Asian Pasta Salad

Prep: 20 minutes Cook: 15 minutes Chill: 2 hours


By Mary McDougall
This salad is a favorite with my grandsons, Jaysen and Ben.


  • 1/2 pound soba noodles
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 4 cups broccoli florets
  • 2 carrots, sliced
  • 1/2 pound mushrooms, sliced
  • 1 bunch green onions, sliced in 1 inch pieces
  • 1 tbsp cornstarch mixed with 2 tbsp cold water


Prepare the soba noodles according to package directions. Drain. Toss with 2 tablespoons of the soy sauce and set aside.

Meanwhile, place the water, 2 tablespoons of soy sauce, garlic, ginger and red pepper flakes in a wok or large saute pan. Bring to a boil, add the broccoli and carrots, and cook stirring frequently for 5 minutes. Add the mushrooms and green onions and continue to cook, stirring frequently for about 7 minutes, until broccoli is tender. Stir in the cornstarch mixture and cook and stir until thickened. Pour over the soba noodles and toss to mix well.

Refrigerate for at least 2 hours for best flavor. Serve cold.