Best 4 Crispy Noodle Salad Recipes

Crispy Noodle Salad: A Symphony of Flavors and Textures

Indulge in a culinary journey with our crispy noodle salad, a vibrant and flavorful dish that tantalizes your taste buds. This salad is a harmonious blend of textures, combining the satisfying crunch of crispy noodles, the refreshing crispiness of vegetables, and the savory softness of protein. With three variations to choose from, there's a perfect salad for every palate. The classic crispy noodle salad features succulent shrimp, crunchy peanuts, and a tangy dressing. For a vegetarian delight, the tofu crispy noodle salad offers a protein-packed alternative with a delicious blend of sweet and savory flavors. And for a unique twist, the crispy noodle salad with spicy peanut dressing brings a fiery kick that will leave you craving more. Get ready to embark on a culinary adventure with our crispy noodle salad, a dish that promises an explosion of flavors and textures in every bite.

Here are our top 4 tried and tested recipes!

RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING

Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing image

Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing

Provided by Martha Rose Shulman

Categories dinner, easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 ounces thin rice noodles
1 tablespoon peanut oil, canola oil or rice bran oil
2 ounces firm tofu, sliced and blotted dry with paper towels
1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
2 Tbsp Minced Chives
1/4 cup minced cilantro
4 cups slivered romaine lettuce leaves (chiffonade)
1 ounce dry-roasted peanuts
1/4 cup fresh lime juice
2 tablespoons seasoned rice vinegar
Salt to taste
1 small garlic clove, pureed
1/3 cup unrefined expeller-pressed or roasted peanut oil
2 tablespoons grapeseed oil
1/2 teaspoon Asian hot pepper oil

Steps:

Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Crispy Noodle Salad with Sweet and Sour Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot, available in produce department
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepper

Steps:

In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Crispy Noodle Salad With Sweet and Sour Dressing image

Make and share this Crispy Noodle Salad With Sweet and Sour Dressing recipe from Food.com.

Provided by Susie D

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 cups mixed baby greens, 1 sack
1 cup fresh bean sprout
1 cup shredded carrot
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried Chinese noodles (such as rice noodles, chow mein noodles or fried wontons)
2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
2 tablespoons cider vinegar or 2 tablespoons white vinegar, may be substituted
1/3 cup canola oil (eyeball the amount) or 1/3 cup vegetable oil (eyeball the amount)
salt and pepper

Steps:

In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY NOODLE SALAD

CRISPY NOODLE SALAD image

Categories Salad Vegetable Side No-Cook

Yield 4

Number Of Ingredients 13

Ingredients

1 medium red capsicum (200g)
100g baby curly endive
100g crispy fried noodles
1 small red onion (100g), sliced thinly
1 tablespoon coarsely chopped fresh mint
1 tablespoon coarsely chopped fresh coriander
Dressing:
1/3 cup (800ml) peanut oil
1 tablespoon white vinegar
1 tablespoon brown sugar
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed

Steps:

Cut capsicum in half lengthways. Remove and discard seeds and membranes; slice capsicum pieces thinkly. Trim endive; discard hard ends of leaves. Combine capsicum and endive with noodles, onion and herbs in large bowl. Add dressing; toss to combine. Dressing combine ingredients in screw-to jar; shake well

Tips:

Use fresh and high-quality ingredients: The better the quality of your ingredients, the better your salad will taste. Fresh vegetables, crisp noodles, and flavorful dressing will make all the difference.
Don't overcook the noodles: The noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will be mushy and won't hold their shape well in the salad.
Rinse the noodles with cold water after cooking: This will help to stop the cooking process and prevent the noodles from sticking together.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to a day in advance.
Toss the salad just before serving: This will help to prevent the noodles from becoming soggy.

Conclusion:

Crispy noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. With a few simple tips, you can make a crispy noodle salad that will impress your friends and family.