Garlic Sesame Noodles
3 Tbsp. soy sauce
4 garlic cloves, minced
1 Tbsp. oyster sauce
(optional)
1 Tbsp. rice vinegar
2 tsp. sesame oil
1 tsp. crushed red pepper
chili flakes, or to taste
1/2 tsp. brown sugar
1/2 tsp. chicken bouillon
powder
1 green onion, white part
only, finely chopped
5 ounces dry
wheat noodles
1 tsp. black sesame seeds
3 Tbsp. neutral vegetable
oil
1 Tbsp. sliced green
onions
Stir soy sauce, garlic, oyster sauce, rice vinegar, sesame oil, chili flakes, brown sugar, chicken bouillon powder, and white part of the green onion in a small bowl. Set aside.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 3 minutes or according to package directions. Drain well and leave noodles in the pot. Pour the chili-garlic sauce over the noodles, and mix well.
Meanwhile, heat a small dry skillet over medium heat. Add sesame seeds and toast until seeds are fragrant, about 1 minute.
Heat oil in a small saucepan over medium-high heat. When really hot, carefully pour over the noodle mixture, and toss until all noodles are evenly coated.
Taste and adjust seasonings, if necessary. To serve, divide noodles between two bowls, and garnish with green onion slices and toasted sesame seeds.
Zucchini Noodle Salad with Buttermilk Dressing
2 Tbsp. mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. buttermilk
2 tsp. chopped fresh
parsley
½ tsp. lemon zest
1 clove garlic, minced
2 zucchini, spiralized
¼ cup chopped Kalamata
olives
¼ tsp. salt
¼ tsp. cracked
black pepper
Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.
Mad Hatter Salad
1 (16 ounce) package
coleslaw mix
1 head fresh broccoli, cut
into florets
8 green onions, chopped
½ cup butter or margarine
2 (3 ounce) packages
chicken flavored ramen
noodles
1 cup slivered almonds
1 cup unsalted sunflower
seeds
½ cup white sugar
½ cup vegetable oil
¼ cup apple cider vinegar
1 tsp. soy sauce
Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
Summer Pasta Salad
1 pound rotini/corkscrew
pasta
1 red bell pepper,
chopped
1 small zucchini, sliced
1 small red onion,
chopped
½ pound salami, cut into
strips
½ pound pepperoni, each
piece cut into 4
½ pound mozzarella
cheese, cut into strips
1 (6 ounce) can artichoke
hearts, drained
1 (2 ounce) can sliced
black olives
¼ cup chopped fresh
broccoli
2 cups Italian-style salad
dressing, divided
¼ cup grated Parmesan
cheese
2 Tbsp. chopped fresh
parsley
1 clove garlic, chopped
Salt and pepper to taste
1 tomato, quartered
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges.
Ants Climbing a Tree Glass Noodles
4 ounces mung bean glass
noodles (mung bean
vermicelli)
2 Tbsp. vegetable oil
6 ounces ground pork
3 garlic cloves, finely
minced
1 Tbsp. finely minced
ginger
2 tablespoons Chinese
spicy fermented bean
sauce
1/4 tsp. ground
Sichuan pepper
(optional)
1 tsp. white sugar
2 tsp. soy sauce
2 cups chicken stock
1/3 cup sliced green
onions, plus more for
garnish, or to taste
Add dry glass noodles to a large bowl and cover with cold water. Gently loosen the noodles apart with your fingers, and submerge noodles completely in water. Let soak for 10 minutes. Drain well and reserve.
Meanwhile, for the sauce, add oil to a skillet set over medium-high heat. Add pork, and cook for 3 or 4 minutes, breaking up the meat into small crumbles with a spatula. Continue to cook until pork starts to brown, 1 or 2 minutes more.
Add garlic, ginger, and fermented bean sauce, and cook, stirring, for 1 minute. Add Sichuan pepper and sugar, and cook, stirring. 30 seconds more.
Add soy sauce and chicken broth; raise the heat to high and bring sauce to a boil. Add drained noodles and green onions.
Cook, stirring with tongs, until noodles are soft, but retain a slight chewiness, 2 to 3 minutes. Remove from heat; noodles will continue to soak up most of the liquid after removing from heat.
Transfer into a serving bowl and garnish with more sliced green onions.
Sesame Noodle Salad
1 (16 ounce) package
angel hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 Tbsp. hot chili oil
¼ cup white sugar
1 tsp. sesame seeds
1 green onion, chopped
1 red bell pepper, diced
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
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