Crispy Noodle Salad With Sweet And Sour Dressing Recipes

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CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING



Crispy Noodle Salad With Sweet and Sour Dressing image

Make and share this Crispy Noodle Salad With Sweet and Sour Dressing recipe from Food.com.

Provided by Susie D

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

6 cups mixed baby greens, 1 sack
1 cup fresh bean sprout
1 cup shredded carrot
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried Chinese noodles (such as rice noodles, chow mein noodles or fried wontons)
2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
2 tablespoons cider vinegar or 2 tablespoons white vinegar, may be substituted
1/3 cup canola oil (eyeball the amount) or 1/3 cup vegetable oil (eyeball the amount)
salt and pepper

Steps:

  • In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
  • Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
  • Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING



Crispy Noodle Salad with Sweet and Sour Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot, available in produce department
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepper

Steps:

  • In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)



Crispy Chinese Noodles (Restaurant Style) image

These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.

Provided by OdaMae

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 8

Number Of Ingredients 2

2 cups vegetable oil, or as needed
1 (10 ounce) package egg roll wrappers

Steps:

  • Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
  • Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg

CRISPY NOODLE SALAD



Crispy Noodle Salad image

Some stores sell crispy rice noodle but if you cant get them you can make your own by putting dry rice noodles in hot oil - be careful as they get BIG!

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

50 g crispy rice noodles
1 tablespoon sesame oil
3 cm fresh ginger, chopped
2 garlic cloves, crushed
100 g sugar snap peas, sliced lengthways
1 carrot, in matchsticks
4 spring onions, sliced
175 g spinach, shredded
100 g bean sprouts
1/4 cucumber, in matchsticks
50 g roasted cashews, chopped
1 lime, juice of
2 teaspoons chili oil

Steps:

  • Heat the sesame oil in a wok. Add ginger and garlic and stir fry for 30 seconds.
  • Add peas, carrots and spring onions and stir fry for a minute. Add spinach and bean sprouts and stir fry for another minute.
  • Remove from heat and stir in cucumber.
  • Pile onto plates, sprinkle over the lime juice and nuts. Drizzle with the chilli oil and top with the crispy noodles.

Nutrition Facts : Calories 384.5, Fat 19.3, SaturatedFat 3.4, Sodium 305.7, Carbohydrate 48.2, Fiber 7.5, Sugar 7.6, Protein 11

SWEET AND SOUR PASTA SALAD



Sweet and Sour Pasta Salad image

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

Provided by misty

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 12h35m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package small seashell pasta
2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
1 sweet onion, halved and thinly sliced
2 green bell peppers, seeded and chopped into 3/4-inch pieces
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed tomato soup
¾ cup white sugar
¾ cup cider vinegar
¾ cup vegetable oil

Steps:

  • Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  • Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  • Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.3 g, Fat 15 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 146.4 mg, Sugar 16.7 g

SWEET & SOUR NOODLE SALAD



Sweet & Sour Noodle Salad image

Perfect for making in advance and serving as a light lunch, this noodle salad uses two canned foods making it quick and easy to make.

Provided by hayleylongdin

Time 20m

Yield Serves 6

Number Of Ingredients 11

1 can water chestnuts, drained and sliced
1 can baby corn, drained and cut in half diagonally if preferred
227g can pineapple pieces in juice, drain and reserve juice
1 small red pepper, finely diced
3 blocks medium egg noodles
Dressing
3 Tbsp pineapple juice
2 Tbsp olive oil
1 Tbsp light soy sauce
2 Tbsp honey
Seasoning

Steps:

  • Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft
  • Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl
  • Add the pineapple, red pepper, water chestnuts and baby corn
  • To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well
  • When ready to serve, pour over the dressing and mix well
  • Serve garnished with spring onion

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