Best Chinese Noodle Salad Recipes

CHINESE (RAMEN) NOODLE SALAD

Steps:

• Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
• Mix together the almonds, noodles, slaw mix, and onions.
• Pour the dressing over the top of the slaw mixture.
• Refrigerate for at least 4-6 hours before serving.
• Serve!

CHINESE NOODLE SALAD

Steps:

• In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
• Crush ramen noodles in the packages. Pour into salad dressing.
• In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

BARBARA'S CHINESE NOODLE SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• In a small bowl, combine liquids thoroughly with the sugar.
• Whisk thoroughly until the sugar is dissolved.
• Add sauce to cooked noodles and mix with hands until they are evenly coated.
• I refrigerate the salad for a few hours and mix periodically to allow the sauce to absorb into the noodles.
• Before serving, add sesame seeds, carrots and green onions. Toss and serve.

CHINESE NOODLE AND CHICKEN OR TURKEY SALAD

Steps:

• For salad:
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
• Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
• For dressing:
• Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
• Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

CHINESE CHICKEN NOODLE SALAD

Steps:

• In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
• In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
• In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.

COLD CHINESE NOODLE SALAD

Steps:

• Cook noodles in boiling water for 2 to 4 minutes, testing frequently so they don't overcook. Drain well and toss with sesame oil. Cover and refrigerate up to 2 days ahead.
• Combine remaining ingredients except green onion and mix well. (Sesame paste often separates and can be difficult to recombine. Paste and some oil can be processed in food processor with steel knife. Add garlic and ginger, and while paste is being blended, garlic and ginger will be finely minced.) Refrigerate for up to a week. Before serving, return to room temperature.
• To serve, mix sauce with noodles and serve topped with green onion.

CHINESE NOODLE SALAD

Steps:

• Combine salad ingredients in a large bowl and mix well.
• Combine dressing ingredients in a jar and mix well (can be stored in fridge).
• Immediately before serving pour dressing over salad and mix well.

CHINESE CHICKEN NOODLE SALAD

Steps:

• Cook spaghetti in boiling water for 9 minutes.
• Add sliced snow peas and cook for 1 more minute.
• Drain and rinse under cold, running water.
• Drain well.
• Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
• In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
• Pour over pasta mixture and toss well.
• Serve at room temperature or chilled.
• Keeps well in the fridge for up to a week.

CHINESE SESAME NOODLE SALAD

Steps:

• 1. Boil the noodles until soft (about 6-8 minutes). Immediately drain and rinse in cold water. Stop the cooking process! Drain well and toss with sesame oil to keep from sticking together.
• 2. Heat vegetable oil, add the garlic, onions, ginger and chili. Cook for a few minutes, then add the remainder of the dressing ingredients. When the sugar has dissolved and the peanut butter is creamed into the the dressing, toss over the noodles. Use your fingers to gently massage the dressing into the noodles.
• 3. Transfer the salad to a pretty dish. Discard any remaining dressing (you don't want to drown the noodles). Top with cucumber slices, toasted sesame seeds and cilantro. Serve at room temperature or chilled.

CHINESE NOODLE SALAD

Steps:

• Mix dressing ingredients and set aside. Blanch broccoli and China peas about 2 minutes and transfer to cold water. Drain and dry. Toast almonds and sesame seeds in 350 oven for about 10 minutes or until golden. Chop onions and cilantro. Optional: Stir dry broccoli and pea pods until crisp tender, add noodles, green onions and cilantro and stir until heated through. Just before serving, add almonds and sesame seeds and toss together with dressing.