Asian Noodle Salad With Salmon And Snow Peas Recipes

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.

Steps:

• In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
• 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.

Steps:

• Preheat an oven to 400 degrees.
• Bring a saucepan 2/3 full of water to a boil.
• Add the carrots and cook for 30 seconds.
• Using a slotted spoon, scoop out and immerse in a bowl of ice water to stop the cooking.
• Repeat with the snow peas, cooking them for 1 minute; set aside.
• Remove and discard any errant bones in the salmon.
• Place the salmon in a small roasting pan and bake until opaque throughout, about 12 minutes.
• Let cool, then shred into bite-size pieces.
• Bring a large pot of water to a boil.
• Add the noodles, stir, and cook until barely tender and still firm, about 7 minutes.
• Drain and rinse under cold running water until cooled.
• Drain well, place in a large transportable bowl, and toss with 1 tablespoon canola oil to keep the noodles from sticking together.
• In a small bowl, whisk together the ¼ cup canola oil, sesame oil, vinegar, lime juice, honey, garlic, ginger, chopped basil and mint, and salt and pepper to taste.
• Pour the dressing over the noodles and toss to coat.
• Add the carrots and snow peas and toss again.
• Carefully toss in the salmon, keeping the pieces intact.
• Taste and adjust the seasonings.
• Garnish with mint and basil sprigs.
• Cover and keep chilled until ready to serve.

Steps:

• Cook spaghetti in boiling water until cooked al dente. Drain.
• In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
• In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
• Pour in dressing and toss to coat salad.
• Garnish with sesame seeds.

Steps:

• Make sesame dressing by shaking all ingredients in a tightyly covered container.
• Set aside.
• Cook noodles as directed on pkg, adding snow peas for last 1 to 2 minutes; drain.
• Pinse with cold water; drain.
• Spray 10 inch skillet with cooking spray.
• Cook pork and gingerroot in skillet 4 to 6 minutes, stirring occasionally, until pork is slightly pink in center.
• Toss noodles, bell pepper, carrots, onions and pork with half of the dressing.
• Sprinkle with sesame seed.
• Serve with remaining dressing.

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Steps:

• Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
• In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
• Marinate the fish for 30 minutes in the fridge.
• Coat a nonstick frying pan or wok with nonstick spray.
• Remove salmon from bag; discard leftover marinade.
• Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
• Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
• Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
• Serve with 1/2 cup of brown rice for each plate, if desired.