Asian Noodle Salad Recipe

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Asian Noodle Salad

Christina Hanft


Attending gatherings with the local Indonesian population, there was always lots of great food. My very American recipes, however, were usually passed by on the buffet table. This recipe is the result of a great deal of testing and tweaking to get a more authentic Asian flavor.
Always a favorite at potlucks, I've been asked for this recipe more than any other.

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20 Min


5 Min


Stove Top


3 pkg
ramen noodles
red bell pepper, finely chopped
frozen snow peas, cut into 1/2
2 Tbsp
soy sauce
1 Tbsp
1 Tbsp
rice vinegar
1 Tbsp
sesame oil
1 Tbsp
peanut oil (i like loriva roasted peanut oil)
1/8 tsp
ground ginger
1/4 tsp
garlic powder
1/4 tsp
dried minced onions
1/4 tsp
red pepper flakes
1/4 c
salted cocktail peanuts, chopped

Directions Step-By-Step

In a large bowl, break the ramen noodles into chunks 1-2" square. Set aside. (Don't skip this step. If you try to break the noodles directly into the boiling water, some of your noodles will be overcooked and the salad will not taste as good.)
In a large pot, place enough water to cover the noodles. Add seasoning packets from noodle packages and bring to a boil.
While the water is heating, mix together soy sauce, honey, vinegar, oils, ginger, garlic, onion, and pepper flakes. Whisk until blended. Add bell peppers and snow peas and stir to coat.
When the water is at a full boil, add all of the noodle pieces at once. Set a timer for 3 minutes; overcooking the noodles will result in a mushy salad! Gently press the noodles under the water to break up the chunks. When done, drain the noodles - DO NOT RINSE! Place the noodles back in the large bowl and pour in dressing. Mix until noodes are well coated. It may look like there is not enough dressing, just keep stirring.
Add chopped peanuts last. Stir to mix in. (You might want to chop a few extra to sprinkle on the top for presentation.)
**Except for the liquids in this recipe, I do not measure to make this. Adjust the seasonings to your taste. The recipe can easily be doubled. I have made this with grilled chicken, and it probably would be good with some stir-fried tofu or tempe, but I prefer to leave it as is.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Asian
Other Tag: Quick & Easy