The vibrant colors and the flavor combination of soy, rice vinegar and ginger make this pasta salad one that will keep your guests coming back for more.   

Serves: 4

Prep: 10 minutes

Cook: 4 minutes


8 oz Lo Mein Noodles

1 cup Sugar Snap Peas

1 Red Pepper, seeded and sliced

3 Scallions, diagonally sliced 

1 Carrot, peeled and julienned 

1/4 cup Peanuts

1/4 cup Soy Sauce, reduced sodium

1/4 cup Rice Vinegar

1/2 - 1 tsp Ginger, mincedPepper, to taste


Bring a large pot of water to a boil. Add in the lo mein noodles and cook for a total of 4 minutes. After noodles have cooked for 1 minute add in the sugar snap peas to the same water and cook for an additional 3 minutes.In a large bowl whisk the soy sauce, rice vinegar and ginger together; taste to season with pepper. Add in the red pepper, scallions, carrots and peanuts in the soy mixture and toss to combine. Once noodles and peas have boiled for 4 minutes, drain and run cold water over the top of noodles and peas to stop the cooking process. (Also can place in an ice bath.) Add the noodles and peas in with the sauce and vegetables and give it another toss to combine all ingredients. Cover and place into the fridge to allow for the flavors to come together, at least 30 minutes. Enjoy!

Asain Noodle Salad