Best 3 Spicy Asian Cellophane Noodle Salad Recipes
## **Spicy Asian Cellophane Noodle Salad: A Delightful Fusion of Flavors**
Embark on a culinary journey to the heart of Asia with this tantalizing Spicy Asian Cellophane Noodle Salad. This vibrant dish is a symphony of textures and flavors, featuring chewy cellophane noodles, crisp vegetables, aromatic herbs, and a spicy dressing that awakens your taste buds.
Relish the crunch of julienned carrots and cucumbers, the sweetness of red bell pepper, and the freshness of cilantro and mint. Savor the nutty flavor of roasted peanuts and the umami richness of soy sauce and sesame oil. With a touch of heat from red pepper flakes, this salad delivers a delightful balance of sweet, sour, and spicy notes.
In this article, you'll discover two variations of this delectable salad – a vegan version for those with dietary preferences and a classic version with tender chicken strips for those seeking a protein-packed meal. Both recipes are easy to follow and can be customized according to your spice level preference.
Create this vibrant salad in just 30 minutes and enjoy it as a refreshing appetizer, a light lunch, or a flavorful side dish. Its vibrant colors and enticing aroma will make it a star at your next gathering. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!
FRESH AND EASY VIETNAMESE NOODLE SALAD
This light and fresh Asian salad filled with cucumber, carrot and bean sprouts is a tangy side dish for grilled meats and poultry or eaten as a main dish on its own.
Provided by Heidi
Number Of Ingredients 12
Steps:
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
CELLOPHANE NOODLE SALAD
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
Tips:
- Use fresh ingredients. Fresh vegetables and herbs will give your salad the best flavor.
- Don't overcook the noodles. Cellophane noodles should be cooked until they are tender but still have a slight crunch.
- Use a sharp knife to slice the vegetables. This will help to prevent them from becoming bruised or mashed.
- Add the dressing to the salad just before serving. This will help to prevent the noodles from becoming soggy.
- Enjoy your salad immediately. Cellophane noodle salad is best when it is fresh.
Conclusion:
Spicy Asian Cellophane Noodle Salad is a delicious and refreshing salad that is perfect for a quick and easy meal. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a healthy and satisfying salad, give this recipe a try!
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