The main content

Crispy Noodles Salad with Sweet and Sour Dressing


  • 6 cups mixed baby greens (1 sack)

  • 1 cup fresh bean sprouts

  • 1 cup shredded carrots

  • 3 radishes, sliced

  • 2 scallions, chopped

  • 1/2 red bell pepper, cut into thin strips

  • 2 cups fried noodles, any size, available in bulk bins or on the Asian foods aisle of the grocery store

  • 2 tablespoons sweet plum sauce or duck sauce

  • 2 tablespoons rice wine vinegar, cider vinegar or white vinegar may be substituted

  • 1/3 cup light oil, peanut, canola or vegetable oil (eyeball it)

  • Salt and pepper


In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.