SHRIMP AND NOODLE SALAD
The star of this dish is the juicy grapefruit that gets tossed with this noodle salad. The residual juice gets used in the dressing as well, giving the whole salad a tart and refreshing flavor. Don't skip the crispy shallots! They add a delicious savory crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
- Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
- Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
- When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
- Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.
Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 183 milligrams, Sodium 886 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 30 grams, Sugar 15 grams
SOBA NOODLE SALAD
Provided by Food Network
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl and set aside.
- Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
- Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.
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
ROYAL ORCHID NOODLE SALAD
Make and share this Royal Orchid Noodle Salad recipe from Food.com.
Provided by Galley Wench
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients together in jar and shake.
- In large bowl, combine noodles, bell pepper, green onions, snow peas, water chestnuts, shrimp and pork or chicken.
- Add dressing and toss well.
- Refrigerate for 30 minutes before serving.
- Sprinkle sesame seeds on top before serving.
Nutrition Facts : Calories 345, Fat 9.9, SaturatedFat 1.9, Cholesterol 23.8, Sodium 974.6, Carbohydrate 49.9, Fiber 1.7, Sugar 2.1, Protein 18.3
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