Best Spicy Thai Inspired Noodle Watermelon Salad Recipes

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

Spicy Thai-Inspired Noodle Watermelon Salad image

Our county is famous for its fabulous Green River melons. While you won't find this unique and refreshing salad at the county fair, it's definitely our favorite way to eat watermelon all summer long! -Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

4-1/2 cups cubed watermelon, divided
1/2 cup sweet chili sauce
3 tablespoons fish sauce or soy sauce
2 tablespoons lime juice
1/2 teaspoon minced fresh gingerroot
7 ounces uncooked stir-fry rice noodles
1-1/2 cups julienned carrots
1 small red onion, halved and thinly sliced
1/2 cup fresh cilantro leaves, chopped
3 tablespoons minced fresh mint
1-1/4 cups salted peanuts, chopped
Lime wedges

Steps:

Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.

SPICY THAI NOODLE SALAD

Spicy Thai Noodle Salad image

This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

Provided by Mrs Goodall

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb soba noodles
3 tablespoons sesame oil (the oil is strong, don't add more)
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1 1/2 teaspoons cayenne
1 tablespoon grated fresh ginger
5 red bell peppers, sliced thin and long
4 cups peas (frozen works fine)
16 green onions
1 1/2 cups honey roasted peanuts (leave whole)
1 1/2 cups cilantro, chopped coarse
2 limes, cut in wedges for garnish

Steps:

Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
Season with salt.
Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
Garnish with lime wedges.
Serve right away or chill as long as overnight.
Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.