Asian Pasta Salad

Asian Pasta Salad Recipe
Randy Mayor
Use any combination of nuts and seeds. This salad would also be good with sliced bell pepper or shiitake mushrooms. Serve as an accompaniment to pepper steak or pork chops glazed with hoisin sauce. Look for the wheat noodles labeled as plain for this salad.


12 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 130
Caloriesfromfat 28 %
Fat 4 g
Satfat 0.3 g
Monofat 1.9 g
Polyfat 1.3 g
Protein 3 g
Carbohydrate 20.9 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 165 mg
Calcium 12 mg


2 tablespoons sliced almonds
2 tablespoons unsalted sunflower seed kernels
1 (8-ounce) package Chinese noodles, crumbled (such as ka-me)
1/3 cup white wine vinegar
1/3 cup less-sodium beef broth
1/4 cup sugar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 (10-ounce) package angel hair slaw


Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.

Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.

Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.

Stacey Legrand,

Cooking Light

March 2006
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