Savory Asian Noodle and Walnut Salad

Ginger cilantro onionsso much flavor

Authored by: Walnut Marketing Board

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Dairy Free, Vegan, Vegetarian, Wheat Free


  • 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, ie 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 57 minutes. cool. Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 34 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.