Asian Noodle Salad Recipe

A Kid-Pleasing Dish

Asian Noodle Salad Recipe

Noodles are, without a doubt, something that you can make fast, is relatively inexpensive, and a kid pleaser. These noodles are perfect for a lunchbox and if you want, you can throw in a bit of cooked chicken or shrimp instead of the nuts if your school is nut-free. At home, I love the crunchy goodness of cashews and serve this with any Asian style chicken, beef, or prawns and a salad. The ingredients are relatively easy to find, too! Skip the hot chile if you want and don’t be scared of fish sauce! It may not smell all that good but it adds a great non-fishy flavor to the dish.


8oz  Chinese egg noodles (chow mein noodles)
3/4 cup cashews, unsalted
1/2 medium red onion
small bunch of fresh cilantro
1 small red chile, seeded
2 tbsp soy sauce
1 lime
1 tsp Asian sesame oil
1 tsp Thai fish sauce
1 tsp honey

  Put the noodles in a large bowl or pot and cover them with boiling water, and then a lid and let them steam for about 6 minutes until softened. 

  Meanwhile, bash up the cashews a little and then in a pan over medium heat, toast them until they are lightly browned. Turn the heat up to high and add the honey, stirring and moving them around until golden. Take off the heat and set aside.

  In a food processor, pulse up half of the cilantro (stems, too!) red onion, and chile. Set aside. In a medium sized bowl, measure out the soy sauce, sesame oil, and fish sauce. Zest the lime and squeeze in the juice from both halves before giving it all a good stir.

  Drain the noodles and rinse with cold water before draining well a second time. Toss in the bowl with the dressing, and add the contents of the food processor and the honeyed cashews. Give everything a good toss to make sure it’s all coated, and serve immediately.

Makes 4 servings

Adapted from Meals in Minutes

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom