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Thai Noodle Salad

Try with Sauvignon Blanc! Shop Now

The exotic flavors in Asian dishes can pair brilliantly with our spring white wines!



  • 12 oz. somen noodles
  • 1 carrot, cut into thin strips
  • 1 bunch asparagus, cut into 1” lengths
  • 1 red bell pepper, seeded, cut into strips
  • 1 cup snow peas
  • 1 cup bean sprouts
  • 1 can sliced water chestnuts, drained
  • 1 lime, cut into wedges
  • 1/2 cup roasted peanuts
  • 1/2 cup fresh cilantro, chopped


  • 3 T. fresh basil leaves, torn
  • 3 T. fresh mint leaves, chopped
  • 1 cup coconut milk
  • 2 T. sesame oil
  • 1 T. fresh ginger root, grated
  • 2 garlic cloves, grated
  • Juice of 1 lime
  • 2 spring onions, chopped
  • Salt & pepper, to taste

Cooking Instructions

  • First, make your dressing. Combine all ingredients in a bowl and mix well. Season to taste with salt & pepper. Chill until ready to use.
  • On the stovetop, bring a large pot of water to boil. Cook the noodles, following any instructions on the package. Drain, rinse in cool water, and set aside.
  • In another pot of boiling water, blanche all the vegetables, from carrots to bean sprouts, in individual batches, for about 2 minutes each. Remove from the boiling water immediately into an ice bath to stop cooking and retain crispness. Drain and set aside.
  • When ready to serve, toss the noodles with the cooked vegetables, water chestnuts and dressing. Garnish with the lime, peanuts and cilantro. Enjoy with a glass of Bogle Chenin Blanc or Viognier!