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.
ASIAN NOODLE SALAD
This salad is complete with thin spaghetti, cucumbers, two kinds of cabbage, kale and chopped peanuts.You might also like these Dinner-Worthy Salads Without Lettuce.
Provided by Ree Drummond
Categories appetizer,Asian,pasta,salad,side,vegetables
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- 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.
- 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 DINNER SALAD
Provided by Roberta Lee, M.D.
Categories Salad Chicken Ginger Tomato Dinner Healthy Soy Sauce Lettuce Peanut Butter Green Onion/Scallion Dairy Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 18
Steps:
- Noodles
- Take a quarter of the package of noodles for each serving and place in boiling water for 3 to 4 minutes. Cook only until just soft (al dente) but not too soft; separate the strands while boiling. Drain in colander and immediately rinse with cold water. Cool noodles in the refrigerator. Mix with other ingredients and dressing.
ASIAN NOODLE & BEEF SALAD
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
ASIAN NOODLE SALAD
Yet another, but this one differs from the others already posted, and it tastes great!. Very flexible, because you choose how you want to garnish: can be a side dish or a main dish. The dressing does contain lots of ingredients, but they are pretty common items and it is a good way to use lots of those things you might have purchased for asian recipes that are cluttering up the back of your refrigerator! Prep time DOES NOT include 30 minute chill time, so plan ahead.
Provided by FlemishMinx
Categories Chicken Breast
Time 25m
Yield 2 lunch-sized portions, 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of water to the boil, remove from heat and add the rice sticks or egg noodles; cover and allow to sit (15 minutes for the rice noodles, 10 minutes for the egg noodles).
- Drain and rinse under cold water; drain well again, then place in a large bowl.
- Mix the dressing ingredients together in small bowl; pour over the cold noodles and mix well.
- Add your desired garnishes and mix well.
- Cover and chill at least 30 minutes to blend flavors.
- Keeps well in the refrigerator up to a day before serving.
Nutrition Facts : Calories 338.6, Fat 5.7, SaturatedFat 1, Cholesterol 110.7, Sodium 1052, Carbohydrate 55.6, Fiber 1.4, Sugar 11, Protein 15.1
ASIAN NOODLE SALAD
This is yet another version of asian salad. I love snow peas when they are in season so I cannot resist adding them to this salad. We enjoy this dish in the summer and spring for our main dish, and absolutely love it.
Provided by mommyoffour
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make sesame dressing by shaking all ingredients in a tightyly covered container.
- Set aside.
- Cook noodles as directed on pkg, adding snow peas for last 1 to 2 minutes; drain.
- Pinse with cold water; drain.
- Spray 10 inch skillet with cooking spray.
- Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is slightly pink in center.
- Toss noodles, bell pepper, carrots, onions and pork with half of the dressing.
- Sprinkle with sesame seed.
- Serve with remaining dressing.
Nutrition Facts : Calories 662.4, Fat 30.8, SaturatedFat 8.5, Cholesterol 74.8, Sodium 992.8, Carbohydrate 66, Fiber 3.9, Sugar 22.4, Protein 32.2
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