Asian Noodle Salad Recipe

Name: Asian Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g rice noodles (or egg noodles); DRESSING; 2 tablespoons dark brown sugar; 2 tablespoons ketchup; 2 tablespoons rice wine vinegar; 1 1/2 tablespoons hoisin sauce; 1 1/2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon peanut oil; 1 tablespoon Worcestershire sauce; 2 teaspoons fish sauce (nam pla); 1 teaspoon garlic, finely minced; 1 teaspoon sesame oil; 1/2 teaspoon curry powder; salt and pepper, to taste; 1 scallion, chopped; GARNISHES; 2 tablespoons cilantro (or parsley, chopped); 3/4 cup napa cabbage (finely shredded); 1 cup chicken breast (cooked and chopped); 1 cup shrimp (cooked and chopped)

Servings: persons

200 g rice noodles (or egg noodles)
DRESSING
2 tablespoons dark brown sugar
2 tablespoons ketchup
2 tablespoons rice wine vinegar
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon peanut oil
1 tablespoon Worcestershire sauce
2 teaspoons fish sauce (nam pla)
1 teaspoon garlic, finely minced
1 teaspoon sesame oil
1/2 teaspoon curry powder
salt and pepper, to taste
1 scallion, chopped
GARNISHES
2 tablespoons cilantro (or parsley, chopped)
3/4 cup napa cabbage (finely shredded)
1 cup chicken breast (cooked and chopped)
1 cup shrimp (cooked and chopped)

1
Bring a large pot of water to the boil, remove from heat and add the rice sticks or egg noodles; cover and allow to sit (15 minutes for the rice noodles, 10 minutes for the egg noodles).
2
Drain and rinse under cold water; drain well again, then place in a large bowl.
3
Mix the dressing ingredients together in small bowl; pour over the cold noodles and mix well.
4
Add your desired garnishes and mix well.
5
Cover and chill at least 30 minutes to blend flavors.
6
Keeps well in the refrigerator up to a day before serving.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 200 g rice noodles (or egg noodles), DRESSING, 2 tablespoons dark brown sugar, 2 tablespoons ketchup, and more.

Yes, Asian Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Noodle Salad

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