Warm Asian noodle salad

    15 min

    This simple dish is a good accompaniment for leftover roast chicken or tofu.

    47 people made this

    Serves: 4 

    • 250g (9 oz) egg noodles
    • 100g (4 oz) fresh shiitake mushrooms, stemmed and sliced
    • 1 red pepper, thinly sliced
    • 4 tablespoons rice vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 teaspoon grated fresh root ginger
    • handful chopped fresh coriander or parsley

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Cook noodles according to packet directions; add mushrooms and pepper during last 2 minutes of cooking.
    2. Combine vinegar, soy sauce, oil and ginger to make dressing.
    3. Drain noodles and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with fresh coriander before serving.

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    Average global rating:

    Reviews in English (31)


    Nice and quick, nice and tasty. Food allergies prevent us using red pepper so I substituted with the green of leek. And the red of chilli pepper. As we like things spicy I used 1 T grated Ginger. Used mixed sliced mushrooms and chicken stock concentrate. Served with flattened chicken breast marinated briefly in soy, honey and rice vinegar and pan fried. This will be a recipe we repeat  -  23 Mar 2011


     -  19 Oct 2012


    As is, just so-so. But a few slight additions make it outstanding. Swap unspecified vegetable oil for sesame -- much tastier -- and add some sprinkles of green onion or minced garlic and it's lovely.  -  20 May 2009  (Review from Allrecipes US | Canada)