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Chinese Noodles With Snow Peas and Soy Dressing

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“This is a great recipe that has a lot of possibilities. Serve as a side dish, as a light lunch or dinner, add some roasted chicken or leftover roast pork for a heartier meal, add more veggies. The noodles can be tossed with some of the dressing and refrigerated overnight; add the vegetables close to serving time. Because it's served at room temperature, it's also great for pot lucks or buffets! Originally from a September 1989 Bon Appetit magazine and was featured in a "Casual Elegance" menu. Dried shitake mushrooms may also be used. Soak in hot water to cover until softened, about 30 minutes. Drain and squeeze out excess moisture and cut into 1/2-inch cubes, discarding stems. I find that I can use less oil by "eyeballing" it than the recipe specified, making a less oily ( and lower fat!) final product.”

Ingredients Nutrition


  1. For Dressing:.
  2. Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
  3. (Can be prepared 1 day ahead. Cover and let stand at room temperature. Rewhisk before using.).
  4. For Noodles:.
  5. Cook noodles according to package directions;drain and refresh under cold water; drain again.
  6. Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
  7. Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
  8. Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
  9. Toss noodles with enough dressing to season to taste.
  10. Let stand 2 hours at room temperature.
  11. (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
  12. Cook snow peas in large pot of boiling water 30 seconds.
  13. Drain and refresh under cold water; drain again.
  14. Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
  15. Sprinkle remaining 1 tablespoon sesame seeds over and serve.

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