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Asian Noodle Salad

Fresh, healthy, and the perfect quick lunch for a busy work week. 
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Chinese
Servings 6


  • 6 ½ Ounces Lo Mein Egg Noodles
  • 2 Carrots or 1 Cup Pre-Shredded Carrots
  • 1 Cucumber
  • ½ Head of Red Cabbage
  • 1 Red Bell Pepper
  • 1 Tablespoon Cilantro
  • 1 Chicken Breast, Cooked and chopped
  • 1 Tablespoon Basil
  • ¾ Cup Sweet & Tangy Asian Dressing (Recipe link in Notes section below)
  • 1 Teaspoon Sunflower Seeds


Noodles Directions:

  • Bring pot of water to a boil. Add noodles and boil for 3 minutes. Remove from heat and drain water from pot. Rinse noodles with cold water. Let noodles cool.

Salad Directions:

  • Julienne or slice the cucumber and carrots (a quick way to slice them is to use a potato peeler).
  • Thinly slice red bell pepper.
  • Chop cilantro and basil.
  • Cut cabbage head in half then thinly slice cabbage.
  • Combine all vegetables and herbs into a large bowl and mix well.

To serve:

  • Put ½ cup cooked noodles in a bowl, top with salad mix, ¼ cup diced chicken, dash of sunflower seeds, and top with Sweet & Tangy Asian Dressing (Recipe link in notes section).


Click here for my Sweet & Tangy Asian Dressing to serve with this salad!
To keep salad fresh, store noodles separate from salad mix in the refrigerator.
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 6 - (5 SmartPoints Per Serving) CALORIES: 143 FAT: 0.8 SATURATED FAT: 0.1 CARBS: 32.9 FIBER: 1.4 SUGARS: 7.9 PROTEIN: 3.9