Recipe by Christiana Heins
"A zesty treat--Goes great with bbq'd chicken and a beer. This dish has more of a Thai flavor. For a Japanese flavor, omit the pepper flakes, peanuts, and cilantro. Add 1/4 c. of toasted sesame seeds. If you're feeling adventurous mix in 1/2 c. of shredded dried seaweed (nori) just before serving. You can substitute ramen noodles for soba."
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dried soba noodles
1 1/2 teaspoons
dark sesame oil
juice from one lime
zest of one lime
red pepper flakes, or to taste
finely grated carrot
coarsely chopped salted peanuts
chopped fresh cilantro
I give this 5 stars for the dressing alone. I have been trying to figure out how to duplicate the dressing which I've had on a similar salad and this hit the spot. That said, you should know that I "modified" it a bit. I used approx 3 Tbsp of lime juice, no zest, 1 Tbsp of white sugar and no garlic (husband hates it). The pepper flakes were a nice touch and you could also use Chinese chili (red) oil for some heat. To make it a dinner salad, I took precooked chicken, tossed it in some soy sauce and about 1/2 tsp of grated fresh ginger and added that, along with a couple of finely chopped green onions. I served it on a bed of chopped romaine lettuce. YUMMY! Thanks so much for the dressing - you made my day.
I used 1 lb. angel hair pasta because I didn't have the soba noodles, and they worked very well. I omitted the cilantro. Found the recipe to be tasty, but the vinegar taste was strong. If I made it again, I would reduce the amount of wine vinegar. A fresh tasting recipe.
Yum! What a great recipe. I followed it almost exactly except I added sesame seeds instead of the peanuts, honey instead of brown sugar, Asian chili sauce instead of peppers, and some grated ginger. I also threw in some edamame along with shredded carrots. Just as good, if not better then the restaurants. UPDATE: two days later and its AMAZING!!! Definitely let it sit as long as you can. I wish it would last longer then two days but sadly its all gone:(
This is a great summer dish
This has all the yin/yang qualities: sweet and sour, crisp and smooth, green and orange.
My wife HATES cilantro: and yet, with the lime, she loved it.
I used panchit noodles, but that was the only variation.
This is easy to prpeare, and can be made ahead of time
Tahnks, Christiana , for a great recipe!
The dressing for this salad is delicious. I add about a tablespoon of Mirin to the dressing which cuts down on the dryness as well. I like more vegetables in this salad. My favorite it to add julienned daikon radish and whole sugar snap peas. I have also added small pieces of aspragus, although they are not so oriental. If you add too many more veggies, you need to make a little more dressing, though. I have made this recipe with salmon, doubled the dressing recipe and used it to marinate the salmon to have the flavors pull through in another dish. It was wonderful!
Delicious! I couldn't find soba noodles so I settled for angel hair, and it worked great. I love lime and garlic so I increased it to 3 cloves, and made sure to include all the juice and zest of 1 lime despite other reviews. I also added a little more cilantro than called for. It does make a lot, but for a party I would probably double it. I only put in 1/2 tsp. of red pepper flakes, and that gave it just enough kick for me.
Update- I made this again, with soba noodles found at my local grocery. They were ones made from buckwheat flour! I added a little more rice vinegar and soy sauce because I remembered it needed more moisture last time, but the soba noodles don't absorb as much as the angel hair, so there was too much liquid. It is still delicious though! I added some green onion this time too, and omitted the nuts.
This was fantastic! We loved it! Didn't change a thing.
This recipe was great! Definately serve after letting the salad sit in the 'fridge overnight--more flavor! I added mandarin oranges, crushed pineapple, and baby corn to the salad, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Oriental Cold Noodle Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 34
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