Oriental Noodle Crab Salad Food

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.

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.

PASTA CRAB SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

ORIENTAL NOODLE & CRAB SALAD

Steps:

• Mix the ingredients together for the dressing & set aside.
• Bring the water to boil in a large pot. Add the noodles & return to a boil, cook 2 minutes.
• Add the crabmeat & peas, cook for another minute or until noodles are al dente.
• Drain the noodle mixture then toss in the dressing. Arrange the noodle mixture on salad plates the sprinkle with green onions.

CRAB NOODLE SALAD

Steps:

• Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
• Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.

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.

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.

EGG NOODLE CRAB SALAD

Steps:

• Cook egg noodles according to package directions, rinse in cold water and drain well.
• Combine noodles and remaining ingredients in a large bowl.
• Cover and chill for at least one hour before serving.

ORIENTAL NOODLE SALAD

Steps:

• Brown noodles, nuts and seeds in butter until lightly brown. This is.
• the crunchy mixture. Do not overcook!
• Mix together sauce ingredients and set a side.
• In a large bowl mix together the cole slaw and sauce.
• Then mix in the crunchy mixture.
• Enjoy!

ORIENTAL SALAD

Steps:

• In large bowl, mix dressing ingredients well.
• Add salad ingredients and toss well.
• Can be served immediately or refridgerated until ready to serve.

ASIAN CRAB AND CUKE SALAD

Steps:

• Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

ORIENTAL NOODLE SALAD

Steps:

• Chop ginger and garlic and mix all dressing ingredients together.
• Finely slice mushies.
• Julienne carrots, snow peas and spring onions.
• Tear or chop cilantro.
• Heat oil and toss mushies lightly. Once cool add a little dressing and toss.
• Cook noodles. Refresh in cold water and drain.
• Add half carrots, snow peas, and spring onions to mixture along with the mushies.
• Add remaining dressing.
• Garnish with remaining carrotes, snow peas, and spring onions.

SPICY JAPANESE CRAB NOODLE SALAD

Steps:

• Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
• Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
• Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.

CHINESE NOODLE SALAD

Steps:

• In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
• Crush ramen noodles in the packages. Pour into salad dressing.
• In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.