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+ servings

Soy Noodle Salad (DinTaiFung Copycat)

Prep Time15 minutes
Cook Time5 minutes
Course: Appetizer, Side Dish
Servings: 6


  • saucepan


  • 4 cups soy noodles (thinly sliced bean curd)
  • 1 medium carrot peeled and shredded
  • 1 rib celery thinly sliced into strips
  • 4 tsp toasted sesame oil
  • 2 cloves garlic minced
  • 2 tbsp rice vinegar
  • 2 tsp tamari
  • 1/2 tsp salt more to taste
  • 1/2 tsp sugar


  • Bring a saucepan of water to a boil then drop in the soy noodles to blanch for 30-40 seconds. Drain and rinse under cool water, then set aside.
  • Add the noodles to a mixing bowl with carrots and celery.
  • Whisk together garlic, sesame oil, rice vinegar, soy sauce, salt and sugar in a small bowl.
  • Pour the sauce into the mixing bowl and use your hands to toss and make sure the ingredients are coated in the sauce. Adjust to taste, seasoning with salt as needed. Chill for 30 minutes in the refrigerator before serving and enjoy.