Asian Noodle Salad

AmateurKitchen's picture

Apr. 02, 2013

The vibrant colors and the flavor combination of soy, rice vinegar and ginger make this pasta salad one that will keep your guests coming back for more.


Lo mein noodles 8 Ounce
Sugar snap peas 1 Cup (16 tbs)
Red pepper 1 , seeded and chopped
Scallions 3 , diagonally sliced
Carrot 1 , peeled and julienned
Peanuts 1/4 Cup (4 tbs)
Reduced sodium soy sauce 1/4 Cup (4 tbs)
Rice vinegar 1/4 Cup (4 tbs)
Ginger 1/2 Teaspoon (minced)
Pepper To Taste



1. In a large bowl, combine soy sauce, rice vinegar and ginger. Whisk well.

2. Taste and season with pepper.

3. Add in the red pepper, scallions, carrots and peanut. Toss to combine.


4. Bring a large pot of water to a boil. Add noodles in boiling water and cook for 4 minutes.

5. After noodles have cooked for 1 minute add in the sugar snap peas and cook further for 3 minutes.

6. After 4 minutes, drain noodles and peas. Rinse under cold water to stop the cooking process. (Also can place in an ice bath.)

7. Add the noodles and peas into the large bowl with the sauce and vegetables and give it another toss to combine all ingredients.

8. Cover and place into the fridge for at least 30 minutes to allow the flavors to come together.


9. Serve chilled and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 175Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 550 mg22.92%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet