Asian Noodle Vegetable Salad

 Asian Noodle Vegetable Salad

This is a lightly flavored refreshing salad.  I prepared this with the Chicken Paprika posted last week while we were at a Roadtrek Gathering in Tupelo Mississippi. I was privileged to cater dinner to our Blues Entertainers that evening, the Lovely Amanda Louise and Big Mike.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


9.5 oz.   Japanese wheat noodles

1/2 cup  Snow peas

1/2 cup mushrooms

1/2 cup grape tomatoes

2 green onions, diced


4 tbsp.  white wine vinegar

2 tsp  mirin

2 tsp  extra virgin olive oil

1-2 tsp  sesame oil

1 tbsp.  honey

1 tsp  fresh grated ginger

1/8 cup  fresh chopped cilantro

salt and pepper to taste


  1. In a small bow, prepare dressing and set aside.
  2. Rinse and chop raw vegetables into bite size pieces, set aside.
  3. Pour water into a medium saucepan 1/2 – 2/3 full
  4. Break noodles in half and boil them 4 minutes.
  5. Drain noodles into a colander over the sink.
  6. Transfer noodles to a medium sized bowl.
  7. Add vegetables to the bowl of noodles.
  8. Whisk dressing, pour over noodles.
  9. Add salt and pepper to taste.
  10. Using tongs, toss salad.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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