Shanghai Cold Noodle Salad

I love everything about this recipe. I love all of the contrasting colours and flavours, the texture and how quick and easy it is to make. This Asian pasta salad is a winner not only within my family but at potlucks as well. We take a huge bowl of this camping every year as it’s one of those dishes that tastes even better the next day. It’s tangy, addictive and made from easy to find ingredients.

Boil the noodles as per package direction. When done, immediately drain and rinse well with cold water to chill. In a large bowl whisk together ketchup, sesame oil, soy sauce, brown sugar, salt, and lime juice until the brown sugar has dissolved. Add green onion, carrot, red pepper, zucchini, sesame seeds and red pepper flakes and stir well to coat. Add noodles and toss gently.

Chill at least 2 hours before serving. Enjoy!

Adapted from Tyansia. “Shanghai Noodle Salad”. All recipes.com

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5.0 from 2 reviews

Shanghai Cold Noodle Salad

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

A tangy, flavourful Asian cold pasta that you will make many, many times!

Website: WhatTheHeckDoIEatNow.com

Adapted From: http://allrecipes.com/recipe/218542/shanghai-noodle-salad/

Serves: 6 servings

Ingredients

• 1 lb thick Chinese wheat noodles (or Japanese style udon)
• ¼ cup ketchup
• 3½ tbsp sesame oil
• 3½ tbsp soy sauce
• 2 tbsp brown sugar
• 2 tsp salt
• 1½ tsp lime juice
• ¼ cup chopped green onion
• 2 carrots peeled and shredded
• 1 small zucchini cut into matchsticks
• 1 red pepper cut into matchsticks
• 1 tbsp toasted sesame seeds
• 1 tsp crushed red pepper flakes

Instructions

1. Boil the noodles as per package direction.
2. When done, immediately drain and rinse well with cold water to chill.
3. In a large bowl whisk together ketchup, sesame oil, soy sauce, brown sugar, salt, and lime juice until the brown sugar has dissolved.
4. Add green onion, carrot, red pepper, zucchini, sesame seeds and red pepper flakes and stir well to coat.
5. Add noodles and toss gently.
6. Chill at least 2 hours before serving.

3.5.3208