted. These are much less expensive, but not as flavorful."

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Original recipe makes 4 servings Change Servings

Directions

  1. Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
  2. In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
  3. Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 8 mins
  • READY IN 23 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

If I could have, I would have given this ten stars on the quickness rating. Start to finish, this recipe takes no more than 15 minutes, and it's really easy and delicious. I added a tablespoon of brown sugar to the dressing, as it was quite sour. That really rounded it off well.

 
Most Helpful Critical Review
May 01, 2006

This recipe wasn't bad, but it wasn't spectacular. There wasn't much that was unique about it--I've had other Asian pasta dishes that were similar but better. It was very easy to prepare, though. I modified it somewhat: I used sesame oil instead of vegetable oil, and I marinated the mushrooms and peppers in the dressing and had them raw instead of boiled. I also added some soaked arame to make it a little more interesting. I don't plan on keeping this one.

 

15 Ratings

Feb 14, 2005

WOW!!! This was great and so easy to prepare. I included a teaspoon of toasted sesame oil for a little more Asian flavor and doubled the fresh ginger, as I can never get enough. An instant favorite!!!! Thanks!

 
Sep 11, 2003

I'm rating this recipe even though I actually made so many changes that it's not really the same recipe at all. I made the dressing first. I mixed the rice wine vinegar and the soy sauce and added 1 1/2 tablespoons of brown sugar. We're very calorie conscious, so instead of adding the oil to the dressing, I grilled some diced tofu in one tablespoon of sesame oil. After the tofu was basically grilled, I added some diced onions and added the mushrooms (I used button mushrooms, which were good, but next time I'll try to use shitakes). I grilled all of this together and then added the whole mixture to the dressing marinade and let the tofu and mushrooms soak up the flavor of the dressing. I then boiled up the pasta and added some bell peppers at the very end of the boiling time. After draining, I mixed the pasta in with the dressing mixture, and mixed it all up and let it sit for about 10 minutes for the flavors to absorb into the pasta. MMMMMMMMM...it was so good! So, as you can see, I didn't actually follow the recipe that much, but what I made turned out really good.

 
Jul 16, 2008

Easy and my husband, who is on a low-fat, low-sugar diet said we could have it again. I took the leftovers for lunch and it reheated nicely. Added mushrooms & green onion

 
Feb 14, 2006

Good and very easy. I added sesame oil, sesame seeds, and red chili peppers to recipe.

 
Jun 24, 2005

I wasn't sure about this at first but I enjoyed it. Next time I will add some peas and maybe carrot.

 
Mar 09, 2009

This is a wonderful recipe and very quick and easy to prepare. Shiitake mushrooms weren't available, so I used Cremini mushrooms as suggested. I made this for an event and received rave reviews. I will definitely make this again when I can get the Shiitake mushrooms.

 

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Nutrition

  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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