Source: Manitoba Canola Growers Association | Category: Heart-Smart, Salads

Asian Noodle Salad

Adding fresh ingredients, such as ginger root and garlic, helps add flavour without adding sodium.

Asian Noodle Salad


  • 1/2 lb whole-grain linguine 250 g
  • 1/2 cup chunky-style peanut butter 125 mL
  • 1 Tbsp canola oil 15 mL
  • 2 Tbsp sodium-reduced soy sauce 30 mL
  • 1 Tbsp fresh ginger root  15 mL
  • 1/8 tsp cayenne pepper .5 mL
  • 2 cloves garlic, crushed
  • 1/4 to 1/2 cup sodium-reduced chicken stock, warmed 60 to 125 mL
  • 1 medium red pepper, diced into 1 cm pieces
  • 1 cup diced, cooked pork or chicken 250 mL
  • 3 green onions or scallions, thinly sliced on the diagonal
  • sesame seeds for garnish


  • 1. To prepare noodles, bring 8 cups (2 L) of water to a boil in a large pot set over high heat. Stir in noodles and cook until al dente - slightly firm to the bite.
  • 2. Drain the noodles in a colander under cold running water. Transfer the noodles to a medium-sized bowl and reserve until ready to use.
  • 3. To make sauce: Combine peanut butter and canola oil; blend well. Whisk in the soy sauce, gingerroot, cayenne pepper, garlic and stock. Pour sauce over noodles.
  • 4. Add red pepper and meat. Toss. Sprinkle with green onions and sesame seeds. Serve cold or at room temperature.


10 servings.

serving size

nutritional analysis

Per Serving

Total Fat8 g
Saturated Fat1 g
Cholesterol10 mg
Carbohydrates24 g
Fiber4 g
Protein13 g
Sodium240 mg