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 bright and colorful Asian Noodle Salad is a gluten-free vegan meal that's filled with fresh vegetables and tossed in a spicy creamy nutty dressing
Provided by Yumna Jawad
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta.
- While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
- Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
- Pour the dressing over the rice noodles and vegetables, and toss to combine.
- Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired.
Nutrition Facts : ServingSize 1 g, Calories 328 kcal, Carbohydrate 50 g, Protein 5 g, Fat 11 g, SaturatedFat 1 g, Sodium 947 mg, Fiber 2 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 GARLIC NOODLES
Easy peasy Asian noodle stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with cilantro, if desired.
ASIAN NOODLE STIR-FRY
Fast cooking refrigerated pastas can turn anytime into pasta time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Top with chopped green onion.
Nutrition Facts :
STIR-FRY NOODLE SALAD
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 16
Steps:
- To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
- Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
- Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.
Nutrition Facts : Calories 301 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3.35 milligram of sodium
ASIAN NOODLE STIR-FRY SALAD
Teriyaki sauce lends Asian-style flavor to beef strips, veggies and spaghetti in this easy stir-fry salad.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Cook and stir meat in 2 Tbsp. dressing in large skillet 5 min. or until done. Remove from skillet; set aside.
- Add broth to skillet; bring to boil. Stir in spaghetti; cover. Simmer 4 min. Add vegetables; stir. Simmer, covered, 3 min. Remove from heat.
- Mix teriyaki sauce and remaining dressing. Add to spaghetti mixture with the meat; toss lightly. Spoon into bowl.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
ASIAN NOODLE STIR FRY
I had a craving for stir fry but just couldn't seem to find a recipe made with veggies my family liked. Maybe its a combo your family likes too!
Provided by MelanieG
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start water boiling for pasta.
- Combine mustard, tamari, chicken stock, and sesame oil and set aside.
- Heat a large non stick skillet over medium to medium high heat.
- Add 2 tablespoons veggie oil.
- Add crushed red pepper flakes to the oil, then the sliced chicken.
- Season with salt and pepper.
- Cook chicken 2 minutes then turn.
- Add pasta to water when it starts to boil.
- Add veggies and ginger to chicken mixture and stir-fry until all are tender (approx 10 mins).
- When pasta is al dente drain and add to chicken-veggie mixture.
- Pour sauce over top of noodles and stir.
- Let cook for 1-2 mins or until sauce is absorbed.
- (I often make this with just 8 oz of noodles to"lighten" it up a bit- Still fabulous!).
Nutrition Facts : Calories 623.1, Fat 11.8, SaturatedFat 1.8, Cholesterol 34.2, Sodium 1068.7, Carbohydrate 96, Fiber 6.3, Sugar 6.9, Protein 32.2
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
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