Best 5 Garden Egg Noodle Salad Recipes
Indulge in the vibrant flavors of summer with our tantalizing Garden Egg Noodle Salad! This refreshing and nutritious dish is a delightful symphony of textures and flavors. The star of the show is the garden egg, also known as eggplant, roasted to perfection and capturing smoky, tender essence. Crisp bell peppers, juicy tomatoes, and crunchy cucumbers add a burst of freshness. Al dente noodles provide a satisfying bite, while a tangy dressing made with aromatic herbs, zesty lemon, and extra virgin olive oil ties all the elements together. Discover a symphony of flavors in every bite, as the smoky eggplant harmonizes with the sweetness of the roasted red peppers, the tang of the tomatoes, and the subtle crunch of the cucumbers.
This versatile recipe offers endless possibilities for customization. For a vegan option, substitute crumbled tofu or tempeh for the chicken. Add a spicy kick with a dash of chili flakes or minced jalapeño. Craving a heartier meal? Top the salad with grilled shrimp or roasted chickpeas for an extra protein boost. Experiment with different types of noodles, such as soba or udon, to create unique flavor combinations. Explore the variations provided in this article and find your perfect Garden Egg Noodle Salad match. Let's embark on a culinary journey and create a salad that tantalizes your taste buds and nourishes your body!
DEVILED EGG NOODLE SALAD
Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
- Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
- Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
- Toss before serving and adjust seasonings if needed.
Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g
GARDEN EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
- Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
- Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.
Nutrition Facts : Calories 266 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 290 milligrams, Sodium 561 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
EGG NOODLE SALAD
I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.
Provided by Studentchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first five ingredients in a large bowl.
- In a smaller bowl, combine the remaining ingredients to create a dressing.
- Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.
Nutrition Facts : Calories 322.9, Fat 10.9, SaturatedFat 1.9, Cholesterol 43.3, Sodium 505.1, Carbohydrate 46.8, Fiber 6.8, Sugar 7, Protein 11.5
GARDEN EGG NOODLE SALAD
This came from the No Yolk Egg Noodle company, but you can use any type egg noodles you like. I made a couple of changes, but this recipe is very forgiving, you can put in your favorite fresh veggies and make it your very own. Cook time is actually "chill" time.
Provided by Jellyqueen
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles and drain good.
- Combine remaining ingredients ingredients to make the dressing.
- Put noodles in large bowl and toss with dressing.
- Cover and refrigerate for at least 2 hours before serving.
- I like to refrigerate overnight.
Tips:
- Use Fresh Garden Eggs: For the best flavor and texture, use fresh garden eggs that are firm and blemish-free.
- Boil the Noodles Al Dente: Cook the noodles according to the package instructions, but aim for a slightly al dente texture. This will help them hold their shape better in the salad.
- Chill the Noodles: After boiling the noodles, rinse them under cold water and then chill them in the refrigerator for at least 30 minutes. This will help them firm up and make them more resistant to sogginess.
- Use a flavorful Dressing: The dressing is key to a great garden egg noodle salad. Use a combination of savory and sweet ingredients, such as soy sauce, rice vinegar, sesame oil, and honey.
- Add Plenty of Vegetables: In addition to the garden eggs, add a variety of other vegetables to your salad, such as shredded carrots, cucumber, bell peppers, and bean sprouts. This will add color, texture, and nutrients to the dish.
- Optional Add-Ins: Feel free to add other ingredients to your salad, such as cooked chicken, shrimp, or tofu. You can also top the salad with a sprinkle of chopped nuts or seeds for added crunch.
Conclusion:
Garden egg noodle salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Experiment with different ingredients and dressings to create a salad that you and your family will love.
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