Three Chinese Noodle Salad  

A lovely summer supper which is quick and easy, using cupboard staples and leftovers.

I usually buy my Chinese noodles in bulk, without any little soup flavour packs, but occasionally they appear anyway. Since I can’t read Chinese, I don’t know what flavours these are. The outer packet said ‘soup mix, flavoured oil and chilli powder’.  I decided to be only slightly adventurous and use one of the flavoured oils and the chilli powder on this occasion. Another time, I might make an actual noodle soup and use a ‘soup mix’ packet to find out, or just open one up and carefully taste test to see how I can use it like a stock cube.

My full recipe here will serve four to six people for a main course, or more as a side dish. It is easy to cut quantities for a smaller household. The dressing can also be mixed up and refrigerated for a fairly long period, much like commercial salad dressings. Shake well and use only as much as desired each time.

Salad ingredients:

3 blocks Assorted Chinese noodles
2 ounces Butter or margarine
1/2 cup Sesame seeds (Buy these in a catering supply store where a pound of seeds will cost about the same as a little glass jar with an ounce or two in a grocery store.)
1 ½ tsp Minced ginger root
1 head Romaine /Cos type lettuce
1 handful Assorted stronger flavoured leaves such as spinach or cabbage
6 Spring onions (green onions) or thinnings of garden onions, including the green tops

Dressing ingredients:

1/2 cup Vegetable oil
1/2  cup Granulated sugar
1/4 cup Cider vinegar
1 tablespoon Soy sauce (I use light)
Dash Chilli pepper

Final (optional) ingredient (not for vegetarian version!):

Up to 1 cup Shredded or very small cut pieces leftover roast beef


  1. Cook the noodles according to package instructions. This will probably entail boiling (or standing in boiling water, depending on the type of noodle) for about 4 minutes. Drain and set aside.
  2. Melt butter or margarine in a LARGE, deep frying pan or wok.
  3. Add sesame seeds, ginger root and cooked noodles. Stir well and cook on moderate heat for a few minutes. It will all glom together at first, but gradually the fat will disappear, and the noodles will begin to be separable.
  4. Remove from heat and allow to cool.
  5. While noodles are cooling, shred the lettuce by slicing across the head. Shred your other leaves to a similar size. You will want to have 6-8 cups of leaves altogether.
  6. Slice the onions finely, to make at least 1/2 cup.
  7. If using beef, flash fry in its own fat (or any left behind from the noodles) to make the pieces a little bit crispy. This will provide a texture contrast for the noodles.
  8. Mix all dressing ingredients together. Stir well to dissolve all the sugar.
  9. Toss noodles gently to separate.
  10. Add vegetables and dressing (and beef, if using) to noodles. Toss until well distributed.
  11. Serve using tongs.

Tip: I use my Tupperware ‘watermelon’ bowl to mix this salad. It has enough room for lifting and separating the noodles as I add the vegetables and dressing without slopping all over the counter.Picture of side portion of three Chinese noodle salad

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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5 comments on “Three Chinese Noodle Salad  
  1. Gale Wright says:

    WordPress won’t let me “like” but will let me comment! This recipe sounds delicious and I will try it soon.


  2. […] three: Chinese noodle salad with shredded cabbage and  scrappy pieces of beef, topped with a sweet and sour […]


    • Gale Wright says:

      This problem with “liking” has occurred on other blogs I follow as well so it is probably my account. But it is intermittent so not sure what I need to change. If I have received the blog in my email, then I can “like” successfully from the email. But I can’t always subscribe to receive by email either for some reason, so I have to find work-arounds.


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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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