ASIAN NOODLE SALAD
Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.
Provided by Erin Clarke / Well Plated
Categories Main Course Salad Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g
NOODLE SALAD WITH CREAMY SESAME PEANUT DRESSING
Recipe video above. A vegetable noodle salad with a dressing that's creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. GREAT work lunch idea - keeps for days, terrific served cold. Try adding shredded chicken! Also great side for Asian meals. Serves 3 as a meal, or 4 to 5 as a side.
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 16
Steps:
- Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
- Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
- Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
- Toss - Place salad ingredients in a big bowl, toss with dressing.
- Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.
Nutrition Facts : ServingSize 292 g, Calories 541 kcal, Carbohydrate 67 g, Protein 17 g, Fat 24 g, SaturatedFat 4 g, Sodium 1237 mg, Fiber 9 g, Sugar 19 g
SOBA NOODLE SALAD WITH PEANUT DRESSING
Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.
Provided by Kelly Senyei
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
- Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
- Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
- Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
ASIAN SESAME NOODLE SALAD WITH PEANUT DRESSING (VEGETARIAN)
Do not let the noodles sit in the sauce toss the complete salad together just before serving --- to save some time the dressing and/or the pasta can be prepared a day in advance --- you can add in your favorite veggies to the salad if desired, the amounts may be doubled to yield 6-8 -- this is very good!
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
- Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
- Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
- Sprinkle with chopped green onions if desired and serve.
Nutrition Facts : Calories 736.6, Fat 36.5, SaturatedFat 6.2, Sodium 1163.6, Carbohydrate 82.9, Fiber 7.9, Sugar 10.8, Protein 24.3
NOODLE SALAD WITH SESAME DRESSING
Cook and serve this easy, healthy lunch in under 15 minutes. It gives you three of your 5-a-day, and the wholemeal noodles add fibre while colourful veg provides beta-carotene and vitamin C.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 12m
Number Of Ingredients 11
Steps:
- Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time - the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
- Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.16 milligram of sodium
COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING
This wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best.
Provided by CookinDiva
Categories Salad Dressings
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
- In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
- Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
- Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
- One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
- Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.
Nutrition Facts : Calories 336.3, Fat 14.9, SaturatedFat 2.3, Sodium 454.1, Carbohydrate 41.6, Fiber 3.6, Sugar 4.3, Protein 10.3
YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING
This delicious main dish salad is a perfect balance between the crunchiness of the vegetables and the rich and creamy peanut dressing. If you have any leftover salad, you can turn this recipe into a "Quick Soba Noodle Surprise" by tossing 4 cups of the salad (about 1/4 of the recipe) with 1 pound of cooked, cooled soba noodles and 2 tsp toasted sesame oil. Add 1/2 cup of cubed Ginger Tofu and dressing. Recipe is from "The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian" based on the vegan LA restaurant of the same name. Recipe requires at least 4 hours marinating time for the tofu.
Provided by blucoat
Categories Salad Dressings
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
- Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
- Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
- Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
- Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.
Nutrition Facts : Calories 488.2, Fat 34.4, SaturatedFat 5.9, Sodium 2308.9, Carbohydrate 29.9, Fiber 6.8, Sugar 16.1, Protein 23.4
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