Quick Asian noodle salad

    (518)
    25 min

    A really easy noodle salad flavoured with peanut butter, ginger and soy sauce. It tastes equally good served hot, warm or cold. Add tofu or cooked chicken if you need a more filling meal. Leftovers are great for a packed lunch. Use spaghetti if you don't have any Asian noodles.


    1 person made this

    Ingredients
    Serves: 3 

    • 225g Asian noodles or spaghetti
    • 1 bunch spring onions, sliced
    • 2 tablespoons sesame oil
    • 1 teaspoon minced fresh root ginger
    • 75g peanut butter, or to taste
    • 4 tablespoons soy sauce
    • 4 tablespoons hot water
    • 1 tablespoon cider vinegar
    • 1 teaspoon caster sugar
    • 1/4 teaspoon crushed chilli flakes

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook noodles in a large pot of boiling water until done. Drain.
    2. Meanwhile, combine oil and onions in a small frying pan. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar and chilli flakes. Remove from heat.
    3. Toss noodles with sauce and serve.

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    Reviews & ratings
    Average global rating:
    (518)

    Reviews in English (407)

    by
    342

    Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That's not a problem with the recipe, just an issue of personal tastes and preferences. Here are the quantities I used: 8 ounces spaghetti 1 bunch green onions, sliced (white parts only) (for the onions, I had access to spring bermuda onions which worked very well) 1 tablespoon sesame oil 1 tablespoon minced fresh ginger root 2 cloves garlic, minced 1/3 + 2 TBS cup peanut butter 1/8 cup soy sauce 1/3 cup hot water 1 tablespoon cider or rice) vinegar 1 teaspoon white sugar 1/4 teaspoon crushed red pepper flakes (I used a couple pinches of cayenne pepper powder) I reduced the amount of soy because 1/4 cup seemed like too much sodium for me. I also tripled the ginger (1 TBS instead of 1 tsp) because I like a good, strong ginger flavor and it really turned out well. I also increased the water from 1/4 to 1/3 cup since I reduced the amount of liquid when I decreased the soy sauce. I also added a couple cloves of minced garlic which I added to the oil/onions with the ginger. As I alluded to before, the sign of a truly good recipe is one that can be easily altered to suit individual preferences! Very happy with this recipe.  -  10 Jul 2003  (Review from Allrecipes US | Canada)

    by
    229

    Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I like to tweak recipes, I added sliced chicken breast, 1 cup of coarse chopped peanuts, chopped green onions (green and white parts both), snow peas, 2 tbsps of sugar instead of 1 tsp, 2 tbsps of minced ginger, and toasted sesame seeds. The flavor really melds well together, and it's even better the next day!  -  02 Sep 2006  (Review from Allrecipes US | Canada)

    by
    179

    With some tweakng, this is one of my favorite recipes. I double the peanut butter and red pepper flakes, and usually add more water to thin the sauce. Also, I usually saute a bag of frozen vegetables--one with broccoli, peppers, water chesnuts, and sugarsnap peas, and toss that in at the end. It is delicious, and even better for lunch the next day.  -  26 Nov 2005  (Review from Allrecipes US | Canada)

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