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Thai Noodle Salad



  • 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!

Recipe Notes

The exotic flavors in Asian dishes can pair brilliantly with our spring white wines. Light and fresh, yet full of flavor and delicious, this entree salad can be made in this vegetarian style, or feel free to add grilled chicken or shrimp for a heartier meal.

Serves 4 as an entree, 6 as a side

Suggested Wine Pairing

Bogle Chenin Blanc
Bogle Viognier

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