VERMICELLI NOODLE SALAD
Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 14
Steps:
- Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
- Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
- Combine vermicelli noodles with remaining salad ingredients.
- Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
Nutrition Facts : ServingSize 147 g, Calories 170 kcal, Carbohydrate 29 g, Protein 4.3 g, Fat 4 g, Sodium 29 mg, Fiber 1.6 g, Sugar 4 g
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
- Transfer to a large platter and serve.
ASIAN NOODLE SALAD
I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste.
Provided by Cathy17
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
- Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
- Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
- Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
- Do the night before to allow the salad to marinate.
- Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
- Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
- This is awesome and it is a real party and/or BBQ hit.
DANG COLD ASIAN NOODLE SALAD
Steps:
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
- In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
- Garnish with sesame seeds and peanuts.
LIGHTER ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
- Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
- In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.
Nutrition Facts : Calories 346, Fat 23 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 9 grams, Sugar 15 grams
ASIAN CARROT NOODLE SALAD
I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food. So I paired two of her favorite foods! I used green vegetable flavored noodles I got from my local Asian market, but you can use linguini or even spaghetti.
Provided by CraftScout
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Depending on your noodles, you may need to start cooking them before or after you slice the carrots. Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now.
- Wash and peel your carrots. With your vegetable peeler make long carrot "noodles". This is the bulk of the prep time. If I find an easier way to do this, I will amend this recipe.
- Sprinkle the carrot peels with salt to draw out moisture. In a few minutes they will be quite limp (like cooked noodles). If you are using fast cooking noodles, now would be the time to cook them.
- Mix the last three ingredients.
- Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture.
- Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time.
Nutrition Facts : Calories 75.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 8, Sodium 441.9, Carbohydrate 16.1, Fiber 2.4, Sugar 5.7, Protein 2
ASIAN NOODLE SALAD
Active time: 20 min Start to finish: 35 min
Yield Makes 6 side-dish servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
- Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool. Toss with dressing, carrot, scallions, sesame seeds, and radishes in a large bowl.
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