Crispy Noodle Salad With Sweet and Sour Dressing

Total Time
Prep 10 mins
Cook 0 mins

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

Ingredients Nutrition

  • 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.
Most Helpful

Wonderful, in a word!

rosslare July 07, 2010

Great stuff! Used duck sauce, But next time I am going to try plum sauce. Thanks for posting.

FLYing4Me March 20, 2009

This was absolutely fabulous! I loved the fresh crunch of everything - the textural thing going on is beyond words. The dressing...wonderful. Perfect salad to accompany a dinner of finger-foods.

evelyn/athens July 08, 2008