Shanghai-Ish Cold Noodles Recipe

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Shanghai-Ish Cold Noodles
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  1. Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
  2. Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
  3. Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
  4. Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 366.82 Kcal (1536 kJ)
Calories from fat 151.89 Kcal
% Daily Value*
Total Fat 16.88g 26%
Cholesterol 10.38mg 3%
Sodium 1493.71mg 62%
Potassium 207.88mg 4%
Total Carbs 40.67g 14%
Sugars 4.03g 16%
Dietary Fiber 1.87g 7%
Protein 13.71g 27%
Vitamin C 1.5mg 2%
Iron 3mg 17%
Calcium 58.3mg 6%
Amount Per 100 g
Calories 282.54 Kcal (1183 kJ)
Calories from fat 116.99 Kcal
% Daily Value*
Total Fat 13g 26%
Cholesterol 7.99mg 3%
Sodium 1150.52mg 62%
Potassium 160.12mg 4%
Total Carbs 31.33g 14%
Sugars 3.11g 16%
Dietary Fiber 1.44g 7%
Protein 10.56g 27%
Vitamin C 1.1mg 2%
Iron 2.3mg 17%
Calcium 44.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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