Asparagus Noodle Salad with Sesame Ginger Vinaigrette
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 5-ounce (142 g) package cellophane noodles
  • 1 tablespoon sunflower oil
  • 1 pound (454 g) asparagus spears, cut into 1-inch pieces
  • 1 cup matchstick carrots
  • 1/4 cup chopped cilantro
  • juice of 1 lime
  • 1 tablespoon hot chili sauce
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 3/4 cup (180 ml) olive oil
  • 1/4 cup (60 ml) rice vinegar
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 2 tablespoons honey
  • 1/4 cup (60 ml) water
  1. VINAIGRETTE – Whisk together all the vinaigrette ingredients in the small bowl, or shake together in a cruet. Set aside.
  2. NOODLES – Bring a pot of water to boil, and add thee noodles. Remove from heat and soak the noodles until soft, about 10 minutes. Drain and cool to room temperature, or refrigerate until ready to eat.
  3. Heat the sunflower oil in the wok, and stir-fry the asparagus and carrots until crisp tender, about 5 minutes. Put the noodles in individual bowls, top with the the asparagus and carrots, and toss with the vinaigrette and chopped cilantro.
More Information

small bowl or cruet
medium heavy bottom pot with lid
wok or large skillet
Recipe by Andrea Meyers at