Asian Noodle Salad

Rating: 4.05 stars
37 Ratings
  • 5 star values: 10
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0

This is a beautiful and flavorful salad with a fresh ginger dressing. The cap of the shiitake mushroom has a meaty flesh with a lot of flavor; reserve the tough stems for stocks. White or cremini mushrooms can be substituted. These are less expensive, but not as flavorful.

By Christine
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.

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  • In a small bowl, mix together vinegar, soy sauce, oil, and ginger.

  • Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.

Nutrition Facts

Per Serving:
229.9 calories; 8.7 g protein; 36.6 g carbohydrates; 40.9 mg cholesterol; 705.3 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

MARGOLS
Rating: 4 stars
12/16/2003
If I could have I would have given this ten stars on the quickness rating. Start to finish this recipe takes no more than 15 minutes and it's really easy and delicious. I added a tablespoon of brown sugar to the dressing as it was quite sour. That really rounded it off well. Read More
Helpful
(50)

Most helpful critical review

Kym Cox Surridge
Rating: 3 stars
05/01/2006
This recipe wasn't bad but it wasn't spectacular. There wasn't much that was unique about it--I've had other Asian pasta dishes that were similar but better. It was very easy to prepare though. I modified it somewhat: I used sesame oil instead of vegetable oil and I marinated the mushrooms and peppers in the dressing and had them raw instead of boiled. I also added some soaked arame to make it a little more interesting. I don't plan on keeping this one. Read More
Helpful
(9)
37 Ratings
  • 5 star values: 10
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MARGOLS
Rating: 4 stars
12/16/2003
If I could have I would have given this ten stars on the quickness rating. Start to finish this recipe takes no more than 15 minutes and it's really easy and delicious. I added a tablespoon of brown sugar to the dressing as it was quite sour. That really rounded it off well. Read More
Helpful
(50)
MARGOLS
Rating: 4 stars
12/16/2003
If I could have I would have given this ten stars on the quickness rating. Start to finish this recipe takes no more than 15 minutes and it's really easy and delicious. I added a tablespoon of brown sugar to the dressing as it was quite sour. That really rounded it off well. Read More
Helpful
(50)
DABDAB
Rating: 5 stars
02/14/2005
WOW!!! This was great and so easy to prepare. I included a teaspoon of toasted sesame oil for a little more Asian flavor and doubled the fresh ginger as I can never get enough. An instant favorite!!!! Thanks! Read More
Helpful
(35)
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BANSREEPARIKH
Rating: 5 stars
09/11/2003
I'm rating this recipe even though I actually made so many changes that it's not really the same recipe at all. I made the dressing first. I mixed the rice wine vinegar and the soy sauce and added 1 1/2 tablespoons of brown sugar. We're very calorie conscious so instead of adding the oil to the dressing I grilled some diced tofu in one tablespoon of sesame oil. After the tofu was basically grilled I added some diced onions and added the mushrooms (I used button mushrooms which were good but next time I'll try to use shitakes). I grilled all of this together and then added the whole mixture to the dressing marinade and let the tofu and mushrooms soak up the flavor of the dressing. I then boiled up the pasta and added some bell peppers at the very end of the boiling time. After draining I mixed the pasta in with the dressing mixture and mixed it all up and let it sit for about 10 minutes for the flavors to absorb into the pasta. MMMMMMMMM...it was so good! So as you can see I didn't actually follow the recipe that much but what I made turned out really good. Read More
Helpful
(32)
lutzflcat
Rating: 4 stars
08/23/2012
I used 1/2 Tbsp each sesame and chili oils instead of vegetable oil which gave the dressing some zing. I just couldn't see boiling the cremini mushrooms so I sauteed the mushrooms and red pepper strips. Also garnished with sliced green onions instead of parsley (chopped peanuts would be yummy too). I do think that this needs more veggies (any kind that suits you) because 8-oz of capellini is a lot of pasta. The warm pasta was like a sponge and soaked up ALL of the dressing. The chilled leftover salad will need to have a little dressing added otherwise it's going to be too dry. Good noodle salad but I really can't say that there's anything to distinguish it from others that I've had. And that's not to say that we didn't enjoy it. Read More
Helpful
(17)
Kitkat
Rating: 4 stars
07/16/2008
Easy and my husband who is on a low-fat low-sugar diet said we could have it again. I took the leftovers for lunch and it reheated nicely. Added mushrooms & green onion Read More
Helpful
(13)
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Mike
Rating: 4 stars
02/14/2006
Good and very easy. I added sesame oil sesame seeds and red chili peppers to recipe. Read More
Helpful
(10)
Kym Cox Surridge
Rating: 3 stars
05/01/2006
This recipe wasn't bad but it wasn't spectacular. There wasn't much that was unique about it--I've had other Asian pasta dishes that were similar but better. It was very easy to prepare though. I modified it somewhat: I used sesame oil instead of vegetable oil and I marinated the mushrooms and peppers in the dressing and had them raw instead of boiled. I also added some soaked arame to make it a little more interesting. I don't plan on keeping this one. Read More
Helpful
(9)
susiekew
Rating: 4 stars
09/16/2008
4 1/2 stars if that was possible. An easy attractive and fairly tasty side dish or coupd be a vegetarian main course with the addition of more vegetables (I'm thinking snow peas maybe a yellow pepper or yellow zucchini and maybe some diced tofu). Might try sesame oil instead of vegetable oil next time. Thanks! Read More
Helpful
(9)
loriann
Rating: 4 stars
09/11/2006
this is good recipe and I will cook again. I did not like the parsey in it. I added carrots and green onions. It is all on person preference. It is one you can play with. Overall very good! Read More
Helpful
(8)
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