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.
GRILLED ASIAN PORK AND PASTA WITH CRUNCHY NOODLES
An Oriental-style salad showcases tender pasta, crisp vegetables and teriyaki-flavored pork tenderloin.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package, adding pea pods during last minute of cooking. Rinse with cold water; drain. Mix pasta, pea pods and carrots in large bowl.
- Mix sugar, oil, soy sauce and seasoning packet from soup mix in small bowl with wire whisk (sugar and seasonings will dissolve during refrigeration). Pour dressing over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour to blend flavors.
- Heat coals or gas grill for direct heat. Cover and grill pork 5 to 6 inches from medium heat 15 to 20 minutes or until pork is slightly pink in center. Cut pork into thin slices.
- Break ramen noodles into pieces. Add to pasta mixture; toss. Line serving platter or 4 plates with lettuce leaves. Spoon pasta mixture into center of serving platter or divide among 4 plates. Arrange pork slices on top; sprinkle with sesame seed.
Nutrition Facts : Calories 495, Carbohydrate 51 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg
CRUNCHY ASIAN PORK TENDERLOIN SALAD
"This is a nice change-of-pace entree featuring succulent tenderloin," says Gina Berry of Chanhassen, Minnesota. Her eye-appealing salad has a flavor and crunch your mouth will love.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute pork in oil until juices run clear. Meanwhile, combine the cabbage, peas, oranges and yellow pepper in a bowl. Add soy sauce and teriyaki sauce; toss to coat. Divide between two salad plates. Arrange pork on salads; sprinkle with chow mein noodles. ,
Nutrition Facts : Calories 338 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1030mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.
ASIAN NOODLE SALAD
Chopsticks? Immerse yourself in Asian-style dining with this great gingery pork salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all dressing ingredients.
- Cook noodles as directed on package, adding pea pods for last 1 to 2 minutes; drain. Rinse 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 no longer pink in center.
- In large bowl, toss noodles, bell pepper, carrots, onions and pork with half of the dressing. Sprinkle with sesame seed. Serve with remaining dressing.
Nutrition Facts : Calories 630, Carbohydrate 74 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 7 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 23 g, TransFat 0 g
SHANGHAI NOODLE SALAD
Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.
Provided by Tina Kauffman
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h40m
Yield 8
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
- In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 41.9 g, Fat 7.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 1314.8 mg, Sugar 6.9 g
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
ASIAN NOODLES AND PORK PASTA SALAD
This is a refreshing summer meal that does not take a long time to prepare. Chicken can be used instead of pork
Provided by Kate in Ontario
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta until desired doneness.
- Drain, rinse with cool water to cool and drain again.
- Meanwhile in small bowl, mix vinegar, sugar 3 T oil and seasoning packet from soup mix.
- Whisk until blended and set aside.
- Heat rest of oil in non-stick skillet over high heat until hot.
- Add pork and stir fry 6-7 minutes or until brown.
- Remove meat and stir fry mushrooms and broccoli until tender crisp adding more oil if needed.
- In large bowl, combine pork, pasta, broccoli, mushrooms and red onion.
- Pour vinegar mix over salad and toss gently to coat.
- Cover and refrigerate until serving.
- Just before serving, break ramen noodles into pieces.
- Add noodles and sesame seeds and toss.
- Sprinkle parmesan on top.
Nutrition Facts : Calories 646.8, Fat 25.2, SaturatedFat 6.2, Cholesterol 79.3, Sodium 609.9, Carbohydrate 72.6, Fiber 8.2, Sugar 12.7, Protein 34
COLD ASIAN NOODLES WITH PORK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
- Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
- Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
- Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
- Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g
Nutrition Facts : Calories 476 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 618 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 36 grams
ASIAN-STYLE NOODLE SALAD
Categories Salad Pasta Vegetarian Quick & Easy Lunch Spinach Bell Pepper Carrot Spring Healthy Jícama Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
- Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
- Divide salad among bowls and serve.
ASIAN NOODLE SALAD
I found this about 10 years ago in a James McNair salad cookbook. If you like cilantro and a bit of kick from the chile oil then you will love this!!
Provided by E.A.4957
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make Vinaigrette:.
- In a bowl combine the vinegar, soy sauce, ginger and garlic. Whisk well. Add the oils and whisk or shake until emulsified. Alternatively, the ingredients may be mixed in a food processor or blender. Set aside and make salad.
- To make Noodle Salad:
- In a large pot, bring water to boil over high heat. Add a pinch of salt.
- Drop in the noodles and stir vigorously.
- Cook stirring frequently, until barely tender and still quite firm to the bite.
- Drain and rinse quickly under running cold water and drain again.
- Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
- Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
- Bring a large saucepan filled with water to a boil.
- Add the snow peas and cook until tender, about 1 minute.
- Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
- Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
- Serve at room temperature.
Nutrition Facts : Calories 776.8, Fat 33.1, SaturatedFat 4.5, Sodium 2070.5, Carbohydrate 102.9, Fiber 5.6, Sugar 3.5, Protein 28.6
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