I stumbled across this recipe this morning when I realized I needed a picnic food. It was amazing! The pasta was flavorful, quick to put together, traveled fantastically and got rave reviews from my husband and kiddos. This recipe is a keeper.
Love, love, this salad. Always a winner when I bring it to share. If you can’t find Mann’s, I’ve had equal success using any Asian/Thai pre-packaged Salad mix. Its because the sauce is what makes it so delicious!
I am learning Vietnamese Thai Cambodian and Chinese plus some from the Philippines and Indonesia I am going to try your salad as I’ve had something like it and I am wanting to make it for my wife yours sounds very much like the one I have had
I have enjoyed many of Erin’s recipes (many more than I have actually reviewed and given feedback for), but this one is the first where I wanted to make some observations and my feedback is to make some adjustments. And, as always, I actually made this dish with little or no deviation from the actual recipe with the same ingredients, all measured.
(Feedback and reviews when you don’t actually prepare the dish and follow the instructions are not helpful. Everybody likes to support their favorite blogger, but the cheerleader comments are not subtle. Or sincere sounding for that matter.)
First, I think people should understand this makes a LOT of noodle salad. Erin does say that there will be delicious leftovers and all the ingredient quantities are there in black and white, clear as crystal. Yet reading this information and seeing it in real life are two different things. There is one and a half pounds of broccoli slaw alone, without considering the cooked noodles, grated carrots, and other ingredients. So when you make it, you need your largest mixing bowl or a punch bowl. I used my largest Pyrex mixing bowl, that I normally don’t use very much because it’s so big. It was filled to the rim and I set the bowl in the sink when I was tossing and mixing the ingredients because I was afraid some would fall over on the counter.. because the bowl was just that full. Again, I actually made this.
Does it taste good? Well, I would say it tastes good (lower case), but CAN taste GREAT with a caveat. I don’t think there’s enough dressing/sauce to adequately coat/flavor the other ingredients. To me, it was really light on flavor when completely incorporated. I tasted the dressing before stirring it in, and the flavor is not the issue. It’s the ratio of slaw and noodles to the dressing. My first helping tasted like shredded broccoli and plain pasta noodles with the “suggestion” of Asian flavor (versus actually tasting Asian).
So I added a couple dashes of siracha sauce to a single helping (which Erin does suggest), which helped, but then I felt I needed a couple dashes of soy sauce… and then I really wanted about a half or quarter teaspoon of peanut butter to stir in that helping. You see where I’m going with this? Then it just occurred to me that if I am doing all that then the recipe needs more dressing for that ratio of vegetable and pasta. I’d say 1.5X the amount of dressing/sauce would do wonders. Double the dressing would probably be too much.
And once I doctored it a bit, it tasted fabulous.
Of course, I’m a rando on the internet and individual taste is subjective. Some people might like it that plain. I just think the flavor profile lost it’s punch or snap with ratio given. That’s not hard to fix! Also the peanuts got kinda swallowed up by the other ingredients as well. I might keep the peanuts separate and let people garnish them on an individual serving. Otherwise you might miss them. This surprised me with 3/4 of a cup of peanuts, but it did.
I made this with GF rice spaghetti. It made a ton, but that’s fine, as there are plenty of leftovers. Followed the directions exactly. I’ve been looking for a recipe just like this for some time. It’s perfect. Delicious and healthy. I will make the dressing again and again.
Delicious! I agree on increasing the sauce by 1.5. I also grilled some chicken that I had marinated in a mix of sriracha, olive oil & soy sauce soy sauce, cut into bite sized pieces and added to the mix.
Excellent recipe! I added broccoli, onions, scallions, carrots, slivered water chestnuts, and bamboo shoots. It was so delicious! It’s definitely going to be our “go-to” summer salad.
Absolutely the best Asian pasta salad recipe ever! I used Japanese egg noodles for this dish and it was divine. We served it with lemon pepper smoked chicken wings for a little get together.
Huge hit in my family! I was looking for something that would be a cool dinner in this awful heat. This recipe sounded perfect and made a lot so we’d have it for a couple of days. I did add shredded chicken breast to make it a complete meal. I just cooked a couple of breasts in a small crock pot with a little soy and hoisin sauce (again trying not to heat up the kitchen). The Asian flavors are spot on and and its so easy to throw together. My husband, son and I all loved this meal and it will definitely be going into my regular rotation during that summer. Thanks for a great recipe!
Made this tonight. I hate when people say they made a recipe and then change it a bunch. I don’t usually do that. But, I had seen a similar recipe but couldn’t remember where and couldn’t find it. I was at Trader Joe’s and just picked up a bunch of stuff I thought was in it. I came home and googled Asian Noodle Salad and this one came up and was similar so I used it, adding things I could remember, and bought, from the other recipe I saw. Anyway, I used a bag of Cruceferous Crunch Collection (kale, Brussel sprouts, broccoli and red and green cabbage) from Trader Joe’s. I added some thinly sliced red, yellow and orange sweet bell peppers, julienned cucumber, Napa cabbage and thinly sliced green onions, along with the called for carrots and cilantro, noodles, and peanuts. I like lots of veggies! I added thinly sliced chicken breast I cooked with Chinese 5 Spice because it was for dinner. The dressing is delicious just as written. This salad is crunchy, colorful, fresh, and so delicious and versatile. You could use so many different veggies. Sorry I changed your recipe so much but it came out great. I’m sure it’s yummy just as written too! I will be making this often. YUMMY!
