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“This became one of our favorite salads this summer. It is modeled after a similar salad at a local deli. My niece prefers it served warm as a noodle dish rather than a salad.”

Ingredients Nutrition

  • 1 (12 ounce) package chow mein noodles, cooked and drained
  • 2 tablespoons oyster sauce
  • 1 tablespoon black bean sauce
  • 1 12 tablespoons sugar (to taste)
  • 3 tablespoons white vinegar or 3 tablespoons rice vinegar
  • 14 cup soy sauce
  • 14 cup oil, more as needed to prevent sticking
  • 14 teaspoon chili-garlic sauce (to taste)
  • 1 red bell pepper, thinly sliced
  • 1 carrot, grated
  • 14 cup peas, thawed


  1. Combine oyster, black bean, soy and chili sauces, sugar, vinegar, and oil to make dressing.
  2. Toss dressing with vegetables and cooked noodles. Serve at room temperature or chilled as a salad. Or warm if you're like my niece and prefer it as a noodle dish.
  3. The amount of dressing mixed with the noodles can be adjusted to suit personal taste.

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