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Dave's Eats

Noodle Salad

Recipe by user david

A refreshing noodle salad with a tangy soy sauce dressing perfect for summer lunches.

Prep: 15 min Cook: 12 min
½ x1 x2
or click any ingredient amount to scale
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This noodle salad combines the unique flavors of soy sauce, chili, and sesame oil in a refreshing dressing, tangling with delicate noodles. Ideal for serving during warm weather picnics or as a light lunch. The salad can be customized with a variety of vegetables and garnished with cilantro and peanuts for a delightful crunch.

AI-generated (gpt-image-1.5)
AI-generated (gpt-image-1.5) AI photo
  • 1⁄3 cup 1⁄3 cup (85 g) soy sauce
  • 1⁄4 cup 1⁄4 cup (60 g) white wine vinegar
  • 2 Tbsp 2 Tbsp (34 g) Heinz chili sauce
  • 2 Tbsp 2 Tbsp (25 g) white granulated sugar
  • 2 Tbsp 2 Tbsp (27 g) sesame oil
  • 1 1 (45 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄2 tsp 1⁄2 tsp (1 g) ground ginger (optional)
  • 1 clove 1 clove garlic, minced
  • freshly ground black pepper
  • 1⁄3 cup 1⁄3 cup (85 g) soy sauce
  • 1⁄4 cup 1⁄4 cup (60 g) white wine vinegar
  • 2 Tbsp 2 Tbsp (34 g) Heinz chili sauce
  • 2 Tbsp 2 Tbsp (25 g) white granulated sugar
  • 2 Tbsp 2 Tbsp (27 g) sesame oil
  • 1 1 (45 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄2 tsp 1⁄2 tsp (1 g) ground ginger (optional)
  • 1 clove 1 clove garlic, minced
  • freshly ground black pepper

Whisk soy sauce with vinegar, chili sauce, sugar, sesame oil, ginger, garlic, and pepper.

  • 1⁄4 cup 1⁄4 cup (52 g) vegetable oil
  • 1⁄4 cup 1⁄4 cup (52 g) vegetable oil

Gradually whisk in oil in a thin stream. Refrigerate until ready to use. Whisk again just before using.

  • 450 to 675 g 450 to 675 g spaghettini noodles or vermicelli noodles
  • 1⁄4 cup 1⁄4 cup carrot, grated
  • 1⁄2 cup 1⁄2 cup green onion, sliced
  • 1 1 red pepper, julienned
  • 1 cup 1 cup cilantro, chopped and loosely packed
  • 1⁄2 cup 1⁄2 cup roasted unsalted peanuts, crushed
  • 450 to 675 g 450 to 675 g spaghettini noodles or vermicelli noodles
  • 1⁄4 cup 1⁄4 cup carrot, grated
  • 1⁄2 cup 1⁄2 cup green onion, sliced
  • 1 1 red pepper, julienned
  • 1 cup 1 cup cilantro, chopped and loosely packed
  • 1⁄2 cup 1⁄2 cup roasted unsalted peanuts, crushed

Toss dressing with cooked pasta noodles and vegetables. Garnish with cilantro and peanuts.

Sources:

  • Cathy Grant

Category:

Salads

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