Fantastic! I just made this and will chill it for several hours to serve with leftover sliced ribeye steak for dinner tonight. I did make a couple of minor changes based on what I had on hand, but I don’t think they affected the taste or spirit of the recipe. I used Wel-Pac Chow Mein noodles boiled for 3 minutes and just lightly salted the water. I only had a 14 oz package of tri-color slaw mix with carrots, so I added more grated carrots, some julienned red bell pepper and about a cup of edamame to bulk up the veggies. Definitely needed to do that and can see where more slaw mix would be ideal. I gave it a taste before refrigerating and it is delicious!
AMAZING!! I loved it and have made it a few times, very quick, easy and delicious! Only reason for 4 stars is the amount of garlic left my breath stinking all of the next day after brushing my teeth a few times, so I’ve only used 1 clove since then.
EASY and delicious vegan meal! I added some edamame for protein, and used 6 oz of udon noodles. Served a side of watermelon with it. Light but very filling. Thank you!!!
This is a great noodle salad and very versatile as far as the ingredients go. The dressing is incredibly delicious! We’re not fans of coleslaw so I omitted it and subbed sugar snap peas, green onions, zucchini, and red and orange bell peppers. Instead of grating the carrots I cut them into matchsticks for crunch. I tossed the salad with about half the peanut dressing before chilling, then added the remaining dressing when serving. A keeper!
Delicious! Just made this and we loved it. It will be in my summer dinners rotation now ?
I’m so happy that you enjoyed it, Emma! Thank you for sharing this kind review!
Soo good. I think I will try a little less peanut butter, but this reciepe is good.
I’m so happy that you enjoyed it, Silvia! Thank you for sharing this kind review!
I stumbled across this recipe this morning when I realized I needed a picnic food. It was amazing! The pasta was flavorful, quick to put together, traveled fantastically and got rave reviews from my husband and kiddos. This recipe is a keeper.
I’m so happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
Love, love, this salad. Always a winner when I bring it to share. If you can’t find Mann’s, I’ve had equal success using any Asian/Thai pre-packaged Salad mix. Its because the sauce is what makes it so delicious!
Hi Cindy! So glad you enjoyed it! Thank you for this kind review!
I am learning Vietnamese Thai Cambodian and Chinese plus some from the Philippines and Indonesia I am going to try your salad as I’ve had something like it and I am wanting to make it for my wife yours sounds very much like the one I have had
I hope you enjoy it, Robert!
I have enjoyed many of Erin’s recipes (many more than I have actually reviewed and given feedback for), but this one is the first where I wanted to make some observations and my feedback is to make some adjustments. And, as always, I actually made this dish with little or no deviation from the actual recipe with the same ingredients, all measured.
(Feedback and reviews when you don’t actually prepare the dish and follow the instructions are not helpful. Everybody likes to support their favorite blogger, but the cheerleader comments are not subtle. Or sincere sounding for that matter.)
First, I think people should understand this makes a LOT of noodle salad. Erin does say that there will be delicious leftovers and all the ingredient quantities are there in black and white, clear as crystal. Yet reading this information and seeing it in real life are two different things. There is one and a half pounds of broccoli slaw alone, without considering the cooked noodles, grated carrots, and other ingredients. So when you make it, you need your largest mixing bowl or a punch bowl. I used my largest Pyrex mixing bowl, that I normally don’t use very much because it’s so big. It was filled to the rim and I set the bowl in the sink when I was tossing and mixing the ingredients because I was afraid some would fall over on the counter.. because the bowl was just that full. Again, I actually made this.
Does it taste good? Well, I would say it tastes good (lower case), but CAN taste GREAT with a caveat. I don’t think there’s enough dressing/sauce to adequately coat/flavor the other ingredients. To me, it was really light on flavor when completely incorporated. I tasted the dressing before stirring it in, and the flavor is not the issue. It’s the ratio of slaw and noodles to the dressing. My first helping tasted like shredded broccoli and plain pasta noodles with the “suggestion” of Asian flavor (versus actually tasting Asian).
So I added a couple dashes of siracha sauce to a single helping (which Erin does suggest), which helped, but then I felt I needed a couple dashes of soy sauce… and then I really wanted about a half or quarter teaspoon of peanut butter to stir in that helping. You see where I’m going with this? Then it just occurred to me that if I am doing all that then the recipe needs more dressing for that ratio of vegetable and pasta. I’d say 1.5X the amount of dressing/sauce would do wonders. Double the dressing would probably be too much.
And once I doctored it a bit, it tasted fabulous.
