SPICY GLASS NOODLE SALAD
Steps:
- Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
- Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
- *Available at Asian markets and in some supermarkets.
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
ASIAN CHICKEN SALAD WITH GLASS NOODLES
This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.
Provided by Just Call Me Martha
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
- Drain and rinse under cold water.
- Steam chicken for 15 minutes, then shred into small pieces.
- Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
- Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
- Top with toasted sesame seeds.
SPICY PRAWN NOODLE SALAD
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
- Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
- Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
SPICY THAI NOODLE SALAD
This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.
Provided by Mrs Goodall
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
- Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
- Season with salt.
- Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
- Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
- Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
- Garnish with lime wedges.
- Serve right away or chill as long as overnight.
- Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.
SPICY THAI GLASS NOODLE SALAD RECIPE - (4.6/5)
Provided by AlexG
Number Of Ingredients 10
Steps:
- Put the glass noodles to soak into some boiling water and leave for about 1 minute and then drain. Transfer the glass noodles into a bowl of cold water and leave for 1 minute. Strain the glass noodles and put them into a bowl along with the garlic, onion, chillies, carrot, fish sauce, lime juice, sugar and tomato. Mix thoroughly and check the seasoning. Serve garnished with coriander leaves.
SPICY RICE NOODLE SALAD
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g
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SPICY GLASS NOODLE SALAD RECIPE (YUM WOON SEN)
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Ratings 63Total Time 1 hr 30 minsEstimated Reading Time 2 minsCalories 625 per serving
- Step 1: Add 100g of minced pork and 3 tablespoons of water to a saucepan and cook on a high heat without any oil. Break down the minced pork and fry it until it is cooked, then add to a mixing bowl.
- Step 2: Boil 150g of shrimp for about 2 minutes. Make sure you don’t over cook them! Set the shrimp aside.
- Step 3: Now boil 40g of glass noodles for about 3 to 4 minutes until they are cooked, then drain them and set aside.
- Step 4: Now grab the mixing bowl with the cooked minced pork, and add 5 chopped bird eye chillies, 1 tbsp of sugar, 4 tbsp of fish sauce and 5 tbsp of lime juice. Give everything a quick stir, and then add the cooked glass noodles, cooked shrimp, 1 sliced onion, 2 sliced tomatoes, 1 sliced shallot and 10g of celery leaf. Give the salad a good mixing, and then serve!
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