Chinese Noodle Salad
Elevate your salad game with this vibrant and flavor-packed Chinese Noodle Salad, a perfect blend of crisp, colorful vegetables and silky Chinese egg noodles tossed in a savory-sweet sesame-ginger dressing. This refreshing dish features a medley of julienned carrots, cucumbers, and red bell peppers, complemented by shredded purple cabbage for bold texture and sliced green onions for a delicate bite. The dressing, made with soy sauce, rice vinegar, sesame oil, honey, and a touch of garlic and ginger, ties everything together with irresistible umami. Finished with fresh cilantro and toasted sesame seeds, this chilled salad is as visually stunning as it is delicious. Ready in just 25 minutes, it’s an ideal make-ahead dish for potlucks, summer picnics, or a light, satisfying meal.
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Recipe Information
Ingredients
- 250 g Chinese egg noodles (or thin spaghetti)
- 1 large Carrot, julienned
- 1 large Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Shredded purple cabbage
- 2 stalks Green onions, thinly sliced
- 0.25 cup Fresh cilantro leaves, chopped
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Sesame oil
- 1 tbsp Honey (or maple syrup)
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 0.5 tsp Red pepper flakes (optional, for heat)
- 1 tbsp Toasted sesame seeds
Instructions
Bring a large pot of water to a boil and cook the Chinese egg noodles (or thin spaghetti) according to package instructions, about 5-7 minutes. Drain and rinse under cold water to stop the cooking process.
Transfer the cooked noodles to a large mixing bowl and toss with 1 tablespoon of sesame oil to prevent sticking.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper; shred the purple cabbage; and thinly slice the green onions. Add all the vegetables to the bowl with the noodles.
In a small bowl, whisk together soy sauce, rice vinegar, the remaining sesame oil (1 tbsp), honey, minced garlic, grated ginger, and red pepper flakes (if using). This is your dressing.
Pour the dressing over the noodles and vegetables. Gently toss everything together until well combined and coated in the dressing.
Top the salad with chopped cilantro leaves and toasted sesame seeds for garnish.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 82 mg | 28% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 33.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
