New This Month

Asian Noodle Salad

This is a light, tart Asian-inspired noodle salad that makes a refreshing first course at a casual reception.

  • Servings: 8

Source: Martha Stewart Weddings, Winter 1999


  • Salt
  • 1 pound udon noodles
  • 2 teaspoons peanut oil
  • 1/2 pound sugar snap peas, stems and strings removed
  • 3 limes
  • 1/4 cup mint leaves, julienned
  • 1/2 cup cilantro leaves
  • 1 long red chile pepper, sliced thinly on the bias
  • 1 yellow bell pepper, cut into 1-inch-long matchsticks
  • 2 scallions, sliced thinly on the bias
  • 1 red onion, cut into 1/4-inch thick wedges
  • 1/2 cup peanuts, coarsely chopped
  • Lime Dressing
  • 8 shiso leaves


  1. Bring a large saucepan of salted water to a boil; prepare an ice bath. Cook noodles until al dente, 1 1/2 to 2 minutes. Drain noodles in a colander; transfer to ice bath to cool. Drain; toss with peanut oil in a large bowl. Set noodles aside.
  2. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Add the sugar snap peas; cook until bright green, 1 to 2 minutes. Drain the peas in a colander, and transfer to ice bath to cool. Drain, and add peas to reserved noodles.
  3. Using a paring knife, carefully cut away peel and outer membranes from limes, following the curves of the fruit. Sliding the knife between the fruit and membrane, lift out each section. Set 8 sections aside, and chop remaining sections into 1/4-inch dice.
  4. Add the chopped lime, mint, cilantro, chile pepper, bell pepper, scallions, red onion, and peanuts to noodles; toss ingredients to combine.
  5. Add lime dressing to noodles, and toss to coat. Place a shiso leaf in each serving container, and fill with the noodle salad. Garnish with reserved lime sections, and serve immediately.

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