Asian noodle salads make especially good summer fare as many of them actually improve in flavor when prepared in advance. This variation, with fresh oranges, is as lovely to look at as it is to eat.


8 ounces capellini (angel hair pasta), broken into thirds
1 tablespoon peanut oil
2 navel oranges
2 tablespoons frozen orange juice concentrate
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1 1/2 cups shredded carrots
1 large red bell pepper, cut into thin strips
2 tablespoons thinly sliced scallions
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts


1 In a large pot of boiling water, cook the pasta according to package directions. Drain, rinse briefly under cold running water, and drain again. Place the pasta in a serving bowl and toss with 1/2 teaspoon of the oil.

2 Grate 2 teaspoons of zest from one of the oranges. With a serrated knife, remove the peel and white pith from both oranges. Working over a strainer set over a medium bowl, cut out the orange sections from in between the membranes, letting them drop into the strainer. Squeeze the juice from the membranes into the bowl.

3 To the freshly squeezed orange juice in the bowl, add the remaining 2 1/2 teaspoons peanut oil, the orange zest, orange juice concentrate, soy sauce, ginger, and salt, and whisk with a fork to blend.

4 Pour the dressing over the pasta. Add the carrots, bell pepper, and scallions, and toss to blend. Add the orange sections and toss again. Sprinkle with the peanuts. Makes 4 servings

Nutrition Facts

per serving
calories 342
total fat 6.3g
saturated fat 1g
cholesterol 0mg
dietary fiber 6g
carbohydrate 63g
protein 10g
sodium 433mg

good source of: beta carotene, selenium, vitamin C


Slightly earthy and nutty in flavor, peanut oil contains heart-healthy monounsaturated and polyunsaturated fats. It also has a high smoke point, making it a good stir-frying oil. As with all fats and oils, however, it is a concentrated source of calories, so use it in small amounts.

If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 24 Oct 2011

Last Modified: 25 Mar 2015