Asian Noodle Mushroom And Cabbage Salad Recipes

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"MILLION DOLLAR" CHINESE CABBAGE SALAD

This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.

Provided by malo1

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 10

Number Of Ingredients 9



Steps:

  • In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
  • Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
  • Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g

½ cup vegetable oil
½ cup white sugar
¼ cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages ramen noodles (without flavor packets), lightly crushed
½ cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD

Categories     Bread     Salad     Mushroom     Pasta     Side     Stir-Fry     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14



Asian Noodle, Mushroom, and Cabbage Salad image

Steps:

  • Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
  • Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
  • Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

CHINESE CABBAGE SALAD

Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

Provided by MommyBennett

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10



Chinese Cabbage Salad image

Steps:

  • In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
  • In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
  • In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g

2 tablespoons sesame seeds
1 ½ tablespoons rice vinegar
½ teaspoon sesame oil
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD

This is a great recipe based on one from Bon Appétit Magazine (July 2002). If you prefer, you can top this salad with chopped, grilled chicken, tofu, or fish rather than the eggs. If you like some heat in your food, add a little chili sauce or oil or red pepper flakes. This dish can be served warm, at room temperature, or chilled and is great the next day too!

Provided by blucoat

Categories     One Dish Meal

Time 22m

Yield 8 serving(s)

Number Of Ingredients 14



Asian Noodle, Mushroom, and Cabbage Salad image

Steps:

  • (If using dry mushrooms: Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms.) Cut off stems and discard; thinly slice caps.
  • Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add ginger, garlic, and mushrooms. Stir-fry for about 2 minutes. Add cabbage and 2-inch green onion pieces; toss until onion tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.).
  • Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

Nutrition Facts : Calories 359.2, Fat 13.3, SaturatedFat 2.6, Cholesterol 117.8, Sodium 423.4, Carbohydrate 48.2, Fiber 3.9, Sugar 4.4, Protein 12.9

12 -16 large shiitake mushrooms (dried or fresh) or 12 -16 large cremini mushrooms (dried or fresh)
1 tablespoon peanut oil
3 cups thinly sliced napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions, 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 (12 ounce) package dried Chinese egg noodles or 12 ounces soba noodles
1/4 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs, 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

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