Cold Asian Noodle Salad

Asian Noodle Salad


  • 4 ounces somen noodles
  • 1/2 red bell pepper
  • 1/2 cup red cabbage
  • 1/2 large seedless cucumber , (apprx 6inches in length)
  • 1 large carrot, (peeled, 6 inches in length)
  • 2 large scallions, , finely chopped

Asian Noodle Dressing

  • 1/4 cup canola oil
  • 2 cloves garlic, , finely minced
  • 2 Tablespoons Mirin **
  • 1 Tablespoons squeezable ginger
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon sriracha
  • 1 teaspoon sesame oil
  • Optional juice from half of lime, cilantro and more scallions.


  • Start by prepping ingredients as this recipe moves very fast. Julian the vegetables into very thin pieces.
  • Cook the noodles in a large pot or wok for 3 minutes (or according to directions on package). We want the noodles slightly underdone so they can fry up quickly with the vegetables.
  • Strain the finished noodles from the pot and add the canola oil. Over medium-low heat add the vegetables and garlic to saute briefly. Only about 3 minutes.
  • Combine all other sauce ingredients in a bowl and whisk.
  • Add the noodles and sauce back to the pot and stir. Plate and top with scallions and other optional toppings. Serve warm or cold.

**If you cannot find mirin you can use plain sake. Or omit entirely if you would really like too. 

Recipe Nutrition

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