Asian Noodle Dinner Salad Recipes

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.

ASIAN NOODLE DINNER SALAD

Steps:

• Noodles
• Take a quarter of the package of noodles for each serving and place in boiling water for 3 to 4 minutes. Cook only until just soft (al dente) but not too soft; separate the strands while boiling. Drain in colander and immediately rinse with cold water. Cool noodles in the refrigerator. Mix with other ingredients and dressing.

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.

ASIAN NOODLE SALAD

Steps:

• In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).
• Meanwhile, cut 6 ounces firm silken tofu into 1/2-inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.
• In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.

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.

ASIAN NOODLE SALAD

Steps:

• Combine dressing ingredients in bowl, and whisk until honey dissolves. Adjust seasoning to taste. Set aside.
• Cook noodles in boiling salted water until tender, about 5 minutes. Drain in colander, rinse with cold water until cool, and drain. Place noodles in salad bowl; toss with oil.
• Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. Stir in dressing. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

ASIAN NOODLE SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• Cook noodles as directed on package, adding pea pods for last 1 to 2 minutes; drain. Rinse with cold water; drain.
• Spray 10-inch skillet with cooking spray. Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is no longer pink in center.
• In large bowl, toss noodles, bell pepper, carrots, onions and pork with half of the dressing. Sprinkle with sesame seed. Serve with remaining dressing.

ASIAN NOODLE SALAD WITH SHRIMP

Steps:

• Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
• Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
• Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

ASIAN NOODLE & BEEF SALAD

Steps:

• For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.