Cold Oriental Noodle Salad Food

ASIAN NOODLE SALAD

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.

COLD THAI NOODLE SALAD

Steps:

• Cook noodles al dente (do not overcook - mushy noodles won't work).
• Strain and rinse under cold water until cooled.
• Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
• In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
• Chill minimum 2 hours.
• Transfer to a bowl or platter, if you you want.
• Before serving pour reserved "dressing" over noodles.
• Sprinkle sesame seeds and reserved green onions (and cilantro if used).

ORIENTAL COLD NOODLE SALAD

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
• Nutrition facts (per serving).
• Calories (kcal) 242.
• Protein 9.6g.
• Cals from Protein 14%.
• Total Fat 3.7g.
• Cals from Fat 12%.
• Carbohydrates 47.4g.
• Cals from Carbohydrates 72%.
• Fiber 1.3g.
• Cholesterol 0mg.
• Sodium 1071mg.

ASIAN NOODLE SALAD

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.

COLD NOODLE SALAD

Steps:

• Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
• In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
• Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

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.

COLD ORIENTAL NOODLE SALAD

Steps:

• 1. Cook soba noodles according to package, rinse in cold water. Add carrots cucumbers and cilantro and set aside.
• 2. In a bowl whisk together rest of ingredients, except for sesame seeds and pour over noodles and veggies. Sprinkle with sesame seeds, cover and refrigerate for at least 2 hours.

COLD SESAME NOODLE SALAD

Steps:

• In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
• In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
• In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
• To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

DANG COLD ASIAN NOODLE SALAD (GUY FIERI)

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
• In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
• Garnish with sesame seeds and peanuts.

COLD ASIAN NOODLE SALAD

Steps:

• Cook spaghetti according to package directions, drain and rinse under cold water.
• Once cooled, toss with remaining ingredients.
• Can be made a day in advance.

ORIENTAL COLD NOODLE SALAD (LOW FAT/VEGETARIAN)

Steps:

• Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
• Cut the noodles into about 3 to 4-inches then place into a large bowl.
• Add in grated carrots and green onions; set aside.
• In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red pepper flakes) stir until the brown sugar is completely dissolved; pour over the noodles and vegetables, add in sesame seeds then toss well to coat.
• Season with black pepper if desired.
• Cover and refrigerate for a minimum of 2 or more hours.
• If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.