Warm Asian Noodle Salad

I would place this dish among my top 5 favorite meals to make and eat at home. Kevin and I both really love how incredibly flavorful this dish is (and it’s almost healthy)! We make this so often, we stopped calling it by its original name and now refer to it as WANS. When you create an acronym or a nickname for your dish, you know it’s good!
WANS is also a pretty quick dinner. By the time you prep the vegetables (which can be done in advance) and whisk the sauce together, all you are waiting on is for the pasta to finish cooking. Next it’s a quick toss in the bowl and dinner is ready! I like meals that I can make in about half an hour or less, especially on a school or work night, and this fits the bill! I have adapted this from the original recipe which you can find here .

If you are unsure of whether this will be too hot for you, start by adding small amounts of the chili sauce in. Starting with a 1/4 of a teaspoon at a time, or omit entirely! If you aren’t a fan of shrimp, try tossing in grilled chicken or just go the vegetable loving way! Either way, this dish is still a rock star.


Warm Asian Noodle Salad

1/2 cup peanut butter
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
3 teaspoons dark sesame oil
2 teaspoons hot chili sauce with garlic
1 teaspoon ground ginger
4 garlic cloves, minced
4 scallions thinly sliced
1/2 pound of shrimp

1 pound uncooked linguine
3 cups shredded carrot
1 cup of Asian Stir fry blend vegetables ( snow peas, carrots, peppers, water chestnuts…)
1 red bell pepper, cut into thin strips

To prepare sauce, combine first 9 ingredients (peanut butter through scallions) in a very large bowl; Whisk well to combine.

Cook linguine according to package directions (do not salt the water! The soy sauce has enough salt). Add in your vegetables to the pasta during its last three minutes of cooking. Also add in your shrimp.
Before draining pasta reserve about 3/4 cup of the pasta water, set aside.
Microwave your sauce for one minute, this helps thin out the sauce. 
Drain pasta, vegetables and shrimp. Toss together with the sauce, thinning out to your desired consistency with the pasta water. Be sure to toss the pasta well enough so that the sauce evenly coats everything.  

Serves: 4-6 (Depending on how hungry those 4-6 people are) ๐Ÿ™‚

Serve immediately. 

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8 Responses to Warm Asian Noodle Salad

  1. Jennifer says:


    Where in the grocery store do I find hot chili sauce with garlic and rice vinegar?

    Also, can regular sesame oil be substituted for dark?

    Thanks O Great Chef!


    • Jessy says:

      You can find the hot chili sauce in the Asian Food Section of any store- I use a brand called Sriracha and its pretty affordable. The cost is around 2 bucks for a bottle and will keep forever in your fridge. It is a bright red botttle with a green cap. Rice vinegar can be found in the Asian food section as well.
      Regarding the sesame oil, I have substituted one for the other more than once! Dark sesame oil has a stronger flavor and if you add to much, it can be very unforgiving. The regular sesame oil should work just fine, if you find that you would like the sauce to have a stronger sesame flavor, start by adding an additional 1/8 tsp at a time. Be sure to taste after each addition, it can get strong in a hurry.

  2. Jennifer says:

    Two thumbs up! Loved it!

  3. Claudia says:

    Your velvety texture,
    Your spicy nature,
    Your versatility from meat lover to veggie venture
    Your ability to drive men wild,
    -just the other day had to prevent the hubby from bathing in you in mad desire
    ……oh how I love thee warm Asian noodle salad, how I love thee indeed!

  4. Pingback: Menu: 10/23-10/29 | Gourmet: Day To Day

  5. Looks yummy. I bet it would be good with chicken, too. Printed and pinned!

    • Jessy says:

      I hope you like it, we love it. My friends make it with chicken all the time because she doesn’t like shrimp. I would just add the sliced chicken at the very end so it stays nice and saucy. ๐Ÿ™‚