Crunchy Noodle Salad With Cabbage And Peanut Sauce Recipes

CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

CABBAGE AND CRUNCHY NOODLE SALAD

Steps:

• Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
• Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.

NAPA CABBAGE NOODLE SALAD

Steps:

• Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
• Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
• About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE

Steps:

• In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
• Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
• Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

CRISPY NOODLE, NUTS AND CABBAGE SALAD

Steps:

• To make dressing mix all ingredients together.
• Heat some oil in a frying pan and brown noodles, seeds and nuts.
• Just before serving toss nut mixture through cabbage and shallots.
• Pour dressing over and serve immediately.

ORIENTAL NOODLE SALAD WITH PEANUTS, SPINACH & CABBAGE

Steps:

• In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
• Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
• Do not burn. Set aside.
• Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
• In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
• Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
• Drizzle or spoon the dressing on top.
• Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.