Asian Noodle Salad

75 Ratings
Recipe courtesy ofRee Drummond

Total: 30 min Cook: 30 min

Yield: 6 servings

Level: Easy



  • Salad:
  • 8 ounces thin spaghetti
  • One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
  • One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • One 4-ounce bag bean sprouts (about 1 cup)
  • 3 English cucumbers, halved, seeds removed and sliced
  • 3 scallions, sliced 
  • Up to 1 bunch fresh cilantro, chopped
  • 1/2 head or more napa cabbage, sliced
  • 1/2 head or more purple cabbage, sliced
  • 1/2 bunch kale, leaves torn off the stalks and shredded 
  • 2 cups peanuts, chopped 
  • Dressing:
  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce 
  • 1/4 cup oyster sauce 
  • 1/4 cup rice wine vinegar 
  • 1/4 cup brown sugar 
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil 
  • 2 to 3 cloves garlic, chopped 


  • For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

  • Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.

  • For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.

  • Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.

  • Transfer to a large platter and serve.

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75 Ratings

Maureen C.
Love this. I also add 1/4 cup of smooth peanut butter and about a tablespoon of hot chili garlic sauce.  See All Reviews Post Review

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