Cold Oriental Noodle Salad Food

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DANG COLD ASIAN NOODLE SALAD



Dang Cold Asian Noodle Salad image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
  • In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

ORIENTAL COLD NOODLE SALAD



Oriental Cold Noodle Salad image

Submitted By: Christiana Heins recipe Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 1 Hour 25 Minutes "A spicy, Thai-inspired soba noodle treat that's great for picnics and barbecues. For a Japanese-inspired version, omit the pepper flakes, peanuts, and cilantro; and add toasted sesame seeds."

Provided by douglas.stockley

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

15 ounces dried soba noodles
1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/3 cup soy sauce
1 lime, juice and zest of
2 tablespoons brown sugar
2 garlic cloves, minced
2 teaspoons red pepper flakes
1 cup finely grated carrot
1/4 cup coarsely chopped salted peanuts
1/2 cup chopped fresh cilantro

Steps:

  • In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
  • Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
  • Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
  • Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
  • Nutrition facts (per serving).
  • Calories (kcal) 242.
  • Protein 9.6g.
  • Cals from Protein 14%.
  • Total Fat 3.7g.
  • Cals from Fat 12%.
  • Carbohydrates 47.4g.
  • Cals from Carbohydrates 72%.
  • Fiber 1.3g.
  • Cholesterol 0mg.
  • Sodium 1071mg.

Nutrition Facts : Calories 258.3, Fat 4.9, SaturatedFat 0.7, Sodium 1162.2, Carbohydrate 47.7, Fiber 1.2, Sugar 4.6, Protein 10.9

COLD NOODLE SALAD



Cold Noodle Salad image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 (1/2 cup) servings

Number Of Ingredients 15

1/2 cup julienne cucumber
1/2 cup chopped fresh scallions
1/2 cup julienne red bell pepper
1/2 cup julienne carrots
3/4 cup sliced shiitake mushrooms (about 6 medium caps)
2 tablespoons black sesame seeds
1/4 cup water
2 tablespoons lemon juice
1 tablespoon fresh ginger juice
1 tablespoon sesame oil
1/4 teaspoon red chile flakes
1 tablespoon sugar
1 teaspoon salt
Pinch freshly ground black pepper
2 cups cooked udon noodles

Steps:

  • Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
  • In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
  • Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

Nutrition Facts : Calories 130, Fat 5 grams

ASIAN NOODLE SALAD



Asian Noodle Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 19

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.

ASIAN NOODLE SALAD



Asian Noodle Salad image

I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste.

Provided by Cathy17

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup soy sauce
1/4 cup seasoned rice vinegar
4 tablespoons sesame oil
2 teaspoons hot red pepper flakes (to taste for your spicy level)
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
3/4 lb thin linguine
1 cup coarsely shredded carrot
1 red pepper, sliced
1 green pepper, sliced
3 scallions or 3 green onions, cut crosswise into thirds and thinly sliced lengthwise
1/4 cup sesame seeds, toasted

Steps:

  • Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
  • Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
  • Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
  • Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
  • Do the night before to allow the salad to marinate.
  • Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
  • Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
  • This is awesome and it is a real party and/or BBQ hit.

DANG COLD ASIAN NOODLE SALAD (GUY FIERI)



Dang Cold Asian Noodle Salad (Guy Fieri) image

I ran across this on the Food Network website. It got great reviews so I thought I'd post it here so I can try it later.

Provided by 2bizzy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra virgin olive oil
1 carrot, thinly sliced or julienned
2 celery ribs, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced or julienned
1/2 cup bok choy, julienned
1 cup bean sprouts (optional)
3 tablespoons fresh cilantro leaves, minced
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
  • In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

Nutrition Facts : Calories 486, Fat 27.1, SaturatedFat 3.9, Cholesterol 0.1, Sodium 1314.4, Carbohydrate 53.9, Fiber 3.6, Sugar 3.8, Protein 13.6

COLD ORIENTAL NOODLE SALAD



Cold Oriental Noodle Salad image

Something different to serve on a hot summers night with your bbq. Great with Soy marinated chicken or steak.

Provided by Lisa G. Sweet Pantry Gal

Categories     Pasta Sides

Time 25m

Number Of Ingredients 12

1 9-10oz package soba noodles
1 english cucumber cubed
1 c carrots cut
1 Tbsp sesame oil
1/3 c lite soy sauce
1/4 c rice vinegar
1/3 c finly chopped cilantro
3 garlic cloves minced
2 Tbsp brown sugar
1 tsp red pepper flakes
juice of one lime
1 1/2 tsp sesame seeds

Steps:

  • 1. Cook soba noodles according to package, rinse in cold water. Add carrots cucumbers and cilantro and set aside.
  • 2. In a bowl whisk together rest of ingredients, except for sesame seeds and pour over noodles and veggies. Sprinkle with sesame seeds, cover and refrigerate for at least 2 hours.

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