Carrot And Hokkien Noodle Salad Recipes

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ASIAN CARROT NOODLE SALAD



Asian Carrot Noodle Salad image

I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food. So I paired two of her favorite foods! I used green vegetable flavored noodles I got from my local Asian market, but you can use linguini or even spaghetti.

Provided by CraftScout

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

2 ounces long thin noodles (about 1 c. cooked)
1 lb carrot
1 teaspoon salt
1 tablespoon rice wine vinegar
1 tablespoon hot water
1 tablespoon sugar

Steps:

  • Depending on your noodles, you may need to start cooking them before or after you slice the carrots. Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now.
  • Wash and peel your carrots. With your vegetable peeler make long carrot "noodles". This is the bulk of the prep time. If I find an easier way to do this, I will amend this recipe.
  • Sprinkle the carrot peels with salt to draw out moisture. In a few minutes they will be quite limp (like cooked noodles). If you are using fast cooking noodles, now would be the time to cook them.
  • Mix the last three ingredients.
  • Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture.
  • Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time.

Nutrition Facts : Calories 75.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 8, Sodium 441.9, Carbohydrate 16.1, Fiber 2.4, Sugar 5.7, Protein 2

CARROT AND HOKKIEN NOODLE SALAD



Carrot and Hokkien Noodle Salad image

I came up with this after combining (and altering slightly) two recipes from The Spirit House Restaurant Cookbook. I served this with my Recipe #201147 for my co-host Jewelies birthday. I added two tablespoons of RiffRaffs Recipe #95632 to the salad too. You could cool the noodles but we used them still hot and it worked just fine.

Provided by JustJanS

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 cups grated carrots, finely grated
3 green onions, sliced finely
6 double kaffir lime leaves, finely sliced
1 cup mint leaf
1 cup coriander leaves
400 g hokkien noodles, rinsed, then soaked in boiling water 3 minutes, drained
1 tablespoon chile pepper jam or 1 tablespoon Thai sweet chili sauce
2 tablespoons lime juice
1 tablespoon fish sauce
2 tablespoons palm sugar
1/4 cup chicken stock

Steps:

  • Combine dressing ingredients, set aside.
  • Combine salad ingredient, pour dressing over and toss well to combine.

Nutrition Facts : Calories 87.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 450.5, Carbohydrate 20.1, Fiber 4, Sugar 12.1, Protein 2.2

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