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I used to make a spinach salad, & stir fry the ramen noodles till they were crisp, & use them as a topping. You can add bean sprouts & water chestnuts too.
The dressing was a mix of soy sauce, rice vinegar, sugar or honey & some sesame oil. I would say almost equal amounts, except more soy & less sesame oil, I tend to mix this & taste it, sorry I cannot be more precise.
I also use this dressing over regular small noodles, it is nice & refreshing as a side dish. Next time I will also add some protein to the noodles & make it a meal.
I am not sure if this is what you are looking for, but I hope it helps.
What kind of noodles and what kind of Asian? Narrow it down a little because I can think of a Thai, a Vietnamese, and a Chinese one off the top of my head.
I buy it in the store, pre-made and I wanted to make it myself. I believe it would be basic noodle, wheat pasta, scallions, carrots sticks etc. As far as where it would be from, country I have no idea.
Thanks for the suggestions and recipes. I will give it a try.
This dressing recipe is like the one I mentioned in my previous post. I think if you make it, you can pour it over your own noodle & vegetables of choice.
I buy it in the store, pre-made and I wanted to make it myself. I believe it would be basic noodle, wheat pasta, scallions, carrots sticks etc. As far as where it would be from, country I have no idea.
Thanks for the suggestions and recipes. I will give it a try.
Still not clear enough, what does the dressing taste like?
Since you don't mention a peanut flavor, I'm guessing that your salad has a light vinaigrette type dressing?
I would use some fresh ginger, lime juice or rice vinegar, a neutral oil as the base for the vinaigrette, and a few drops of toasted sesame oil for flavor. The dressing might also have soy sauce in it.
This dressing recipe is like the one I mentioned in my previous post. I think if you make it, you can pour it over your own noodle & vegetables of choice.
NYCr if you could post a Thai one, I'd love to try it.
Yum Woonsen (glass noodle salad)
40 gram package of bean thread noodles (also called glass, cellophane, green bean, mung bean)
1/4 lb. ground pork
1/4 lb. minced shrimp or six whole shrimp
3 Tbsp. hot water
5 chopped bird's eye chilis
4 Tbsp. fish sauce
5 Tbsp. lime juice
1 Tbsp. sugar (palm or coconut is traditional, but white will do)
1 thinly sliced shallot
2 Tbsp. cilantro leaves
In large bowl, mix chilis, fish sauce, lime juice, and sugar until sugar is dissolved. Taste for balance between salty, sweet, sour, and hot and adjust to taste.
Hydrate noodles according to package directions, drain and hold aside.
In small pan or pot, cook pork in 3 Tbsps hot water and break up as it browns, add shrimp and stir until cooked.
Add pork and shrimp to bowl, add noodles, shallot, and cilantro leaves and toss to mix. Garnish with carrot or cucumber slices and tomato wedges.
We love glass noodles and make a great pork meatball soup with them. I've never tried to make a cold noodle salad with them. Thanks for the recipe.
It's sort of lukewarm, like room temperature, since you put the meat in, but if you want it cold, you can chill everything before you mix it.
Anyone who hasn't worked with the glass noodles should beware that they can turn to mush in a second, so be careful.
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