ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
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.
ICHIBAN SALAD RECIPE - (3.4/5)
Provided by á-802
Number Of Ingredients 15
Steps:
- Mix the first 5 ingredients together, add both noodles just before dressing and serving to keep the noodles crisp.
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.
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
CHINESE NOODLE SALAD
I didn't like this the first few times I tried it but now I love it! It's got a tangy taste and goes well with Chinese food or sandwiches. Leftovers are softer but great as a snack the next day.
Provided by DGRIFF718
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 6m
Yield 8
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
- Crush ramen noodles in the packages. Pour into salad dressing.
- In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Nutrition Facts : Calories 216 calories, Carbohydrate 24.9 g, Fat 12.3 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 413 mg, Sugar 10.9 g
ICHIBAN NOODLE SALAD
Make and share this Ichiban Noodle Salad recipe from Food.com.
Provided by Rhonda Scheurer
Categories Vegetable
Time 10m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
- In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
- Add dressing to the salad and toss well.
- Let stand 5 to 6 hours, or overnight, in fridge.
- Just prior to serving add slivered almonds and sunflower seeds and toss well.
Nutrition Facts : Calories 255.1, Fat 21.6, SaturatedFat 2.5, Sodium 23.4, Carbohydrate 13.6, Fiber 3.5, Sugar 9.4, Protein 4.5
ICHIBAN SALAD
This is a wonderful salad that I like to take along to get togethers. Add dressing when you get to the destination, so it doesn't get too soggy.
Provided by CookingMonster
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Mix first 8 ingredients together and toss in a large bowl.
- Combine last six ingredients for the dressing and pour over top salad before serving.
Nutrition Facts : Calories 300.7, Fat 22.1, SaturatedFat 3, Cholesterol 3.7, Sodium 710.7, Carbohydrate 21.7, Fiber 4.4, Sugar 9.8, Protein 7.8
ICHIBAN SALAD
Steps:
- Mix all dressing ingredients together and toss with cabbage and onions just before serving or an hour before serving if you want a deeper flavour.
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