Noodle Salad Recipes

ASIAN NOODLE SALAD

Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

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.

CRUNCHY NOODLE SALAD

Crunchy Noodle Salad image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

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.

RAMEN NOODLE SALAD

Ramen Noodle Salad image

A friend at work gave me this recipe. It didn't seem like one I would like, but she made it one day and brought it to work. It has been one of my favorites ever since. It's quick & easy to make.

Provided by mammafishy

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) bag coleslaw mix (I used half of a 16 oz. bag)
1 package ramen noodles, raw & crushed (I like the Oriental Flavor)
1/2 cup sunflower seeds (I used dry roasted)
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (I use 6 pkts. of Splenda)

Steps:

Mix together the coleslaw mix, crushed noodles& sunflower kernels.
In a small bowl, mix the Ramen Noodle seasoning pkt.
,oil, vinegar& sugar together.
Mix all together& refrigerate at least 2 hours.

Nutrition Facts : Calories 501.4, Fat 39.6, SaturatedFat 5.9, Sodium 445.3, Carbohydrate 32.9, Fiber 3.4, Sugar 15.1, Protein 6.6

RICE NOODLE SALAD

Rice Noodle Salad image

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 teaspoons finely minced ginger (to taste)
1/2 teaspoon red pepper flakes, or a pinch of cayenne
2 tablespoons Chinese sesame oil
2 tablespoons canola oil
3 ounces dried rice noodles (rice sticks) or cellophane noodles
1/2 small Napa cabbage or 1 romaine heart
3 scallions, cleaned and thinly sliced on the diagonal (optional)
1 cup coarsely chopped cilantro
1 medium carrot, grated or cut in fine julienne
Lettuce leaves for the bowl or platter

Steps:

Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams

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