Chilled Asian Noodles

The sauce for these noodles has sweetness, spice and coats the noodles in tremendous flavor.  You can easily serve this up as a side dish, or add grilled shrimp or chicken and make it into a main course.

Did I mention how easy this is to make?  Make it in the morning and let the flavors meld and grow all day.  All that's left to do at dinner time is dish it up in bowls, sprinkle with some extra green onions and dive in!

Recipe from Food Network, Alex Guarnaschelli

Chilled Asian Salad

Print Grocery List Print Recipe
Serves: 8 Total Time: 35 minutes


  • 1/2 cup sesame oil
  • 7 tablespoons black soy sauce (you'll find this in your local Asian market. if you can't find it, use 1/2 molasses and 1/2 soy sauce which will create a similar taste)
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons granulated sugar
  • 1 tablespoon kosher salt, plus additional for cooking pasta
  • 2 teaspoons Fresh Chile Oil, recipe follows (or use store bought chile oil)
  • 12 scallions, roots trimmed, green and white parts thinly sliced, divided
  • 1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
  • Shredded carrots
  • Edamame
  • Red onion
  • Fresh Chili Oil:
  • 8 fresh red cayenne chile peppers
  • 2 fresh red Scotch bonnet chile peppers
  • 1 cup canola oil
  • 1 teaspoon kosher salt



Bring a large pot of water to a boil.


Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and chile oil. Whisk to blend.


Stir in half of the sliced scallions. Set aside in the refrigerator.


When the water boils, season generously with salt.


Cook the pasta according to the package directions.


Place a colander in the sink, and drain the pasta.


Immediately, return pasta to the pot and fill with cold water. This will help the past cool quickly, and insure the proper pasta texture.


After a few minutes, drain the pasta again in the colander.


Shake the colander a few times to get rid of excess water.


Spread a kitchen towel on your counter, lay out the noodles. Place a second towel on top of the noodles, and gently dry the noodles. It's really important to make sure you dry the noodles thoroughly. Water will dilute the sauce and you won't get the full flavor.


Transfer the noodles to the bowl with the sauce. Use tongs to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.


These noodles can marinate for a few hours or overnight before serving.


You can serve them plain, or add shredded carrots, edamame and red onion.


Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.


Fresh Chili Oil:
Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.


Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.


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