Cold (and Spicy?) Asian Noodles


This week’s Wellness Warrior Approved Recipe comes from Leanne Brown’s Good and Cheap cookbook; a free-for-download collection created to assist families on a food stamp budget. The “good” pertains to much more than tastiness: these recipes help anyone cook healthy, wholesome and flavorful meals for only $4 a day.

Brown describes this delectable summer dish:

On a hot day, this is all I want to eat. Cold but spicy food is refreshing and delicious in the summer. If you have some spice oil on hand, be sure to add it. It’s amazing in this.”

Try it out … and remember to snap a photo and post using the hashtag #wwapprovedrecipe

Cold (And Spicy?) Asian Noodles


  • 12 oz dried spaghetti, soba, or any Asian noodles
  • 2 tbsp soy sauce
  • 1 bunch scallions, chopped 1 cucumber, finely chopped
  • salt and pepper


Spice oil (look for it in an Asian market or section of your local supermarket, or substitute plain sesame oil), peanut sauce, grated carrot, shredded cabbage, bean sprouts, hard-boiled egg, chopped tomato 

Prepare noodles according to package instructions. Rinse them under cold water and put them in a colander to drain. 

Put the noodles in a bowl and add the soy sauce, spice oil if you have it, scallions, and cucumber (and any other additions). Mix it all together with a fork or a tongs. Taste it and add salt and pepper or more spice oil as needed.

Let the noodles sit in the fridge for about an hour if you can. The flavors will mingle and become more intense.

Think of this as a recipe that you can really make your own. Use whatever sauce or dressing you like and whatever vegetables you have around, or just a few scallions.


Read all articles by Juniper Briggs

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