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Shanghai Noodle Salad
Shanghai Noodle Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
160 minutes
Cool off with my refreshing Asian noodle salad featuring toasted sesame seeds, tangy sweet-and-sour dressing, and vibrant red bell peppers, carrots, and zucchini for a colorful twist.
Ingredients:
  • 1 pound fresh thick Chinese wheat noodles
  • 0.25 cup ketchup
  • 3.5 tablespoons sesame oil
  • 3.5 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1.5 teaspoons lime juice
  • 0.25 cup chopped green onion
  • 2 carrots, peeled and shredded
  • 1 small zucchini, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon crushed red pepper flakes
Instructions:
  • Boil salted water in a large pot. Add Chinese noodles and cook for about 5 minutes until tender. Drain noodles in a colander, rinse with cold water, and drain again.
  • Whisk together ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice in a large salad bowl until sugar dissolves. Add noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes. Toss gently to coat and mix well. Chill for at least 2 hours before serving.

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