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Veggie Noodle Salad with Zesty Thailand Crunch

  • This Little Goat went to Thailand
  • This Little Goat went to Southeast Asia


4-6 servings


20 minutes

active time

10 minutes



6 oz. brown rice noodles

1 tsp sesame oil 

4 oz. Shiitake mushrooms, thinly sliced 

1 1/2 cups shredded green cabbage 

1 1/2 cups shredded carrot

1/2 cup shelled edamame or green peas, thawed if using frozen

1/2 cup thinly-sliced scallions

1 Thai red chili or Fresno chili, seeds removed and finely-diced 

1/4 cup This Little Goat went to Southeast Asia

2 Tbsp Kewpie mayonnaise (or regular mayo if unable to find Kewpie)

1-2 Tbsp fresh lime juice, plus more as needed

Kosher salt 

1/4 cup fresh mint leaves, roughly torn 

This Little Goat went to Thailand Everything Crunch



Preheat the oven to 375 degrees.

Cook noodles according to package instructions in a pot of salted water. Drain, toss with a drizzle of sesame oil to prevent the noodles from sticking, and spread onto a baking sheet or plate to cool completely.

Meanwhile, transfer shiitakes to a baking sheet and roast until lightly browned, about 6-8 minutes. Let cool completely.

In a large mixing bowl, combine the cooled noodles, cabbage, carrots, roasted shiitakes, edamame, scallions and Thai red chili. Add in the Southeast Asia sauce, mayo and 1 Tbsp fresh lime juice. Toss until well combined. Season to taste with salt and additional lime juice, as desired.

Transfer to a serving bowl and top with fresh mint leaves and This Little Goat went to Thailand for a bold pop of zesty, nutty crunch. 

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