Asian Noodle Salad Recipe -
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 less expensive, but not as flavorful."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    23 mins


  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

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.


19 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. 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.

Aug 23, 2012

I used 1/2 Tbsp each sesame and chili oils instead of vegetable oil which gave the dressing some zing. I just couldn't see boiling the cremini mushrooms, so I sauteed the mushrooms and red pepper strips. Also, garnished with sliced green onions instead of parsley (chopped peanuts would be yummy, too). I do think that this needs more veggies (any kind that suits you) because 8-oz of capellini is a lot of pasta. The warm pasta was like a sponge and soaked up ALL of the dressing. The chilled leftover salad will need to have a little dressing added, otherwise, it's going to be too dry. Good noodle salad, but I really can't say that there's anything to distinguish it from others that I've had. And that's not to say that we didn't enjoy it.

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Shanghai Noodle Salad

See how to make a delicious cold noodle salad.

Broccoli and Ramen Noodle Salad

Crunchy, savory and sweet combination of broccoli, ramen noodles, seeds, and nuts

Yuba Noodle Salad

A yuba "noodle" and cabbage salad with a flavorful peanut dressing.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States