Asian-inspired noodle salad with plenty of colorful veggies and a sesame ginger dressing.
Everyone loves a good noodle salad, right?
How do you like yours?
Elise Bauer
Nothing wrong with plain noodles, mind you!
In fact, the beauty of this salad is its flexibility.
Add as many or as few extras as you want.
Elise Bauer
I’ve also made this salad with almost all noodles and just some sliced green onions and bell pepper.
It’s all good.
Then toss in whatever vegetables you are using plus a sweet and sour, ginger garlic sesame dressing.
Elise Bauer
The salad holds up well for several hours, so it’s perfect to take to a potluck too.
The types of vegetables you might use in this salad are flexible.
Don’t like broccoli?
Elise Bauer
Prefer napa cabbage to red cabbage?
The recipe calls for the pop in of Chinese noodles that are typically used for making chow mein.
If using Chinese noodles, do not add salt (they are already salted).
Elise Bauer
If using soba or pasta noodles, add a tablespoon of salt to the water.
Add the noodles to the pot.
Stir the noodles frequently while they cook.
Elise Bauer
Drain the noodles, rinse with cold water to stop the cooking.
Spread the noodles out on a sheet pan to air dry.
Place a steamer rack in the bottom of a 3 to 4-quart pot.
Elise Bauer
Add enough water to come up to the level of the steamer.
Add the broccoli florets.
Cover and steam cook for 4 minutes.
Elise Bauer
Remove from the pot and rinse with cold water to stop the cooking.
Place the cooked noodles in a large serving bowl.
Toss with soy sauce to coat completely.
Let sit to absorb the soy sauce while you make the dressing.
Place the ginger, sugar, garlic, and red pepper flakes into a mini chopper or food processor.
Pulse until finely ground.
Add the vinegar and both oils to the ginger mixture.
Pulse again until well blended.
Add the dressing to the soy sauce infused noodles, tossing to coat completely.
Then when ready to serve, toss the noodles with the vegetables and the rest of the dressing.
