Broccoli Noodle Salad

Featured in the Honolulu Star-Bulletin on July 15, 2009.



Broccoli Noodle Salad

  • 3 heads Romaine lettuce, chopped
  • 2 cups chopped broccoli


  • 1 to 2 packages dried saimin, broken into pieces
  • 1/2 to 1 packet saimin soup base seasoning
  • 1 cup chopped nuts
  • 2 tablespoons butter


  • 1 cup vegetable or canola oil
  • 1 cup sugar
  • 1/2 cup red wine vinegar
  • 3 tablespoons soy sauce
  • Salt and pepper to taste


  • 1 1/2 pounds chicken, cooked and shredded (optional)
  • 1 can (11 ounces) mandarin oranges, drained (optional)


Preheat oven to 400°F. In a large bowl, mix together the lettuce and the broccoli; set aside. In a large baking pan, combine saimin noodles, saimin seasoning, and nuts, dot with butter. Bake for 3 minutes, remove from oven and stir. Continue baking and stirring mixture in 3 minute intervals until slightly brown (watch carefully to avoid over-browning). Cool; set aside. Combine dressing ingredients; toss with lettuce mixture and topping mixture. Garnish with chicken and mandarin oranges. Makes 12 servings.

Approximate Nutrient Analysis per serving (not including garnishes or salt to taste):
350 calories, 28 g fat, 3.5 g saturated fat, 5 mg cholesterol, 350 mg sodium, 25 g carbohydrate, 2 g fiber, 18g sugar, 4 g protein

Approximate Nutrient Analysis per serving (including garnishes but not salt to taste):
500 calories, 36 g fat, 6 g saturated fat, 55 mg cholesterol, 400 mg sodium, 27 g carbohydrate, 2 g fiber, 20g sugar, 19 g protein


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