Noodle Salad with Oyster Sauce is one of my favorite go-to dishes! This salad can be eaten warm, or made ahead of time and eaten chilled. It can be vegetarian or served with meat, and uses inexpensive ingredients. Best of all, it can be made start to finish in the time it’d take to order takeout!
***Confession***: I used a red cabbage for color for the pictures you’re seeing on this post, but I actually prefer green cabbage for eating as it tends to be a tad less bitter! But isn’t that color so nice?
Notes for Noodle Salad with Oyster Sauce
- You could use store bought noodles, but Homemade Noodles are simple to make and give a chewier texture!
- Feel free to add meat or seafood if you’d like. Leftover chicken, ground pork, or shrimp all work nicely. Cook your protein separately and add in at the very end if you do this!
- I like to grate my carrots and toss in for the last few minutes of cooking as it preserves the beautiful orange color and allows the sweetness of the ingredient to shine. You could also dice or slice them and cook with the onion and cabbage from the start if you prefer.
Noodle Salad with Oyster Sauce
Ingredients
- 1 batch Homemade Noodles
- 2 Onions, cut into bite sized pieces
- 3-4 Carrots, grated
- 1 Tablespoons Lime Juice or Rice Vinegar
- 1 whole Cabbage, 3-4 cups chopped
Sauce
- 1/2 Cup Soy Sauce
- 3 Tablespoons Mirin
- 1 teaspoon Sesame oil
- 1/4 Cup Honey
- 1 teaspoon Red Chili Flake (more if you like it spicy)
- A few Green onions, sliced thinly
- 2 Tablespoons Oyster Sauce
- 3 cloves Garlic, minced
Instructions
- In a large pan, sauté onions and cabbage until tender and starting to caramelize. How much you cook them is up to you.
- While onions and cabbage are cooking, boil your noodles. You can leave them a bit undercooked as they'll finish cooking with the sauce. If using Homemade Noodles, boil 2-3 minutes. If using boxed, follow instructions on the box.
- Toss all ingredients for the sauce together and combine well.
- Grate carrots into a bowl. Mix with lime juice or rice vinegar to preserve their bright orange color.
- When onions and cabbage are tender, add noodles and sauce to the pan. Cook until everything is warmed through and the sauce starts to get absorbed by the noodles. It'll take a good 5-8 minutes.
- Add in grated carrots right before serving. They'll add color, sweetness, and crunch.
- Serve warm, or keep in an airtight container in the fridge for up to a week!
