SOBA NOODLE-VEGETABLE SALAD
This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.
Provided by Ellie Krieger
Categories main-dish
Time 21m
Yield 6 (3/4 cup) servings
Number Of Ingredients 18
Steps:
- Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
- Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
VEGETABLE NOODLE SALAD
Transform plain, leftover cooked spaghetti into an Asian-inspired cold noodle salad, perfect for packing in a picnic basket or a lunch box during the school year.
Provided by Jennifer Perillo
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients). Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice. Season the dressing with salt and pepper. Whisk together until emulsified, about 1 minute.
- For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl. Using tongs, toss until the noodles are coated with the dressing. Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing.
VEGAN VIETNAMESE VEGETARIAN NOODLE SALAD
Provided by Elaine Louie
Categories pastas, salads and dressings, side dish
Time 1h
Yield 4 small appetizer servings, or 2 generous servings
Number Of Ingredients 24
Steps:
- For the dressing: In a bowl, combine sugar, soy sauce, lime juice and three tablespoons water. Whisk until sugar is dissolved. Add garlic and chilies and let stand for one hour before serving.
- For the salad: Bring a medium-size pot of water to boil. Turn off the heat. Add the noodles to the water and soak until soft, five to eight minutes. Drain, rinsing under cold water, and drain again. Using scissors, cut the noodles into six-inch lengths. Set aside.
- In a wok over high heat, add oil and heat to 350 degrees. Pat the tofu dry with paper towels. Add to wok and fry until golden on both sides, about 3 minutes. Using a wire strainer or spatula, transfer tofu to paper towels, reserving the oil. Turn off the heat. When the tofu is cool enough to handle, cut it into half-inch dice. Set aside.
- Discard all but two tablespoons of the oil in the wok, and return to high heat. When the oil is shimmering, add diced tofu, garlic, bok choy or napa cabbage, mushrooms and chilies. Stir-fry until mushrooms are tender, about three minutes. Add mung bean sprouts, scallions, and soy sauce; stir-fry just until crisp-tender, two to three minutes. Add half a cup of the cucumbers, and cook 30 seconds.
- In a large bowl, combine lettuce, sesame oil, mint, cilantro, basil and cooked vegetables. Toss lightly to combine. Divide the noodles among four (or two) bowls, and top with equal parts of salad. Garnish with remaining cucumbers, roasted peanuts and cilantro sprigs. Pass the dressing separately, to be spooned over the salad.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 34 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1498 milligrams, Sugar 18 grams, TransFat 0 grams
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