Asian Noodle Salad

Asian Noodle Salad

This oriental salad recipe is a fantastic solution for when you’re tired of bringing sandwiches for lunch at work, or maybe need a good idea for something to bring for a potluck or picnic. This is an easy recipe to make, and it’s served cold making it that much simpler to make ahead of time and serve later. Pro tip: If you plan on taking this for lunch at work, split it into separate containers for each meal right away and have them ready in your fridge rather than storing it in one large container. Seems obvious, but many people make things harder for themselves than need be.

On a side note, I want to mention that I shamelessly stole this recipe from Poor Girl Eats Well and made some extremely minor changes. A lot of great ideas for eating good food on a budget there, so check it out. Anyways, here’s the recipe –
  • 1/3 cup canola oil
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, chopped thin
  • 1 10 oz package Asian style noodles (lo mein, chow mein, soba, etc.)
  • 1 medium red bell pepper, cut into 1″ strips
  • 1 cup broccoli florets
  • 1 cup bean sprouts
  1. Start by making the dressing in a medium-sized bowl. Combine the canola oil, soy sauce, rice vinegar, brown sugar, ground ginger, and garlic clove. Whisk vigorously until smooth. Cover and set aside. 
  2.  Prepare the noodles according to package instructions. When done, rinse with cold water and drain well.  Put the noodles in the dressing bowl. Cover and refrigerate for at least 30 minutes. This allows the noodles to soak up a bit of the dressing, adding flavor. 
  3. Remove the bowl from fridge and add you bell pepper, broccoli, and bean sprouts. Toss everything together until it is all well coated. 
Yield: 3 – 4ish

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