Plaza San Antonio's Spicy Oriental Noodle Salad

From: SPrins

On Jan 8, 2009

This was good, but probably won't make again! My DH rated it a 5/10. I liked the crunchiness of the veggies, but the dressing seemed to be missing something. Thanks for sharing!! :O)

From: serendipitous

On Dec 14, 2008

I love the dressing for this salad. I make it with clear rice noodles and no meat to serve it with duck. It's so flavorful, fresh and satisfying.

From: Babs in Toyland

On Aug 2, 2002

Delicious! I only used 8 oz. of whole wheat pasta and doubled the napa cabbage amount (trying to cut down on carbs) and I used about 3/4 teaspoon hot pepper flakes - it was spicy enough for our tastes. Everything else I left according to the recipe and it turned out great. Thanks for posting!

From: Gunnerbun

On Jul 11, 2007

I have made this recipe twice now and have been very please both times! The first time I made it for lunch with colleagues, it was a huge hit! I will admit that after mixing it up I added more vegetables and some sesame seeds. The second time I decided to mix the dressing so that I could make smaller portions for lunch. Since the recipe is so flexible I decided to try udon noodles (they were perfect), left over grilled chicken, and whatever vegetables I had on hand. I loved my lunch today! If I were to make the full recipe again I would cut the pasta in half (and probably use the udon nooldes) and double the cabbage, red pepper, and carrots. In addition I would add snow peas or sugar snap peas and sesame seeds. I absolutely love how flexible this recipe can be and that the dressing can be made in advance! Thanks for sharing this recipe!