Do-It-Yourself Asian Noodle Salad for #TheSaladBar

by Dorothy Reinhold on September 14, 2013

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The discovery of a new ingredient can really set the imagination aflame, such as when I was introduced to shiratake noodles.

These are an extremely low-carb, no-fat, low-cal, low-sodium gelatinous traditional Japanese noodle made from the root of an Asian plant called konjac, or elephant yam. Shirataki also goes by the names “ito konnyaku,” yam noodles or devil’s tongue noodles. You can find them in the refrigerated section at the grocery store, along with won ton wrappers and the like.

Because they have little flavor, they are a perfect neutral bed for a delicious topping or sauce. In this case, our band of cooking bloggers from #TheSaladBar decided to bring you Asian-inspired salads today, so I figured what better idea than a cool noodle salad combined with other Asian-influenced things.

Do-It-Yourself Asian Noodle Salad on Shockingly Delicious

I set to work on the hottest day of summer, and luckily there wasn’t much to do. I chose shelled, already-cooked Keitt mangoedamame for convenience, tri-colored mini bell peppers for the rainbow effect, Chinese pine nuts in keeping with the Asian theme, Napa cabbage for body and crunch, and a Keitt mango — a delicious, large, very sweet, green-skinned, late-season variety. They’re grown in California, ripen on the tree (unlike imported mangos), are fiber-free and have a sort of floral flavor. My friends at Melissa’s Produce sent the ingredients, so perhaps I should name the salad after them?

Do-It-Yourself Asian Noodle Salad on Shockingly Delicious

And then I had my best idea yet. What if I simply put the items out in bowls, so each person could build their own salad? Genius, I say. Try it.

Recipe: Do-It-Yourself Asian Noodle Salad

Summary: Gorgeous colored peppers, protein-rich edamame, sweet mango and toasty pine nuts top a bed of Shirataki noodles and Napa cabbage, for a cool Asian Noodle Salad.


  • Shiratake Fettuccine noodles from Melissa's Produce3 (8-ounce) packages Shirataki Fettuccine Noodles
  • 4-5 ounces colored sweet mini bell peppers
  • 1-1 ½ cups shelled ready-to-eat edamame
  • ½ cup toasted pine nuts
  • 10 or so leaves Napa cabbage
  • 1 Keitt mango
  • Bottled Toasted Sesame Asian salad dressing


  1. Rinse and drain noodles and place them in a serving bowl. Stem, seed and chop bell peppers and place them in a serving bowl. Place edamame in a serving bowl. Place pine nuts in a serving bowl.
  2. Slice cabbage leaves thinly and place in a serving bowl. Peel and seed mango and cut flesh into a small dice and place in a serving bowl.
  3. Assemble salads: Allow each person to build their own salad, starting with the cabbage, layering on noodles, peppers, edamame, mango and finishing with a sprinkle of pine nuts.
  4. Pass the dressing at the table for each person.
  5. Serves 4.


Dorothy Reinhold / Shockingly Delicious

Preparation time: 15 minutes
Diet type: Vegetarian, vegan
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free
Number of servings (yield): 4
Culinary tradition: Japanese
My rating 5 stars:  ★★★★★ 

The Salad Bar badgeHere are the other salads created by my fellow cooks for #TheSaladBar, a monthly cooperative feature. Choose my Do-It-Yourself Asian Noodle Salad today, or one of theirs to try for your own Asian salad meal. You can’t go wrong with any of these beauties.

{ 16 comments… read them below or add one }

Mary @ Fit and Fed September 18, 2013 at 10:40 pm

Wow, thanks for introducing me to two intriguing ingredients that I want to try, the Shiritaki noodles and the Keitt mangos. I am missing the champagne mangoes that are now out of season, I’ll have to ask around for the Keitts.


Dorothy Reinhold September 19, 2013 at 3:42 am

Those Keitts are now my favorite mango. They are smooth, not stringy, and dense. LOVE THEM!


Brooks September 14, 2013 at 4:10 pm

Terrific insight on the Shirataki noodles, Dorothy! I love coming across new ingredients and your explanation sets the stage for the salad. Beautiful work from start to finish.


Dorothy Reinhold September 14, 2013 at 4:11 pm

Thank you! They were a revelation to me. I plan to use them a lot more.


Dawn ~ Spatulas On Parade September 14, 2013 at 1:20 pm

Gorgeous salad and full of all my favorites. The noodles are new to me but I will look for them the next trip to my Asian market.


Liz September 14, 2013 at 12:51 pm

SO gorgeous, Dorothy! Full of fantastic flavors!


Michelle September 14, 2013 at 12:31 pm

This looks delicious. Love the addition of the edamame!


Helene D'souza September 14, 2013 at 8:44 am

I have to keep an eye out for those elephant yam noodles. Looks exciting and I love trying out new ingredients. This is my kind of salad!


Nancy Rose Eisman September 14, 2013 at 8:35 am

Your salad is the most beautiful and creative of the bunch – I really mean it!


Dorothy Reinhold September 14, 2013 at 8:45 am

Thank you Nancy! You would adore this one. Vegan, baby!


Hezzi-D September 14, 2013 at 8:26 am

Gorgeous! I love the bright colors. I’m always on the lookout for easy cold salads, especially in the summer.


Marlene @Nosh My Way September 14, 2013 at 8:20 am

I love your salad bar approach to this theme. Your photo presentation is stunning and I will be stopping by your salad bar ASAP.


Lesa @ Edesia's Notebook September 14, 2013 at 8:09 am

I just love the colors in this salad! Gorgeous! I love that you used such a unique noodle and edamame is a great addition to an Asian salad.


Paula @ Vintage Kitchen Notes September 14, 2013 at 8:08 am

I never heard of those noodles, but then again, I hardly understand most of the labels in the asian market. What I do love is a make it yourself salad bar with asian flavors! Cool idea Dorothy.


Wendy (The Weekend Gourmet) September 14, 2013 at 7:26 am

This salad is GORGEOUS…and so very healthy! I’ve seen shiratake noodles, but have never tried them. Your salad is a great motivator to buy a package and give them a try.


Liz September 14, 2013 at 7:14 am

Nice salad. Thank you.


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