Lunch Week 1A Meal: Asian Noodle Salad

Asian Noodle Salad

If you love raw garlic, sesame oil and black pepper, then this is the lunch for you. I’m glad I keep toothpaste at work since my breath was kickin’.

4 oz brown rice noodles

4 medium carrots, peeled, julienned and cut around 3 inches

2 cucumber, peeled, seeded, julienned and cut around 3 inches

4 green onions, trimmed and cut around 3 inches

6 garlic gloves, minced

4 tsp salt, divided

1 tsp peppercorns (preferably Szechuan)

4 tbsp soy sauce

2 tbsp samal oelek

2 tbsp sesame oil

2 tbsp rice wine vinegar

  • Cook noodles according to the directions on the container
  • Combine carrots, cucumber, green onions and garlic in a bowl and toss with 2 tsp of salt. Set aside.
  • Heat peppercorns in a small skillet over medium heat until fragrant. Mash with a mortar & pestle. Mix with the remaining dressing ingredients and 2 tsp salt.
  • Drain noodles. Rinse cucumber mixture and dry with paper towels. Add to noodles and dressing.

This makes 4 servings with 225 cal.; 8 g fat; 36g carbs per serving.

When I made this recipe, at the end I divided the servings into 4 equal-ish servings.


Slight adaptation from


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