Asian Noodle Salad

Recipe by E.A.4957
READY IN: 40mins


  • For the Noodle salad
  • 1
    lb of asian wheat noodles or 1 lb thin italian noodles, such as spaghettini
  • 8
    ounces snow peas, cut on the diagonal into rectangles long thin pieces
  • 1
    cup finely chopped green onion, including the green top
  • 1
    cup coarsely chopped unsalted dry roasted peanuts
  • 12
    cup chopped fresh cilantro
  • For the Vinaigrette
  • 13
  • 12
    cup soy sauce, low sodium
  • 1
    tablespoon minced fresh gingerroot
  • 1
    garlic clove, pressed
  • 18
    cup sesame oil
  • 18
    cup high quality vegetable oil
  • 18
    cup hot chili oil, to taste
  • 1
    pinch salt


  • To make Vinaigrette:.
  • In a bowl combine the vinegar, soy sauce, ginger and garlic. Whisk well. Add the oils and whisk or shake until emulsified. Alternatively, the ingredients may be mixed in a food processor or blender. Set aside and make salad.
  • To make Noodle Salad:
  • In a large pot, bring water to boil over high heat. Add a pinch of salt.
  • Drop in the noodles and stir vigorously.
  • Cook stirring frequently, until barely tender and still quite firm to the bite.
  • Drain and rinse quickly under running cold water and drain again.
  • Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
  • Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
  • Bring a large saucepan filled with water to a boil.
  • Add the snow peas and cook until tender, about 1 minute.
  • Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
  • Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
  • Serve at room temperature.