Japanese Noodle Salad Food

JAPANESE NOODLE SALAD

Steps:

• Add salt to boiling water.
• Cook soba noodles according to instructions.It normally takes 7-8 minutes.
• Drain noodles and run cold water through to stop the cooking process.
• Set soba noodles aside.
• In a medium bowl, combine vinegar, soy sauce, mirin, sesame oil, garlic powder, pepper. Slowly add olive oil and whick to thicken.
• Mix noodles with all vegetables and pour sauce over it.
• Mix well and chill in the fridge.

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.

JAPANESE CHICKEN SALAD

Steps:

• Step 1. Fry chicken breasts in butter or margarine. Remove when done through.Take meat off bone and discard skin. Cut skinless cooked breast meat into strips and set aside.
• Step 2. Toast the sesame seeds (in margarine or butter), Toast the slivered almonds in cleaned skillet with new margarine or butter (separately from sesame seed). Set both aside for later use.
• Step 3. Make the salad dressing (using ingredients.
• indicated above).
• PREPARE DRY CELLOPHANE NOODLES FOR FLASH FRYING, CUTTING THEM INTO LENGTHS.
• Step 4. Prepare the Chinese "cellophane" noodles for 'puffing' in hot oil by cutting up large coil of cellophane noodles into three to four inch long pieces using LARGE, HEAVY SHEARS (tin snips work well). This cutting process can be a bit messy as you cut dry cellophane threads. Do not try to use a knife or regular scissors. They are too tough to cut that way. Use very heavy shears. Cut a one whole coil of dry noodles as they come in the cellophane noodle package. Once you have all the coil of dry noodles cut into pices, ready the oil for 'flash deep frying' them.
• FLASH-DEEP-FRYING (OR 'PUFFING') THE CELLOPHANE NOODLES.
• In clean skillet put one inch deep oil (for flash-deep-frying the cellophane noodle pieces. Heat the oil (high heat oil like Canola) to as hot as you can get it without letting it smoke. Then, a little at a time, drop the cut cellophane noodle threads into the hot oil until the 'threads' quickly puff (they'll coil around in the hot oil). This only takes split second. Then when the threads have 'puffed' in the hot oil, IMMEDIATELY remove these puffed noodle threads with tongs or a slotted spoon and place them on paper towel to drain. Don't let the puffed noodle pieces stay in the oil or they'll burn. Continue this process until all the cellophane noodle threads you cut up are puffed in the hot oil. The cellophane noodles threads when they puff will becomes light and airy. It won't work if the oil isn't deep enough or hot enough (but don't let the oil smoke or catch fire).
• ASSEMBLING THE SALAD.
• Chop, shred and/or slice all the salad vegetables as indicated.
• In a large serving or mixing bowl assemble rinsed.cut celery, peeled and sliced cucumber,chopped green onion, rough cut (or shredded) iceberg lettuce.
• Pour off from the cut salad greens any excess water before proceeding to the next step.
• FINAL ASSEMBLY OF COMPLETED SALAD.
• Add back into the salad greens the already prepared sauteed strips of chicken breast, and the 'puffed' cellophane noodles.
• Pour already prepared salad dressing (as per recipe above) over the finished salad,chicken strips and puffed noodles . Give all a quick toss to coat the salad contents with dressing.
• Quickly sprinkle over the top of salad the toasted sesame seeds and toasted slivered almonds or roasted cashews.
• Serve and eat immediately. Do not let the salad sit a long time but serve immediately before the dressing makes the noodles and salad greens get soggy. It is all still good even after noodles and salad greens becoming soggy but better when fresh and still crisp.
• Enjoy.

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.

JAPANESE NOODLE AND CUCUMBER SALAD

Steps:

• Cook the noodles in boiling water until barely tender.
• Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
• Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
• Stir well.
• Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
• Peel and seed the cucumber.
• Cut into quarters lengthwise, then into thin sticks.
• Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

JAPANESE SOBA NOODLE SALAD

Steps:

• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
• Heat olive oil in a skillet over medium heat. Cook and stir ginger and garlic until golden brown, about 3 minutes. Remove from heat.
• Mix ginger, garlic, miso paste, lime juice, and mirin together in a small bowl. Pour salad dressing mixture over soba noodles. Top with green onions, sesame seeds, and cilantro. Chill until serving.

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

JAPANESE CABBAGE SALAD

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.