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Asian Noodle Salad

Asian Noodle Salad

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
Christine

Christine

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 much less expensive, but not as flavorful.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MARGOLS
42

MARGOLS

12/16/2003

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.

DABDAB
31

DABDAB

2/14/2005

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!

BANSREEPARIKH
26

BANSREEPARIKH

9/11/2003

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. MMMMMMMMM...it 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.

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