Mongolian Asian Noodle Salad

Dave DeWitt Recipes Leave a Comment

This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.


For the Dressing:

  • ½ cup vegetable stock or more to dilute

  • 1/4 cup peanut butter

  • 2 tablespoons peanut oil

  • 2 tablespoons Asian garlic chile-based sauce

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Louisiana-style hot sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon grated or minced ginger

  • 1 teaspoon sugar

  • 1 teaspoon toasted sesame oil

For the Salad:

  • 2 cups cooked vermicelli or Chinese noodles

  • ½ cup chopped green onions, including some of the greens

  • ½ cup shredded carrots

  • ½ cup mung bean sprouts

  • 1/4 cup sliced cucumber

  • Garnish: Chopped roasted peanuts

  • Chopped fresh cilantro


Combine all the ingredients for the dressing and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.

Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.

Garnish the salad with the nuts and cilantro and serve.

Asian Chile Paste

Dave DeWitt Recipes Leave a Comment

This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.


distilled white vinegar, garlic, vegtable oil, salt, water


Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.

Yield: 1 cup

Heat Scale: Hot

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