Tested till perfect Hot and Spicy Noodle Salad
Hot and Spicy Noodle Salad
Photography by Matthew Kimura

Hot and Spicy Noodle Salad

Kids seem to especially love noodle salads with their crunchy vegetables and appealing sauces, particularly peanut sauce. If your children don't like spicy food, just omit or reduce the hot chili paste. You can also leave out the coriander or replace the egg with shredded cooked chicken.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 4


    5 cups (12 oz/375 g/1.25 L) bean_sprouts
    1 carrot, julienned
    12 oz (375 g) long flat pasta noodles such as linguine or tagliatelle
    1 tbsp (15 mL) sesame_oil
    2 eggs
    3 green_onions, thinly sliced
    Half each sweet red and yellow pepper, julienned
    1/4 cup (50 mL) finely shredded fresh coriander
    Spicy Peanut Dressing:
    1/2 cup (125 mL) chunky peanut_butter
    1/2 cup (125 mL) chicken or vegetable stock
    3 tbsp (50 mL) each light soy_sauce and sesame_oil
    2 tbsp (25 mL) hot chili paste or oil (or hot_pepper sauce)
    1 tbsp (15 mL) granulated_sugar
    1 tbsp (15 mL) gingerroot, minced
    1 tbsp (15 mL) Chinese black vinegar or Worcestershire_sauce
    2 large cloves garlic, minced
    2 tsp (10 mL) rice_wine_vinegar
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Spicy Peanut Dressing:
In bowl, whisk together peanut butter, stock, soy sauce, sesame oil, hot chili paste, sugar, ginger, black vinegar, garlic and rice vinegar. (Make-ahead: Cover and refrigerate for up to 1 week.)

Pull off and discard roots from bean sprouts, if desired. Immerse carrots in large pot of boiling salted water for 30 seconds. With wide skimmer or tongs, transfer to colander; chill under cold water. Drain, shake off excess water and set aside on towel-lined tray. Repeat with sprouts, blanching for 5 seconds.

In same pot of boiling water, cook noodles until tender but firm, about 8 minutes. Drain and rinse under cold water; shake off as much moisture as possible. Tip out onto large platter; drizzle with sesame oil. Pour half of the peanut dressing over noodles; toss lightly. Top with bean sprouts. Cover and set aside.

In bowl, lightly beat eggs. Place 8- or 9-inch (20 or 23 cm) nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup (50 mL) of the eggs into skillet; cook until firm but not coloured on bottom, about 1 minute; turn and cook until set, about 20 seconds. Lift out onto cutting board. Repeat with remaining eggs to make 3 more omelettes.

Let eggs cool enough to handle; roll up and cut crosswise into 1/4-inch (5 mm) slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. (Make-ahead: Refrigerate for up to 2 hours.)

Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.

Nutritional Information Per serving: about

cal 742 pro 28g total fat 34g sat. fat 6g
carb 87g fibre 8g chol 93mg sodium 807mg

% RDI:

calcium 9 iron 38 vit A 57 vit C 105
folate 120
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