Oriental Cold Noodle Salad Low Fatvegetarian Recipes

ORIENTAL COLD NOODLE SALAD

Oriental Cold Noodle Salad image

Submitted By: Christiana Heins recipe Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 1 Hour 25 Minutes "A spicy, Thai-inspired soba noodle treat that's great for picnics and barbecues. For a Japanese-inspired version, omit the pepper flakes, peanuts, and cilantro; and add toasted sesame seeds."

Provided by douglas.stockley

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

15 ounces dried soba noodles
1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/3 cup soy sauce
1 lime, juice and zest of
2 tablespoons brown sugar
2 garlic cloves, minced
2 teaspoons red pepper flakes
1 cup finely grated carrot
1/4 cup coarsely chopped salted peanuts
1/2 cup chopped fresh cilantro

Steps:

In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
Nutrition facts (per serving).
Calories (kcal) 242.
Protein 9.6g.
Cals from Protein 14%.
Total Fat 3.7g.
Cals from Fat 12%.
Carbohydrates 47.4g.
Cals from Carbohydrates 72%.
Fiber 1.3g.
Cholesterol 0mg.
Sodium 1071mg.

Nutrition Facts : Calories 258.3, Fat 4.9, SaturatedFat 0.7, Sodium 1162.2, Carbohydrate 47.7, Fiber 1.2, Sugar 4.6, Protein 10.9

ORIENTAL COLD NOODLE SALAD (LOW FAT/VEGETARIAN)

Oriental Cold Noodle Salad (Low Fat/Vegetarian) image

Soba noodles are easily found in the Asian section of your grocery store, you could substitute 1 pound of angel hair pasta for the soba noodles but the soba noodles are better to use ;-) Plan ahead this needs to chill for a minimum of 2 or more hours before serving, prep time includes chilling time. Add in some frozen thawed peas, steamed broccoli, or some cooked chicken or shrimp if desired.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces dried soba noodles (can use a little more)
1 1/2 teaspoons dark sesame oil
1/4 cup rice vinegar (do not use rice wine vinegar!)
1/3 cup reduced sodium soy sauce (more if needed)
1 tablespoon lime juice
2 tablespoons brown sugar
1 -2 teaspoon fresh minced garlic
1 pinch cayenne pepper (or use 1/2 teaspoon red pepper flakes or to taste)
1 small carrot (peeled and finely grated, squeeze out the extra moisture with hands)
2 green onions, chopped
1/4 cup sesame seeds
black pepper (optional)

Steps:

Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
Cut the noodles into about 3 to 4-inches then place into a large bowl.
Add in grated carrots and green onions; set aside.
In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red pepper flakes) stir until the brown sugar is completely dissolved; pour over the noodles and vegetables, add in sesame seeds then toss well to coat.
Season with black pepper if desired.
Cover and refrigerate for a minimum of 2 or more hours.
If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.

Nutrition Facts : Calories 315.1, Fat 4.7, SaturatedFat 0.7, Sodium 1044.6, Carbohydrate 61.8, Fiber 1.2, Sugar 5.3, Protein 12.3

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

Ingredients

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.

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