Japanese Noodle Salad

Here we are with #SundaySupper and it is picnic time again, woohoo!! Summer, don’t you love it!! I chose to do a Japanese Noodle Salad. This recipe has been around forever but I wanted to update it by adding a bunch more veggies and giving it a facelift with an invigorating dressing!!! This can be easily made ahead and taken on a picnic to enjoy with family and friends. It could be a meal on itself with a small hot dog or just even a bun. Add in some fresh fruit and you have a picnic, it is as easy as that when you have a star like this salad!!

The little black sesame seeds add a nice variance in color and taste!! The salad has great crunch from so many of the different veggies, nuts, and noodles. The salad was supposed to have chicken in it but I omitted that right away. I like that it is vegetarian. Have your meat on the side but you can for sure add it back in and it really would be a complete meal. Take nothing more than this big crunchy, delicious salad to munch under a tree for your picnic!!

It is so packed full of goodness, I loved adding in the edamane, one of my favorite Japanese veggies. A bit of a pain to shell but get a hubby or kid in there to help (that is what I did)!!!

Japanese Noodle Salad

Tara Noland

A Japanese inspired salad choked full of wonderful veggies!

4.88 from 8 votes

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Servings 4 -6

Ingredients

 

Dressing

• Ichiban seasoning the little pouch found in the package with the noodles
• 1/2 cup canola oil
• 1 tsp. garlic paste
• 2 Tbsp. rice wine vinegar
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. sesame oil
• 1 Tbsp. ginger paste
• 2 Tbsp. honey
• 1 Tbsp. soy sauce

Salad

• 1 small cabbage sliced thinly
• 2 Tbsp. black sesame seeds
• 100 gm. pkg. slivered almonds
• 16 oz. pkg. edamane cooked and shelled
• 3 cups baby kale
• 1 red pepper sliced
• 1/2 cup cilantro chopped
• 3 green onions sliced
• 1 pkg. Ichiban noodles crumbled

Instructions

 

• Whisk all the dressing ingredients together and then slowly add the oil while whisking until incorporated. Toss all the salad ingredients together and add the dressing and again toss well. You can make the salad and dressing separate and about 1/2 hour prior to serving toss.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Look at this amazing list of recipes for you to enjoy all summer long on all your picnics, I can’t wait to try some!!!

Beverages

• Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking

Salads

• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Vegetable Salad by Magnolia Days
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor’s Adventures
• Panino con la Salamella by Manu’s Menu

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S’mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz