Califonia Bountiful
Side Dish

Asian noodle salad

Chef Patrick Mulvaney
Culinary Specialists Catering, Sacramento

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1/2 lb. Chinese noodles
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tbsp. peanut butter
1 tsp. minced ginger
1 tsp. minced garlic
Carrot shreds
Chopped green onions
Chopped toasted nuts, such as peanuts or cashews


Cook noodles in salted, boiling water until al dente and shock in ice to cool completely. Meanwhile, whisk soy sauce, sesame oil, rice wine vinegar, peanut butter, ginger and garlic together. Add noodles, carrots and green onions, and toss. Check for seasoning and sprinkle nuts on top.

The salad can be served many ways: in individual plastic picnic containers, in individual serving bowls or in a large salad bowl. For a party appetizer, place in small to-go boxes with chopsticks and arrange on a serving tray.

Serves 8

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