NOODLE SALAD RECIPES COLD RECIPES

Name: Dang Cold Asian Noodle Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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

DANG COLD ASIAN NOODLE SALAD RECIPE | GUY FIERI - FOOD NETW…

Dang Cold Asian Noodle Salad Recipe | Guy Fieri - Food Netw… image

Provided by Guy Fieri

Categories main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

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.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD RECIPE - REC…

Vietnamese Lemongrass Beef and Noodle Salad Recipe - Rec… image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

Make the dipping sauce:

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