Shanghai Noodle Salad

This Asian-inspired pasta salad, made with thick Chinese noodles, is seasoned with toasted sesame seeds and has a tangy sweet-and-sour dressing designed to cool you off on a hot day. Red bell peppers, carrots, and zucchini give it bright colors. Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.


8 servings


1 pound fresh thick Chinese wheat noodles
1/4 cup ketchup
3 1/2 tablespoons sesame oil
3 1/2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons kosher salt
1 1/2 teaspoons lime juice
1/4 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


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.

In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 2 hours

Nutritional Information

Amount Per Serving: Calories: 258; Total Fat: 7.4 g; Cholesterol: 0 mg; Sodium: 1315 mg; Total Carbs: 41.9 g (Dietary Fiber: 1.4 g); Protein: 5.2 g

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