COLD NOODLE SALAD
Steps:
- In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.
- In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.
- Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
- To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
- Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
COLD SALMON NOODLE SALAD
This is a great summer recipe. If you do the salmon on the stove top it doesn't heat up the kitchen too much, but is very colourful and healthy. It doesn't take long to make either, although you do have to start about an hour ahead of meal time to chill the noodles.
Provided by Sackville
Categories Asian
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a deep pan of water to the boil, slide in the rice noodles, turn off the heat and leave covered for 4-6 minutes.
- Drain and put in a serving bowl.
- Mix the fish sauce and sugar with the juice from two of the limes and the chopped chilli.
- You can either remove the seeds from the chilli or leave them in for a spicy salad.
- Also add in a handful each of chopped mint and coriander and then pour over the noodles.
- Put the dish in the fridge until well chilled (at least an hour).
- Rub the salmon with a touch of the oil and then either grill in a pan on the stove or bake in your oven for 10-15 minutes, until done to your liking.
- Let cool slightly until the salmon is about room temperature, then serve over the chilled noodles, with wedges of lime on the side.
Nutrition Facts : Calories 757.6, Fat 18.4, SaturatedFat 2.9, Cholesterol 165.4, Sodium 2416.8, Carbohydrate 77.6, Fiber 6.1, Sugar 12.3, Protein 70.5
ASIAN SALMON NOODLE SALAD
Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Recipe by Rosie Schwartz, RD and found at lcbo.ca.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 394.3, Fat 10.3, SaturatedFat 1.6, Cholesterol 32.6, Sodium 479.8, Carbohydrate 50.9, Fiber 3.5, Sugar 5.8, Protein 23.7
SALMON PASTA SALAD
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
MISO-GLAZED SALMON COLD NOODLE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
- Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
- Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
- Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
- Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.
COLD NOODLE SALAD WITH PONZU SAUCE
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
Provided by Elizabeth Andoh
Categories Pasta Side Quick & Easy Lunch Lemon Lime Chive Soy Sauce Simmer Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 portions
Number Of Ingredients 8
Steps:
- Make the ponzu sauce:
- Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
- Assemble the salad:
- If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.
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- Add salmon filets to large ziplock bag. Pour the marinade mixture into the ziplock bag with the salmon. Close and place in the refrigerator for 15-20 minutes.
- In a small bowl, add 4 1/2 tablespoons rice vinegar, 3 tablespoons sesame oil, 2 1/2 teaspoons honey, 1 teaspoon lime juice, 1 teaspoon sriracha, 1 garlic clove, and 1/2 teaspoon fresh ginger. Whisk together until combined. Set aside.
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- Spiralize the zucchini and cucumber into noodles. If you don't have a spiralizer you can julienne them. Place them in a large bowl.
- Mix together the remaining ingredients (minus the sesame seeds) for the noodles. Pour over zucchini cucumber mixture and allow to sit while you cook the salmon.
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- Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
- Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl of ice water to cool. Drain well; transfer to large bowl. Pour dressing over; toss to coat.
- Heat vegetable oil in heavy medium nonstick skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe skillet clean. Add enough water to skillet to reach depth of 1 inch. Bring to boil. Sprinkle sea salt over and add asparagus. Simmer until crisp-tender, 3 to 4 minutes. Drain. Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve.
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- In a large bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside.
- In a pot of salted boiling water, cook the noodles for 5 minutes. Add the snow peas and continue cooking for 2 minutes. Drain, rinse and let cool.
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- For the tahini sauce, combine the tahini, soy sauce, lime juice, rice wine, and honey in a mixing bowl. Whisk to combine. Drizzle in the oils, whisking until incorporated. Stir in the sesame seeds. Set aside.
- Bring a large pot of water to a boil. Cook the soba noodles according to the package’s instructions. Drain the noodles into a colander. Run them under cold water until fully cooled.
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- PREPARE THE VEGETABLES: Chop the red cabbage and mixed peppers into a small 1cm cubes.
- COOK NOODLES: Bring a pan of water to a rolling boil. Season the water with salt and a dash sesame oil and drop in the noodles. Make sure to stir the noodles until the water begins to boil again to stop them from sticking together. Check noodles are cooked and remove from the heat, drain well and refresh with cold water.
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