• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shanghai Noodle Salad (Van Aken)

  • Recipe Submitted by on

Category: Salads, Pasta

 Ingredients List

  • ----------------------------------DRESSING----------------------------------
  • 3/4 ts Finely minced garlic
  • 3/4 ts Finely minced ginger root
  • 1 tb Chopped cilantro
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 2 1/2 tb Red wine vinegar
  • 2 1/2 tb Soy sauce
  • 2 1/2 tb Asian sesame oil
  • 1 1/2 ts Hot chile oil
  • 1/2 ts Sugar; optional


7 1/2 oz Asian thin noodles
1 tb Asian sesame oil
2 c Thinly sliced mixed
-vegetables; see suggestions
1 c Diced avocado
1 c Diced firm tofu
Freshly ground pepper

*VEGETABLES: such as nappa or red cabbage, carrot, green onions, cucumber,
daikon, blanched snow peas or asparagus and red bell pepper

DRESSING: Combine garlic, ginger, cilantro, salt, pepper, vinegar, soy
sauce, sesame oil, chile oil and sugar in small bowl. (Dressing may be made
up to 2 days ahead and refrigerated. Let come to room temperature before

SALAD: Cook noodles in plenty of boiling water until just tender to the
bite, about 3 minutes or according to package directions.

Toss noodles with sesame oil and chill.

Combine chilled noodles and vegetables in large bowl and keep chilled until
ready to serve.

Gently toss noodles and vegetables with Dressing to coat. Add avocado and
tofu and gently mix. Season to taste with salt and pepper. Divide among
chilled plates and serve immediately.

[Yield: 4 to 6 servings. Each of 6 servings: 345 calories; 583 mg sodium; 0
cholesterol; 19 grams fat; 37 grams carbohydrates; 9 grams protein; 1.06
grams fiber.]

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