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Asian Noodle Salad Recipe

kept byClara
recipe bySimply Recipes

The trick is to air-dry the noodles and then dress them with soy sauce alone, so they absorb the flavor of the soy sauce. The salad holds up well for several hours, so it’s perfect to take to a potluck too. The types of vegetables you can use in this salad is flexible.


10 ounces Chinese noodles (for making chow mein)
1/3 cup soy sauce
2 - 3 cups raw bite-sized broccoli florets (from about 1 head of broccoli)
4 ounces mung bean sprouts (about 1 1/2 cups)
3 green onions, thinly sliced white and green parts
1 red bell pepper, cored and seeded, thinly sliced and cut into 1-inch long pieces
1/4 large purple cabbage, cored and thinly sliced (about 2 cups)
1 large carrot, peeled and slivered (just continue to peel with a peeler)
1-inch piece of fresh ginger, peeled and roughly chopped
4 Tbsp white granulated sugar
1 medium clove of garlic, roughly chopped
1 teaspoon crushed red pepper flakes
1/3 cup canola, rice bran, or vegetable oil
1/3 cup unseasoned rice vinegar
4 teaspoons dark sesame oil



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