SPICY RICE NOODLE SALAD
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g
SPICY PRAWN NOODLE SALAD
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
- Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
- Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
SPICY THAI NOODLE SALAD
This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.
Provided by Mrs Goodall
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
- Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
- Season with salt.
- Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
- Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
- Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
- Garnish with lime wedges.
- Serve right away or chill as long as overnight.
- Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.
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
SPICY COCONUT SHRIMP-RICE NOODLE SALAD
Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
- Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
- Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
- Sprinkle with remaining coconut.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
SPICY YUMMY RICE NOODLES
Steps:
- Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
- To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
- Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
- Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
- Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
- Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.
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- First cook your rice noodles according to instructions. Usually takes around 8 minutes or less. Rinse in cold water.
- After the rice noodles are cooked, place them in a large bowl and add in 2 to 3 tsp sesame oil, pepper, salt, and asian chili sauce. Mix and place in fridge to cool. For best flavor and resistant starch, let it sit for at least an hour.
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