Easy Asian Noodle Salad Recipes

ASIAN NOODLE SALAD

Steps:

• Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
• Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
• Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
• Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
• Do the night before to allow the salad to marinate.
• Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
• Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
• This is awesome and it is a real party and/or BBQ hit.

ASIAN NOODLE SALAD QUICK AND EASY VERSION

Steps:

• Boil pasta in salted water til cooked. Drain and run cold water to cool.
• While pasta is cooking, chop onions and carrots. Toss into a large tupperware container.
• Add ginger, garlic and optional red pepper flakes to the carrots and green onions. Stir to mix thoroughly.
• Shake Kraft Asian Toasted Sesame dressing and pour into the carrot/onion/ginger/garlic mixture. Stir to thoroughly coat. Add more or less to your desired coverage. A little goes a long way.
• Once pasta is completely cool, slowly add to the dressing mixture and toss until coated. Add more dressing until coated to your satisfaction/taste. You don't need alot because it has quite a bit of flavour.
• Add more ginger/garlic/red pepper flakes for desired taste. Add sesame seeds.
• Cover with a lid, put in fridge to chill and keep cool until ready to serve. Just before serving you may want to add a bit more dressing to mix around.

ASIAN NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
• While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

ASIAN NOODLE SALAD

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

DANG COLD ASIAN NOODLE SALAD

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.

THAI NOODLE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

EASY ASIAN NOODLE SALAD

Steps:

• Toss spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate, if desired.
• Serve over lettuce.

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

ASIAN NOODLE SALAD

Steps:

• Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
• Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool. Toss with dressing, carrot, scallions, sesame seeds, and radishes in a large bowl.

ASIAN NOODLE SALAD

Steps:

• In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).
• Meanwhile, cut 6 ounces firm silken tofu into 1/2-inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.
• In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.

ASIAN NOODLE SALAD

Steps:

• Combine dressing ingredients in bowl, and whisk until honey dissolves. Adjust seasoning to taste. Set aside.
• Cook noodles in boiling salted water until tender, about 5 minutes. Drain in colander, rinse with cold water until cool, and drain. Place noodles in salad bowl; toss with oil.
• Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. Stir in dressing. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.