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Asian Noodle Salad


This delicious salad can be chilled and served as a complete meal… great for summertime outdoor eating. Serve Japanese beer, chilled sake, or chilled green tea for a truly refreshing dining experience. Use all organic ingredients whenever possible.


  • 1 lb. brown rice pasta or buckwheat soba noodles
  • ½ lb. shiitake mushrooms
  • 1 medium, red bell pepper, thinly sliced
  • ¼ C chopped fresh cilantro
  • ¼ C soaked, sliced almonds
  • ½ C pea pods, ends trimmed off
  • 1 C shredded carrots and cabbage
  • 1 C shredded carrots and cabbage
  • ½ C thinly sliced jicama


  • asian_noodles

    1 C sliced, organic chicken


  • 1 C sautéed tofu or tempeh cubes


  • ¼ C rice vinegar
  • 2 T wheat free tamari or soy sauce
  • 1 T sesame oil
  • 1 tsp fresh ginger, peeled and grated
  • ¼ C fresh lime juice
  • 1 clove fresh pressed garlic
  • 1 tsp Thai fish sauce or vegetarian Thai flavored soy sauce


Cook pasta in a large pot of boiling water according to package directions. Meanwhile, clean, de-stem, and slice mushrooms. Add mushrooms, pea pods, and red bell pepper during last 2 minutes of cooking. Drain.

In a small bowl, mix together dressing ingredients. The fish sauce is strong; smell it first to see if you like it before adding to the dressing.

Transfer pasta and other ingredients to a large bowl; toss with dressing. Delicious served warm or chilled.