Barbara's Chinese Noodle Salad
photo by Stephanie Y.
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 - 1 1⁄2 lb vermicelli or 1 -1 1/2 lb spaghetti, cooked and cooled
- 1⁄2 cup soy sauce
- 1⁄2 cup sesame oil
- 1⁄4 cup rice vinegar
- 1⁄4 cup hot chili oil, less if you don't want too much heat
- 1⁄4 cup white sugar
- 1⁄2 cup sesame seeds
- 1 bunch green onion, thinly sliced
- 1 -2 cup carrot, shredded
directions
- Cook pasta according to package directions. Drain and cool.
- In a small bowl, combine liquids thoroughly with the sugar.
- Whisk thoroughly until the sugar is dissolved.
- Add sauce to cooked noodles and mix with hands until they are evenly coated.
- I refrigerate the salad for a few hours and mix periodically to allow the sauce to absorb into the noodles.
- Before serving, add sesame seeds, carrots and green onions. Toss and serve.
Reviews
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Rickoholic,<br/><br/>This is exactly what I needed for a pool party potluck this afternoon. I made it earlier today and it gets better the longer it is in the fridge. I know it will be a hit with my friends so thank you so much for sharing your very easy and delicious recipe.<br/><br/>I have to add this comment: I think that people, like you, who share their recipes with others are very kind. When a user adds to a recipe and sends in recommendations that is nice, too. But when a user destroys an Asian salad with olive oil, then complains that her family wouldn't eat it and says something is wrong with your recipe that is just rude and ignorant. Or maybe it is ignorant and rude. I can't decide which she is more of.<br/><br/>It's a very good recipe and thank you!
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Fantastic! I loved everything about it! I used blancpage's idea and added shredded carrot for color. I also added some enoki mushrooms for texture. I tossed the sauce with some Nasoya brand Chinese-Style Noodles. I let everything sit for about 4 hours before digging in (boy, was this difficult to do!) and the flavors were perfectly blended. I can't wait to serve this to guests! Thanks for a fabulous recipe!
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Ohh how absolutely oustanding! Ever since I saw this recipe today that someone else had reviewed for a game (can't remember which game though), I took a look at this and saved it. I've been thinking about it all night. It's 3:30ish in the morning and I can't sleep though I'm tired, but I'm in a lot of pain and still thinking of making this for my lunch or for breakfast or whatever... So I got up, hehe. Due to a few ingred shortages and making this just for me I cut this down to serve 2 (it might actually serve more than that because i didn't measure/weigh my spaghetti, but measured everything else). I followed some other reviewers' suggestions and added 3/4 of a large carrot, shredded and half of a large red pepper, thinly julienned. My sesame seeds were already toasted, and toasting the sesame seeds really adds to this dish. I added enough of the red pepper and carrot to taste it, too, and these went well with the dressing. I did not have chili oil, but I had Mild Sweet Chili Sauce, so this dish isn't as hot as it might be, but still extremely tasty and very addicting! I followed the rest of the recipe as stated. I've saved the leftover sliced green onion and some sesame seeds in separate containers to take with me for lunch tomorrow. I can't wait to find out what this tastes like after being in the fridge overnight. Thank you for a wonderful cold asian salad; and a great snack in the middle of the night (or morning or whatever). Anyway I'm going to finish eating this and try to go to bed, lol! Definitely going into my tried and loved file. Would make a great side dish for chicken. :) 10 stars! ETA: Ate the rest of this for my lunch today and it was just as fantastic, all the flavors went so well together and I had compliments on it too! I liked using the sweet chili sauce, even though it wasn't the same as chili oil, because the heat was very mild, but still there, and the sweet part did not overpower, but was balanced well with the rest of the ingreds. This goes into my Tried and Loved cookbook.
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Tweaks
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I used olive oil and hot chili sauce in place ofsesame oil and hot chili oil, then prepared the recipe as written. I have cooked many cold noodle dishes from the Far East,but something was lacking in this one. I will use the noodles in chicken broth with egg flowers. None of my family liked it and that is unusual.
RECIPE SUBMITTED BY
Stacee R.
United States