Warm Asian Noodle Salad

    15 mins

    Egg noodles and rice vinegar make this simple dish that's ready in merely 5 mins.

    36 people made this

    Serves: 4 

    • 250g (1 cup) egg noodles
    • 100g fresh mushrooms, stemmed and sliced (shiitake preferred)
    • 1 red capsicum, thinly sliced
    • 4 tablespoons rice vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 teaspoon grated fresh ginger
    • handful chopped fresh coriander or parsley

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Cook noodles according to packet directions; add mushrooms and capsicum during last 2 minutes of cooking.
    2. Combine vinegar, soy sauce, oil and ginger to make dressing.
    3. Drain noodles and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with fresh coriander before serving.

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    Reviews and Ratings
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    Reviews in English (31)


    As is, just so-so. But a few slight additions make it outstanding. Swap unspecified vegetable oil for sesame -- much tastier -- and add some sprinkles of green onion or minced garlic and it's lovely.  -  20 May 2009  (Review from Allrecipes US | Canada)


    This was a big hit in our family. Even my 21 month old daughter liked it. The sauce is a little tart, so you may want to add some sugar. Because my husband and I are on diets I did not. I ate the left overs cold with some left over chicken mixed in and that was good too.  -  13 Sep 2003  (Review from Allrecipes US | Canada)


    This was easy. I sauteedthe vegetables using cooking spray. It was ok but I won't make it again.  -  02 Apr 2002  (Review from Allrecipes US | Canada)

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