By Wendy Zitzman
In college, I used to LOVE eating cold, leftover Chinese food, straight from the carton in the fridge (actually, I still love to do that). In fact, Chinese food is one of the very few leftover foods, originally served hot, that I enjoy eating cold.
My favorite is the chow mein noodles. And when cold, leftover Chinese food wasn’t an option, I often ordered cold noodle salads at my favorite Oriental restaurants. But now, being a Weight Watchers member and a mom trying to make healthy food to serve her family, I try to avoid fatty, high-calorie, high-sodium foods from restaurants. And instead, I try and create a healthier “knockoff” at home that is still incredibly tasty, but low in Weight Watchers Points and as healthy as I can get it.
My version of Oriental Cold Noodles turned out absolutely AMAZING. Seriously, I couldn’t stop eating it. It was so fresh, zesty, and tangy, and truly a real treat for just 6 Points per serving. This is now what I turn to for my cold noodle fix. Pair it with some miso soup for a delicious and complete meal.
Sweet and tangy, this cold noodles recipe is incredibly easy to make and super delicious. It makes an excellent Weight Watchers salad recipe and goes great with a soup or salad. It’s light, flavorful, and very satisfying.
5 from 1 vote
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Prep TimePrep Time 10 minutes mins
Cook TimeCook Time 15 minutes mins
ServingsServings 6
CaloriesCalories 231 kcal
Ingredients
- 9-10 oz soba noodles - 1 package
- 1 large cucumber - diced
- 1 cup carrots - diced
- 1 tbsp sesame oil
- ⅓ cup reduced sodium soy sauce
- ¼ cup rice vinegar
- ⅓ cup cilantro - finely chopped
- 3 garlic cloves - minced
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
- 1 ½ tsp sesame seeds
- Juice from 1 lime
Instructions
Cook soba noodles according to package directions. Drain, and rinse with cold water. Place in a large bowl. Toss in cilantro, cucumbers, and carrots, and set aside.
In a small bowl, whisk together the soy sauce, vinegar, lime juice, garlic, brown sugar, red pepper flakes, and sesame oil.
Pour dressing over noodles and toss to combine. Top with sesame seeds. Cover and place in refrigerator for at least 1.5 hours.
Nutrition
Serving: 0.75 cupCalories: 231 kcal (12%)Carbohydrates: 41 g (14%)Protein: 6 g (12%)Fat: 3.5 g (5%)Fiber: 2.5 g (10%)
Course: Dinner Recipes, Lunch Recipes, Main Course Recipes
Cuisine: Asian Recipes, Chinese Recipes
Diet: Low Calorie Recipes, Low Fat Recipes, Vegan Recipes
Keyword: Oriental Cold Noodles
Main Ingredient: Vegetable Recipes
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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9 Comments
Erin9 years ago
This is SUPER SPICY just so you know and I even cut the pepper flakes down to half. I did add a about a tablespoon of sweet Asian chili sauce which has a slight kick but this is still overall much less spicy than the original recipe is written. I took out the cilantro because I LOATH it and I instead chopped some green onion and set it on the side for those who want the extra layer of flavor. It works nicely here. I ended up adding a little more soy sauce and a touch more brown sugar. I did not add the extra sesame seeds. My mom, sister, niece and my two little girls probably won’t touch this due to the spice level but I thought it was decent. If there’s a next time I’d add some ginger as well. Oh — and I used lo mein noodles.
Heather9 years ago
I made these last night thinking I could make them warm for dinner and then just eat them cold afterward. They were not very good warm. Refreshing with the cucumber, but just a heads up to other folks that have the same idea in mind.
helpful hint11 years ago
Pretty spicy with the pepper, I would say tone it down and use less or take it out all together, the vinegar and garlic does a job on its own.
The Cultural Attaché11 years ago
I would use fresh chili instead of red pepper flakes for additional crunch.
canadianvegan11 years ago
Brilliant!
marthasimplenourishedliving11 years ago
I love cold noodle salads and have bookmarked this to try soon.
Kim | Making 40 Fantastic11 years ago
So happy to have found your blog and looking forward to trying your recipes! This recipe looks like the perfect solution to a Chinese food craving. I’m adding this to the menu plan to serve as a side with grilled chicken. Looking forward to being a regular reader!
Ashley Thibeault11 years ago
Do we still say Oriental?
gale11 years ago
It’s okay to say Oriental when you’re talking about anything other than a person. Oriental rug, Oriental noodles, etc. Apparently it’s only offensive when it’s directed at a person. I am half Japanese and have no problem with people saying Oriental and my 100% Japanese mother does not mind it either. But I guess some do so if I’m talking about a person, I say Asian.
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