Szechuan Dinner Salad Recipes

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SZECHUAN NOODLE SALAD



Szechuan Noodle Salad image

This salad comes together quickly and is great at either room temperature or cold. Feel free to add whatever additional fresh veggies you have on hand, such as green bell peppers, bean sprouts, snow peas, etc. Originally from the Asian Food Grocer website several years ago.

Provided by Leslie in Texas

Categories     Spaghetti

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces oriental noodles or 4 ounces spaghetti, broken up
3 tablespoons honey
3 tablespoons oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce (may use light)
1 1/2 teaspoons gingerroot, grated
1 teaspoon red pepper flakes, crushed (or to taste)
3 cups chicken breasts, cooked and shredded
1 cup red cabbage, finely chopped
4 scallions, finely sliced
2 carrots, shredded
1 red bell pepper, diced
1/2 cup dry roasted peanuts (optional)

Steps:

  • Cook noodles to desired doneness as directed on the package.
  • Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
  • Drain noodles; rinse noodles in cold water to cool.
  • In a large bowl, combine cooked noodles, chicken and vegetables.
  • Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.

SZECHUAN CHICKEN SALAD



Szechuan Chicken Salad image

Make and share this Szechuan Chicken Salad recipe from Food.com.

Provided by Gingerbear

Categories     Szechuan

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 garlic cloves, minced
2 tablespoons grated fresh ginger
1/3 cup rice vinegar or 1/3 cup white wine vinegar
2 tablespoons reduced sodium soy sauce
4 boneless skinless chicken breast halves (12 ounces total)
1 fresh jalapeno pepper, seeded and chopped
1/2 teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama, cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into 1/4 inch slices
1 1/3 cups enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted peanuts

Steps:

  • In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
  • Cook and stir garlic and ginger in hot oil for 15 seconds.
  • Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
  • Cool completely.
  • Rinse chicken; pat dry.
  • Place in a plastic bag set in a shallow dish.
  • Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
  • Close bag.
  • Marinate in the refrigerator for 4 to 24 hours.
  • Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
  • Cover and chill for 4 to 24 hours.
  • Drain chicken, discarding marinade.
  • Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
  • Cut chicken into bite-size strips.
  • Combine the carrot and jicama.
  • To serve, line 4 salad plates with the lettuce.
  • Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
  • Stir dressing; drizzle 1 tablespoon dressing over each serving.

Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9

SICHUAN CELERY AND TOFU SALAD



Sichuan Celery and Tofu Salad image

This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you'll need to make your own chili oil! But here's the thing. The effort, which really isn't much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you'll expend getting the ingredients together. It is astonishingly good. And we'll even allow one substitution. You can use regular celery instead of the Chinese version!

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup peanut oil
1 piece ginger, 2 inches long, cut into 3 or 4 slices
1 piece cinnamon, 3 inches long
3 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 star anise
1 tablespoon Sichuan peppercorns
1/4 cup red chile flakes, or more to taste
Salt
1 bunch Chinese celery, or regular celery, thinly sliced
4 to 6 ounces pressed tofu, thinly sliced or julienned

Steps:

  • Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
  • Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
  • Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 44 grams, Carbohydrate 11 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams

SZECHUAN CUCUMBER SALAD



Szechuan Cucumber Salad image

Make and share this Szechuan Cucumber Salad recipe from Food.com.

Provided by brechanandrhondainc

Categories     Vegetable

Time 15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

2 cucumbers
1 teaspoon salt
3 scallions
4 garlic cloves (finely chopped)
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1/4 teaspoon peppercorn (Szechwan)
1/4 teaspoon red pepper flakes

Steps:

  • Peel the cucumbers, cut in half crosswise and then in half lengthwise.
  • Scoop out the seeds and discard. Cut into strips about 2 in (5 cm) long and 1/2 in (1 cm) wide.
  • Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at.
  • least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2 in (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the rest of the ingredients and mix.

Nutrition Facts : Calories 46.3, Fat 0.9, SaturatedFat 0.2, Sodium 964.7, Carbohydrate 9.3, Fiber 1.7, Sugar 3.2, Protein 2.3

SICHUAN CUCUMBER SALAD



Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

Steps:

  • Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
  • Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
  • Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

SZECHUAN BLACK-EYED PEA SALAD



Szechuan Black-Eyed Pea Salad image

This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister.

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans black-eyed peas, rinsed and drained
1 medium green bell pepper, chopped (1 cup)
1/2 cup red onion, chopped
1 jalapeno pepper, seeded and finely minced (2 Tbsp)
1 garlic clove, minced (1 tsp)
1 avocado, cubed (1 cup)
2 tablespoons lemon juice
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon szechuan sauce
2 teaspoons sugar

Steps:

  • Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
  • Toss avocado with lemon juice in a seperate bowl.
  • Then add the avocado to the black-eyed pea mixture.
  • Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
  • Toss black-eyed pea mixture with Szechuan sauce dressing.

Nutrition Facts : Calories 379.1, Fat 22.1, SaturatedFat 3.2, Sodium 598.9, Carbohydrate 38, Fiber 10.8, Sugar 4.3, Protein 11

CHICKEN, MEIN, AND VEGETABLES IN CREAMY SZECHUAN DRESSING



Chicken, Mein, and Vegetables in Creamy Szechuan Dressing image

A great crowd pleaser, perfect for Superbowl Sunday. It is light, crunchy, spicy and different from other pasta salads. I've used this recipe for surprise birthday parties to baby showers to summer barbecues. I got this from Cold Pasta by James McNair. DON'T BE PUT OFF BY THE LIST OF INGREDIENTS. Please read through entire recipe for garnishes not listed in ingredients. Enjoy.

Provided by thistleridge

Categories     Spaghetti

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 lb angel hair pasta
3/4 cup soy sauce
1/4 cup peanut oil
2 cups mayonnaise
1 tablespoon dijon-style mustard
1/4 cup sesame oil
1 lb chicken breast (poached or grilled)
6 green onions, thinly sliced
1 red pepper, coarsely chopped
2 carrots, peeled & coarsely chopped
8 ounces bamboo shoots, drained
6 ounces miniature corn cobs, sliced
1/2 cup cilantro, chopped
1 lb snow peas, julienned

Steps:

  • Cut cooked chicken into bite sized pieces.
  • Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
  • In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
  • Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
  • Add reserved mayo mixture and blend well.
  • Cover and refrigerate until ready to serve, preferably overnight.
  • About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
  • Garnish with cilantro and sesame seeds.

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  • In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.
  • Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
  • Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
  • Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.


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