Photography Credit: Elise Bauer

Everyone loves a good Asian noodle salad, right?

How do you like yours? I like mine with lots of colorful veggies tossed in with the noodles, so it feels more like a “salad” and not just highly seasoned cold noodles.

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Nothing wrong with plain noodles, mind you! In fact, the beauty of this salad is its flexibility. Add as many or as few extras as you want.

I love the colors and crunch of purple cabbage and red bell peppers so they’re in, along with carrots and steamed broccoli.

I’ve also made this salad with almost all noodles and just some sliced green onions and bell pepper. It’s all good.

The trick is to let the noodles dry after you cook them, and then dress them with soy sauce alone, so they absorb the flavor of the soy sauce. Then toss in whatever vegetables you are using plus a sweet and sour, ginger garlic sesame dressing.

The salad holds up well for several hours, so it’s perfect to take to a potluck too.