Barbaras Chinese Noodle 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.

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.

BARBARA'S CHINESE NOODLE SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• In a small bowl, combine liquids thoroughly with the sugar.
• Whisk thoroughly until the sugar is dissolved.
• Add sauce to cooked noodles and mix with hands until they are evenly coated.
• I refrigerate the salad for a few hours and mix periodically to allow the sauce to absorb into the noodles.
• Before serving, add sesame seeds, carrots and green onions. Toss and serve.

CHINESE NOODLE SALAD

Steps:

• Boil noodles until soft.
• Combine all sauces in a cup.
• Combine all other ingredients in a bowl.
• Drizzle sauces over bowl, and mix.

CHINESE NOODLE SALAD WITH GRILLED FIVE-SPICE CHICKEN

Steps:

• In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
• While water heats, make dressing: In a small bowl, whisk together salad oil, rice vinegar, sesame oil, soy sauce, lemon juice, garlic, and five spice; set aside.
• When water boils, add noodles and cook just until tender to bite, 2 to 3 minutes. Drain, rinse with cold water, then drain again. Place noodles in a large bowl; add 1/2 cup of dressing, the cilantro, and ginger. Mix well and set aside.
• Rinse chicken and pat dry. Place chicken on a lightly greased barbecue grill above a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid on gas grill. Cook, turning once and basting several times with half the remaining dressing, until meat is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total. Transfer chicken to a cutting board; cut into 1/2-inch-wide slices.
• Line 4 serving plates equally with spinach. Divide noodles and chicken among plates, arranging separately. Moisten with remaining dressing and sprinkle with onions.

CHINESE NOODLE SALAD

Steps:

• In a large bowl mix together the noodles from the ramen packages, the slaw mix, almonds and sunflower seeds.
• In a smaller bowl mix the 2 seasoning packets from the ramen packages with the sugar, canola oil and vinegar.
• Pour dressing mix over the slaw/noodle mix.
• Let sit for a few hours.
• It will stay crunchy if you make it the night before.

BARBARA TROPP'S CHINESE CHICKEN SALAD

Steps:

• Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
• In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
• Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

BARBARA'S SALAD

Steps:

• Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.