Oriental Noodle Salad


  • 10 oz. pkg. Chinese noodles (steam fried, chow mein)
  • 2 or 3 tbsp. good soy sauce
  • 2 tsp. sesame oil
  • 2 cups blanched broccoli
  • 2 cups finely shredded cabbage, (red, napa, or  savoy)
  • 4 green onions, thinly sliced
  • 1 large carrot, julienne or thinly sliced
  • 1 red pepper, cored, seeded and thinly sliced
  • 2 cups sugar snap peas, sliced diagonally
    (I use whatever vegetables are fresh and available, like cucumbers, zucchini, green or yellow beans, etc.)


  • 2 tbsp. grated ginger
  • ¼ cup honey
  • 1 clove garlic, grated finely
  • 1 tsp. dried red pepper flakes or 1 tbsp. finely chopped red chili. (use to taste, or eliminate if  you don’t like the heat)
  • 1/3 cup light oil (grapeseed, peanut, avocado,)
  • 1/3 cup rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • Chopped cashews (optional)


  • Prepare noodles according to package directions.
  • Drain and toss with soy and sesame oil. Allow to cool.
  • Prepare vegetables and toss with some of the dressing.
  • Just before serving, add noodles, toss, taste and add dressing as necessary.
  • This salad is delicious with the addition of shrimp, chicken or fried tofu.

Lettuce wraps

Using the vegetable mixture and dressing above, add fruit such as chopped apple, pear, grapes, cherries (pitted). Combine with chicken, shrimp, tofu and serve in lettuce leaves.