Vietnamese-Style Noodle Salad

Vietnamese-Style Noodle Salad recipe

Peanut-Noodle Salad

Ingredients

  • 2 large cucumber
  • ¾ cup lite soy sauce (we used reduced-sodium soy sauce)
  • ½ cup coconut milk
  • ½ cup rice wine vinegar
  • ½ cup chunky peanut butter
  • 4 garlic cloves, minced
  • 1 tsp. sesame oil (we used toasted sesame oil)
  • ½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
  • ½ tsp. salt (we used kosher salt)
  • 1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
  • 1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
  • 6 green onions, cut into 1 ½-inch pieces

Directions

  1. Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
  2. In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.

*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.

While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !

Recipe source unknown.

Take care everybody !

Thai Chicken Pasta Salad

Ingredients

  • Dressing
    • ¾ cup reduced-fat creamy peanut butter (we used regular creamy peanut butter)
    • 3 Tbsp. water
    • 3 Tbsp. lime juice
    • 3 Tbsp. molasses
    • 4 ½ tsp. reduced-sodium soy sauce
    • 3 garlic cloves, minced
    • 1 ½ tsp. rice vinegar
    • 1 ½ tsp. sesame oil (we used toasted sesame oil)
    • ¼ tsp. crushed red pepper flakes
  • Salad
    • 12 oz. uncooked whole wheat spaghetti
    • 2 large carrots, julienned (we used a 10 oz. bag of julienned carrots)
    • 8 cups finely shredded Chinese or napa cabbage (we used napa cabbage)
    • 2 cups shredded cooked chicken breast
    • 2/3 cup minced fresh cilantro
    • 3 Tbsp. unsalted dry roasted peanuts, chopped

Directions

  1. For the dressing, simply take a small mixing bowl out and combine all the dressing ingredients in it, whisking them all together until it all looks smooth. Leave the dressing off to the side for now.
  2. In a large saucepan cook the spaghetti based off the directions on the package they came in. During the last 2 minutes of cooking time on the spaghetti, add the carrots into the water, draining the water after the two minutes pass. Place the spaghetti and carrots in a large mixing bowl, followed by adding in the chicken and cabbage, mixing everything together so it’s all equally distributed.
  3. Give the dressing a quick stir before pouring it over the spaghetti mixture, tossing everything so all the components get equally coated in the dressing. Sprinkle the cilantro and peanuts on right before serving and enjoy eating this right away or stick the dish in the refrigerator so the food’s chilled before you start eating (we tried the dish both ways and they were good either room temp. or chilled).

This dish isn’t bad tasting but we think it would taste even better with some extra heat and acidity. We added some sriracha to our individual portions and the dish instantly tasted a lot better (but we’re still going to try making this again in the future and see if we can make it taste even better).

Recipe source unknown.

Deviled Egg Macaroni Pasta Salad

Ingredients

-½ cup thinly sliced red onion
-¼ cup apple cider vinegar
-1 tsp. sugar
-8 oz. large elbow macaroni (we just used standard-sized whole wheat macaroni)
-12 hard-cooked eggs
-½ cup mayonnaise (we used Hellmann’s Real Mayonnaise)
-3 tbsp. country Dijon-style mustard
-½ tsp. salt (we used kosher salt)
-½ tsp. smoked paprika
-¼ tsp. cracked black pepper
-½ cup chopped sweet pickles (we used sweet midgets pickles)
-1 ½ cups very thinly sliced celery
-2 Tbsp. water

Directions

1.) Take a small saucepan out and add the first 3 ingredients to it, stirring to combine. Turn the heat up just high enough for a simmer to occur, stirring every once and a while. Once a simmer occurs, take the saucepan off the heat and leave it off to the side for now. Personally, we continued to toss the onions around in the pickling liquid occasionally even after the saucepan was off the heat to ensure all onion slices were equally pickled.
While waiting for a simmer to occur in step one, look at the box your macaroni came in, there should be directions on how to cook the pasta. Follow those instructions. Once the pasta is cooked, drain the water and put the macaroni in a strainer so you can rinse the pasta with cold water, cooling it down rapidly. Leave the pasta off to the side for the time being so any remaining water can come off without watering down the salad.

2.) Take one of the hard cooked eggs and give it a rough chop, putting it off to the side for the time being. Take the other 11 eggs and halve them, popping the yolks out and placing them in a medium-sized mixing bowl. Take the whites and give them a rough chop, putting them off to the side just for now.

3.) Take a fork and mash up the yolks you put in that medium-sized mixing bowl. Throw in the mayonnaise, mustard, and vinegar mixture (the onions and the pickling liquid in the saucepan), stirring until thoroughly combined. Slowly stir in the water, salt, paprika, and pepper until the dressing is thoroughly combined again and after it is, your dressing is complete !

4.) Now onto assembly ! Get a large mixing bowl out and add the following components to it, stirring to combine: egg whites, pickles, celery, macaroni, and dressing. Depending on just how large your bowl is, you may have to be like us and stir slowly and carefully ‘cause you want the dressing to completely coat the components in the bowl but you don’t want any of the ingredients falling out (our bowl was almost filled up to the top). Take that 1 egg you coarsely chopped and spread it out over the pasta salad in the large bowl, followed by sprinkling extra smoked paprika and pepper. You can either eat this right away or put a lid on the bowl, sticking it in the fridge up to 6 hours so it gets nice and chilled.

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Oh and we had to post this picture:

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We usually have trouble peeling eggs without them looking rough afterwards but this egg, this was the best looking egg we’ve ever peeled and we just wanted to take a picture of it as proof that this wonderfully peeled egg existed before we eventually chopped it up.

Recipe source unknown.

We weren’t paid in any way to promote Hellmann’s mayonnaise.