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This Asian favorite comes together even faster when you use leftover cooked noodles.

Source: Everyday Food, May/June 2003
Total Time Prep Servings



Cook's Notes

This dish can also be made with Japanese noodles, such as udon or soba, or Chinese rice noodles. Cook according to package instructions.

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How would you rate this recipe?
  • nicole
    11 JAN, 2016
    A family favorite! Easy and so good.
  • krisx2
    8 SEP, 2011
    Delicious and so easy to make. I made mine with rice noodles and subbed banana pepper for jalapeno, and I used broccoli and shredded carrot in place of snow peas and red bell peppers. Just to show, it is versatile! The dressing is amazing.
  • cupcakebeau
    26 MAR, 2009
    This is so, so good. It makes more sauce than you need for one pound of noodles (in my opinion) but leftover it's also great with chicken.
  • pickettje
    22 JUN, 2008
    I agree with all the other posts... this recipe is super yummy and simple too. I made dinner for 8 coworkers in thirty minutes by doing this dish (doubling the recipe) and baking cubed, boneless/skinless chicken thighs in the oven with a store bought sesame ginger salad dressing at 350 degrees for thirty minutes. I just served the chicken over the noodles on a platter and everyone is still raving about it! :)
  • kimkim
    17 JAN, 2008
    This was really good and so, so easy. The longest part was waiting for the water to boil. It's also really good to make ahead of time for a yummy lunch since it's served cold.
  • JaqiSays
    12 NOV, 2007
    Easy and Delicious! Of all the fantastic recipes that Martha has brought to us - this simple dish might just be my favorite. It's remarkably versatile; the addition of shrimp or chicken makes a nice entree and I just cut back on the jalapeno when serving my friends who can't handle heat (it's still wonderful). So easy a novice can whip this up in just minutes and the end result will make them look like a pro. You can't get this recipe wrong!

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