Best Crunchy Noodle Salad Award Winning Recipes
BAREFOOT CONTESSA'S CRUNCHY NOODLE SALAD
Make and share this Barefoot Contessa's Crunchy Noodle Salad recipe from Food.com.
Provided by CarolineUMD
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.
Nutrition Facts : Calories 740.3, Fat 57.5, SaturatedFat 8.4, Sodium 2550.2, Carbohydrate 44.7, Fiber 5.6, Sugar 8.2, Protein 17.6
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
CRUNCHY NOODLE SALAD
I ate this interesting salad at a friendly get-together. Years later, I came across a similar salad recipe in a cook book that was made by my nephew's elementary school in New Jersey. I made it for a football party and it scored well.
Provided by Shannon Fernekes
Categories Onions
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Remove heavy, thick veins from cabbage.
- Shred cabbage and combine with scallions.
- Break noodles, discarding flavor packages.
- melt butter in medium frying pan.
- Add noodles, almonds and Sesame seeds.
- Brown mixture, stirring occasionally.
- Mix all ingredients for salad dressing.
- Add dressing just before serving.
- DO NOT mix with cabbage until you are ready to serve.
Nutrition Facts : Calories 717.3, Fat 58.8, SaturatedFat 16.2, Cholesterol 40.7, Sodium 278.2, Carbohydrate 47.1, Fiber 1.9, Sugar 34.1, Protein 3.7
CRUNCHY NOODLE SALAD *AWARD WINNING*
Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on: greatdayamerica.com
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
- Mix cabbage, sesame and almonds together in a large bowl.
- Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
- Refrigerate separately until ready to serve.
- When ready to serve:.
- Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
- Pour dressing over cabbage and noodles and mix well.
- NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
- Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
Nutrition Facts : Calories 448.6, Fat 32.1, SaturatedFat 5.3, Sodium 604.7, Carbohydrate 35.6, Fiber 4.9, Sugar 11.8, Protein 8.1
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