Chinese Noodle Salad / Egg Noodle Salad with Sesame Chilli Sauce Recipe

Egg noodles: These are the base of the salad, providing a chewy texture and absorbing the flavors of the dressing.

Cucumber: Adds a refreshing crunch and lightness to the salad.

Carrot: Provides a sweet and crisp contrast to the other ingredients.

Spring onions: Adds a mild onion flavor and a bit of color.

Sesame seeds: Toasted for a nutty flavor and crunchy texture.

Soy sauce: Adds a salty, umami depth to the dressing.

Rice vinegar: Provides a tangy acidity that balances the flavors.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Chili oil: Brings a spicy kick to the salad.

Sugar: Balances the acidity and heat with a touch of sweetness.

Garlic: Adds a pungent, aromatic depth to the dressing.

Salt: Enhances all the flavors in the salad.

When preparing the egg noodles, ensure they are cooked al dente to maintain a firm texture that holds up well in the salad. After cooking, immediately rinse the noodles under cold water to stop the cooking process and prevent them from becoming mushy. This also helps to remove excess starch, keeping the noodles from sticking together. For an extra burst of flavor, lightly toss the noodles in a bit of sesame oil before combining them with the other ingredients. This not only enhances the taste but also adds a subtle, nutty aroma that complements the sesame seeds and chili oil in the dressing.

• egg noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are gluten-free, making them suitable for those with gluten intolerance.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be julienned just like cucumber.

• carrot - Substitute with bell pepper: Bell pepper adds a sweet crunch and vibrant color to the salad.

• spring onions - Substitute with red onions: Red onions offer a similar sharpness and can be finely chopped to blend well in the salad.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar nutty flavor and crunch when toasted.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that works well in dressings.

• sesame oil - Substitute with olive oil: Olive oil has a rich flavor and can be used as a base for the dressing.

• chili oil - Substitute with sriracha: Sriracha provides a similar heat and can be mixed with oil to achieve the desired consistency.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help balance the flavors in the dressing.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness while also contributing additional umami flavor.

• Ensure the egg noodles are completely cool before storing. This prevents condensation, which can make the salad soggy.
• Transfer the Chinese noodle salad to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the salad in the refrigerator for up to 3 days. The cucumber and carrot will stay crisp, and the flavors will meld beautifully over time.
• If you plan to keep the salad longer, consider storing the dressing separately. Combine the noodles and vegetables with the dressing just before serving to maintain the best texture.
• For freezing, it's best to freeze the noodles and vegetables separately from the dressing. This prevents the vegetables from becoming mushy.
• Place the cooled noodles in a freezer-safe bag or container. Label with the date and contents.
• Store the dressing in a small, airtight container. This can be frozen for up to 2 months.
• When ready to use, thaw the noodles and dressing in the refrigerator overnight. Combine just before serving.
• For a quick refresh, toss the thawed noodles with a splash of soy sauce and a drizzle of sesame oil before adding the dressing and vegetables.
• Always check for any off smells or changes in texture before consuming stored or frozen Chinese noodle salad.

• Gently warm the egg noodles salad in a non-stick skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the vegetables like cucumber and carrot to maintain their crunch.

• Use a microwave-safe dish and cover the noodle salad with a damp paper towel. Heat in the microwave on medium power for 1-2 minutes, stirring halfway through. This helps to evenly distribute the heat without making the noodles too soft.

• For a quick steam, place the salad in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil and steam for about 3-5 minutes. This method gently warms the noodles and vegetables without compromising their texture.

• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld together nicely without the need for reheating.

• To refresh the salad, you can add a splash of soy sauce or sesame oil before serving. This can help revive the flavors that might have mellowed out in the fridge.

• Pot: Used to cook the egg noodles according to the package instructions.

• Colander: Essential for draining the cooked noodles and rinsing them under cold water.

• Large bowl: Needed to combine the noodles, cucumber, carrot, and spring onions.

• Small bowl: Used for whisking together the soy sauce, rice vinegar, sesame oil, chili oil, sugar, and garlic to make the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Knife: Necessary for julienning the cucumber and carrot, and chopping the spring onions.

• Cutting board: Provides a surface for preparing the vegetables.

• Measuring spoons: Ensures accurate measurement of the soy sauce, rice vinegar, sesame oil, chili oil, and sugar.

• Garlic press: Useful for mincing the garlic, though a knife can also be used.

• Serving spoon: Needed to toss the noodle mixture with the dressing.

• Toaster or skillet: Used to toast the sesame seeds.

• Serving dish: For presenting the finished salad, whether chilled or at room temperature.

Prep ingredients in advance: Julienne the cucumber and carrot ahead of time and store them in the fridge.

Use pre-cooked noodles: Opt for pre-cooked egg noodles available in stores to skip the boiling step.

Make dressing in bulk: Prepare a larger batch of the sesame chili sauce and store it in the fridge for future use.

Toast sesame seeds in advance: Toast and store sesame seeds in an airtight container to save time later.

Use a food processor: Quickly chop spring onions and mince garlic using a food processor.