Best Cold Noodle Salad Recipes

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COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories     dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

  • Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  • Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
  • Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
  • Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  • When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

DANG COLD ASIAN NOODLE SALAD



Dang Cold Asian Noodle Salad image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

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.

COLD RICE NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS



Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers image

This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.

Provided by Julia Turshen

Categories     Salad     Chicken     Kid-Friendly     Dinner     Lunch     Basil     Cucumber     Hot Pepper     Healthy     Noodle     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield 6 servings

Number Of Ingredients 11

1 pound wide rice noodles
8 cups shredded cooked chicken
4 small cucumbers, thinly sliced (about 3 cups)
1/3 cup fresh basil leaves, torn
1/3 cup fresh cilantro leaves, torn
1/3 cup fresh mint leaves, torn
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup fresh lime juice
1/4 cup honey
1/4 cup soy sauce
Hot chili paste (such as sambal oelek)

Steps:

  • Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
  • Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
  • Do Ahead
  • Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER



Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber image

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  • In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  • Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g

COLD SESAME NOODLE SALAD



Cold Sesame Noodle Salad image

Make and share this Cold Sesame Noodle Salad recipe from Food.com.

Provided by Battle in Seattle

Categories     Asian

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces soba noodles (can substitute spaghetti)
1/4 cup dark sesame oil, plus
1 teaspoon dark sesame oil
1/2 cup soy sauce
1/4 cup sugar
1/4 cup tahini
2 tablespoons rice wine vinegar
cayenne pepper (to taste)
1 bunch green onion, sliced thin (greens & whites)
1/2 cup toasted sesame seeds

Steps:

  • In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
  • In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
  • In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
  • To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

Nutrition Facts : Calories 420.9, Fat 18.4, SaturatedFat 2.6, Sodium 1466.5, Carbohydrate 56.6, Fiber 3.3, Sugar 6.9, Protein 14.2

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING



Cold Soba Noodle Salad with Creamy Sesame Dressing image

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Steps:

  • Bring a large pot of water to a boil.
  • Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
  • Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
  • Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
  • Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
  • Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

HOT AND COLD THAI SESAME NOODLE SALAD



Hot and Cold Thai Sesame Noodle Salad image

Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time.

Provided by Dragonfly AZ

Categories     Spaghetti

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces spaghetti, uncooked
1/4 cup soy sauce
1/4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften
2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil (adjust to taste)
2 tablespoons hot sauce (can adjust to taste)
2 cups coleslaw mix, shredded
1 cup bean sprouts, any variety
1 red bell pepper, julienned
3 scallions, chopped
2 tablespoons sesame seeds

Steps:

  • Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
  • Drain the pasta very well.
  • In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
  • Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
  • Tastes best if allowed to chill first.

Nutrition Facts : Calories 404.6, Fat 14.9, SaturatedFat 2.7, Sodium 1281, Carbohydrate 54.2, Fiber 5.8, Sugar 7.2, Protein 15.9

COLD SESAME NOODLE SALAD



Cold Sesame Noodle Salad image

Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, and toasted sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

One 12-ounce package Udon noodles or linguine
2 large cloves garlic, minced
2 tablespoons dark sesame oil
1/4 cup soy sauce
1/4 cup rice-wine vinegar
1/2 cup peanut butter
1 tablespoon chili paste (optional)
2 scallions, thinly sliced, plus more for garnish
2 tablespoons sesame seeds, toasted, plus more for garnish
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 teaspoon coarse salt
1 tablespoon grated ginger
Fresh bean sprouts (optional)
Enoki mushrooms (optional)

Steps:

  • Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
  • Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
  • Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.

MISO-GLAZED SALMON COLD NOODLE SALAD



Miso-Glazed Salmon Cold Noodle Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

2 packages instant ramen noodles
2 tablespoons peanut butter
Juice of 1 lime
1/3 cup plus 2 tablespoons store-bought Asian sesame dressing
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
1/4 cup red miso
2 tablespoons honey
Kosher salt
Two 6-ounce skinless salmon fillets
Toasted sesame seeds, for garnish
Thinly sliced scallion greens, for garnish

Steps:

  • Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
  • Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
  • Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
  • Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
  • Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

COLD NOODLE SALAD



Cold Noodle Salad image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 (1/2 cup) servings

Number Of Ingredients 15

1/2 cup julienne cucumber
1/2 cup chopped fresh scallions
1/2 cup julienne red bell pepper
1/2 cup julienne carrots
3/4 cup sliced shiitake mushrooms (about 6 medium caps)
2 tablespoons black sesame seeds
1/4 cup water
2 tablespoons lemon juice
1 tablespoon fresh ginger juice
1 tablespoon sesame oil
1/4 teaspoon red chile flakes
1 tablespoon sugar
1 teaspoon salt
Pinch freshly ground black pepper
2 cups cooked udon noodles

Steps:

  • Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
  • In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
  • Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

Nutrition Facts : Calories 130, Fat 5 grams

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead.

