Oriental Fried Noodle Salad Recipes

ORIENTAL FRIED NOODLE SALAD

Steps:

• Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
• Toss all salad ingredients (except the noodles) together in a bowl; add dressing and mix well.
• Just before serving, add the noodles and toss thoroughly again.

ASIAN NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
• While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

VERMICELLI NOODLE SALAD

Steps:

• Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
• Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

THAI-INSPIRED NOODLE SALAD

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.

ORIENTAL FRIED NOODLE SALAD

Steps:

• Shred the wombok, wash and drain well.
• Mix all the ingredients of the dressing in a bowl and stir well until the sugar is dissolved.
• Combine the wombok, chopped shallots almonds and noodles.
• Stir through dressing when ready to serve.