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Dave's Eats

Noodle Salad (x0.5 scale)

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
  • 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (43 g) soy sauce
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp (30 g) white wine vinegar
  • 1 Tbsp 1 Tbsp (17 g) Heinz chili sauce
  • 1 Tbsp 1 Tbsp (12 g) white granulated sugar
  • 1 Tbsp 1 Tbsp (14 g) sesame oil
  • 0.5 0.5 (22 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄4 tsp 1⁄4 tsp (0 g) ground ginger (optional)
  • 0.5 cloves 0.5 cloves garlic, minced
  • freshly ground black pepper
  • 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (43 g) soy sauce
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp (30 g) white wine vinegar
  • 1 Tbsp 1 Tbsp (17 g) Heinz chili sauce
  • 1 Tbsp 1 Tbsp (12 g) white granulated sugar
  • 1 Tbsp 1 Tbsp (14 g) sesame oil
  • 0.5 0.5 (22 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄4 tsp 1⁄4 tsp (0 g) ground ginger (optional)
  • 0.5 cloves 0.5 cloves garlic, minced
  • freshly ground black pepper

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

  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp (26 g) vegetable oil
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp (26 g) vegetable oil

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

  • 225 to 338 g 225 to 338 g spaghettini noodles or vermicelli noodles
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp carrot, grated
  • 1⁄4 cup 1⁄4 cup green onion, sliced
  • 0.5 0.5 red pepper, julienned
  • 1⁄2 cup 1⁄2 cup cilantro, chopped and loosely packed
  • 1⁄4 cup 1⁄4 cup roasted unsalted peanuts, crushed
  • 225 to 338 g 225 to 338 g spaghettini noodles or vermicelli noodles
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp carrot, grated
  • 1⁄4 cup 1⁄4 cup green onion, sliced
  • 0.5 0.5 red pepper, julienned
  • 1⁄2 cup 1⁄2 cup cilantro, chopped and loosely packed
  • 1⁄4 cup 1⁄4 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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