Tested till perfect Chilled Asian Noodle Salad

Chilled Asian Noodle Salad

Pack this salad for lunch or enjoy it as a light supper.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 6 6dried shiitake mushroomdried shiitake mushrooms
  • 1/4 cup 1/4cuptahinitahini
  • 1/4 cup 1/4cupsodium-reduced soy sauce
  • 1/4 cup 1/4cupsesame oil
  • 1/4 cup 1/4cupvegetable oil
  • 3 tbsp 3tbsprice vinegar
  • 2 tsp 2tspgrated gingerroot
  • 1 tsp 1tspgranulated sugar
  • Dash DashAsian hot chili sauce or hot pepper sauce, such as sriracha
  • 8 oz 8ozspaghetti
  • 2 cups 2cupsshredded napa cabbage
  • 1 cup 1cupgrated carrotcarrots
  • 1 cup 1cupsnow peasnow peas, thinly sliced lengthwise on diagonal
  • 1 1green oniongreen onions, thinly sliced
  • 1/4 cup 1/4cupchopped fresh coriander
  • 1/4 cup 1/4cuproasted peanuts, chopped
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In small bowl, soak mushrooms in 1/2 cup (125 mL) boiling water for 15 minutes. Reserving liquid, squeeze mushrooms dry; chop and place in large bowl.

In separate bowl, whisk together 1/4 cup (50 mL) of the reserved soaking liquid, tahini, soy sauce, sesame oil, vegetable oil, vinegar, ginger, sugar and hot sauce.

Meanwhile, in large saucepan of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Drain and rinse in cold water; drain well and add to mushrooms in large bowl.

Add soy mixture, cabbage, carrot, snow peas, green onion, coriander and peanuts; toss to combine. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Nutritional Information Per serving: about

cal 670 pro 15g total fat 37g sat. fat 4g
carb 76g fibre 9g chol 0mg sodium 847mg

% RDI:

calcium 8 iron 32 vit A 83 vit C 45
folate 96
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