Sweetnoodlesalad Recipes

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 angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

Steps:

• Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Steps:

• Coat drained noodles with oil while they are still warm.
• Mix together sugar, Ac'cent, salt, vinegar, garlic powder, parsley flakes, dry mustard and pepper.
• Add noodles.
• Add cucumber and onion.
• Make at least 4 hours before serving or let set overnight.
• May double vegetables.

Steps:

• Mix the dressing ingredients together and pour over the hot pasta.
• Cool, then add the rest of the ingredients, adding the cheese last.
• Chill for a few hours.

Steps:

• In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well
• Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.