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Noodle Salad

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  Noodles 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Oil 2 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Prepared hot mustard 2 Teaspoon
  Italian light olive oil 3 Tablespoon (Italian)
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Cooked shrimp 2 Cup (32 tbs), peeled and deveined
  Bean sprouts 1⁄2 Pound
  Cucumbers 3 Small, peeled and slices
  Hard-cooked eggs 4 , sliced
  Lemon slices 3 (For Garnish)

In a large pan, boil about six quarts of water.
Stir in the noodles, salt and oil.
Stir the noodles gently to prevent them from sticking to each other and to the pan.
Boil over high heat, stirring occasionally, until the pasta is soft but al dente, according to package directions.
Immediately drain into a colander.
Run cold water over the pasta to stop the cooking.
Set aside.
Combine the dressing ingredients in a separate bowl.
Blend well.
To assemble, cover a serving platter with the bean sprouts.
Spread the noodles over the sprouts.
Arrange the shrimp, cucumbers and eggs over the noodles.
Pour the dressing over the salad.
Garnish with the sliced lemon and serve.
This is a very refreshing Japanese-style salad.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 300 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 203.2 mg67.7%

Sodium 1426.5 mg59.4%

Total Carbohydrates 28 g9.3%

Dietary Fiber 1.8 g7.1%

Sugars 6.2 g

Protein 15 g30.8%

Vitamin A 5.6% Vitamin C 11.6%

Calcium 4.7% Iron 13.1%

*Based on a 2000 Calorie diet

Noodle Salad Recipe