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Farmers’ Market Cold Noodle Salad – with Instant Noodles

Published on August 16, 2016 By Emily. Updated on August 8, 2020

Jump to Recipe Print Recipe

This recipe is an entry in the JSL Foods Fortune Asian Noodle Blogger Recipe Challenge.   Samples of JSL Asian Noodles were provided for use in my entry.  The recipe and product opinions are, as always, my own.

The summer of the cold noodle salad continues, and I’m not complaining.  As I wrote back in July, cold noodle salads are an awesome hot weather meal and can make life so much easier.

farmers market cold noodle salad

That’s been no more true than this past week when it’s been so incredibly hot in the Berkshires (and most other places).  This cold noodle salad emphasizes the “cold” part of it’s name: I didn’t even have to boil water on the stove to make it.  The vegetables are raw, which means not only do you not have to turn on any heating implements, but they stay crunchy which is an awesome contrast to the noodles.

farmers market cold noodle salad ingredients

In general, I don’t purchase a lot of instant noodles, but they’ve definitely made multiple appearances in my pantry over the past few months.  Early in my pregnancy especially I had some serious ramen noodle cravings.  Everyone knows that instant noodles can contain tons of sodium and chemicals, but this recipe gets around most of that by not using the flavoring packet.  Instead, I made my own flavoring sauce with ingredients I already had in my pantry.  The result is a flavorful, fresh cold noodle salad that mingles Asian flavors and fresh farmers’ market vegetables.

farmers market cold noodle salad ingredients cut

I didn’t set out to only use green and yellow vegetables in this recipe, but they grabbed my attention at the market and work so well here.  I love the bright colors and the fact that all of the vegetables I used were local and fresh.  Not finding these vegetables at your market? No worries! They’re all easy to find at the supermarket and, though they won’t be crunchy, you can even use frozen broccoli and corn.

farmers market cold noodle salad 2

 

Farmers' Market Cold Noodle Salad – with Instant Noodles

This cold noodle salad combines an Asian-style sauce with instant noodles and lots of fresh seasonal vegetables.
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 2 servings

Ingredients
  

For the sauce

  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce I always use low sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 clove crushed garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes

For the salad

  • One 2-serving package of instant noodles I used JSL Foods Yakisoba Hot & Spicy Stir Fry Noodles - discard the seasoning packet
  • 1 green onion white and green parts thinly sliced
  • 1/2 cup of corn kernels removed from one ear of corn on the cob
  • 1/2 cup green and/or yellow beans cut into 1 inch pieces
  • 1/2 cup of cucumber quartered (about 1 small cucumber)
  • 1/2 cup chopped broccoli

Instructions
 

  • In a medium bowl, combine the sauce ingredients. Mix well and set aside.
  • Prepare the noodles according to the package directions but without the seasoning packet - you are making plain noodles. I combined my Yakisoba Hot & Spicy Stir Fry Noodles with 1/2 cup water and microwaved them for 3 minutes and 30 seconds. Other instant noodles may be cooked in the microwave or made using boiling water. Regardless of method, cook the noodles and drain any excess liquid.
  • Combine the noodles, sauce and vegetables in a medium bowl. Toss well so that all the noodles and vegetables are coated with sauce. Refrigerate for at least 1 hour, or until the noodle salad is cooled through.
  • Serve and enjoy! This cold noodle salad will keep for a couple days in the refrigerator and the vegetables will keep some of their crunch.

Want to try JSL Food Products for yourself? Check out JSL Foods on Facebook and Twitter.  JSL Foods products can be purchased at Hannaford, Shop Rite, Roche Bros and Shaw’s supermarkets.

farmers market cold noodle salad 3

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Filed Under: lunch, recipe, vegetarian, vegetarian main dish, weeknight Tagged With: asian, pasta

