I love this Asian Noodle Salad. I’ve had lots of variations of it over the years in Toledo. It’s a very popular dish to serve at baby and bridal showers. Probably because it’s just as easy to double or triple the recipe as it is to make a single batch. I’ve had the salad with ramen noodles and glass noodles. Unfortunately I couldn’t find glass noodles and there was no way I was going to use ramen noodles. Why? Because…
Ramen noodles are particularly unhealthy because they contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct. They’re also incredibly high in sodium, calories and saturated fat.- Food Revolution
Do you need more justification? It’s crap. It’s terrible. Don’t be tempted by its crunchiness. Just let it go and use glass noodles or rice vermicelli noodles. And for the crunch throw in extra almonds.
I used a Napa Cabbage for the recipe but you could use a simple head of cabbage that you buy at the local grocery store. I added lots of edamame and shredded carrots too. But go ahead and customize this recipe as you wish. (There you go Haley- you have my permission to omit the cilantro!) I really think the tastiest part of this salad is the dressing. It has a sweet and sour flavor with a touch of sesame oil flavor. It’s really lovely! Again- I used agave. Don’t have it? Use honey or sugar.
This recipe makes enough salad to feed the whole family and for lunch tomorrow. If you’re going to send it to school with your little one’s keep the almonds on the side. (My daughter refused the salad today for lunch because I added the almonds and her school is a nut free school)
Yields 10-12 side servings
15 minPrep Time
15 minTotal Time
- 1/4 cup chopped Almonds
- 2 cups Napa Cabbage, sliced thin
- 1 cup Edamame
- 1 small bunch Green onions, chopped
- 1 small bunch Cilantro, chopped
- 2 Carrots, shredded
- 1 " piece of Ginger, grated
- 6 ounces Rice Noodles, cooked according to package
- 2 tablespoons Calamansi Juice or a mix of lemon and orange juice
- 1 tablespoons Soy Sauce
- 1/4 cup Sunflower Oil
- 1 tablespoon Sesame Oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sugar or Agave or Honey
- Salt and Pepper, to taste
- Toss all of the ingredients together.
- Cover and refrigerate for 30 minutes or overnight.
- Mix well before serving
No time to refrigerate? Serve it right away!