Haggen Thai Noodle Salad Food

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SPICY THAI NOODLE SALAD



Spicy Thai Noodle Salad image

This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

Provided by Mrs Goodall

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb soba noodles
3 tablespoons sesame oil (the oil is strong, don't add more)
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1 1/2 teaspoons cayenne
1 tablespoon grated fresh ginger
5 red bell peppers, sliced thin and long
4 cups peas (frozen works fine)
16 green onions
1 1/2 cups honey roasted peanuts (leave whole)
1 1/2 cups cilantro, chopped coarse
2 limes, cut in wedges for garnish

Steps:

  • Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
  • Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
  • Season with salt.
  • Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
  • Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
  • Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
  • Garnish with lime wedges.
  • Serve right away or chill as long as overnight.
  • Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

THAI NOODLE SALAD



Thai Noodle Salad image

Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.

Provided by Yakuta Rasheed

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h15m

Yield 20

Number Of Ingredients 21

1 (12 ounce) package angel hair pasta
3 cups shredded napa cabbage
4 large carrots, shredded
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
½ cup chopped peanuts
2 tablespoons toasted black sesame seeds
8 ounces frozen cooked shrimp, thawed and drained
¼ cup peanut butter
2 tablespoons tahini
¼ cup rice wine vinegar
¼ cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  • In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g

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