Cold Somen Noodle Vegetable Salad Recipes

COLD NOODLE SALAD

Cold Noodle Salad image

Provided by Food Network

Time 42m

Yield 6 (1/2 cup) servings

Number Of Ingredients 15

Ingredients

1/2 cup julienne cucumber
1/2 cup chopped fresh scallions
1/2 cup julienne red bell pepper
1/2 cup julienne carrots
3/4 cup sliced shiitake mushrooms (about 6 medium caps)
2 tablespoons black sesame seeds
1/4 cup water
2 tablespoons lemon juice
1 tablespoon fresh ginger juice
1 tablespoon sesame oil
1/4 teaspoon red chile flakes
1 tablespoon sugar
1 teaspoon salt
Pinch freshly ground black pepper
2 cups cooked udon noodles

Steps:

Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

Nutrition Facts : Calories 130, Fat 5 grams

COLD SOMEN NOODLE VEGETABLE SALAD

Cold Somen Noodle Vegetable Salad image

A simple, quick, and very healthy salad to make for a light dinner. From a Hakubaku Somen noodle package. I use a mandolin to cut the vegetables. The salad is better if it can sit for about 10 minutes before eating. You could also blanch the carrots for them to be softer in the salad.

Provided by saltandpepper

Categories Vegetable

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

60 ml fresh lime juice
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons olive oil
9 ounces somen noodles
1 carrot, peeled and finely shredded
1 small red capsicum, finely shredded (or use 2 cucumbers)
100 g snow peas, finely shredded (or use frozen peas instead)
1/2 bunch chives, minced
1/2 cup coriander leaves or 1/2 cup cilantro leaf

Steps:

In a large bowl whisk lime juice, brown sugar, fish sauce and olive oil together.
Cook Somen noodles as per packet instructions. Drain and rinse with cold water.
Mix dressing with noodles, carrot, capsicum, snow peas and chives, tossing to coat well. Divide salad between plates. Scatter coriander leaves on top and serve.

Nutrition Facts : Calories 439.9, Fat 9.9, SaturatedFat 1.4, Sodium 2519.1, Carbohydrate 76, Fiber 5.8, Sugar 8.5, Protein 11.8

VEGETABLE NOODLE SALAD

Vegetable Noodle Salad image

Transform plain, leftover cooked spaghetti into an Asian-inspired cold noodle salad, perfect for packing in a picnic basket or a lunch box during the school year.

Provided by Jennifer Perillo

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1-inch piece ginger
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon peanut butter
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon soy sauce
Juice of 1 lime
Salt and freshly ground black pepper
4 cups cooked spaghetti
1 carrot, julienned
1 red bell pepper, julienned
1 scallion, thinly sliced
Handful fresh cilantro leaves, chopped

Steps:

For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients). Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice. Season the dressing with salt and pepper. Whisk together until emulsified, about 1 minute.
For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl. Using tongs, toss until the noodles are coated with the dressing. Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Vegetable Noodle Salad With Sesame Vinaigrette image

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

Bring a pot of water to a boil, and season generously with salt.
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

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