Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 lunch-sized portions, 4 serving(s)
Ingredients: 200 g rice noodles (or egg noodles); 2 tablespoons dark brown sugar; 2 tablespoons ketchup; 2 tablespoons rice wine vinegar; 1 1/2 tablespoons hoisin sauce; 1 1/2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon peanut oil; 1 tablespoon Worcestershire sauce; 2 teaspoons fish sauce (nam pla); 1 teaspoon garlic, finely minced; 1 teaspoon sesame oil; 1/2 teaspoon curry powder; salt and pepper, to taste; 1 scallion, chopped; 2 tablespoons cilantro (or parsley, chopped); 3/4 cup napa cabbage (finely shredded); 1 cup chicken breast (cooked and chopped); 1 cup shrimp (cooked and chopped)

Submitted by FlemishMinx

"Yet another, but this one differs from the others already posted, and it tastes great!. Very flexible, because you choose how you want to garnish: can be a side dish or a main dish. The dressing does contain lots of ingredients, but they are pretty common items and it is a good way to use lots of those things you might have purchased for asian recipes that are cluttering up the back of your refrigerator! Prep time DOES NOT include 30 minute chill time, so plan ahead."

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Ready In:: 25mins
Ingredients:: 19
Yields:: 2 lunch-sized portions
Serves:: 4

ingredients

200 g rice noodles (or egg noodles)
DRESSING
2 tablespoons dark brown sugar
2 tablespoons ketchup
2 tablespoons rice wine vinegar
1 ¹⁄₂ tablespoons hoisin sauce
1 ¹⁄₂ tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon peanut oil
1 tablespoon Worcestershire sauce
2 teaspoons fish sauce (nam pla)
1 teaspoon garlic, finely minced
1 teaspoon sesame oil
¹⁄₂ teaspoon curry powder
salt and pepper, to taste
1 scallion, chopped
GARNISHES
2 tablespoons cilantro (or parsley, chopped)
³⁄₄ cup napa cabbage (finely shredded)
1 cup chicken breast (cooked and chopped)
1 cup shrimp (cooked and chopped)

directions

Bring a large pot of water to the boil, remove from heat and add the rice sticks or egg noodles; cover and allow to sit (15 minutes for the rice noodles, 10 minutes for the egg noodles).
Drain and rinse under cold water; drain well again, then place in a large bowl.
Mix the dressing ingredients together in small bowl; pour over the cold noodles and mix well.
Add your desired garnishes and mix well.
Cover and chill at least 30 minutes to blend flavors.
Keeps well in the refrigerator up to a day before serving.

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Reviews

This turned out great! I didn't have fish sauce, but substituted oyster sauce (which we love anyway!), used green spring onions and had the perfect noodle salad. Thanks for sharing, next time before letting it be devoured, I'll remember to take a picture to post here @ Food.com.

PartTimeVegetarian
Thanks for a great recipe. I made it exactly as written, except for leaving out the scallion. I ended up chilling it for about an hour. DH added a bit of cucumber to his salad. So light and tasty!

bojmom
This is a good salad. However, for me something was missing. I am a vegetarian so I made this meatless (which means no fish sauce) and it just seemed a little bland. I think that this dish would be delicious with chicken. The sauce has a kind of BBQ-like flavor and would pair nicely with chicken. The guests that I served this salad to, liked it, but I had a lot left over. Bottom line - salad was good but not breathtaking. Try this recipe if you want something totally different for your family.

SpunJim
Delicious summer salad which we enjoyed with Spiced Tuna with Pineapple Glaze recipe#125878. I used the rice noodles option and garnished with cilantro and shredded zucchini along with and extra cut up scallion. As my ds couldn't stop eating this salad, this salad will be on our table often this summer, just switching the garnish around depending on what is in the fridge. Thanks for sharing!

ellie_

RECIPE SUBMITTED BY

FlemishMinx

Belgium

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)

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