Gingered noodle salad

This article has not been rated yet.


5 min


8 servings

* PLUS Cooking time: 10 minutes


  • 1/2 450-g pkg spaghetti pasta
  • 4 green onions
  • 1/2 cup cooked shrimp , or 120-g can cocktail shrimp (optional)
  • 2/3 cup Japanese ginger salad dressing
  • 8 cups baby spinach
  • 2 tsp dark sesame oil
  • 1 tsp hot red-chili flakes
  • salt , optional


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, about 10 to 12 minutes. Meanwhile, thinly slice onions. Drain shrimp and pat dry with paper towels.
  • Once pasta is cooked, drain well. Do not rinse. Immediately place in a large bowl and toss with onions, shrimp, dressing, spinach, oil and chili flakes. Taste, then add more dressing and pinches of salt, if needed. Serve warm or at room temperature. Salad is also great cold.

Nutrition (per serving)

  • Calories
  • 190,
  • Protein
  • 5.6 g,
  • Carbohydrates
  • 25.2 g,
  • Fat
  • 7.6 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 340 mg.

Pasta salad is a summertime staple. We love the store-bought Japanese salad dressing we used to coat the noodles. Look for it in the Asian section of your grocery store or try our homemade version.

Homemade Japanese Dressing

Whisk 3 tbsp (45 mL) rice vinegar with 1/2 cup (125 mL) vegetable oil, 2 tbsp (30 mL) soy sauce, 1 tbsp (15 mL) apple juice, 1 tsp (5 mL) sesame oil and 2 tsp (10 mL) garlic powder. Add generous pinches of ground ginger, salt and pepper.

Make ahead

Prepare salad up to the point of adding spinach. Cover and refrigerate overnight. Taste, then add more dressing, if needed, for flavour or moisture. Toss with spinach, oil and chili flakes.