Black plate of cold noodle salad with red and black chopsticks

Cold Asian Noodle Salad

Featured Products: Wing’s Steamed Chow Mein Noodles, Wing’s Soy Sauce
Serves 6-8


Salad Dressing

  • ¼ cup (60 ml) Canola Oil
  • 1 tbsp (15 ml) Sesame Oil
  • ¼ cup (60 ml) Rice Vinegar
  • 1 tbsp (15 ml) Wing’s Soy Sauce
  • 2 tbsp (30 ml) Ginger, freshly grated
  • 1 tbsp (15 ml) Honey
  • 1 tbsp (15 ml) Japanese Mayo (optional)
  • Salt & Pepper (to taste)




  • ¼ cup (40 g) Sesame Seeds, toasted
  • 1 bunch Cilantro, roughly chopped


Salad Dressing

  1. In a small bowl, combine canola oil, sesame oil, rice vinegar, Wing’s Soy Sauce, ginger, honey, and Japanese mayo (optional) and mix to combine. Season with salt and pepper to taste.


  1. Cook the Wing’s Steamed Chow Mein Noodles in lightly salted boiling water for 2 minutes.  Rinse noodles in cold water and drain well. Noodles should be cold.


  1. Gently toss noodles, salad dressing, red bell peppers, green bell peppers, and carrots together in a large bowl.
  2. Serve immediately or cover and let marinate in fridge overnight.
  3. Before serving, garnish with sesame seeds and cilantro.  Enjoy!