Asian Noodle Salad Recipe (+ Video)
Asian Noodle Salad – coleslaw, linguine, chicken and fried wonton strips topped with a delicious homemade Asian dressing! It’s perfect for BBQ and any Asian food.
This recipe is really versatile as you can bring it to a BBQ or potluck as a salad, or as a side dish to Chinese food! Similar to Asian Pasta Salad and Asian Coleslaw, Asian Noodle Salad is a hit!
The perfect side to BBQ!
There are a few places near us where we like to order a Chinese Chicken Salad from BJ’s, Habit Burger, Applebee’s… we all love it.
We recently saw a Chinese salad recipe in an old cookbook that included noodles, so we knew we had to try our own little twist. Filled with fried wontons, edamame and vegetables, we thought it would be good – and it was! !
It’s different from other salads we’ve tried because it has linguine, but the taste is similar, oh so good. We changed it up a bit and used coleslaw and other seasonings. It is now the go-to for BBQ and Asian cuisine.
How to Make Asian Noodle Salad + Dressing
This pasta salad is easier to make than you think!
dressing. To start with the seasoning, combine the sugar, soy sauce, sesame seeds, five-spice powder, and rice wine vinegar in a large pot. Cover and shake vigorously for 2 minutes, until well mixed.
Add the oil and shake for another 3 minutes, or until the oil is emulsified into the vinegar. Cool for at least 2 hours.
salad. Combine pasta, chicken, coleslaw, edamame, carrots, and vegetables in a large bowl and bring together the noodle salad. Stir well. Once the dressing has cooled, pour over the salad and toss to coat.
Garnish with fried wonton strips and extra sesame seeds if desired.
How to fry wonton wrappers: It is easy to fry wontons by yourself. Just heat about an inch of oil in a pan on the stove over medium-high heat. Cut the wrapping paper into strips (we used kitchen scissors).
Fry several wontons at a time, about 15-20 seconds per side, or until golden brown. Remove and place on paper towels or wire racks to drain and cool. Sprinkle with a pinch of salt.
Tips and tricks for this salad:
- Don’t Rinse Pasta: Hot Pasta Absorbs Seasoning Better Than Cold Pasta
- Give it time to mix: Once the salad is assembled, store it in the refrigerator for a few hours to allow the delicious flavors to blend.
- Sliced Vegetables Juliet Style
- Make a rainbow with colorful vegetables: purple cabbage, orange carrots, green edamame or broccoli, red/yellow bell peppers. Use whatever you feel will give a visual feast and a flavor feast!
- Tastes cold or at room temperature, which makes it a great picnic or lunch box
Salad Substitutes + FAQ
Linguine Substitutes: Since the linguine is thin and flat, it absorbs the sauce well, making it an ideal noodle. If you don’t have linguine or want to try something else, some similar noodles would be: tasteless cooked ramen, rice noodles, spaghetti, vermicelli, or spaghetti noodles.
chicken substitute: You can use small steak, carnitas or shrimp. To make it vegan, you can use tofu, boiled eggs, or an omelet cut into strips.
How to grill chicken breasts? For boneless skinless chicken breasts, you’ll need to cook them on medium heat on a charcoal grill and high heat on a gas grill. Bake for 7-8 minutes per side, until the chicken reaches an internal temperature of 165 degrees.
go ahead. You can make a complete Asian noodle salad the day before, or prepare all the components just before serving. Either way, I recommend making this at least a few hours in advance to allow all the flavors to settle. I also recommend reserving a bit of the sauce to freshen it up before serving.
Leftovers. Store leftovers in an airtight container in the refrigerator for 3-4 days. If it gets a little dry, mix together a little rice vinegar and some soy sauce and add it to the salad. It is best not to store wontons as they will get soggy.
For more Asian salad recipes, check out:
Prep time 10 minutes
Total time 10 minutes
Calories 528 kcal
by Lil’ Luna
- 1 lb pasta, we used linguine
- 1 pound chicken breast roasted and diced
- 1 pound coleslaw
- Wonton wrappers sliced and deep fried until crispy
- edamame, carrots, vegetables (optional)
- 1/2 cup sugar
- 3/4 cup soy sauce
- 2 tablespoons sesame seeds
- 1/4 teaspoon all spices
- 1/4 cup seasoned rice wine vinegar
- 1/2 cup vegetable oil
- 3 tablespoons sesame oil
Combine all seasonings (except oil) into a glass jar. Cover and shake vigorously for 2 minutes, until well mixed. Add the oil and shake for another 3 minutes, or until the oil is emulsified into the vinegar. Cool for at least 2 hours.
Mix salad ingredients together. Sprinkle the dressing on top and mix well.
Adapted from “Grandma Su’s Cookbook”