ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
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
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 MUSHROOM SOUP
Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
Provided by USA WEEKEND columnist Jean Carper
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g
CHINESE CABBAGE SALAD
Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.
Provided by MommyBennett
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g
JAPANESE CABBAGE SALAD
Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium
Provided by - Carla -
Categories Vegetable
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Put first 7 ingredients into large bowl. Toss.
- Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
- Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.
Nutrition Facts : Calories 277.4, Fat 20.1, SaturatedFat 2.9, Sodium 1178.3, Carbohydrate 19.9, Fiber 3.8, Sugar 5.8, Protein 7.9
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ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD RECIPE | …
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- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill, tossing occasionally.
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
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