Plaza San Antonios Spicy Oriental Noodle Salad Recipes

PLAZA SAN ANTONIO'S SPICY ORIENTAL NOODLE SALAD

Steps:

• For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce.
• Set aside.
• For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir.
• While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef.
• When noodles are done, drain and immediately pour into a large bowl.
• Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly.
• Serve.
• Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.

SPICY NOODLE SALAD

Steps:

• Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
• In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
• To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
• Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
• Remove dressing from heat and cool slightly.
• Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
• Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.

SOMEN NOODLE SALAD WITH GINGER-CILANTRO DRESSING

Steps:

• Toast the peanuts and coconut and let cool.
• Cook somen noodles according to package directions.
• Drain, rinse under cool water and set aside.
• Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
• Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
• Refrigerate at least 3 hours.
• Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
• cilantro sprigs and lime wedges if desired.

ORIENTAL SALAD

Steps:

• Mix cabbage, bean sprouts and onions in large bowl.
• In small bowl or dressing container, combine dressing ingredients. Mix well.
• Half an hour before serving add seeds and noodles.
• Ten minutes before serving add dressing.
• Stir to coat.
• Enjoy!

CHRISTIE'S HOUSE DRESSING

Steps:

• Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside.
• Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside.
• Place ice in large mixer bowl; add dry spice mixture along with eggs, mixing at high speed.
• When thoroughly mixed and ice has melted, slowly add soybean oil 1 tablespoon at a time while mixing at high speed.
• Mix until thick (this will take about 40 minutes).
• Add chopped vegetables and mix about 1-2 minutes until blended.
• Chill in covered container several hours before serving.

APPLE ANNIE'S TEA ROOM'S CHICKEN SALAD

Steps:

• Preheat oven to 325 degrees.
• Wash chicken breasts and pat dry.
• Place on large foil-lined baking sheet and bake until cooked through, about 30-35 minutes.
• Remove and set aside to cool.
• Cut into chunks and transfer to large bowl.
• Add celery, red pepper, dill, ranch dressing and mayonnaise.
• Stir gently but thoroughly to blend.
• Refrigerate to allow flavors to meld for at least a couple of hours before serving.

EASY ORIENTAL SALAD

Steps:

• toss greens and cilantro together and just before serving add 1 pkg crumbled dry ramen noodles over the top and toss to distribute - garnish with oranges (or tomatoes) and almonds - add leftover chicken breast (dice or cube if using).
• stir together 1/2 cup seasoned rice vinegar, 2 TB water, 1 TB sesame oil, add dry seasoning packet from the ramen noodles and mix well - pour over salad when ready to serve.
• optional dressing:.
• combine vinegars, sugar, salt and pepper to taste in mixer bowl and mix at low speed until sugar and salt are dissolved.
• add oils and continue to mix until blended, refrigerate until ready to use,.