Acton's Shanghai noodles

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20 min


12 to 16 servings

* PLUS Cooking time: 6 minutes


  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp brown sugar
  • 2 tbsp Sambal Oelek or hot chili-garlic sauce
  • 2 tsp sesame oil
  • 1 tbsp finely minced or grated fresh ginger , or bottled ginger
  • 3 large garlic cloves , crushed or 1 tbsp grated or finely minced fresh or bottled garlic
  • 1/2 tsp salt
  • 3 400-g pkg fresh Oriental Shanghai Miki noodles
  • 1 large onion
  • 2 bell peppers , 1 red and 1 green
  • 1 tsp vegetable oil
  • 4 to 6 green onions , optional
  • 2 cups cooked roast beef strips , optional


  • Prepare dressing by whisking lime juice, soy, 2 tablespoons vegetable oil, brown sugar, Sambal Oelek, sesame oil, ginger, garlic and salt together. If possible, make a few hours ahead and leave at room temperature or make a day ahead and refrigerate.
  • Prepare noodles according to package directions. (We placed them in a colander, then ran warm water over them for 4 minutes, separating noodles as soon as they were softened.) Drain well, then place in a large bowl.
  • Slice onion and peppers into julienned strips. Heat oil in a frying pan. Add onion and sauté until soft, about 5 minutes. Then, stir in peppers and sauté for 1 minute. Meanwhile, thinly slice green onions. Toss noodles with onion-and-pepper mixture, green onions, roast beef strips, if using, and dressing until mixed.

Nutrition (per serving)

  • Calories
  • 250,
  • Protein
  • 8.9 g,
  • Carbohydrates
  • 44.4 g,
  • Fat
  • 4.1 g,

Oriental flavors dominate in this light noodle salad that makes enough for a crowd.

Shopping tip

Many supermarkets now sell fresh Oriental noodles in clear packages in the fresh-produce section. Jars of chili-garlic sauce are sold alongside Oriental sauces.

Make ahead

Salad keeps well for at least 1 day in the refrigerator. Or, prepare several hours ahead and leave at room temperature. Stir in roast beef, just before serving.