Oriental Cold Noodle Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
• Nutrition facts (per serving).
• Calories (kcal) 242.
• Protein 9.6g.
• Cals from Protein 14%.
• Total Fat 3.7g.
• Cals from Fat 12%.
• Carbohydrates 47.4g.
• Cals from Carbohydrates 72%.
• Fiber 1.3g.
• Cholesterol 0mg.
• Sodium 1071mg.

Steps:

• Heat oil in a large frying pan.
• Add all vegetables and fry just until starting to get tender.
• About 3-5 minutes.
• Add soy sauce, brown sugar, and Tabasco.
• Pour mixture over noodles and mix well.
• You can serve it warm or cold.
• Best if you put it in a Tupperware container and keep shaking it up until you serve it so noodles absorb flavor.
• If it looks dry when ready to serve add a few shakes of soy sauce.

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

Steps:

• Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
• Cut the noodles into about 3 to 4-inches then place into a large bowl.
• Add in grated carrots and green onions; set aside.
• In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red pepper flakes) stir until the brown sugar is completely dissolved; pour over the noodles and vegetables, add in sesame seeds then toss well to coat.
• Season with black pepper if desired.
• Cover and refrigerate for a minimum of 2 or more hours.
• If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.

Steps:

• 1. Cook soba noodles according to package, rinse in cold water. Add carrots cucumbers and cilantro and set aside.
• 2. In a bowl whisk together rest of ingredients, except for sesame seeds and pour over noodles and veggies. Sprinkle with sesame seeds, cover and refrigerate for at least 2 hours.

Steps:

• Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
• In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.