Spicy Noodle Salad Recipe

Name: Spicy Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup instant low-fat chinese noodles, broken (I use Rooster Brand Instant Noodles); 3 cups boiling water; 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded (or green cabbage); 4 green onions, thinly sliced; 1 medium red pepper, finely diced; 1 cup carrot, thinly sliced; 1 tablespoon sesame seeds, toasted; Dressing; 1 teaspoon canola oil; 1/4 teaspoon ginger; 1 garlic clove, minced; 1/2 cup water; 1 teaspoon chicken bouillon powder or 1 teaspoon vegetable bouillon granules; 1/4 teaspoon crushed red pepper flakes, dried; 2 tablespoons honey; 2 tablespoons low sodium soy sauce; 1 tablespoon balsamic vinegar; 2 teaspoons cornstarch

Servings: persons

1 cup instant low-fat chinese noodles, broken (I use Rooster Brand Instant Noodles)
3 cups boiling water
2 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded (or green cabbage)
4 green onions, thinly sliced
1 medium red pepper, finely diced
1 cup carrot, thinly sliced
1 tablespoon sesame seeds, toasted
Dressing
1 teaspoon canola oil
1/4 teaspoon ginger
1 garlic clove, minced
1/2 cup water
1 teaspoon chicken bouillon powder or 1 teaspoon vegetable bouillon granules
1/4 teaspoon crushed red pepper flakes, dried
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons cornstarch

1
Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
2
In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
3
To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
4
Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
5
Remove dressing from heat and cool slightly.
6
Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
7
Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.

1994

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cup instant low-fat chinese noodles, broken (I use Rooster Brand Instant Noodles), 3 cups boiling water, 2 cups green cabbage, finely shredded, 1 cup red cabbage, finely shredded (or green cabbage), and more.

Yes, Spicy 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.

That's it — enjoy your meal!

Spicy Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions