Oriental Noodle Salad 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 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.

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.

Steps:

• Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
• Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
• Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
• Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
• Do the night before to allow the salad to marinate.
• Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
• Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
• This is awesome and it is a real party and/or BBQ hit.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Steps:

• Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
• Toss all salad ingredients (except the noodles) together in a bowl; add dressing and mix well.
• Just before serving, add the noodles and toss thoroughly again.

Steps:

• For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
• Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
• For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
• Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

Steps:

• Toss chicken with 1/4 cup marinade and garlic. Refrigerate 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.
• Mix dressing, remaining marinade and ginger. Remove chicken from marinade mixture; discard marinade mixture. Cook and stir chicken, peppers and carrots in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in dressing mixture.
• Drain spaghetti; return to pan. Add chicken mixture and 3 Tbsp. cilantro; mix lightly. Spoon into bowl; sprinkle with remaining cilantro.

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:

• Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
• Mix together the almonds, noodles, slaw mix, and onions.
• Pour the dressing over the top of the slaw mixture.
• Refrigerate for at least 4-6 hours before serving.
• Serve!

Steps:

• Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.
• Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.
• Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.
• As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.

Steps:

• Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
• In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
• Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.