Community Pick
Plaza San Antonio's Spicy Oriental Noodle Salad
photo by Lakerdog2
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
VINAIGRETTE
- 118.29 ml soy sauce
- 9.85 ml olive oil
- 4.92 ml sesame oil
- 4.92 ml crushed red pepper flakes (you may want to start with less)
- 4.92 ml minced garlic
- 4.92 ml sriracha hot sauce (Thai hot chile sauce marked Tuong Or Sriracha on the label)
-
NOODLES
- 453.59 g package spaghetti or 453.59 g package fettuccine
- 473.18 ml shredded napa cabbage
- 236.59 ml shredded carrot
- 118.29 ml diced red pepper
- 118.29 ml chopped cilantro leaf
- 473.18 473.18 ml shrimp or 473.18 ml beef (optional)
- salt, to taste
directions
- For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce.
- Set aside.
- For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir.
- While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef.
- When noodles are done, drain and immediately pour into a large bowl.
- Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly.
- Serve.
- Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.
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Reviews
-
This dish was absolutely delicious. In the end I didn't really make any changes at all, which is very unusual for me! I did use a 16 oz bag of coleslaw mix instead of shredding cabbage and carrots. I also started out the dressing with less crushed red pepper and chile sauce because of course you can't take it back out if it's too spicy. But after tasting the dressing I decided it could use exactly the amount the recipe called for. I pan seared some shrimp to add to the salad but it would be great just by itself as well. I am going to take this to a company BBQ this weekend and it is on next week's menu as well, this time with grilled chicken.
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This is one of my most used Zaar recipes. It's very refreshing and healthy! I usually leave out the hot sauce, I get enough kick from the red chile flakes. I just realized that I have left out the bell pepper every single time I have made it on accident! Oops. I have made it with chicken and shrimp. I have also used spaghetti noodles or rice noodles and it's great both ways! Definitely more filling with the spaghetti noodles, and a little lighter will rice/glass noodles. Thanks for sharing!
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Tweaks
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This dish was absolutely delicious. In the end I didn't really make any changes at all, which is very unusual for me! I did use a 16 oz bag of coleslaw mix instead of shredding cabbage and carrots. I also started out the dressing with less crushed red pepper and chile sauce because of course you can't take it back out if it's too spicy. But after tasting the dressing I decided it could use exactly the amount the recipe called for. I pan seared some shrimp to add to the salad but it would be great just by itself as well. I am going to take this to a company BBQ this weekend and it is on next week's menu as well, this time with grilled chicken.
RECIPE SUBMITTED BY
Miss Annie
United States