The Recipes

Cold Asian Noodle Salad

I love seeing something in the cafeteria at my job and thinking, "I can make that better."  I had truly lackluster noodles at work not long ago, so off I went to make my own tasty version.

Cold Asian Noodle Salad


- 1/4 c. spaghetti (or other Asian noodle or similar pasta)
- 1/4 c. frozen shelled edamame
- 1 small garlic clove, minced or grated on a microplane
- a small bit of ginger, grated
- 1/2 shallot, diced
- 1 tsp. oyster sauce
- 1 T. soy sauce
- 1 tsp. rice wine vinegar
- 1 tsp. sugar
- 1 tsp. peanut oil
- 1 T. white sesame seeds

Bring a pot of water to a boil.  Salt the water and drop in the pasta.  Cook according to package instructions; use the lowest cooking time to have a nice, toothsome noodle.  Drop the edamame in the water for the last 3 minutes of cooking.  Drain the noodles and edamame and cool completely.

While the pasta is cooking, heat the oil in a small skillet.  Add the scallion and cook for 3-4 minutes.  Add the ginger and garlic and stir for another minute.  Remove from the heat and allow to cool.

In a bowl, whisk together the oyster sauce, soy sauce, rice wine vinegar, and sugar.  Add the shallot mixture, pasta, and edamame.  Stir to coat.  Top with the sesame seeds.