Shanghai Noodle Salad

Shanghai Noodle Salad

tyansia 1

"Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 40 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1315 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  2. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.


  1. 87 Ratings

Most helpful positive review

Very tasty, I used soba buckwheat soba noodles instead which are easier to find and it was very very tasty. Good as a side or main!

Most helpful critical review

This was ok/good. I should have doubled the sauce. I think if I make it again I will medium dice the red pepper & zucchini instead of matchstick. One suggestion I will make is to taste the sa...

Very tasty, I used soba buckwheat soba noodles instead which are easier to find and it was very very tasty. Good as a side or main!

This was wonderful! I used fresh zucchini, yellow squash, carrots and bellpeppers from my garden. I also made extra sauce to use as a marinade for a chicken breast. I sliced the chicken and saut...

Surprisingly good! While I was making the sauce I felt like I all I was smelling was the tart lime and sesame oil flavours over everything else which was turning me off slightly but I kept on go...

I made it exactly as written the first time other than the kosher salt, and it was delicious. Since then, I've made a few alterations per mine and my family's preferences. I don't care for raw b...

I really loved this recipe but made a few adjustments so didn't feel i could give it a 5... I used spaghetti noodles and used lemon instead of lime juice. I also added some chili oil as we lik...

REALLY good! Even better the next day, thus perfect for sack lunches throughout the week. I appreciate the fact that you can get such wonderful flavor from easy-to-find ingredients. I used r...

Made this with whole wheat spaghetti noodles since it was all I had and it was even better the next day for lunch. I could handle a little more heat.

The sesame flavor really flows throughout this dish. Next time I will use the suggestion of chile paste instead of red peppers so it has a more even spice.

This was really tasty. I used 8 oz of linguine since that's what I had, and it was the perfect amount of noodles to sauce. I julienned 1/2 a zucchini, and a 1/4 each of red and yellow peppers....