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


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