Orange Chili Noodle Salad Food

ORANGE CHILE NOODLES

Steps:

• In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
• In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, if using.

COLD CHILI ORANGE NOODLES

Steps:

• For the Sauce:.
• Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
• Place sauce in a jar and keep, covered, in the fridge.
• For the Noodles:.
• Cook noodles according to package directions until al dente.
• Remove from boiling water and shock in ice water and drain again.
• Toss noodles with sesame oil.
• Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
• When ready to Serve:.
• Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
• Add bean sprouts and carrots and toss again.
• Add additional sauce if necessary but don't overdo.
• Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.

ORANGE CHILI NOODLES

Steps:

• In a stockpot over high heat, bring about 8 cups of water to a boil.
• Add the noodles and cook until al dente, 7 to 10 minutes.
• Drain well and place in large bowl.
• Set aside.
• In a bowl, whisk together the remaining ingredients.
• Pour the dressing over the noodles and toss well.
• Let sit at least 10 minutes before serving.
• (Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.

LIGHTER ASIAN NOODLE SALAD

Steps:

• To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
• Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
• In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

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.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Steps:

• For chile-scallion oil:
• Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
• DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
• For noodles and assembly:
• Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
• Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
• DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.