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Shanghai Noodle Salad

Rated as 4.34 out of 5 Stars

"Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients."
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2 h 40 m servings 258
Original recipe yields 8 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  2. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 258 calories; 7.4 41.9 5.2 0 1315 Full nutrition

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Read all reviews 83
  1. 107 Ratings

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Most helpful positive review

Very tasty, I used soba buckwheat soba noodles instead which are easier to find and it was very very tasty. Good as a side or main!

Most helpful critical review

This was ok/good. I should have doubled the sauce. I think if I make it again I will medium dice the red pepper & zucchini instead of matchstick. One suggestion I will make is to taste the sa...

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Least positive

Very tasty, I used soba buckwheat soba noodles instead which are easier to find and it was very very tasty. Good as a side or main!

This was wonderful! I used fresh zucchini, yellow squash, carrots and bellpeppers from my garden. I also made extra sauce to use as a marinade for a chicken breast. I sliced the chicken and saut...

Surprisingly good! While I was making the sauce I felt like I all I was smelling was the tart lime and sesame oil flavours over everything else which was turning me off slightly but I kept on go...

I made it exactly as written the first time other than the kosher salt, and it was delicious. Since then, I've made a few alterations per mine and my family's preferences. I don't care for raw b...

I really loved this recipe but made a few adjustments so didn't feel i could give it a 5... I used spaghetti noodles and used lemon instead of lime juice. I also added some chili oil as we lik...

REALLY good! Even better the next day, thus perfect for sack lunches throughout the week. I appreciate the fact that you can get such wonderful flavor from easy-to-find ingredients. I used r...

Made this with whole wheat spaghetti noodles since it was all I had and it was even better the next day for lunch. I could handle a little more heat.

The sesame flavor really flows throughout this dish. Next time I will use the suggestion of chile paste instead of red peppers so it has a more even spice.

This was really tasty. I used 8 oz of linguine since that's what I had, and it was the perfect amount of noodles to sauce. I julienned 1/2 a zucchini, and a 1/4 each of red and yellow peppers....