Oriental Cold Noodle Salad

Oriental Cold Noodle Salad

126 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Christiana Heins
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
  2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
  3. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
  4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Share It

Reviews (126)

Rate This Recipe
DEBRALADORA
83

DEBRALADORA

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.

pinkypink
55

pinkypink

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:(

DAKI17
49

DAKI17

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.

More Reviews

Similar Recipes

Thai Noodle Salad
(84)

Thai Noodle Salad

Chinese Cold Pasta Salad
(74)

Chinese Cold Pasta Salad

Ramen Noodle Salad
(59)

Ramen Noodle Salad

Shanghai Noodle Salad
(49)

Shanghai Noodle Salad

Thai Noodle Salad
(44)

Thai Noodle Salad

Cold Szechuan Noodles and Shredded Vegetables
(32)

Cold Szechuan Noodles and Shredded Vegetables

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 47.2 g
  • 15%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1068 mg
  • 43%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Thai Noodle Salad

>

next recipe:

Thai Noodle Salad