Total Time
Prep 45 mins
Cook 0 mins

I tried this at a concert on a boat in Toronto Harbour last summer, watching the "Carpetfrogs" perform, then I had to try a get a recipe, I basically combined ideas from several recipes that I found on the web, and I think this is pretty close, I have taken it to several functions and it is always a hit

Ingredients Nutrition


  1. Cook noodles, drain, and set aside.
  2. Dressing:.
  3. In a small bowl, whisk soy sauce with vinegar, sesame oil, olive oil, sugar, lime zest& juice.
  4. Stir in ginger well, it sometimes has a tendency to clump.
  5. Pour over still warm noodles, and toss.
  6. Blanch the peas & cut into one inch diagonal lengths.
  7. Julienne the carrots and cucumber, (cut the cucumber in half lengthwise and spoon out the seeds first).
  8. Cut the green onions into one inch diagonal lengths.
  9. Stir together with the still warm noodles, it can be refrigerated at this point, and kept for a day or two.
  10. When ready to serve, add coriander or parsley, top with chopped nuts.
Most Helpful

Yum! This salad was very good. Children loved it, although I will cut chili down a little as it was a little too spicy for them.

stuckinarut June 12, 2006

Absolutely delicious! Salad was delicious and so easy, even though I forgot the garnishes. Thanks for sharing this keeper salad!

ellie_ November 13, 2004