#1 Asian Noodle Salad

Submitted by IslandGirl

"I am addicted to this! And it's so easy to make and good for taking to BBQ's, potlucks etc. Found the recipe in my local grocery store's weekly advertisement."

 

• Ready In: 26mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 (250 g) package rice noodles
• 1 medium carrot, grated
• 1⁄2 English cucumber, grated
• 4 green onions, finely chopped
• 1 1⁄2 cups bean sprouts
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 1⁄4 cup light soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1⁄2 teaspoon Asian chili sauce, to taste
• 3 tablespoons chopped fresh cilantro

directions

1. Bring a large pot of water to boil.
2. Add rice noodles and cook one minute, or until just tender.
3. Drain well, then rinse gently in cold water to cool the noodles.
4. Drain again and place in a large bowl with remaining ingredients.
5. Gently toss to combine.
6. This salad can be made several hours in advance.
7. Keep refrigerated until needed.

Reviews

[Marty the Beagle]

This was such a big hit in my house that 2 days later we made it again, but this time added chicken that had been chopped, marinated in some of the same Asian flavors, and then stir-fried. If you allow the chicken to cool and then mix it in, the salad becomes a meal on its own. Great recipe!

 

[Mamas Kitchen Hope]

Great flavors in this. I grated the veggies as directed but I think that they would be better in a little bit bigger pieces, at least the cucumber. The amount of noodles to veggies seemed a little off- would have liked less noodles or more veggies. I added about a tablespoon of chopped fresh mint to this as well- I love mint in asian foods- and have it growing so it was very convenient to throw in. Thanks for sharing island girl!

 

[jessieng]

This was alright but my salad turned out extremely watery and I squeezed out the water from the cucumber and carrots after grating. Not sure what I did wrong but I think it would have tasted better had my rice noodles absorbed the flavoring. Although this might have been my fault...I bought my fave rice noodles which don't go mushy in water, perhaps ordinary rice noodles would have been more appropriate. Tasted fine though!

 

[mianbao]

Let me start by saying that I like this salad very much. I made it once in October without some necessary ingredients, so I couldn't give it a rating then. I finally got around to making it today. I used all of the ingredients listed, but instead of grating the carrot and cucumber, I cut them into julienne strips similar to the bean sprouts. I liked the sauce and cilantro with the rice noodles, and think the honey is an especially nice touch. Actually, the only problem I had was the amount of green onion. The recipe is for 6 servings, but I just can't imagine using that much raw green onion. Maybe your green onions are a lot smaller than ours. I did use about one fourth of a cup, and am thinking of cutting that back next time. Thank you for this recipe, Island Girl.

 

[Little Bee]

Wow! I love Cold Sesame noodles and this was really good! I ommited the cucumber and bean sprouts (did not have the cucumber and dont care for bean sprouts) and it was still great! I sprinkled some sesame seeds over the top with the Cilantro and it looked really pretty! Great salad for a BBQ or Picnic! Thanks for sharing!