Spicy Asian Style Pasta Salad Food

SPICY ASIAN PASTA SALAD WITH PEANUTS

Steps:

• Cook the pasta in a large pot of boiling salted water until only JUST firm-tender; drain VERY well, and transfer to a large bowl.
• In a bowl whisk together 5 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper; blend well, and season with salt to taste.
• Mix half of the dressing into the pasta; toss well to coat.
• Cover the pasta and chill for 2 hours (or more).
• In a skillet heat the remaining tablespoon of sesame oil over high heat.
• Add in beans and onions; saute until JUST beginning to wilt (about 2 minutes).
• Add in the beans and onions, red bell peppers with the chopped peanuts to the cold pasta.
• Add a little more dressing to coat, and season with black pepper if desired.
• Pass the remaining dressing separately.

SPICY ASIAN STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm.
• Drain pasta well and transfer to large bowl.
• Whisk 3 Tablespoons of sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl.
• Season with salt and mix half of dressing with pasta.
• Heat remaining 1 tablespoon of oil in large heavy pot over medium high heat.
• Saute bell peppers, peas and onion until just beginning to wilt, about 2 minutes.
• Add vegetables to pasta.
• Mix in peanuts, basil and enough dressing to coat.
• Keep any remaining dressing and serve separate.

ASIAN SALAD

Steps:

• Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.

SPICY ASIAN-STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

SPICY ASIAN NOODLES

Steps:

• Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the soy sauce and molasses; simmer for 1 minute. Stir in the next eight ingredients. Remove from the heat., Drain linguine and place in a bowl. Add vegetable mixture and toss to coat. Sprinkle with sesame seeds. Serve warm or chilled with a slotted spoon.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.