PF CHANG'S CELLOPHANE NOODLE SALAD
Make and share this Pf Chang's Cellophane Noodle Salad recipe from Food.com.
Provided by CIndytc
Categories Asian
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
- Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
- Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.
Nutrition Facts : Calories 107.9, Fat 4, SaturatedFat 0.7, Cholesterol 110.4, Sodium 1084.6, Carbohydrate 4.4, Fiber 0.1, Sugar 2.2, Protein 13
CELLOPHANE NOODLE SALAD
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.
CELLOPHANE-NOODLE SALAD
Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Thinly slice celery and carrots diagonally.
- Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.
- Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.
CELLOPHANE NOODLE SALAD WITH CABBAGE
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the cabbage in a bowl and cover with ice water. Set aside while you prepare the remaining ingredients.
- Bring a pot of water to a boil. Salt if desired. Drain the noodles and add to the pot. Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly. Using a scissors, chop coarsely and transfer to a bowl. Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s). Toss together.
- Beat one of the eggs in a bowl and season with salt to taste. Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg. Swirl the pan and let the egg spread out in a thin pancake. Lift the edges of the pancake to let egg run underneath. It should cook through quickly. Flip over and cook for a few seconds on the other side, then remove from the heat. Repeat with the other egg. Roll up the pancakes and cut in thin strips. Add half the egg shreds to the noodles and set the other half aside.
- Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste. Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Transfer to a bowl. Allow to cool slightly. Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together. Taste and add salt. It should be somewhat salty. Toss with the noodle mixture. Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 431 milligrams, Sugar 4 grams, TransFat 0 grams
PF CHANG'S COCONUT CURRY VEGETABLES
This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!
Provided by Wish I Could Cook
Categories Soy/Tofu
Time 40m
Yield 1 stir fry, 2 serving(s)
Number Of Ingredients 15
Steps:
- Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
- Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
- Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
- Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
- Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
- Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
- Add the peanuts.
- Serve with rice, noodles, or a warm loaf of bread.
- Use a milder or hotter curry powder to vary the spice.
- For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6
COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES
A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Boil rice stick noodles for 2 minutes or until just soft.
- Rinse under hot water and drain.
- Toss noodles with 2 tbsp oil and keep warm.
- To prepare sauce, mix vinegar with curry powder and turmeric until blended.
- Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
- Set sauce aside until needed.
- Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
- Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
- Stir in sauce mixture until everything is evenly coated.
- Cook for 1-2 minutes more or until dish is heated through.
- Toss noodles with chopped scallions, cilantro and sesame oil.
- Garnish with fried shallots, if desired.
Nutrition Facts : Calories 716.5, Fat 18.2, SaturatedFat 2.6, Cholesterol 107.7, Sodium 1207.1, Carbohydrate 109.9, Fiber 6.3, Sugar 6.2, Protein 27.2
COLD CELLOPHANE NOODLE SALAD
I whipped this salad up when I felt the need for something full of noodles but did not want either peanut sauce or tomato sauce:-). The vegetables can be infinitely varied but this is the combination I liked. The sauce comes from Vegan with a Vengance and I use it for a million and one things in my kitchen. It's DELECIOUS. Tofu or Soy Puffs are pre-fried tofu cubes that are puffy and soft. They are available at most Asian grocers. If you cannot find them substitute pan-fried, extra firm cotton tofu.
Provided by Aioli_Queen
Categories Asian
Time 17m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
- Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
- Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
- Slice all the vegetables and tofu and add them to your serving bowl.
- Add cold noodles and toss until they are well incorporated with the vegetables.
- Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
- Add sauce to the salad and mix with your hands.
- Serve with pan fried dumplings. YUM!
Nutrition Facts : Calories 321.4, Fat 4, SaturatedFat 0.6, Sodium 652.4, Carbohydrate 68.4, Fiber 4.2, Sugar 6.1, Protein 5.8
SWEET & TART GINGER CHICKEN SALAD (PF CHANG)
Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. The agave nectar is a sweetener. Vegetable oil can be used if you don't have soy bean oil. The recipe doesn't say when to add the sesami oil; it might be part of the vinaigrette?
Provided by marisk
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
- Take all cabbages, lettuce and vegetables and cut them into small julienned 2" matchsticks.
- Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
- Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 ½ ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.
Nutrition Facts : Calories 157.6, Fat 8.3, SaturatedFat 2, Cholesterol 38.2, Sodium 250.8, Carbohydrate 8, Fiber 1.9, Sugar 2.3, Protein 13.2
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