Asian Noodle Salad

Prep Time: 20 minutes

Cook Time: 1 hour for dressing to sit

Level of Difficulty: Easy


1 Pound (dry) Whole wheat pasta or whole wheat and semolina tri-color pasta


3/4 Cup Canola oil

1/4 Cup Soy sauce

1/8 Cup Sesame oil (Kadoya Brand)

1-2 T. Garlic-ginger chili paste (to taste)

1/4 Cup Rice wine vinegar

1 Cup Cilantro, chopped fine

1 Bunch Green onions/scallions, sliced and include some green top (optional)

1/3 cup (to taste) Fresh Ginger, minced


1 C. Peapods, blanched, sliced diagonally into 1" strips

3-4 Carrots, thinly sliced at angle (optional)

1/2 Bell pepper, green, yellow and red, sliced into thin strips

1 C. Edamame beans (soybeans), shelled and steamed


Cook, drain and rinse pasta. Add 1 T. sesame oil, toss to coat. Seal in airtight container and refrigerate.

Blanch peapods. Cool.

Steam edamame (soybeans). Cool.

Whisk ingredients for dressing. Taste for seasoning. Adjust for ginger.

Allow dressing to sit (if possible) for 1 hour prior to mixing veggies with noodles. Add dressing to chilled noodles and toss well.

Recipe developed by Chef Laura Valcour