Courtesy of Noah's Natural Foods

Savory Asian Noodle and Walnut Salad

Diet Type: Dairy Free

Cooking Time: Under 30 minutes


  1/2 cup chopped walnuts
  6 ounces vermicelli rice noodles
  1/2 cup prepared fat free Asian style salad dressing, plus 3 tablespoons
  salt and pepper to taste
  1 red bell pepper, cut into julienne strips
  3/4 cup green onions, thinly sliced
  1 large cucumber, peeled, seeded and thinly sliced
  3/4 cups bean sprouts
  1 carrot, peeled and julienned or grated
  1/3 cup chopped cilantro
  2 teaspoons grated fresh ginger
  1 head butter lettuce
  4 cups mixed Asian greens, i.e.: mizuna, tat soi, red mustard, napa cabbage and cilantro for garnish

Preheat oven to 350 degrees. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, about 5-7 minutes. cool. Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 3-4 minutes. Drain well, cool slightly, and toss with 1/2 cup dressing. Chill noodles.

Toss chilled rice noodles with 1/2 of the walnuts, bell pepper, green onions, cucumber, bean sprouts, carrot, cilantro, and ginger. Wash butter lettuce and divide between 4 plates. Toss Asian greens with remaining tablespoon of dressing and arrange in butter lettuce cups. Place rice noodles next to greens. Sprinkle remaining walnuts over all. Garnish with cilantro leaves.

Servings: 4

Author: Walnut Marketing Board

Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 293
Calories from Fat 98
 % Daily Value*
Total Fat 11g17%
  Saturated Fat 1g6%
  Mono Fat 1g 
Cholesterol 1mg0%
Sodium 632mg26%
Total Carbs 44g15%
  Dietary Fiber 7g28%
  Sugars 3g 
Protein 7g 
Vitamin B-630%
Vitamin C101%
Vitamin E6%
Vitamin A88%
Pantothenic acid7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.