This Asian Noodle Salad, with a simple dressing, is full of flavour and takes only 20 minutes to prepare. tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!
How to make asian noodle salad recipe!
Add the noodles to the pot. Stir the noodles frequently while they cook. Check the noodle package instructions, if using Chinese noodles, they should be done after 5 minutes of cooking.
Drain the noodles, rinse with cold water to stop the cooking.
Place a steamer rack in the bottom of a pot. Add enough water to come up to the level of the steamer. Add the broccoli florets. Cover and steam cook for 4 minutes. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
Place the cooked noodles in a large serving bowl. Toss with soy sauce to coat completely. Let sit to absorb the soy sauce while you make the dressing.
Place the ginger, sugar, garlic into a mini chopper or food processor. Pulse until finely ground. Add the vinegar and both oils to the ginger mixture. Pulse again until well blended.
Add the dressing to the soy-sauce infused noodles, tossing to coat completely. Then add the cooked broccoli, sliced bell pepper, Purple Cabbage, shredded carrot. and toss to combine.
Garnish with sliced green onions. Can be served immediately, or chilled until ready to eat.
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asian noodle salad recipe
- pot
Equipment
- pot
Ingredients
- 10 ounces Chinese noodles
- 1/3 cup soy sauce
- 2 - 3 cups raw bite-sized broccoli florets from about 1 head of broccoli
- Salt
- 3 green onions thinly sliced white and green parts
- 1 red bell pepper cored and seeded, thinly sliced and cut into 1-inch long pieces
- 1/2 heads Purple Cabbage cored and thinly sliced
- 1 large carrot peeled and slivered
- Dressing:
- 2 Tbsp white granulated sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 1/3 cup vegetable oil
- 2 Tbsp rice vinegar
- 4 teaspoons dark sesame oil
Instructions
- Add the noodles to the pot. Stir the noodles frequently while they cook. Check the noodle package instructions, if using Chinese noodles, they should be done after 5 minutes of cooking.
- Drain the noodles, rinse with cold water to stop the cooking.
- Place a steamer rack in the bottom of a pot. Add enough water to come up to the level of the steamer. Add the broccoli florets. Cover and steam cook for 4 minutes. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
- Place the cooked noodles in a large serving bowl. Toss with soy sauce to coat completely. Let sit to absorb the soy sauce while you make the dressing.
- Place the ginger, sugar, garlic into a mini chopper or food processor. Pulse until finely ground. Add the vinegar and both oils to the ginger mixture. Pulse again until well blended.
- Add the dressing to the soy-sauce infused noodles, tossing to coat completely. Then add the cooked broccoli, sliced bell pepper, Purple Cabbage, shredded carrot. and toss to combine.
- Garnish with sliced green onions. Can be served immediately, or chilled until ready to eat.
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