Asian Noodle Salad With Cashews Recipes

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LIGHTER ASIAN NOODLE SALAD



Lighter Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger (from about a 2-inch piece)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime
1 red chile, thinly sliced
1 cup cashew halves
2 cups grated carrots (from about 3 medium carrots)
1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish
1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish
2 zucchini, spiraled thin
2 Persian cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced

Steps:

  • To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
  • Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
  • In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

Nutrition Facts : Calories 346, Fat 23 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 9 grams, Sugar 15 grams

ASIAN NOODLE SALAD



Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 19

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

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 SALAD WITH CASHEWS



Asian Noodle Salad with Cashews image

This salad is so amazingly good. I'm totally addicted to it. It looks (and tastes) like something you'd eat in a restaurant. I know, you're thinking spinach with noodles???? But it is SO good. And don't let the long ingredient list scare you. Trust me it's worth the chopping. If I'm making this just for our family, I cut up all my veggies and put them in ziplock baggies. Then I make the dressing and the noodles. I keep all of it in the fridge and just pull it out as much as I want and enjoy the salad 2x in one week! I found it on Pioneer Woman's website (adapted from Jamie Oliver's version) and adapted it to my taste. As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6. It looks like you've got this huge salad and how is it all going to be eaten and then all of a sudden it's gone and people are asking for more!!

Provided by Monica

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

375 g linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.)
1/2-1 head napa cabbage, sliced
1/2-1 head purple cabbage, sliced
150 g Baby Spinach (about 1/2 a bag)
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
2 cups bean sprouts (or one small bag)
3 green onions, sliced
1/4 cup cilantro, you can do as much as you like though
1/4 cup sunflower seeds
1/2 cup cashew nuts, roasted
1/2 cup olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/4 cup brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion)
3 tablespoons fresh ginger, chopped (I've also used the powder, but fresh does taste better)
2 garlic cloves, chopped
1 lime, juice of

Steps:

  • Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.
  • Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.
  • Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.
  • As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.

Nutrition Facts : Calories 643.1, Fat 32.3, SaturatedFat 4.7, Sodium 1130.9, Carbohydrate 76.1, Fiber 7.1, Sugar 17.8, Protein 16.8

CASHEW SESAME NOODLES



Cashew Sesame Noodles image

Categories     Blender     Pasta     Side     Quick & Easy     Cashew     Fall     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 12

For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/4 cup Asian sesame oil
3/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
1/2 cup salted roasted cashews
1/3 cup water
1 pound thin spaghetti
1 1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs

Steps:

  • Make sauce:
  • In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
  • Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
  • Garnish sesame noodles with cashews and coriander.

SHANGHAI NOODLE SALAD



Shanghai Noodle Salad image

Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.

Provided by Tina Kauffman

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h40m

Yield 8

Number Of Ingredients 13

1 pound fresh thick Chinese wheat noodles
¼ cup ketchup
3 ½ tablespoons sesame oil
3 ½ tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons kosher salt
1 ½ teaspoons lime juice
¼ cup chopped green onion
2 carrots, peeled and shredded
1 small zucchini, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 tablespoon toasted sesame seeds
1 teaspoon crushed red pepper flakes

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  • In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 41.9 g, Fat 7.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 1314.8 mg, Sugar 6.9 g

ASIAN NOODLE SALAD



Asian Noodle Salad image

I found this about 10 years ago in a James McNair salad cookbook. If you like cilantro and a bit of kick from the chile oil then you will love this!!

Provided by E.A.4957

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb of asian wheat noodles or 1 lb thin italian noodles, such as spaghettini
8 ounces snow peas, cut on the diagonal into rectangles long thin pieces
1 cup finely chopped green onion, including the green top
1 cup coarsely chopped unsalted dry roasted peanuts
1/2 cup chopped fresh cilantro
1/3 cup rice vinegar
1/2 cup soy sauce, low sodium
1 tablespoon minced fresh gingerroot
1 garlic clove, pressed
1/8 cup sesame oil
1/8 cup high quality vegetable oil
1/8 cup hot chili oil, to taste
1 pinch salt

Steps:

  • To make Vinaigrette:.
  • In a bowl combine the vinegar, soy sauce, ginger and garlic. Whisk well. Add the oils and whisk or shake until emulsified. Alternatively, the ingredients may be mixed in a food processor or blender. Set aside and make salad.
  • To make Noodle Salad:
  • In a large pot, bring water to boil over high heat. Add a pinch of salt.
  • Drop in the noodles and stir vigorously.
  • Cook stirring frequently, until barely tender and still quite firm to the bite.
  • Drain and rinse quickly under running cold water and drain again.
  • Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
  • Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
  • Bring a large saucepan filled with water to a boil.
  • Add the snow peas and cook until tender, about 1 minute.
  • Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
  • Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
  • Serve at room temperature.

