Best Mandarin Noodle Salad Recipes

CRISPY SALMON WITH TURNIP, MANDARIN & NOODLE SALAD

Crispy salmon with turnip, mandarin & noodle salad image

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

Ingredients

100g buckwheat soba noodles
2 tsp sesame oil
3 tsp stem ginger syrup plus one ball, finely chopped
2 skinless salmon fillets
1 heaped tbsp sesame seeds (black, white or a mixture)
3 mandarins or clemantines, 2 peeled and finely sliced, 1 juiced
5 tsp white wine vinegar
4 spring onions , finely shredded into matchsticks
4 baby turnips , or 1 large, finely sliced
50g Chinese cabbage , finely shredded

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

MANDARIN NOODLE SALAD

Mandarin Noodle Salad image

This is an easy salad to throw together. We enjoyed it. I'm making a double batch to take to MIL's on Easter.

Provided by katie in the UP

Categories Low Cholesterol

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb dried linguine, broken into fourths
1/4 cup soy sauce, I use Tamari I think it's a better quality soy
1/4 cup water (because of the soy sauce..I used about half of the water the recipe calls for)
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1 tablespoon grated fresh ginger
2 cups small cherry tomatoes, halved
3/4 cup carrot, cut into thin bite size strips
1 1/2 cups fresh pea pods, sliced
1/2 cup sliced green onion
4 tablespoons sesame seeds, toasted
1/2 teaspoon crushed red pepper flakes

Steps:

Cook the linguine according to pkg directions. Drain linguine and transfer to an extra large mixing bowl.
In a jar with a screw top lid, combine soy sauce, water, olive oil, lemon juice, garlic, ginger and I also added a pinch or two of crushed red chili pods. Cover and shake well.
Pour over hot linguine; toss gently to coat. Cool.
Add the tomato, carrot, pea pods and green onions to linguine mixture; toss gently to combine. Cover and chill for 2 to 24 hours.
Let stand at room temperature for 1 hour before serving.
Add sesame seeds. Toss gently before serving.

Nutrition Facts : Calories 195.1, Fat 4.4, SaturatedFat 0.7, Sodium 344.7, Carbohydrate 32.4, Fiber 2.5, Sugar 2.2, Protein 6.7