Chinese Noodle Salad Recipe


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


For dressing
 Seasoned rice vinegar1⁄2 Cup (8 tbs)
 Chicken broth3 Tablespoon
 Pineapple juice3 Tablespoon
 Sugar2 Tablespoon
 Sesame oil1 Tablespoon
 Blanched almonds1 Cup (16 tbs)
 Oriental sesame oil1 Tablespoon
For salad
 Shredded cabbage5 Cup (80 tbs)
 Cilantro1⁄2 Cup (8 tbs), snipped
 Slivered blanched almonds1⁄3 Cup (5.33 tbs)
 Finely shredded cabbage5 Cup (80 tbs)
 Snipped chives3 Tablespoon (Salad)
 Reduced fat ramen soup noodles3 Ounce, crumbled (1 package, discard the soup seasoning packet)
 Snipped fresh cilantro1⁄2 Cup (8 tbs), snipped (loosely packed for measuring)
 Snipped fresh chives3 Tablespoon

Nutrition Facts

Serving size

Calories 232 Calories from Fat 126

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 375.8 mg15.7%

Total Carbohydrates 22 g7.2%

Dietary Fiber 4.2 g16.9%

Sugars 16 g

Protein 6 g12.8%

Vitamin A 9.6% Vitamin C 49%

Calcium 8.4% Iron 7.5%

*Based on a 2000 Calorie diet


To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar and oil.
To make the salad: Preheat the broiler.
Spread the almonds on a cookie sheet.
Broil 3" to 4" from the heat for about 5 minutes or until golden brown, stirring occasionally.
In a large bowl, combine the almonds, cabbage, uncooked noodles, cilantro and chives.
Add the dressing and toss until the cabbage mixture is coated.
Cover and chill in the refrigerator for at least 1 1/2 hours to blend the flavors.