Asian Noodle Salad

Asian Noodle Salad

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup soy sauce

  • 2

    tablespoons seasoned rice vinegar

  • 1

    tablespoon Asian sesame oil

  • ½

    teaspoon dried hot red pepper flakes

  • 1

    garlic clove, minced

  • 2

    teaspoons grated peeled fresh ginger

  • ¾

    lb thin linguine

  • 1

    cup coarsely shredded carrot

  • 3

    scallions, cut crosswise into thirds and thinly sliced lengthwise

  • 2

    tablespoons sesame seeds, toasted

  • 6

    radishes, halved and thinly sliced

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Preparation Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger. Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool. Toss with dressing, carrot, scallions, sesame seeds, and radishes in a large bowl. Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350°F oven, 5 to 10 minutes.


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