Crispy Noodle Salad With Sweet and Sour Dressing

Total Time
10 mins
0 mins

An Asian influenced salad from Racheal Ray's 30 minute recipes.

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  • 6 cups mixed baby greens, 1 sack
  • 1 cup fresh bean sprout
  • 1 cup shredded carrot
  • 3 radishes, sliced
  • 2 scallions, chopped
  • 12 red bell pepper, cut into thin strips
  • 2 cups fried Chinese noodles (such as rice noodles, chow mein noodles or fried wontons)
  • 2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
  • 2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar or 2 tablespoons white vinegar, may be substituted
  • 13 cup light oil (eyeball the amount) or 13 cup peanut oil (eyeball the amount) or 13 cup canola oil (eyeball the amount) or 13 cup vegetable oil (eyeball the amount)
  • salt and pepper


  1. In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
  2. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
  3. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.