Dang Yolkless Double Toasted Asian Noodle Delight Recipes

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LIGHTER ASIAN NOODLE SALAD



Lighter Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup olive oil
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger (from about a 2-inch piece)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime
1 red chile, thinly sliced
1 cup cashew halves
2 cups grated carrots (from about 3 medium carrots)
1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish
1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish
2 zucchini, spiraled thin
2 Persian cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced

Steps:

  • To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
  • Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
  • In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.

Nutrition Facts : Calories 346, Fat 23 grams, SaturatedFat 4 grams, Sodium 398 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 9 grams, Sugar 15 grams

DANG COLD ASIAN NOODLE SALAD



Dang Cold Asian Noodle Salad image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
  • In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

DANG COLD ASIAN NOODLE SALAD (GUY FIERI)



Dang Cold Asian Noodle Salad (Guy Fieri) image

I ran across this on the Food Network website. It got great reviews so I thought I'd post it here so I can try it later.

Provided by 2bizzy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra virgin olive oil
1 carrot, thinly sliced or julienned
2 celery ribs, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced or julienned
1/2 cup bok choy, julienned
1 cup bean sprouts (optional)
3 tablespoons fresh cilantro leaves, minced
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
  • In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

Nutrition Facts : Calories 486, Fat 27.1, SaturatedFat 3.9, Cholesterol 0.1, Sodium 1314.4, Carbohydrate 53.9, Fiber 3.6, Sugar 3.8, Protein 13.6

DANG YOLKLESS DOUBLE TOASTED ASIAN NOODLE DELIGHT!



DANG YOLKLESS DOUBLE TOASTED ASIAN NOODLE DELIGHT! image

Categories     Salad     Pasta     Vegetable     Vegetarian     Lunch     Healthy     Vegan

Yield 6-8

Number Of Ingredients 13

Dressing
1/3 cup vinegar (I used orange muscat from Trader Joes)
1/2 cup light soy sauce
3/4 cup olive oil
3 tablespoons maple syrup (can use honey)
1/4 cup water
3 cloves minced garlic
2 table spoons minced ginger
One 12 oz bag of yolkless egg noodles cooked & drained
one large red pepper chopped
one 8 oz bag of broccoli slaw (broccoli carrots red cabbage) or any other veggies you like
chopped scallions
toasted nuts or seeds ( I used Pistachios and double toast them till almost burned - yummm)

Steps:

  • Make dressing cook and drain noodles except for the nuts or seeds toss everything together including dressing can be served warm or cold just before serving sprinkle double toasted nuts/ seeds on top

YOLKLESS NOODLES



Yolkless Noodles image

Make and share this Yolkless Noodles recipe from Food.com.

Provided by Carole Reu

Categories     Low Cholesterol

Yield 14 oz. fresh pasta, 8 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1/2 teaspoon salt
2 egg whites, beaten
1/3 cup water
2 teaspoons olive oil
3 tablespoons all-purpose flour

Steps:

  • In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
  • Add to the dry mixture. Mix well.
  • Sprinkle kneading surface with 1 Tbsp of the remaining flour.
  • Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
  • Cover and let the dough rest for 10 minutes.
  • Divide dough into 4 equal portions.
  • On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
  • Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
  • Shake the strands to separate and cut into 2 to 3" lengths.
  • If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
  • Cut into 1/4" wide strips.
  • Cut strips into 2 to 3" lengths.
  • To store cut noodles, spread them on a wire cooling rack.
  • Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
  • Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
  • Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
  • Drain noodles well.

Nutrition Facts : Calories 138.2, Fat 1.5, SaturatedFat 0.2, Sodium 160, Carbohydrate 26.1, Fiber 0.9, Sugar 0.1, Protein 4.4

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