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Asian Noodle Salad

Posting Date: 11/20/16

Asian Noodle Salad

Asian Noodle Salad recipe is based on The Pioneer Woman's Asian Noodle Salad recipe. I have salad recipes, called Oriental Salad with Raman Noodles or Oriental Chicken Salad with Ramen Noodles that use some of the same ingredients in the dressing. So, when I saw the dressing ingredients, I immediately liked it since I knew the dressing would taste good. There are some modifications I did to the Pioneer Woman's recipe. I use carrot in the ingredient and remove spinach.

This recipe serves 4-5 people.


  • 8 oz linguine noodles
  • 1 cucumbers, halved and sliced
  • 1 carrot, julienned
  • 7 leaves of napa cabbage, sliced
  • 1/2 small purple cabbage, sliced
  • 1 yellow bell Pepper, sliced
  • 1 green Bell Pepper, sliced
  • 3 cups bean sprouts, rinsed with hot water and drained
  • 2 tablespoons chopped fresh cilantro or to taste
  • 2 green onions, sliced
  • For dressing: 1 lime, juiced
  • For dressing: 8 tablespoons olive oil
  • For dressing: 8 tablespoons soy sauce
  • For dressing: 2 tablespoons sesame oil
  • For dressing: 1/3 cup brown sugar
  • For dressing: 1 tablespoon minced fresh ginger
  • For dressing: 2 cloves garlic, finely minced
  • For dressing: 1 jalapenos, seeds and ribs removed, chopped


  1. Cook linguine noodles according to the package directions. Once cooked, drain and rinse the noodles with cold water. Let the noodles drain more by leaving them on the colander for 10 min.
  2. Place linguine noodles, cucumber, carrot, napa cabbage, purple cabbage, bell peppers, bean sprouts, fresh cilantro, and green onions in a big bowl.
  3. In a small bowl, add all dressing ingredients (lime juicce, olive oil, soy sauce, sesame oil, brown sugar, ginger, garlic, and jalapeno pepper. Whisk the dressing so that everything is combined and sugar is dissolved.
  4. Pour the dressing on top of salad and toss the salad so that the dressing coats the vegetable.
  5. Serve the salad right away. The vegetables release liquid which dilutes the dressing. That's why this salad is best if served right away.


  • The vegetables release some of their liquid and thus, it will dilute the dressing and make it bland. Because of that, this salad is better to be served right away.

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