ASIAN NOODLE SALAD
I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste.
Provided by Cathy17
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
- Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
- Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
- Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
- Do the night before to allow the salad to marinate.
- Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
- Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
- This is awesome and it is a real party and/or BBQ hit.
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
Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.
Provided by Erin Clarke / Well Plated
Categories Main Course Salad Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g
ASIAN NOODLE SALAD
This Asian noodle salad makes for a briny and delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
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.
ASIAN NOODLE SALAD
Provided by Steven Raichlen
Categories dinner, weekday, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 23
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.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 5 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1805 milligrams, Sugar 20 grams
ASIAN NOODLE SALAD
Make our Healthy Living Asian Noodle Salad today! Multigrain noodles and an abundance of veggies make this Asian Noodle Salad a smart eating option.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 9
Steps:
- Toss chicken with 1/4 cup marinade and garlic. Refrigerate 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.
- Mix dressing, remaining marinade and ginger. Remove chicken from marinade mixture; discard marinade mixture. Cook and stir chicken, peppers and carrots in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in dressing mixture.
- Drain spaghetti; return to pan. Add chicken mixture and 3 Tbsp. cilantro; mix lightly. Spoon into bowl; sprinkle with remaining cilantro.
Nutrition Facts : Calories 460, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 34 g
ASIAN NOODLE SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
- Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool. Toss with dressing, carrot, scallions, sesame seeds, and radishes in a large bowl.
ASIAN NOODLE SALAD (PIONEER WOMAN) RECIPE - (4.6/5)
Provided by peridot728
Number Of Ingredients 19
Steps:
- 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. 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 RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
ASIAN CHICKEN NOODLE SALAD
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
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
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