A bowl of Pad Thai garnished with peanuts, green onions, a lemon wedge, and herbs, with flowers and a floral vase in the background.

Kikkoman Cold Noodle Salad

Ingredients

Noodles:

16 ounces Asian-style Noodles

3 Tbsp Kikkolman Toasted Sesame Oil

Hoisin-Chili Crisp Sauce Hack:

1 cup Kikkoman Gluten-Free Hoisin Sauce

1/4 cup Chili Crisp, Prefereably Mr. Bings

2 Tbsp Kikkoman Citrus Seasoned Ponzu

2 tsp Kikkoman Sriracha Sauce (Optional for extra spice)

Veggie Salad:

1/2 cup Snap Peas, chopped

1/2 cup Bell Peppers, red, green or yellow, chopped

1/4 cup Green Onions, minced

Garnish:

For Garnish Cilantro Leaves

For Garnish Jalapeno, sliced

As needed Peanuts, crushed and toasted, optional

Directions

Noodles:

  1. Separate noodles into individual strands and cook in boiling water according to package instructions, approximately 3 minutes.
  2. Drain noodles through a colander and spread in a single layer on a sheet pan or baking sheet to cool.
  3. When cool enough to handle, season noodles with toasted sesame oil and toss to coat noodles.

Hoisin-Chili Crisp Sauce Hack:

  1. Combine ingredients in a bowl and whisk together.

Veggie Salad:

  1. Chop veggies and toss to combine.

To Assemble Cold Noodle Salad:

  1. Dress cooked noodles with dressing using the ratio of 16 ounces of cooked noodles to 8 ounces of Hoisin-Chili Crisp Sauce Hack. Add Veggie Salad and toss to combine.
  2. You will need to constantly toss veggies and noodles during a service period to ensure you get a blend of noodles and veggies.

Cupping: 

  1. Arrange two ounces of Cold Noodle Salad in a 3.25-ounce disposable cup for samples.
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