Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:
Noodle Salad:
To serve:

Directions

For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well.

For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.

Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat.

In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled.

When ready to serve, sprinkle with ground peanuts and arugula.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sesame Soba Noodles

Recipe courtesy of Rachael Ray

Lighter Asian Noodle Salad

Recipe courtesy of Ree Drummond

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Quick Italian Salad

Recipe courtesy of Ree Drummond

Noodle Kugel

Recipe courtesy of Dave Lieberman

Noodle Kugel

Recipe courtesy of Ina Garten

Noodle Bowls

Recipe courtesy of Rachael Ray

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword