SPICY PEANUT CHICKEN UDON NOODLE SALAD
Use rotisserie chicken for a quick and easy meal!
Provided by Jennifer Locklin
Time 10m
Number Of Ingredients 19
Steps:
- Cook noodles according to package directions, drain well. (Allow noodles to drip-dry well so that they can absorb more sauce.)
- Once noodles are thoroughly drained, toss together remaining salad ingredients except chopped peanuts and 1 tablespoon chopped cilantro and set aside.
- In a food processor or blender, combine all peanut sauce ingredients and blend until smooth.
- Drizzle half of the peanut sauce and gently toss with salad ingredients. Continue adding peanut sauce until the salad is well coated and add half of the chopped peanuts (you may need all of the sauce or less depending on your desired taste).
- Place the salad in a serving dish and top with remaining peanuts and sprinkle with remaining cilantro.
EASY SPICY UDON COLD SALAD
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.
Provided by Priscilla M Chabal
Categories Salad
Time 4h27m
Yield 4
Number Of Ingredients 18
Steps:
- Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
- Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
- Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
SPICY ASIAN-STYLE PASTA SALAD
Provided by Erin Renouf Mylroie
Categories Pasta Side Kid-Friendly Quick & Easy Back to School Peanut Pea Bell Pepper Summer Bon Appétit California Small Plates
Yield Serves 6
Number Of Ingredients 11
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.
JAPANESE-STYLE TUNA NOODLE SALAD
Here's a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.
Provided by Sam Sifton
Categories dinner, weeknight, noodles, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
- While the wakame soaks, cook the noodles according to the package instructions.
- Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
- In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
- Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.
SPICY UDON SALAD
Funny how you start looking for something and find something even better than what you were looking for! This sounds execellent and I plan on making it soon! Note: Prep time includes minimal chill time
Provided by TishT
Categories Japanese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook Udon noodles in a large pan of boiling water about 5 minutes, or until just tender. Drain and rinse with cold water. Chill.
- Combine tamari and sesame oil in a small bowl.
- Combine noodles and vegetables in another bowl and toss with dressing.
- Sprinkle with peanuts and sesame seeds and drizzle with Szechuan sauce.
Nutrition Facts : Calories 655.7, Fat 22.8, SaturatedFat 3.2, Sodium 2607.6, Carbohydrate 93.4, Fiber 8.8, Sugar 2.3, Protein 21.4
SPICY UDON PASTA SALAD
Make and share this Spicy Udon Pasta Salad recipe from Food.com.
Provided by seashells63
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook udon noddles in a large pan of boiling water, about 5 minutes or until just tender, drain.
- Rinse with cold water, chill.
- Combine soy sauce and sesame oil in a small bowl.
- Combine noodles and vegetables in another large bowl and toss with dressing.
- Sprinkle with peanuts and sesame seeds.
- Drizzle with Szechuan sauce.
Nutrition Facts : Calories 655.7, Fat 22.8, SaturatedFat 3.2, Sodium 2607.6, Carbohydrate 93.4, Fiber 8.8, Sugar 2.3, Protein 21.4
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