Oriental Fried Noodle Salad Food

VERMICELLI NOODLE SALAD

Steps:

• Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
• Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

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.

RAMEN NOODLE SALAD

Steps:

• To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
• Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

ORIENTAL FRIED NOODLE SALAD

Steps:

• Shred the wombok, wash and drain well.
• Mix all the ingredients of the dressing in a bowl and stir well until the sugar is dissolved.
• Combine the wombok, chopped shallots almonds and noodles.
• Stir through dressing when ready to serve.

ORIENTAL NOODLE SALAD

Steps:

• Cook noodles, drain, and set aside.
• Dressing:.
• In a small bowl, whisk soy sauce with vinegar, sesame oil, olive oil, sugar, lime zest& juice.
• Stir in ginger well, it sometimes has a tendency to clump.
• Pour over still warm noodles, and toss.
• Blanch the peas & cut into one inch diagonal lengths.
• Julienne the carrots and cucumber, (cut the cucumber in half lengthwise and spoon out the seeds first).
• Cut the green onions into one inch diagonal lengths.
• Stir together with the still warm noodles, it can be refrigerated at this point, and kept for a day or two.
• When ready to serve, add coriander or parsley, top with chopped nuts.

ORIENTAL NOODLE SALAD

Steps:

• Heat oil in a large frying pan.
• Add all vegetables and fry just until starting to get tender.
• About 3-5 minutes.
• Add soy sauce, brown sugar, and Tabasco.
• Pour mixture over noodles and mix well.
• You can serve it warm or cold.
• Best if you put it in a Tupperware container and keep shaking it up until you serve it so noodles absorb flavor.
• If it looks dry when ready to serve add a few shakes of soy sauce.

CHINESE NOODLE SALAD

Steps:

• Combine salad ingredients in a large bowl and mix well.
• Combine dressing ingredients in a jar and mix well (can be stored in fridge).
• Immediately before serving pour dressing over salad and mix well.

ORIENTAL FRIED NOODLE SALAD

Steps:

• Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
• Toss all salad ingredients (except the noodles) together in a bowl; add dressing and mix well.
• Just before serving, add the noodles and toss thoroughly again.