Ginger Noodle Salad Recipe

Cook pasta following package directions.

Place ginger, SPLENDA® Granulated, ketchup, soy sauce, chili paste, and water in a medium sized saucepan. Simmer on medium low heat 1 minute. Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well.

Chill 15 -20 minutes for a cold salad. Serve immediately for a warm salad.

To serve: 

Place noodles on top of greens. Garnish, with fresh basil or cilantro, carrots and snow peas if desired


  • 4 oz. (122 g) dry spaghetti or capellini (1/4 box)
  • 1 tbsp (15 mL) minced ginger
  • 3 tbsp (45 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 1 tbsp (15 mL) ketchup
  • 1/4 cup (60 mL) lite soy sauce
  • 1/4 tsp (1 mL) Chinese chile paste (add more if you want it spicier)
  • 1 tbsp (15 mL) water
  • 2 tbsp (30 mL) fresh lime juice
  • 1 tsp (5 mL) sesame oil (or other vegetable oil)
  • 2 cups (500 mL) mixed salad greens

Nutrition information

per serving
Total Calories 130
Calories from Fat 14
Total Fat 1.50g
Saturated Fat 0.00g
Cholesterol 0mg
Sodium 660.00mg
Total Carbohydrates 23.0g
Fibre 2.00g
Sugars 2.00g
Protein 5.00g

Share this recipe