Chinese Cold Pasta Salad Recipe

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Most Helpful Positive Review

Jan 25, 2004

Very tasty indeed - and spicy. Try going to the local market and picking up some Asian noodles instead of fettucine. Also, the peanut butter can be annoying to mix unless you first microwave it for a short time - then it become soupy and "more liquified" and user-friendly without losing any flavor. Just be sure not to overcook the pb in the microwave; burnt pb stinks!

—LPATTERSON1978

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Most Helpful Critical Review

Feb 09, 2009

I really felt like this one lacked flavor. I also think it needed some sort of oil or something and I tend to like things with very little fat. This one just didn't do it for me. Sorry. =(

—Lisa Michelle

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95 Ratings

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Jun 30, 2008

Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her measurements were accurate) - I did add 1 tsp of red wine vinegar as another suggested. This recipe sounded to me like it should be served warm = so I added some cooked/cubed chicken breast, and added into the sauce. I then sauted the red & green bell pepper, onion, celery and garlic = added them warm to the "sauce." Last, I cooked Thai rice noodles (for "authenticity") and mixed to coat with the sauce, chicken and veggies. Love it! Great recipe and could make a great summer or winter dish. Thanks Julie - I'm adding this to my list of favorites!

—DREGINEK

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Jan 25, 2004

This is a great recipe...the first time I made it I had a hard time blending the peanut butter (tried the microwave as suggested but still had a hard time)but the second time I used an electric mixer to blend peanut butter with the soy sauce first, and then added the rest of the sauce ingredients and mixed again.Worked better for me that way. Also, I doubled the recipe. Tastes great the way it's written but I did add shredded carrot, water chestnuts, and thinly sauteed beef to make it a main meal. I love spicy things and half of the red pepper was plenty for me. This is a recipe I will make often.

—pjm

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Jan 25, 2004

YUMMY! We recently moved and I couldn't find my cookbooks. I didn't want to spend a great deal of time in a hot kitchen and was dying for Cold Sesame Noodles. This is very good, very easy and very close to the recipe I was looking for. I used the full 2 tsp. of crushed red pepper because we like everything hot and spicy, but if you don't -- definitely cut the recipe back. I added about 1/2 - 1 tsp. red wine vinegar as that is called for in the original recipe (as well as soy sauce, etc.) and that helped round out the salad quite nicely. I made vegetarian broth in the microwave and added the peanut butter to that before putting it all in the large bowl and had no problem with the peanut butter breaking down. Once you let it sit it becomes less soupy, even with the whole wheat noodles I used. This is an excellent recipe!

—Marian

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Jan 28, 2004

This salad was a big hit at our New Years Eve party. I added minced ginger to the dressing and shredded cabbage, carrot julienne strips, and dry roasted peanuts to the salad. I found the peanut butter mixed more easily if you heat all the dressing ingredients, then chill completely or overnight.

—Captainswife

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Aug 26, 2008

Loved this salad! After you boil your noodles, drain them and use the hot stock pot to melt down your peanut butter; then add the other sauce ingredients. It works perfectly, and there is no need to haul out the blender. Add your noodles and other ingredients into the pot and mix well before pouring into a serving bowl. I added some shredded carrots and cucumbers, too. Delicious!

—KIMMYKUP

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Jan 31, 2012

A quick and easy side dish! I used low sodium soy sauce, cut the red pepper flakes in half and used a little chili garlic sauce instead. I warmed the peanut butter to make it easier to work with and added a little rice wine vinegar. I used only the green onion and topped with a little toasted sesame seed. Overall, very tasty!

—Jillian

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Nutrition

Calories
275 kcal
14%

Carbohydrates
47.5 g
15%

Cholesterol
0 mg
0%

Fat
5.6 g
9%

Fiber
3.9 g
15%

Protein
10.8 g
22%

Sodium
537 mg
21%

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

Nutritional Information

Chinese Cold Pasta Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 275
Calories from Fat: 51

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 0.9g 4 %
Cholesterol 0mg 0 %
Sodium 537mg 21 %
** Potassium 315mg 9 %
Total Carbohydrates 47.5g 15 %
Dietary Fiber 3.9g 15 %
Protein 10.8g 22 %
Sugars 4.5g
** Vitamin A 38 %
Vitamin C 71 %
Calcium 5 %
Iron 24 %
** Thiamin 4 %
** Niacin 33 %
** Vitamin B6 17 %
** Magnesium 19 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.