Thai Glass Noodle Salad Recipe (Yum Woon Sen) The Perfect Summer Salad! CiCi Li - Asian Home Cooking
Yum Woon Sen (Thai Glass Noodle Salad) is a popular Thai salad dish. The word “Yum” literally translates to “mix or toss”, which refers to a type of Thai salad. While “Woon Sen” means “glass noodles”.
Thai Glass Noodle Salad is my favorite Thai salad. It’s the perfect summer dish that everyone must eat.
Thai Glass Noodle Salad Recipe Written Recipe:
泰國涼拌鮮蝦粉絲沙拉，中文影片:
Serve 4-6
Prep time: 25
Cook time: 20
For the glass noodle salad:
6 ounces glass noodles
1 tablespoon avocado oil, or oil of your choice
5 tablespoons peanuts
3 tablespoons dried shrimp
½ pound shrimp, peeled and deveined
¼ pound ground pork
1 tablespoon fish sauce
½ small onion, sliced into thin slices
1 medium shallot, sliced into thin slices
2 stalks Chinese celery, sliced into thin slices, or replace with regular celery
8 small grape tomatoes, halved
¼ cup cilantro, chopped
For the dressing:
7 tablespoons lime juice
6 tablespoons fish sauce
1 ½ tablespoons palm sugar, or replace with granulated sugar
4 medium bird’s eye chilies, minced
3 garlic cloves, minced
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This totally cool – LITERALLY – Chinese noodle salad is a gamechanger | Marion’s Kitchen
This cold noodle recipe packs a surprising punch, with its tender poached chicken, crunchy greens and a delicious nutty sesame dressing. Putting it out there: cold noodles have SO much going for them. Here, I’ve used them in an utterly alluring dish, which teeters on the verge of an Asian salad. There is so much bounce and freshness going on in this bowl, that one bite totally takes me to a happy place. And that dressing! Yikes, it’s good, with its nutty, toasty, sesame flavours. I also love that this is a recipe the whole family can get behind – let everyone mix theirs at the table how they like it, leaving anything challenging out. You could also throw in some shelled edamames or shredded cabbage to up the vegetable count.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
We downloaded this music from Youtube free music a long time ago and we already used this music in the old content before.
Creamy Pasta Salad Recipe By Food Fusion (Bakra Eid Special)
Creamy Pasta Salad just in time to put somehting new on your Eid Menu #HappyCookingToYou #FoodFusion #MariosPasta #Marios
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
-Water as required
-Namak (Salt) ½ tbs
-Mario’s Pasta Big elbow macaroni 200g
-Water as required
-Aloo (Potatoes) diced 2 Cups
-Gajar (Carrot) diced 1 & ½ Cup
-Matar (Peas) 1 Cup
Prepare Creamy Salad Dressing:
-Mayonnaise 1 & ¼ Cup
-Cream ¼ Cup
-Lemon juice 1 tbs
-Kali mirch (Black pepper) crushed ¼ tsp
-Bareek cheeni (Caster sugar) 1 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Water 3 tbs
-Saib (Apple) diced 1 Cup
-Pineapple slices 1 Cup
-Fresh parsley
Directions:
-In a pot,add water & bring it to boil.
-Add salt and mix well.
-Add Mario’s pasta big elbow macaroni,mix well & boil for 5-7 minutes then strain & rinse with tap water & set aside.
-In a pot,add water & bring it to boil.
-Add potatoes and blanch for 5-6 minutes then strain & set aside.
-In the same boiling water,add carrots & blanch for 4-5 minutes then strain & set aside.
-In the same boiling water,add peas & blanch for 4-5 minutes then strain & set aside.
Prepare Creamy Salad Dressing:
-In a bowl,add mayonnaise,cream,lemon juice,black pepper crushed,caster sugar,salt,water,whisk well & set aside.
-In a bowl,add potatoes,carrots,apple,peas,pineapple,boiled elbow macaroni & mix well.
-Add prepared creamy salad dressing & mix gently.
-Garnish with fresh parsley & serve!
Recipe in Urdu:
Ajza:
-Water as required
-Namak (Salt) ½ tbs
-Mario’s Pasta Big elbow macaroni 200g
-Water as required
-Aloo (Potatoes) diced 2 Cups
-Gajar (Carrot) diced 1 & ½ Cup
-Matar (Peas) 1 Cup
Prepare Creamy Salad Dressing:
-Mayonnaise 1 & ¼ Cup
-Cream ¼ Cup
-Lemon juice 1 tbs
-Kali mirch (Black pepper) crushed ¼ tsp
-Bareek cheeni (Caster sugar) 1 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Water 3 tbs
-Saib (Apple) diced 1 Cup
-Pineapple slices 1 Cup
-Fresh parsley
Directions:
-Pot mein pani dal ker ubal lein.
-Namak dal ker ache tarhan mix karein.
-Mario’s pasta big elbow macaroni dal ker ache tarhan mix karein aur 5-7 minutes kliya boil ker lein phir strain ker ka tap water sa rinse ker lein & side per rakh dein.
-Pot mein pani dal ker ubal lein.
-Aloo dal dein aur 5-6 minutes kliya blanch ker lein phir strain ker ka side per rakh dein.
-Us he boiling water mein gajar dal dein aur 4-5 minutes kliya blanch ker lein phir strain ker ka side per rakh dein.
-Us he boiling water mein matar dal dein aur 4-5 minutes kliya blanch ker lein phir strain ker ka side per rakh dein.
Prepare Creamy Salad Dressing:
-Bowl mein mayonnaise,cream,lemon juice,kali mirch crushed,bareek cheeni,namak aur pani dal ker ache tarhan whisk ker lein & side per rakh dein.
-Bowl mein aloo,gajar,saib,matar,pineapple aur boiled elbow macaroni dal ker ache tarhan mix ker lein.
-Tayyar creamy salad dressing dal ker gently mix karein.
-Fresh parsley sa garnish ker ka serve karein!
Asian Pasta Salad
GET THE FULL RECIPE -
This Asian Pasta Salad has a satisfying crunchy texture and a completely addictive sesame-soy dressing that will have everyone coming back for seconds!
Creamy Pasta Salad with Mayonnaise
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⭐️ Our creamy pasta salad is a tangy, crunchy, creamy, and refreshing recipe you can make with your favorite pasta and crips veggies in about 20 minutes.
⭐️ Ingredients
9 ounces (250 grams) pasta fusilli, rotini, elbows, etc.
1 can (15-oz) (240 grams) cannellini beans or chickpeas, rinsed
2 cups (300 grams) red bell pepper diced
1 heaping cup (150 grams) cucumber diced
½ cup (100 grams) corn canned
½ cup (60 grams) olives sliced
1 shallot or red onion, sliced
1 rib celery chopped
½ cup (60 grams) pickles chopped
3 tablespoons parsley finely chopped
2 tablespoons dill finely chopped
¾ cup (160 grams) vegan mayo or regular mayo
½ lemon juice and grated zest
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Ree's Asian Noodle Salad | The Pioneer Woman | Food Network
Ree preps a flavorful Asian Noodle Salad with plenty of fresh vegetables! Now THIS is what we call a salad.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Asian Noodle Salad
Recipe courtesy of Ree Drummond
Total: 30 min
Active: 30 min
Yield: 6 servings
Level: Easy
Ingredients
Salad:
8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
Directions
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.
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Ree's Asian Noodle Salad How-To | The Pioneer Woman | Food Network