Shortcut Asian Noodle Salad

One of my very, very, very favorite dishes is the Pioneer Woman’s Asian Noodle Salad.  I make it as often as I can and we eat it for dinners, leftovers and take it to social events.  It’s yummy and full of amazing veggies.  The only problem is that it takes forever to chop everything up and it leaves 1/2 heads of the cabbages to go to waste (unless I get super creative OR make a whole second batch to pass along).


I did some brainstorming this week to come up with any possible shortcuts to my fave salad and am so excited to share these with you…

I think it still tastes amazing, the shortcuts didn’t add to the cost AND it took quite some time off of the prep.

Here is the original recipe, for your reference…

Asian Noodle Salad by Pioneer Woman

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
Chopped/shredded cooked chicken (optional)

1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.

For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.

Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It’s a very organic process.

Transfer to a large platter and serve.

I hope y’all have a wonderful weekend ahead!


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6 thoughts on “Shortcut Asian Noodle Salad

  1. This Asian Noodle Salad looks and sounds delish! I have a few questions if you have the time to answer.
    1. Do you use salted peanuts or raw?
    2. If using the chopped/shredded chicken, do you serve this dish as your main meal, or just as a side salad?
    3. If I left out the cucumbers, would it change the salad drastically? I have a major aversion to cucumbers. Just asking, so when I make it without, do you feel it would be fit to serve (and people wouldn’t say, “Oh, you should have added cucumbers.”) ;-)
    Thank you for sharing this recipe.
    Enjoy your weekend!

    1. 1. Whatever I have. Usually unsalted.
      2. Yes, when I add chicken it is our entree.
      3. No! Add more peppers!!

  2. This salad is amazing! I buy the bags of coleslaw mix all the time for actual slaw – dint know why I never thought to use them for them salad. Thanks for sharing! xo

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