SPICY SESAME NOODLE SALAD
I have been making this recipe since 1998. Everyone enjoys it. It can be served warm or cold. To make it a main dish, I add cooked chicken pieces and prawns.
Provided by Denise
Categories Salad 100+ Pasta Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
- Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
- In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.
Nutrition Facts : Calories 203 calories, Carbohydrate 26.4 g, Fat 9.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 486.7 mg, Sugar 7.7 g
SPICY GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.
SPICY GREEN BEAN & CARROT SALAD W/ SESAME NOODLES
A great Thai salad served at room temperature. The dressing is packed with bold flavors -- only a small amount of oil is needed.
Provided by Daily Inspiration S @DailyInspiration
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- Stir first 8 ingredients in a medium bowl and blend well. Season with salt and pepper taste and let stand approx. 30 minutes to allow flavors to meld.
- Cook green beans in salted water (or steam) until crisp-tender. Remove with a slotted spoon (save water) and place in ice water to cool. Drain well and dry thoroughly with paper towels.
- Return water to a boil and add pasta noodles - cook until just tender, but still al dente. Rinse pasta under cool water. Drain well and pat dry with paper towels.
- Combine green beans, pasta, carrots, green onions and dressing in a large bowl. Toss to coat. Season with more salt and pepper, if desired.
SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD
Categories Salad Pasta Vegetable Appetizer Side Green Bean Carrot Summer Chill Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
- Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
- Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
SPICY GRILLED SQUID AND GREEN BEAN SALAD
Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.
Provided by David Tanis
Categories dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
- Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
- Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
- Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
- Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
- Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams
SPICY SESAME CARROT NOODLES
Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together sesame oil, soy sauce, lime juice, chili sauce, and honey. Add carrot noodles, sesame seeds, scallions, and cilantro; toss to combine. Garnish with whole leaves. Serve room temperature or chilled.
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