Provided by breezee1984

Categories     Thai

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup creamy peanut butter
1 tablespoon tamari
2 tablespoons rice wine vinegar
1/4 teaspoon cayenne
2 garlic cloves, mined
1 teaspoon ginger
1/2 cup water
12 ounces linguine
1 tablespoon sesame oil
1 carrot, shredded
1 red bell pepper, julienned
3 scallions, thinnly sliced

Steps:

  • In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
  • Cook linguine in a large pot of boiling water until al dente about 10 minutes.
  • Drain and rinse pasta under cold water, transfer to large bowl.
  • Toss with sesame oil to coat.
  • Add carrot, bell pepper, and scallions to the bowl with the linguine.
  • Add reserved peanut sauce to coat, tossing gently to combine.
  • Refrigerate for 30 minutes.

Nutrition Facts : Calories 561.3, Fat 21.1, SaturatedFat 4.1, Sodium 417.6, Carbohydrate 75.4, Fiber 6.1, Sugar 6.8, Protein 20.5

COLD NOODLE SALAD WITH PONZU SAUCE



Cold Noodle Salad with Ponzu Sauce image

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Elizabeth Andoh

Categories     Pasta     Side     Quick & Easy     Lunch     Lemon     Lime     Chive     Soy Sauce     Simmer     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 portions

Number Of Ingredients 8

3/4 cup Sanuki Sea Stock
3 tablespoons soy sauce (see Tips, below)
1 tablespoon sugar
2, 3, or 5-gram packet bonito flakes (katsuobushi; see Tips, below)
2 tablespoons lemon and/or lime juice
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked and chilled
2 tablespoons white sesame seeds, freshly toasted (see Tips, below)
8 to 10 fresh chives, snipped, or 2 to 3 scallions, trimmed and finely chopped

Steps:

  • Make the ponzu sauce:
  • Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
  • Assemble the salad:
  • If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

HOT AND COLD THAI SESAME NOODLE SALAD



Hot and Cold Thai Sesame Noodle Salad image

How to make Hot and Cold Thai Sesame Noodle Salad

Provided by @MakeItYours

Number Of Ingredients 11

8 ounces spaghetti, uncooked
1/4 cup soy sauce
1/4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften
2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil (adjust to taste)
2 tablespoons hot sauce (can adjust to taste)
2 cups coleslaw mix, shredded
1 cup bean sprouts, any variety
1 red bell pepper, julienned
3 scallions, chopped
2 tablespoons sesame seeds

Steps:

  • Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
  • Drain the pasta very well.
  • In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
  • Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
  • Tastes best if allowed to chill first.

DANG COLD ASIAN NOODLE SALAD (GUY FIERI)



Dang Cold Asian Noodle Salad (Guy Fieri) image

I ran across this on the Food Network website. It got great reviews so I thought I'd post it here so I can try it later.

Provided by 2bizzy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) 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 ribs, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced or julienned
1/2 cup bok choy, julienned
1 cup bean sprouts (optional)
3 tablespoons fresh cilantro leaves, minced
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 ice water bath to cool. Drain and set aside.
  • In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

Nutrition Facts : Calories 486, Fat 27.1, SaturatedFat 3.9, Cholesterol 0.1, Sodium 1314.4, Carbohydrate 53.9, Fiber 3.6, Sugar 3.8, Protein 13.6

COLD GLASS NOODLE AND CHICKEN SALAD IN PEANUT SAUCE RECIPE - (4.5/5)



Cold Glass Noodle and Chicken Salad in Peanut Sauce Recipe - (4.5/5) image

Provided by Talk2usoon

Number Of Ingredients 12

1 8 ounce package cellophane noodles
2 chicken bouillon cubes
2 tablespoons peanut butter
4 tablespoons hot water
5 tablespoons light soy sauce
Red pepper oil or Tabasco or Red Chili Paste with Garlic to taste or cayenne
1 cucumber
1 tablespoon rice wine vinegar
1/4 teaspoon sugar
2 teaspoons sesame oil
1 cup cooked chicken, cut into julienne sticks
1/4 cup dry roasted peanuts, chopped

