Plaza San Antonios Spicy Oriental Noodle Salad Recipes

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

Steps:

• For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce.
• Set aside.
• For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir.
• While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef.
• When noodles are done, drain and immediately pour into a large bowl.
• Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly.
• Serve.
• Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.

Steps:

• Cook the noodles in boiling salted water for about 5 minutes, until cooked through but still firm. Drain well and place in a large bowl.
• Toss the Spicy Peanut Sauce with the noodles and garnish with the scallion and cilantro.
• Place all the ingredients (reserving 2 tablespoons cilantro and 2 tablespoons sliced scallions) except the peanut oil and salt in a blender or the bowl of a food processor and puree. Stop the motor and use a spoon or spatula to lift and incorporate the bottom of the mixture. With the motor running, slowly pour in the peanut oil. The sauce should be thick and creamy, like honey. Add a little water if it is too thick. The final sauce should be about the consistency of thin mayonnaise. Taste, and adjust seasoning for spiciness or salt.
• For a bit more texture, add some chopped peanuts to the finished sauce.

Steps:

• Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
• In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
• To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
• Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
• Remove dressing from heat and cool slightly.
• Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
• Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.

Steps:

• In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
• Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
• Do not burn. Set aside.
• Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
• In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
• Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
• Drizzle or spoon the dressing on top.
• Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.