Cold Chinese Noodle and Carrot Salad
Makes: 4 servings


  • 1 lb. carrots (6 medium)
  • Boiling water
  • 9 oz. packaged fresh Asian noodles or linguine-style pasta
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 2 tablespoons grated pared gingerroot
  • 2 tablespoons sugar 2 tablespoons toasted sesame seeds
  • 1 can (8 oz.) water chestnuts, drained, sliced
  • 4 medium green onions (3 oz.), sliced on a sharp diagonal (use mostly the green tops)
  • 1 to 2 teaspoons hot chile oil or red chile flakes (to taste)

Preparation Instructions

Trim and pare carrots. Cut into thin, long diagonal slices. Add carrots to 1 quart boiling water, return to boil and gently boil 5 minutes or until tender-crisp; drain and flush with cold water. Bring 2 quarts water to boil in kettle or large saucepan. Cut bundle of noodles once or twice across to shorten noodle length. Slip noodles into boiling water, return to boil and boil as package directs, about 1 or 2 minutes. Drain and rinse. Combine soy sauce, sesame oil, garlic, ginger, sugar and sesame seeds in bottom of salad bowl. Mix to blend then add carrots, noodles, water chestnuts and onion. Toss well and add hot oil to taste. Cover salad and chill at least 4 hours to let flavors develop.

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