COLD NOODLE SALAD RECIPE WITH MAYO RECIPES

SESAME NOODLE SALAD RECIPE | ALLRECIPES

Sesame Noodle Salad Recipe | Allrecipes image

This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.

Provided by jkmom

Categories Vegetarian Pasta Salad

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (16 ounce) package angel hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 tablespoon hot chili oil
¼ cup white sugar
1 teaspoon sesame seeds, or more if desired
1 green onion, chopped
1 red bell pepper, diced

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Nutrition Facts : Calories 337.8 calories, CarbohydrateContent 40.8 g, FatContent 16.8 g, FiberContent 2.5 g, ProteinContent 7.3 g, SaturatedFatContent 2.2 g, SodiumContent 1020 mg, SugarContent 9.3 g

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

Ingredients

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 "cold noodle salad recipe with mayo recipes"

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

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

THAI-INSPIRED NOODLE SALAD RECIPE | ALLRECIPES

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From allrecipes.com

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THAI-INSPIRED NOODLE SALAD RECIPE | ALLRECIPES

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SESAME NOODLE SALAD RECIPE | ALLRECIPES

Thought the flavor was just a tad weak and I was looking for a noodle salad with a little kick, so I also added some red pepper flakes. Flavor improves with refrigeration, so plan accordingly. Garnished with some black sesame seeds as well serving with marinated grilled shrimp and an Asian cucumber salad.
From allrecipes.com

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