COLD THAI NOODLE SALAD
Cold Thai Noodle Salad made with rice noodles and fresh veggies is the best cold pasta salad you'll serve this summer and it's perfect for your back to school lunches!
Provided by Sabrina Snyder
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Cook the rice noodles according to the directions on the package and drain.
- Let cool for a few minutes.
- Add the rest of the salad ingredients to the bowl.
- In a small bowl add the dressing ingredients and whisk.
- Add the dressing to the bowl of pasta and vegetables and toss.
- Garnish with white and black sesame seeds.
Nutrition Facts : Calories 314 kcal, Carbohydrate 49 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Sodium 795 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THAI NOODLE SALAD WITH PEANUT SAUCE
Ready to take your taste buds on an exotic adventure? This Thai Noodle Salad is the answer! Freshly chopped vegetables, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch.
Provided by Jessica Gavin
Categories Salad Side Dish Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 22
Steps:
- Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
- Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
- Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.
Nutrition Facts : Calories 556 kcal, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 31 g, Fat 17 g, ServingSize 4 servings as a dinner salad, 6 to 8 as a side salad, UnsaturatedFat 0 g
THAI-INSPIRED NOODLE SALAD
A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.
Provided by Christiana Heins
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 47.1 g, Fat 3.7 g, Fiber 1.2 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 1068.4 mg, Sugar 4.6 g
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
COLD THAI NOODLE SALAD
This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing". I have always just kind of mixed things together. I have found that using some authentic ingredients does make it stand out. Fish Sauce and sriracha hot sauce are availabe in the Asian section of most supermarket today. White pepper is hit or miss. Spice stores and many ethnic grocery stores carry it. The French use it in white sauces so you get the pepper flavor, but you do not the specs. This is not an exacting recipe. If you want is spicier add more hot sauce. If not, use less. More tart add vinegar, etc. Add grilled chicken or cooked shrimp and make it a meal. Prep time is about 30 minutes. It does need to chill 2 hours before serving.
Provided by Philly Closet Cook
Categories Thai
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles al dente (do not overcook - mushy noodles won't work).
- Strain and rinse under cold water until cooled.
- Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
- In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
- Chill minimum 2 hours.
- Transfer to a bowl or platter, if you you want.
- Before serving pour reserved "dressing" over noodles.
- Sprinkle sesame seeds and reserved green onions (and cilantro if used).
Nutrition Facts : Calories 332.2, Fat 18.1, SaturatedFat 3.2, Sodium 525.8, Carbohydrate 35, Fiber 2.8, Sugar 4.4, Protein 8.9
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COLD THAI NOODLE SALAD (EASY 10-MINUTE RECIPE)
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- In a large bowl, whisk together the coconut milk, lime juice, brown sugar, fish sauce, sesame oil, and ginger. Set aside.
- Place the rice noodles into a large pot of boiling water, cover and turn off the heat. Cook for 2-3 minutes, then drain and rinse the noodles with cold water.
- Add the cooked noodles, coleslaw mix, peanuts, and cilantro to the bowl with the coconut-lime dressing. Toss to combine and serve immediately.
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Cuisine AsianTotal Time 25 minsCategory NoodlesCalories 316 per serving
- Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.
- In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.
- Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can’t wait). Right before serving, toss and add additional peanut sauce if needed.
- Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.
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