Mandarin Noodle Salad Recipes

MANDARIN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside., In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions., In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

ASIAN RAMEN NOODLE SALAD RECIPE

Steps:

• Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss.
• In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

Steps:

• Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
• While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
• In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

CHINESE NOODLE SALAD

Steps:

• In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
• Crush ramen noodles in the packages. Pour into salad dressing.
• In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

MANDARIN NOODLE SALAD

Steps:

• Cook the linguine according to pkg directions. Drain linguine and transfer to an extra large mixing bowl.
• In a jar with a screw top lid, combine soy sauce, water, olive oil, lemon juice, garlic, ginger and I also added a pinch or two of crushed red chili pods. Cover and shake well.
• Pour over hot linguine; toss gently to coat. Cool.
• Add the tomato, carrot, pea pods and green onions to linguine mixture; toss gently to combine. Cover and chill for 2 to 24 hours.
• Let stand at room temperature for 1 hour before serving.
• Add sesame seeds. Toss gently before serving.

RAMEN SALAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
• In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
• In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

CRISPY SALMON WITH TURNIP, MANDARIN & NOODLE SALAD

Steps:

• Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
• Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
• Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together rice vinegar, orange juice, vegetable oil, sesame oil, sugar, ground ginger, garlic powder and onion powder until smooth.
• In a large bowl add the pasta, cucumber, red bell pepper, onion, carrot, garlic and chicken.
• Toss well with the dressing until well coated.
• Refrigerate 1 hour before serving.
• Garnish with mandarin oranges and sliced almonds.

MANDARIN ORIENTAL SALAD

Steps:

• Wash, dry and tear lettuce. I like to prepare my lettuce hours earlier and refrigerate in a ziploc bag, so that it will be crisp.
• Wash and chop onions.
• Toast sesame seeds and almonds in small skillet. I don't toast them together.
• Drain mandrian oranges.
• Prepare dressing.
• Mix everything right before serving.
• Add chow mein noodles last minute.