Recipe Details

Asian Noodle Salad

Number of Servings: 6

Serving Size: 1 cup

A tasty twist on pasta dishes, this salad is brimming with bright, colorful vegetables and the earthy flavor of mushrooms. It's delicious hot, as a dinner entree, or as a cold salad for lunch. Udon noodles are Japanese noodles that look like spaghetti and are available in the specialty section of many grocery stores or in Asian markets, but you can also substitute vermicelli, a very thin spaghetti, if desired.

Name: Amount:
Japanese udon noodles or vermicelli, uncooked 8 oz
fresh pea pods, cut into thin strips 4 oz
dark roasted sesame oil 2 Tbsp
peanut oil 1 Tbsp
lite soy sauce 2 Tbsp
rice wine vinegar 2 Tbsp
dried mushrooms,such as Chinese tree ear, shiitake, porcini, or morels soaked in warm water for 15 minutes, drained and sliced 0.50 oz
carrot, thinly sliced 1 small
each green onion, cut diagonally with tops 2
bean sprouts 1 cup
chopped dry-roasted peanuts or cashews 2 Tbsp

Cook the noodles according to the package directions, omitting salt. Thirty seconds before the noodles are cooked, add the pea pods to blanch.


Drain the pasta and pea pods. Mix the sesame oil and peanut oil in a small bowl. In another small bowl, combine the soy sauce and vinegar.


Whisk in 2 tablespoons of the oil mixture. Put the hot noodles in a large bowl.


Mix the remaining tablespoons of oil mixture into the noodles.


Add the mushrooms, pea pods, carrot, onions, and bean sprouts.


Add the soy sauce dressing; toss well.


Sprinkle with chopped nuts. Serve hot or cold.

Nutritional Information (per serving)
Calories 243
Calories from Fat 81
Total Fat 9g
Saturated Fat 1g
Cholesterol 0mg
Sodium 213mg
Potassium n/a
Carbohydrates 35g
Dietary Fiber 4g
Sugars 5g
Protein 7g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Vegtable 1 1/2 fat Total