CHINESE NOODLE SALAD RECIPE RECIPES
ASIAN NOODLE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 19
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.
VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE | GOOD FOOD
Chinese cabbage is elongated in shape with a crisp, crinkly, pale-green leaf.
Provided by goodfood.com.au
Categories Dinner
Total Time 30 minutes
Yield SERVES 6
Number Of Ingredients 18
Steps:
1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 8-10 minutes or until the chicken is just cooked through. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Drain. Use two forks to coarsely shred the chicken.
2. Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2-3 minutes or until tender. Drain. Rinse under cold water, and drain.
3. To make the chilli dressing, put the sauces, lime juice, oil and garlic in a small bowl and whisk until well combined.
4. Combine the capsicum, carrot, snow peas, Chinese cabbage, spring onions, bean sprouts, half the herbs, the noodles and chicken in a large bowl. Drizzle with the dressing and toss to combine. Serve the salad sprinkled with the remaining herbs and the nuts.
More about "chinese noodle salad recipe recipes"
ASIAN NOODLE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.8
Total Time 30 minutes
Category side-dish
- Transfer to a large platter and serve.
VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Dinner
1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 8-10 minutes or until the chicken is just cooked through. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Drain. Use two forks to coarsely shred the chicken.
2. Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2-3 minutes or until tender. Drain. Rinse under cold water, and drain.
3. To make the chilli dressing, put the sauces, lime juice, oil and garlic in a small bowl and whisk until well combined.
4. Combine the capsicum, carrot, snow peas, Chinese cabbage, spring onions, bean sprouts, half the herbs, the noodles and chicken in a large bowl. Drizzle with the dressing and toss to combine. Serve the salad sprinkled with the remaining herbs and the nuts.
VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Dinner
1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 8-10 minutes or until the chicken is just cooked through. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Drain. Use two forks to coarsely shred the chicken.
2. Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2-3 minutes or until tender. Drain. Rinse under cold water, and drain.
3. To make the chilli dressing, put the sauces, lime juice, oil and garlic in a small bowl and whisk until well combined.
4. Combine the capsicum, carrot, snow peas, Chinese cabbage, spring onions, bean sprouts, half the herbs, the noodles and chicken in a large bowl. Drizzle with the dressing and toss to combine. Serve the salad sprinkled with the remaining herbs and the nuts.
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