The Asian Noodle Salad recipe is a delicious colorful dish full of nutritional value and vegetables and noodles coated in a tasty sesame dressing. This Asian Noodle Salad is both colourful but it also provides a great mouthfeel and taste contrast. It is just as great eaten as a light lunch or as a salad addition to the dinner table as it is as a hearty side meal.
First, in the Asian Noodle Salad, rice noodles or soba noodles are involved in the dish. The taste of these noodles cannot be criticized, they are thoroughly cooked to allow the other ingredients to stand out. The secret of this dish is in the light and at the same time quite filling ingredients which are ideal for a fresh salad. Accompanied with kinds of greens such as coleslaw, raw carrots, bell peppers, and cucumber put into thin strips. Besides providing the much-needed crunch and texture to the dish, and providing that freshness to the palate, these vegetables also add those pretty colors to the dish.
For the main ingredient, the Asian Noodle Salad is just outstanding because of the dressing. Sherry, rice, and soy are used to give the dressing a very acidic taste which is balanced by minced garlic, honey (or maple syrup), hoisin sauce, and grated ginger and sesame oil. Every component in the dressing is important in achieving the right compatibility of tastes to the dish. commercially prepared soy sauce brings umami, and rice vinegar brings a sour taste. The sesame oil adds to the Kenyan nuts taste while the honey or the maple syrup gives it a sweet feeling. Hoisin sauce brings richness and additional flavor, while garlic and ginger give the dressing deliciousness and Herbiness.
It is employed in the preparation of Asian Noodle Salad; the noodles used in this preparation are boiled, then drained, and run under cold water to make them tender but not soft. Such preparation is done concurrently as the noodles are being boiled so that one does not delay the other as soon as the noodles are well cooked. Even the dressing is also prepared in a separate bowl to enable all the ingredients to get well mixed with the convection. When all the ingredients have been cooked then all the ingredients such as the noodles, vegetables, and dressing among others are combined and set for some time to allow the seasoning in it and the dressing in the noodles a good soak.
For additional content to the Asian Noodle Salad, almonds or cracked peanuts can also be added. These nuts are used to add varieties to the salads in terms of texture and taste and the nuts have a nutty taste that blends with all the tastes of the salad. Additionally, depending on whether one wishes to make the salad actually denser and more fantastically healthy, one may garnish or accompany the salad with supremely sliced roasted chicken or tofu, as this adds protein.
Inarguably, one of the most important advantages of the recipe for Asian Noodle Salad is that this dish, actually being a type of meal, can be altered in so many directions. It can be taken as soon as it has been prepared or left to fry in the refrigerator for some time to allow the taste to rise. This is particularly ideal for preparing before serving and can also be reheated for the next even more juicy serving. Taken as a meal or as a side dish, it’s hard to go wrong with the Asian Noodle Salad to provide that much-needed ratio of fresh goodness in your mouth and a tasty dressing, to boot.
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The dish known as the Asian Noodle Salad is easily one of the tastiest dishes and all this without even the use of oil. The noodles are stir-fried with vegetables; it has sesame dressing; and are slightly sour; nuts are added to garnish the dish. This is best when eaten with a vegetable or with soup but it can be taken alone if the weather is warm.
Bring a large pot of water to a boil.
Add the rice noodles or soba noodles and cook according to the package instructions until tender (usually about 4-6 minutes).
Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
While the noodles are cooking, shred the cabbage, julienne the carrots, and slice the bell peppers and cucumber.
Chop the fresh cilantro and green onions.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), hoisin sauce, minced garlic, and grated ginger until well combined.
In a large mixing bowl, combine the cooked noodles, shredded cabbage, carrots, bell peppers, cucumber, cilantro, and green onions.
Pour the dressing over the salad and toss everything together until well-coated.
If desired, sprinkle the chopped peanuts or cashews on top for added crunch.
Serve the Asian Noodle Salad immediately or chill it in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.