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."

Ingredients 2 h 40 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews 64

  1. 81 Ratings


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 sauteed it in the marinade to top the noodles with for a main dish. It was a wonderfully light, yet still filling dinner for one of the hottest days of the year. Thanks!

Roxanne J.R.

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 going with the recipe. I always use half the amount of soy sauce in these types of recipe (because of sodium content) and always replace the other half with water which works out great. I didn't have whole wheat noodles so I used the regular kind and I didn't have zucchini so I sauteed some christophene instead (cause I felt it would replace the zucchini nicely and I dunno if christophene is eaten raw, I always stir-fry it) It turned out great like that, loved the different texture of crunchiness in the veggies. Back to the issue of the sauce flavour, after I tossed it all together I felt like I was still smelling the lime and sesame oil predominately but lo and behold, after it sat and got time to marry the flavours the strong smells were gone and it tasted great too! I was pleasantly surprised and I added extra pepper to mine. It was delish. Thanks for sharing.