CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING
Make and share this Crispy Noodle Salad With Sweet and Sour Dressing recipe from Food.com.
Provided by Susie D
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
- Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
- Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
CHANG'S CRISPY NOODLE SALAD
Make and share this Chang's Crispy Noodle Salad recipe from Food.com.
Provided by Monzeeki
Categories < 15 Mins
Time 12m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cabbage in half, remove the thick white core section from the centre of each half. To do this, lay cabbage flat side down on the board and cut a "v" in the centre. Turn it over and ease the core out.
- Using a large, sharp knife, cut the cabbage into very fine shreds, working from one end. Regular cabbage tends to have tighter leaves so its best to shred it into once piece. Hold the cabbage firmly with one hand and shave down one side.
- Combine the sliced cabbage, chopped green onions and almonds in a salad bowl.
- Add dressing to taste, and mix well. Add Original Fried Noodles to the salad just before serving.
Nutrition Facts : Calories 595.5, Fat 49.3, SaturatedFat 6.1, Sodium 366.4, Carbohydrate 34.3, Fiber 4.7, Sugar 14.2, Protein 8.3
VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS
Making the fried shallots for this superhealthy salad is optional, but well worth it - they're incredibly delicious
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 14
Steps:
- For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
- To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.
Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.41 milligram of sodium
CRISPY NOODLE, NUTS AND CABBAGE SALAD
This is one of the best cabbage salads ever. However you must toss and pour dressing over only just before serving otherwise it goes "soggy".
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make dressing mix all ingredients together.
- Heat some oil in a frying pan and brown noodles, seeds and nuts.
- Just before serving toss nut mixture through cabbage and shallots.
- Pour dressing over and serve immediately.
Nutrition Facts : Calories 417.5, Fat 32.5, SaturatedFat 4, Sodium 276.1, Carbohydrate 28.4, Fiber 5.9, Sugar 17.5, Protein 8.4
CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING
How to make Crispy Noodle Salad with Sweet and Sour Dressing
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
CRISPY NOODLE SALAD
Some stores sell crispy rice noodle but if you cant get them you can make your own by putting dry rice noodles in hot oil - be careful as they get BIG!
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the sesame oil in a wok. Add ginger and garlic and stir fry for 30 seconds.
- Add peas, carrots and spring onions and stir fry for a minute. Add spinach and bean sprouts and stir fry for another minute.
- Remove from heat and stir in cucumber.
- Pile onto plates, sprinkle over the lime juice and nuts. Drizzle with the chilli oil and top with the crispy noodles.
Nutrition Facts : Calories 384.5, Fat 19.3, SaturatedFat 3.4, Sodium 305.7, Carbohydrate 48.2, Fiber 7.5, Sugar 7.6, Protein 11
CRISPY SHRIMP WITH NOODLE AND BEAN SPROUT SALAD
Steps:
- 1. In a medium saucepan, warm the peanuts over moderate heat, about 1 minute. Add the sake, soy sauce and mirin and cook over low heat, stirring, until the liquid is reduced and coats the peanuts, about 5 minutes. Spread the peanuts on a parchment paper-lined plate and let cool. 2. In a blender, add the lime juice, fish sauce, chile sauce, water, garlic and Thai chile and puree the dressing until smooth. 3. Bring a large pot of water to a boil and fill a bowl with ice water. Add the bean sprouts to the boiling water and blanch for 10 seconds. Using a slotted spoon, transfer the bean sprouts to the ice water to cool, then drain and pat dry. Fill the bowl with more ice water. Add the rice vermicelli to the pot and cook until tender, about 5 minutes. Drain the noodles and transfer them to the ice water to cool. Drain again, shaking off the excess water; pat dry with paper towels. Wipe out the bowl. Cut the noodles into 4-inch lengths and return them to the bowl. Add the bean sprouts, cucumber, mint and scallions. 4. Put the shrimp in a large, resealable plastic bag. Add the flour, seal and shake to coat. Tap the excess flour off the shrimp. Put the eggs and panko in 2 separate bowls and line a baking sheet with wax paper. Working in batches, dip the shrimp in the egg and then in the panko, pressing the crumbs to help them adhere. Transfer the shrimp to the baking sheet. 5. In a large, deep skillet, heat the oil to 340°. Add half of the shrimp and fry over high heat, turning once, until they are golden, about 2 minutes. Drain on paper towels and sprinkle the shrimp with salt. Repeat with the remaining shrimp. 6. Coarsely chop the peanuts. Add the dressing to the rice noodles and toss to coat. Transfer the noodle salad to a platter and top with the shrimp and chopped peanuts. Serve right away. * The peanuts can be stored in an airtight container for 2 days. The dressing can be refrigerated for 2 days.
CRISPY SHREDDED DUCK AND NOODLE SALAD
It's important to use large lettuce leaves (about 6 inches) for this salad, so you may need to buy 2 heads of lettuce in order to get 6 good leaves. Active time: 45 min Start to finish: 45 min
Yield Makes 6 first-course servings
Number Of Ingredients 15
Steps:
- Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes. Drain in a colander, then rinse under cold water and drain well. Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well.
- Heat 1 tablespoon oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté duck pieces, starting with skin sides down and turning occasionally, until skin and meat are crisp, 3 to 5 minutes. Transfer with tongs to a cutting board. (Do not clean skillet.)
- When duck is cool enough to handle, remove crisp skin from meat and thinly slice skin. Remove and discard any excess fat from meat, then shred meat into 1/4-inch-wide pieces.
- Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry shallot, stirring occasionally, until golden brown, about 2 minutes (watch closely, as shallot can burn easily). Quickly transfer with a slotted spoon to paper towels to drain.
- Working around core of cucumber, cut thin lengthwise slices (about 1/8 inch thick) with slicer, then stack slices. Halve stack crosswise, then cut slices lengthwise into 1/4-inch-wide matchsticks.
- Cut each peach half lengthwise into 1/8-inch-thick wedges with slicer or a sharp knife.
- Put 1 lettuce leaf on each of 6 plates, then divide noodles among leaves and top with duck (meat and skin), cucumber, peach, shallot, and herbs. To eat, roll lettuce leaf into a cylinder to enclose filling.
CRISPY NOODLE AND PRAWN SALAD
Make and share this Crispy Noodle and Prawn Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Healthy
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook prawns in simmering salted water for 1-2 minutes.
- Remove with slotted spoon and set aside to cool.
- Place noodles, spinach leaves, prawns and sprouts in serving bowl.
- Make dressing by combining ingredients.
- Pour over salad, toss and serve immediately.
Nutrition Facts : Calories 368.8, Fat 5.3, SaturatedFat 1.3, Cholesterol 288, Sodium 1395.8, Carbohydrate 36.1, Fiber 2.7, Sugar 2.9, Protein 43.4
CRISPY SALMON WITH TURNIP, MANDARIN & NOODLE SALAD
A fresh and zingy salad with Chinese cabbage, sesame-crusted salmon and the unsung hero of British veg, the turnip
Provided by Sarah Cook
Categories Fish Course, Lunch, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
- Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
- Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.
Nutrition Facts : Calories 611 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium
CRISPY NOODLE SALAD
Steps:
- Cut capsicum in half lengthways. Remove and discard seeds and membranes; slice capsicum pieces thinkly. Trim endive; discard hard ends of leaves. Combine capsicum and endive with noodles, onion and herbs in large bowl. Add dressing; toss to combine. Dressing combine ingredients in screw-to jar; shake well
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