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How To make Chinese Pasta Salad with Creamy Ginger Dressin

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1 lb Precooked Shanghai noodles
1 Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped
2 tb Scallions, minced
1 tb Oil

SHRIMP MARINADE:

1 ts Salt
1/4 ts White Pepper
1/2 ts Chinese cooking wine

DRESSING:

3 tb Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 ts Egg white
2 ts Lemon juice
2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce
2 1/2 tb Sesame oil
1 tb Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature.

How To make Chinese Pasta Salad with Creamy Ginger Dressin's Videos

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

MAGGI Crunchy Noodle Salad

Crunchy Noodle Salad! I love making this with Maggi noodles rather than store bought because you can make the noodle chunks as large as you want and the added bonus is that you can use some of the sprinkling as the seasoning. SO GOOD! Recipe:

INGREDIENTS
Asian Sesame Dressing:
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp white vinegar
2 - 3 tbsp olive oil
2 tsp sugar
Salad:
2 packets Maggi Chicken Noodles (I used wholewheat)
Oil spray
Salad:
2 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
2 carrots, grated or julienned
Handful bean sprouts
2 green onions / scallions, finely sliced on the diagonal
Sesame seeds, optional
.
DIRECTIONS
1. Place Dressing in a jar and shake well.
2. Preheat oven to 160C/320F.
3. Break noodles into large chunks then place on a baking tray. Spray with oil then sprinkle lightly with the seasoning from the noodle packet (I use about ½ one packet for 2 rice cakes). Toss then bake for 8 minutes until light golden and crispy. Cool on tray.
4. Salad ingredients in a bowl, add most of the crunchy noodles. Pour over dressing then toss to coat. Serve immediately, garnished with sesame seeds if using.
.
Note: I like adding the noodles then dressing because I like the dressing to coat the noodles well, and they are so crunchy they stay crunchy for a while even with the dressing. But the other way to do this is to dress the salad first then toss through noodles later. Up to you!

Salmon Salad with Asian Ginger Sesame Dressing

A mighty Salmon Salad that's as good for you as it is delicious! Such an amazing combo of ingredients - and the dressing is everything! RECIPE

Asian Noodle Salad with Ginger Lime Dressing Recipe - Vegan, Gluten Free & Soy Free

Hi everyone,
here is a recent dish I’ve created that I’m rather addicted to these days. There is nothing better than a refreshing, light, healthy Asian noodle salad with a fantastic dressing that hits the spot. This recipe is easy to whip up and great on the taste buds. (Recipe below) Hope you’ll enjoy!

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XOXO
Carol

Ingredients for noodle salad:

4 shitake mushrooms, sliced
7 snow peas or sugar snap peas
Vegetable broth
¼ of a red bell pepper, sliced
¼ of a cucumber, julienned
Gluten Free Brown Rice Spaghetti – Tinkyada Brand – Or use any kind of Asian noodles like rice vermicelli or soba noodles

Ingredients for salad dressing:

¼ cup of coconut aminos (Soy sauce alternative, available online and at health food stores)
1 tablespoon of fresh lime juice
3 stalks of chopped cilantro
3 cloves of minced garlic
½ teaspoon of minced fresh ginger
2 teaspoons of srircha chilli sauce
2 teaspoons of nutritional yeast
2 tablespoons of coconut sugar
1 teaspoon of rice vinegar
¼ teaspoon of pure sesame oil (Optional. Can omit for an oil free dressing)

Ingredients for garnish:

Dash of toasted roasted sesame seeds
1 stalk of green onion, sliced into small pieces

Directions:

1. Boil the shitake mushrooms and sugar snap peas in vegetable broth for 3-4 mins until cooked. Strain the mushrooms and sugar snap peas when done and set aside.

2. Make the salad dressing.

3. Cook the spaghetti according to package instructions.

4. In a bowl or plate, add in the shitake mushrooms, sugar snap peas, bell pepper, cucumber and spaghetti. Toss with the salad dressing and coat all ingredients evenly.

5. Garnish with a dash of roasted sesame seeds and green onion.

For business inquiries only, please e-mail: luminouslivingcarol@gmail.com

The secret to restaurant salad dressings | FeelGoodFoodie

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