Steps:

  • Soak the cellophane noodles in water to cover for 1 hour, and then add the chicken bouillon cubes Simmer for about 10 minutes, or until the noodles are tender but not mushy. Drain nearly all the broth, and cool the noodles in the refrigerator. Mix the peanut butter with the hot water. Stir with a fork until it has the consistency of heavy cream; you may need a bit more water. Add the 3 tablespoons soy sauce and the red pepper sauce or Tabasco or cayenne. Drain the noodles, and toss with this dressing cut the cucumber into small julienne pieces, and marinate in a sauce of 2 tablespoons soy sauce, the rice wine vinegar, sugar, and sesame oil. Arrange the cucumber sticks on top of the noodles. Garnish with the cooked chicken with some chopped peanuts.

COLD CRAB NOODLE SALAD



Cold Crab Noodle Salad image

This a tasty salad for when you need a change from the same old salad! I hope you enjoy this as much as I do... I got this recipe from a co-worker and I am glad I did, it is really good! Oh and easy to make too!

Provided by Bowie Girl

Categories     Crab

Time 15m

Yield 1 large Salad

Number Of Ingredients 9

1 (16 ounce) package Coleslaw
6 cups red leaf lettuce
8 ounces crab
3 -4 chopped green onions
1 (3 ounce) package chicken-flavored ramen noodles, uncooked,reserve season packet from noodles for dressing
2 tablespoons slivered almonds (toasted)
1/3 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar

Steps:

  • Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
  • Serve cold.

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

Japanese soba noodles are lower in calories than regular pasta, with almost as much protein; their assertive flavor is matched here with rice vinegar, soy, and fresh cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
8 ounces soba noodles
1/2 cup fresh cilantro leaves
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil (optional)
Sesame seeds, toasted if desired

Steps:

  • Bring a large pot of salted water to a boil. Cook noodles until al dente, according to package instructions. Drain, rinse under cold water, and drain well again.
  • In a large bowl, combine noodles, cilantro, vinegar, soy sauce, and, if using, chili oil. Season with salt and pepper; toss to combine. Serve sprinkled with sesame seeds.

COLD NOODLE SALAD



Cold Noodle Salad image

Provided by Sandra Lee

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 25

2 tablespoon peanut butter
1 tablespoons lime juice
1 tablespoon soy sauce
8 oz leftover cooked lo mein noodles from BBQ Beef Stir Fry, recipe follows
2 cups leftover stir fry vegetables from BBQ Beef Stir Fry
2 scallions, sliced
1 tablespoons cilantro chopped
1 (1 1/2-pound) beef chuck steak, sliced into thin strips
2 tablespoons canola oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 tablespoon freshly minced ginger root
1 tablespoon freshly minced garlic
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions
1/4 soy sauce
2 tablespoons tomato paste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon hot sauce
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/8 teaspoon pepper

Steps:

  • In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.
  • In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.
  • Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
  • To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
  • Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

COLD CHICKEN NOODLE SALAD



Cold chicken noodle salad image

Make this noodle salad using leftover chicken from our Chinese poached chicken & rice

Provided by Good Food team

Categories     Dinner

Time 30m

Number Of Ingredients 10

4 leftover cooked chicken legs (from our Chinese poached chicken & rice recipe, below right)
400g soba noodles
½ tsp wasabi paste
1½ tbsp soy sauce
3 tbsp sesame oil
juice 1 lemon
good pinch of sugar
1 red chilli , finely chopped
6 spring onions , sliced diagonally
large pack coriander , leaves only

Steps:

  • Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
  • Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
  • Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.

Nutrition Facts : Calories 715 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 4.1 milligram of sodium

COLD CHINESE NOODLE SALAD



Cold Chinese Noodle Salad image

Provided by Marian Burros

Categories     easy, salads and dressings

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 14

8 ounces Chinese egg noodles, preferably fresh
1 1/2 teaspoons sesame oil
3 tablespoons brewed tea or water
2 tablespoons dark soy sauce
2 tablespoons sesame seed paste (see note)
1 tablespoon peanut oil
1 tablespoon dry sherry
2 teaspoons red wine vinegar
1 teaspoon sugar
2 garlic cloves, mashed to paste
Half-inch piece fresh ginger, finely minced
1 1/2 teaspoons chili oil
Freshly ground black pepper
Chopped green onion

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.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 15 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 3 grams, TransFat 0 grams

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