Cool summery asian noodle salad on a hot day

2 servings
15 min
20 min
Very Easy


Number of serving: 2
1/2 package pad Thai rice noodle fettuccini. You can substitute other kinds of noodles/pasta.

Sliced deli ham, shrimp, tofu, chicken. whatever you have on hand Slice into thin strips to match the noodles

Sliced vegetables, such as carrots, summer squash, cucumber, etc. Again, whatever you have on hand.

Japanese ginger pickles, such as kizami--the spicy, dark pink kind. You could substitute other pickles as well--just slice into thin strips as well.

Lettuce, rinsed, drained, and cut into strips

Asian Restaurant Soy-Ginger Salad Dressing:

o 1 tablespoon ginger juice , from fresh ginger

o 2 tablespoons soy sauce

o 3 tablespoons rice vinegar

o 1/3 cup salad oil

o 1 tablespoon sesame seeds


  • Prepare according to package directions the nooodle, and then immediately run noodles in cold tap water until the water is cold. This will stop noodles from growing and keep them cool.
  • Assembling the Salad.
  • Line each salad plate with a base layer of lettuce strips. In a large bowl, mix the drained cold noodles with the other salad ingredients.
  • Whisk the salad dressing in another bowl and pour on the noodle-veggie mixture, tossing to mix.
  • Mound the noodle veggie salad in the center of the plate, distributing the ingredients evenly for a nice presentation.


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