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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 258 Calories

Ingredients

• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon crushed red pepper flakes
• ¼ cup ketchup
• 1 tablespoon toasted sesame seeds
• 1 ½ teaspoons lime juice
• ¼ cup chopped green onion
• 2 carrots, peeled and shredded
• 3 ½ tablespoons soy sauce
• 1 red bell pepper, cut into matchsticks
• 1 pound fresh thick Chinese wheat noodles
• 3 ½ tablespoons sesame oil
• 1 small zucchini, cut into matchsticks

Recipe Instructions

Step 1

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.

Step 2

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.