Of course, I’m a rando on the internet and individual taste is subjective. Some people might like it that plain. I just think the flavor profile lost it’s punch or snap with ratio given. That’s not hard to fix! Also the peanuts got kinda swallowed up by the other ingredients as well. I might keep the peanuts separate and let people garnish them on an individual serving. Otherwise you might miss them. This surprised me with 3/4 of a cup of peanuts, but it did.
Thanks for your feedback Jim
Excellent, I had leftover dressing because I halved the salad mix but I am going to use it to cook up some chicken to have with the leftovers!
Hi Shelley! So glad you enjoyed the recipe! Thank you for this kind review!
I made this with GF rice spaghetti. It made a ton, but that’s fine, as there are plenty of leftovers. Followed the directions exactly. I’ve been looking for a recipe just like this for some time. It’s perfect. Delicious and healthy. I will make the dressing again and again.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Hi there, what’s a replacement for broccoli coleslaw
Hi Lavina! You could just use regular coleslaw or cut up fresh cabbage. Enjoy!
Delicious! I agree on increasing the sauce by 1.5. I also grilled some chicken that I had marinated in a mix of sriracha, olive oil & soy sauce soy sauce, cut into bite sized pieces and added to the mix.
Hi Terry! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent recipe! I added broccoli, onions, scallions, carrots, slivered water chestnuts, and bamboo shoots. It was so delicious! It’s definitely going to be our “go-to” summer salad.
Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely the best Asian pasta salad recipe ever! I used Japanese egg noodles for this dish and it was divine. We served it with lemon pepper smoked chicken wings for a little get together.
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review!
Huge hit in my family! I was looking for something that would be a cool dinner in this awful heat. This recipe sounded perfect and made a lot so we’d have it for a couple of days. I did add shredded chicken breast to make it a complete meal. I just cooked a couple of breasts in a small crock pot with a little soy and hoisin sauce (again trying not to heat up the kitchen). The Asian flavors are spot on and and its so easy to throw together. My husband, son and I all loved this meal and it will definitely be going into my regular rotation during that summer. Thanks for a great recipe!
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!
Made this tonight. I hate when people say they made a recipe and then change it a bunch. I don’t usually do that. But, I had seen a similar recipe but couldn’t remember where and couldn’t find it. I was at Trader Joe’s and just picked up a bunch of stuff I thought was in it. I came home and googled Asian Noodle Salad and this one came up and was similar so I used it, adding things I could remember, and bought, from the other recipe I saw. Anyway, I used a bag of Cruceferous Crunch Collection (kale, Brussel sprouts, broccoli and red and green cabbage) from Trader Joe’s. I added some thinly sliced red, yellow and orange sweet bell peppers, julienned cucumber, Napa cabbage and thinly sliced green onions, along with the called for carrots and cilantro, noodles, and peanuts. I like lots of veggies! I added thinly sliced chicken breast I cooked with Chinese 5 Spice because it was for dinner. The dressing is delicious just as written. This salad is crunchy, colorful, fresh, and so delicious and versatile. You could use so many different veggies. Sorry I changed your recipe so much but it came out great. I’m sure it’s yummy just as written too! I will be making this often. YUMMY!
Glad it worked out for you Donna!
Fantastic! I just made this and will chill it for several hours to serve with leftover sliced ribeye steak for dinner tonight. I did make a couple of minor changes based on what I had on hand, but I don’t think they affected the taste or spirit of the recipe. I used Wel-Pac Chow Mein noodles boiled for 3 minutes and just lightly salted the water. I only had a 14 oz package of tri-color slaw mix with carrots, so I added more grated carrots, some julienned red bell pepper and about a cup of edamame to bulk up the veggies. Definitely needed to do that and can see where more slaw mix would be ideal. I gave it a taste before refrigerating and it is delicious!
Glad it worked for you, Kat!
Fabulous! Made it for my book club and we ate it all. Fresh and tasty, I used soba noodles, agave syrup and garlic chili oil.
Great to hear, thank you Paula!
This is sooo good! I didn’t have any broccoli slaw, and substituted green and red cabbage. Everyone loved it! Thanks for sharing the recipe.
Glad to hear you enjoyed it, Sally!
AMAZING!! I loved it and have made it a few times, very quick, easy and delicious! Only reason for 4 stars is the amount of garlic left my breath stinking all of the next day after brushing my teeth a few times, so I’ve only used 1 clove since then.
Glad you enjoyed it, J Davies.
EASY and delicious vegan meal! I added some edamame for protein, and used 6 oz of udon noodles. Served a side of watermelon with it. Light but very filling. Thank you!!!
Great to hear, thank you Mary!
This is a great noodle salad and very versatile as far as the ingredients go. The dressing is incredibly delicious! We’re not fans of coleslaw so I omitted it and subbed sugar snap peas, green onions, zucchini, and red and orange bell peppers. Instead of grating the carrots I cut them into matchsticks for crunch. I tossed the salad with about half the peanut dressing before chilling, then added the remaining dressing when serving. A keeper!
Great to hear, thank you Sadie!