Nutrition Facts : Calories 776.8, Fat 33.1, SaturatedFat 4.5, Sodium 2070.5, Carbohydrate 102.9, Fiber 5.6, Sugar 3.5, Protein 28.6

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

Provided by Angel

Categories     Salad     Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 14

1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
½ cup sunflower seeds
½ cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
½ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
¼ cup white sugar
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g

RAMEN NOODLE SALAD



Ramen Noodle Salad image

This Ramen Noodle Salad is a family favorite side dish! Packed with flavor, this asian inspired salad is perfect as a side dish or for a potluck, picnic or party! Crunchy ramen noodles, with veggies, nuts and a yummy dressing, this salad has it all!

Provided by Janelle

Time 3h20m

Number Of Ingredients 9

1/4 cup of sliced almonds
1/2 cup olive oil
1/4 cup rice vinegar
3 Tablespoons Soy Sauce
1/2 cup sugar
1 14 ounce package prepackaged cole slaw mix
1 12 ounce package of prepackaged broccoli slaw mix (we've also done it with two broccoli slaw mixes)
2 packages of Ramen Noodles (either beef or oriental flavor, we've used both and like them equally)
1/4 cup seeded sesame seeds, sunflower seeds or raw chopped peanuts

Steps:

  • Preheat oven to 300*F.
  • Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
  • While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
  • In a large bowl mix together the broccoli slaw and coleslaw together.
  • Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
  • Add cooled almonds and sesame seeds to slaw mix and mix well.
  • Pour reserved seasoning packet contents into your dressing and mix again.
  • Pour entire dressing over slaw mixture and mix well.
  • Refrigerate for 3 hours or overnight. Serve chilled.

Nutrition Facts : Calories 328 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1217 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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From joanne-eatswellwithothers.com


ASIAN NOODLE SALAD WITH TOASTED SESAME DRESSING - HAPPY ...
Add the vegetables, noodles, and dressing to a big stockpot and mix with your hands. Turn over the noodles and make sure to blend the veggies in with the noodles. Just a little note that the vegetables and sauce tend to settle at the bottom of the pot. Top the salad with chopped peanuts and serve. Photo: Mark Yamamoto.
From happyhappynester.com


FRESH AND EASY VIETNAMESE NOODLE SALAD | FOODIECRUSH.COM
1/4 teaspoon crushed red pepper. Lime. Instructions. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
From foodiecrush.com


ASIAN RAMEN NOODLE SALAD RECIPE | THE RECIPE CRITIC
2021-07-17 Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes. Combine vegetables: In a large bowl add the cabbage, carrots, green onions, and ramen and almonds. To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
From therecipecritic.com


ASIAN NOODLE SALAD | RECIPE CART
Set aside for 10 minutes to soften. Drain well and return to the bowl. Step 3. Add the chicken, capsicum, mint, coriander and bean sprouts to the noodles and gently toss to combine. Step 4. Whisk together the kecap manis, lime juice, fish sauce and sweet chilli sauce in a medium jug until well combined. Drizzle the noodle mixture with the ...
From getrecipecart.com


10 BEST RAMEN NOODLE SALAD WITH CASHEWS RECIPES - FOOD NEWS
BEST Ramen Noodle Salad Recipe. 1 (1 1/2 lb.) pkg. shredded cabbage or shred your own 1/2 c. sunflower seeds 1/2 c. slivered almonds, toasted 4 green onions, chopped (tops too) (optional) 1 pkg. chicken flavored Ramen noodles DRESSING: 1/2 c. cooking oil 3 tbsp. sugar 3 tbsp. vinegar Seasoning packet from noodles Combine the dressing ingredients.
From foodnewsnews.com


ASIAN-STYLE CASHEW CHICKEN SALAD WITH SESAME SOY ...
2012-05-13 In deep fat fryer or heavy saucepan, heat 3 inches vegetable oil to 375°F. Fry rice stick noodles in hot oil until they float on top of the oil and are curled up, less than 1 minute. Set aside. 2. Heat 10-inch skillet over medium heat. Sprinkle salt and pepper on both sides of …
From pillsbury.com


CHANG’S CRISPY NOODLE SALAD - CHANG'S AUTHENTIC ASIAN ...
Method: Finely shred the cabbage and place in a large bowl along with the Chang’s Original Fried Noodles, spring onions and almonds. Toss until combined. Just before serving pour Chang’s Crispy Noodle Salad Dressing over salad and toss until salad is fully coated. To make a delicious meal add 300g shredded BBQ chicken or BBQ pork.
From changs.com


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