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Asian Noodle Salad

From Our Kitchen


½ lb. whole grain udon pasta (or soba noodles) cooked
2 cups button mushrooms, sliced
2 carrots, thinly sliced
1 red bell pepper, cut into small strips
⅓ lb. snow peas
⅓ cup water chestnuts, chopped
4 heads baby bok choy, thinly sliced
⅓ cup scallions, chopped
1 tsp. garlic, chopped
1 Tbsp. ginger, chopped
2 Tbsp. cilantro, chopped
4 Tbsp. sesame seeds, toasted
½ cup orange juice
½ cup sesame oil
½ cup extra virgin olive oil
5 Tbsp. soy sauce
5 tsp. lemon juice
¼ cup maple syrup
2 Tbsp. olive oil
1 pinch chili flakes


In a bowl, whisk together orange juice, lemon juice, soy sauce, maple syrup and chili flakes. Slowly whisk in sesame oil and extra virgin olive oil. Set aside.

Heat olive oil in a large sauté pan over medium high heat. Add mushrooms and cook until almost golden brown. Add carrots and cook for 3 minutes. Add garlic and ginger and cook for 1 minute. Add peppers, snow peas, and bok choy and cook for 1 minute.

Remove from heat and add dressing. Add to a bowl with remaining ingredients. Mix together and serve.

Serves 4