Spicy Noodle Salad

  • Yield 8 servings

For variety, add chopped cooked chicken breasts or other vegetables such as sugar snap peas.


Spicy noodle salad:
1 package (16 ounce) angel hair pasta
2 tablespoons vegetable oil
2 medium carrots, grated
1 bunch green onions, chopped
Asian dressing:
1/3 cup soy sauce
1/4 cup white wine vinegar
2 tablespoons red chili sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons finely chopped or grated fresh ginger
4 cloves garlic, minced
1 to 2 teaspoon dried chile flakes
Freshly ground black pepper to taste
1/4 cup vegetable oil


For the salad:

  1. Cook the pasta in boiling water in a saucepan for 8 minutes; drain.
  2. Toss the pasta with the oil in a bowl. Add the carrots, green onions and chilled Asian Dressing to the pasta and mix well.

For the Asian dressing:

  1. Whisk the soy sauce, vinegar, chili sauce, sugar, sesame oil, ginger, garlic, chile flakes and black pepper in a bowl until combined.
  2. Add the vegetable oil gradually, whisking until incorporated. Chill, covered, in the refrigerator for up to 1 week.

Recipe reprinted with permission from the Junior League of Dallas, Dallas Dish (Junior League of Dallas, 2005)



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