VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.
Provided by Sherbg
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g
SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING
Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.
Provided by Colu Henry
Categories dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
- Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
- Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
- In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.
GINGER GARLIC STEAK AND NOODLE SALAD
One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!
Provided by Katie Lee Biegel
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
- For the salad: Cook the udon noodles according to the package instructions.
- In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
- In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
- Divide the salad and steak among plates. Serve with lime wedges.
GINGER NOODLE SALAD
Make and share this Ginger Noodle Salad recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions.
- In a medium saucepan add ginger, Splenda, ketchup, soy sauce, chilie paste and water.
- Simmer on medium-low for 1 minute.
- Remove from heat; add lime juice and sesame (or canola) oil, mix well.
- Add noodles and stir well.
- Place greens on a plate and noodles on top.
- *Serve immediately for a warm salad; chill noodles for 15-20 minutes for a cold salad*.
SPICY GINGER CHILI NOODLES
Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
- Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
- Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
- Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
- Garnish with sliced scallions and sriracha to taste.
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