With tortilla chips as a dip or as a garnish for grilled chicken or fish, this summer fruit salsa is a light alternative for summer barbecues.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound fresh thick Chinese wheat noodles
- ¼ cup ketchup
- 3 ½ tablespoons sesame oil
- 3 ½ tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 ½ teaspoons lime juice
- ¼ cup chopped green onion
- 2 carrots, peeled and shredded
- 1 small zucchini, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 tablespoon toasted sesame seeds
- 1 teaspoon crushed red pepper flakes
Instructions
- 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.
- 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.
Reviews
Waaaaaay too salty! Made as written except I used whole wheat noodles instead. I will not be making this again !
I made it with angel pasta. doubled the sauce except red pepper flakes. delicious
Good base salad! I would cut the veggies bigger, matchsticks are too small. I added broccoli too for some crunch, my hubby added grilled chicken. I’ll definitely make again. Maybe l try half the sesame oil next time to see if it has a different flavor profile.
This was a very unusual salad that my family wants me to make again and agin. The change I made was using Soba noodles instead of Chinese wheat (our store did not have the wheat noodles). Everything else I kept the same. Tons of flavor. Tip: Having never used soba noodles before I did not realize how much starch they produced. We rinsed them 3 times to get the starch out (not sure if you are suppose to do that but it was way too much starch for us). Also, we made this a day ahead and then let it come up to room temperature to allow the flavor to really come thru
This was a nice change of pace, but I cooked wide Chinese noodles and realized hubs would not enjoy fighting with the long noodles. So I took the time to cut them into shorter lengths. I would break them before cooking next time. They also aren’t the volume per pound as other noodles reviewers used, so in following many suggestions to double the sauce the amount as indicated in the recipe would have been perfect. I will try to use the excess in another recipe the next day or two. I also decided to chop the zucchini and peppers into shorter, rather than julienne strips. Made this much easier to eat. This was ok but it will be awhile before I make again.
Very tasty, but much more depth & complexity to the sauce if you add some dark soy sauce (with a deep molasses flavor note), toasted sesame oil & grated fresh ginger. Yum!
Very easy and tasty. I used buckwheat noodles to make it gluten free for a party. I received many compliments on it.
Love this recipe! My son requests it regularly. I follow the recipe but add chicken for a light protein source. I haven’t added nuts but I bet cashews would be awesome in this!
I used fettuccine noodles broken in half cooked in salted water. I do not rinse my pasta and so put it directly in the sauce , tossed and allowed to cool. I then tossed in the veggies and let sit a day in fridge. Sesame oil can be strong and is different depending on who you buy,so for a crowd, I cut it in half and used sunflower oil the second time around.
I used top e
I enjoyed making this healthy delicious noodle Salad. The Flavours are incredibles together. Thank you for sharing it
Holy Moly this is good! I read the recipe and instantly craved it. I didn’t have the noodles it called for so I -well, I cheated and used extra wide egg noodles as that is all I had in the house. I didn’t have, because I don’t like zucchini so instead I lightly browned some asparagus in butter (still crunchy, a bit) and added that. Other than that I made as written and we loved it! I can’t wait to try it with the noodles it calls for – but I’ll never add the zucchini again, don’t like it. Plan to bring this to Easter dinner this year – I know it will go well. You gotta make this! Oh, one other thing, I didn’t add ANY of the salt; there was enough saltiness from the soy sauce. So, taste before you add it. -we didn’t miss it at all!
Really tastey, I appreciate how easy it is to assemble and the ingredient list is easy on the pocketbook. I omitted the salt and added a teaspoon of fish sauce to the dressing, and used chili garlic sauce in place of red pepper flakes, and added some bagged coleslaw mix for extra crunch. Will definitely make this again thank you for sharing!
We loved this salad. I used udon noodles, pan-seared them in oil to give them crunch and added whatever veggies I had extra from my garden. Simply delicious.
I used spaghetti pasta (not angel hair). Plus I added chopped cilantro, jalapeño, red and yellow peppers (not a fan of green) and did not use a zucchini. I put in some grilled chicken and served with jalapeño focaccia. I shared with my neighbor and we all loved it! I did put peanuts on top as per someone else’s recommendation.
would have been amazing if there wasn’t so much salt. I even halved the salt and it was still too much. Next time I will make it without any additional salt. Very tasty otherwise!
Really easy to make and tasty. My daughter’s love them. The only thing I changed were I only sprinkle brown sugar and didn’t use salt at all and it was still delicious. I used cilantro instead of green onion. Smelled nice too. I was a little short on sauce so I add a little more ketchup and it was fine.
The first time I ate Shanghai noodles it tasted so good. And on my birthday I went and bought everyone in my class a container of Shanghai noodles. 😉 anyways what I’m saying is that Shanghai noodles is the best noodles I tasted before. 🙂
The sesame flavor really flows throughout this dish. Next time I will use the suggestion of chile paste instead of red peppers so it has a more even spice.
need to double the sauce and use some to marinate chicken for a few hours. I also used sweet chili sauce instead of ketchup and just a little bit of garlic chili sauce. Maybe use a bit less oil, too. I like to lightly fry the zucchini ina touch of sesame oil. Delicious!
Just ok