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Emily
New on the blog: a 2 week menu plan featuring the New on the blog: a 2 week menu plan featuring the vegetables from our CSA share at @mightyfoodfarm. Link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
We finally made it to the @berkshiremtdist tasting We finally made it to the @berkshiremtdist tasting room in Sheffield today after years of talking about it. The indoor and outdoor atmosphere was lovely and we took advantage of the complimentary tasting to try some of the products we haven't had before. Definitely worth a visit if you're in the area and enjoy distilleries.
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#BerkshireMountainDistillers #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #DrinkLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #SheffieldMA
On Friday we headed to Springfield for an appointm On Friday we headed to Springfield for an appointment and made a day of it by visiting @forestparkzoo afterwards. For us, the Zoo in Forest Park's size, layout and number of animals (over 225 exotic and native animal residents) is the perfect size for our 2 and 5 year old kids. We went in the afternoon, when day camps were wrapping up and it wasn't busy overall. We were able to easily view all of the exhibits and let our children move at their own pace without interfering with other people. Despite the heat, the animals were pretty active and it was a joy to see my kids spot, identify and appreciate them.
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#ZooInForestPark #SpringfieldMA #igers413 #WesternMass #WesternMassachusetts
Brian and I had lunch at the @firehousecafebistro Brian and I had lunch at the @firehousecafebistro in Adams today. We enjoyed falafel bites, cocktails, papas bravas, and a buttermilk chicken sandwich. All of the food was really delicious and the service was excellent, despite very limited staffing. The patio seating was fun for people watching and enjoying the sunshine. I highly recommend the Firehouse Cafe and Bistro if you're looking for a more upscale lunch or dinner in the northern Berkshires.
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#igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #AdamsMA #FirehouseCafeAndBistro
It's blueberry season in the Berkshires! My favori It's blueberry season in the Berkshires! My favorite girl and I headed to @mountainviewfarm413 this week to pick ours, as is our tradition. We had a great morning resulting in 7 pounds of berries. Some blueberries will be frozen and others turned into muffins, but most of them will be eaten just the way they are. The season is short, enjoy it while you can. @whitneysfarmmarket and @seconddropfarm are doing picky-your-own as well. 🫐
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 #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #blueberries #BlueberryPicking #MountainViewFarm #LanesboroughMA
We're back from vacation and back to picking up ou We're back from vacation and back to picking up our weekly share of @mightyfoodfarm produce. My latest menu plan using these vegetables is live on the blog, link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
Tomato season is my favorite season. If there is t Tomato season is my favorite season. If there is the opportunity to eat something that features a combination of tomato, mozzarella and basil, chances are good that I'm ordering it. Yesterday I needed to make a dish to share for a church gathering so I put together this incredibly simple pasta salad. I hope it's useful to you during this time of summer heat and summer gatherings.

RECIPE:
1 lb pasta (I used bowties) 
7 oz fresh mozzarella
1 pint grape tomatoes 
30-50 fresh basil leaves 
1/4 cup olive oil
Salt and pepper to taste 

1. Cook pasta according to package instructions. Drain and place in a large bowl. 
2. Prep the other ingredients: cut the mozzarella cheese in bite size pieces if needed, quarter the grape tomatoes, finely cut the basil with scissors or a knife.
3. Add the quartered tomatoes, mozzarella and basil to the pasta. Drizzle the olive oil into the bowl and miX well.
4. Add salt and pepper to taste.
5. Enjoy!

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#igers413_food #BerkshireFoodies #caprese #CapresePastaSalad #PotluckFood #SummerFood
I could watch birds on the beach all day long. We' I could watch birds on the beach all day long.
We're wrapping up our time in Wilmington, North Carolina with lots of time at Wrightsville Beach. The ocean never ceases to impress.
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#WilmingtonNC #WrightsvilleBeach #BeachBirds #Beach #Sandpiper #NorthCarolina
This @smittenkitchen Zucchini and Ricotta Galette This @smittenkitchen Zucchini and Ricotta Galette is one of my favorite summer recipes. The crust is perfectly flaky and the mix of squash and cheese is delicious. I always use summer squash and my husband, who does not typically like summer squash, loves this galette. Though it takes a bit of planning ahead - the crust dough needs to rest in the fridge for an hour and the squash needs to be salted for 30 minutes, the recipe is straightforward and the final produce always impresses. I expect it will make another appearance on my table before the fall.
Link in my stories.
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