Asian Noodle Salad…..Any Way You Like


You can add chicken more veggies change the noodles(like me) to gluten free
this is a great track side meal or quick grab and go for energy.


I recently made this dish for my families lunch at the USATF  SCA Association Championship Meet (June 3rd,2013) . It was a big hit and best of all it was gluten free and just as tasty too! The recipe cited here from Asian Noodle Salad from VegtarianDoJo  is a great dish and very easy. I also changed it a bit by adding roasted chicken.

All my favorite competition healthy recipes are found her on my Pinterest Board “Runners Take Your Mark”.

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8 oz dried spaghetti, or soba noodles (I used gluten free spaghetti noodles from Trader Joe’s)
2 cups of small cut broccoli florets
1 lg peeled and thinly sliced carrot
3 Tbsp dark sesame oil
2 cloves garlic, peeled, stemmed & minced
1 Tbsp fresh minced ginger
2 Tbsp soy sauce
3 Tbsp lime juice
1/8 tsp cayenne
1/2 tsp paprika
1/2 tsp fresh ground black pepper
2 Tbsp. chopped fresh basil or parsley
3 sliced green scallion
12 cherry tomatoes, halved OR 1/2 sweet red pepper, seeded and sliced thin
1/2 cup toasted pine nuts or peanutsI

****I also added rousted chicken shredded from CostCo****



1. Cook noodles according to package directions. Drain, rinse in cold water then set aside
2. Cut the broccoli into small pieces
3. Peel the carrot, cut in half lengthwise, then slice thinly
4. Chop broccoli and carrots, and steam in a basket steamer until tender-crisp, rinse in cold water, drain and set aside
5. Toast nuts in a dry frying pan, and set aside
6. Heat 1 Tbsp sesame oil in a frying pan on medium low, add the minced ginger & garlic, sauté until lightly browned
7. Add the scallions and tomatoes or red pepper and stir gently a couple of minutes until softened
8. Whisk together lime juice, 2 Tbsp sesame oil, soy sauce, salt & pepper, cayenne in a large bowl
9. Add the sautéed ginger, garlic, scallions & tomatoes or pepper
10. Combine with noodles(, veggies & basil. Toss until the dressing is absorbed
11. Serve at room temperature or chill for 1 – 2 hours
12. Garnish with toasted pine nuts or chopped peanuts



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