Chilled Asian Noodle Salad Chilled Asian Noodle Salad

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2006



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 facts <b>Per serving:</b> about

  • Sodium 847 mg
  • Protein 15 g
  • Calories 670.0
  • Total fat 37 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 76 g


  • Iron 32.0
  • Folate 96.0
  • Calcium 8.0
  • Vitamin A 83.0
  • Vitamin C 45.0
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Chilled Asian Noodle Salad