CHINESE NOODLE SALAD RECIPE COLD RECIPES

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ASIAN NOODLE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Asian Noodle Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 30 minutes

Cook Time 30 minutes

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.

VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE | GOOD FOOD



Vietnamese chicken and noodle salad Recipe | Good Food image

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

2 makrut lime leaves
600g skinless chicken breast fillets, halved lengthways
150g rice vermicelli noodles
1 small red capsicum, seeded and thinly sliced
1 large carrot, cut into thin matchsticks
100g snowpeas, trimmed, thinly sliced
½ small Chinese cabbage, finely shredded
2 spring onions, thinly sliced
½ cup bean sprouts
½ cup mint leaves
½ cup coriander leaves
60g roasted unsalted peanuts, coarsely chopped
Chilli dressing
80ml (⅓ cup) sweet chilli sauce
2 tbsp fish sauce
60ml (¼ cup) lime juice
3 tsp sesame oil
1 large garlic clove, crushed

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 cold recipes"

ASIAN NOODLE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category side-dish
  • Transfer to a large platter and serve.
See details


VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE | GOOD FOOD
Chinese cabbage is elongated in shape with a crisp, crinkly, pale-green leaf.
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.

See details


CHINESE CHICKEN NOODLE SOUP | CHINA SICHUAN FOOD
Easy Chicken Noodle Soup
From chinasichuanfood.com
Reviews 4.8
Total Time 25 minutes
Category Soup
Cuisine Chinese
Calories 614 kcal per serving
  • Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.
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ASIAN NOODLE SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category side-dish
  • Transfer to a large platter and serve.
See details


VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE | GOOD FOOD
Chinese cabbage is elongated in shape with a crisp, crinkly, pale-green leaf.
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.

See details


CHINESE CHICKEN NOODLE SOUP | CHINA SICHUAN FOOD
Easy Chicken Noodle Soup
From chinasichuanfood.com
Reviews 4.8
Total Time 25 minutes
Category Soup
Cuisine Chinese
Calories 614 kcal per serving
  • Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.
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May 13, 2019 · Asian Noodle Salad tossed with a wickedly delicious dressing that’s creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. I would die a happy girl if I drowned in this dressing (morbid but true). Great lunch idea for work because it’s super tasty served cold! Noodle Salad …
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NOODLE SALAD WITH SESAME PEANUT DRESSING (WORK LUNCH IDEA ...
May 13, 2019 · Asian Noodle Salad tossed with a wickedly delicious dressing that’s creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. I would die a happy girl if I drowned in this dressing (morbid but true). Great lunch idea for work because it’s super tasty served cold! Noodle Salad …
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