Best 3 Carrot And Hokkien Noodle Salad Recipes
Carrot and hokkien noodle salad is a refreshing and flavorful dish that is perfect for a summer meal. The carrots and noodles provide a crunchy and chewy texture, while the dressing adds a tangy and sweet flavor. This salad is also incredibly versatile, as you can add or remove ingredients to suit your taste. Some popular additions include shredded chicken or tofu, bell peppers, or snap peas. No matter how you choose to make it, carrot and hokkien noodle salad is sure to be a hit at your next party or potluck.
Here are our top 3 tried and tested recipes!
CARROT AND HOKKIEN NOODLE SALAD
I came up with this after combining (and altering slightly) two recipes from The Spirit House Restaurant Cookbook. I served this with my Recipe #201147 for my co-host Jewelies birthday. I added two tablespoons of RiffRaffs Recipe #95632 to the salad too. You could cool the noodles but we used them still hot and it worked just fine.
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine dressing ingredients, set aside.
- Combine salad ingredient, pour dressing over and toss well to combine.
Nutrition Facts : Calories 87.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 450.5, Carbohydrate 20.1, Fiber 4, Sugar 12.1, Protein 2.2
MAC SALAD
Hawaii's mac salad is not the summer standard of cookouts on the mainland (what locals call the rest of the United States). The pasta is cooked past al dente, until swoony and soft all the way through. In this version from the chef Mark Noguchi, Gooch to friends, there's a little punch-up of Tabasco and trace sweetness, like a sidelong glance, from grated carrots and a grace note of sugar. The marquee ingredient, of course, is mayonnaise. ''Just so you know, you'll be using a lot of mayo,'' Gooch warns. ''Obscene, guarantee-going-to-make-you-raise-your-eyebrow kine of lot." Yet somehow what you end up with is richness without weight, leavened by tang and salt. In Hawaii, a scoop would be served with a plate lunch, alongside rice and a main dish, like chicken katsu.
Provided by Ligaya Mishan
Categories pastas, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
- Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
- Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
- When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.
HOKKIEN SALAD
Make and share this Hokkien Salad recipe from Food.com.
Provided by Belbo
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Separate the noodles into pan and cover with boiling water.
- Leave for 2 minutes then rinse with cold water and drain.
- Steam the broccoli until bright green and crisp.
- Rinse with cold water and drain.
- Combine the noodles, vegetables and coriander in a large bowl and mix.
- Mix the sesame oil, sweet chilli sauce, soy sauce and lime juice together.
- Pour over the salad and toss to coat.
Nutrition Facts : Calories 107.3, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 1160, Carbohydrate 18.4, Fiber 4.9, Sugar 6, Protein 6.2
Tips:
- Use the freshest carrots possible. Fresh carrots will have a sweeter flavor and be more crisp.
- Peel the carrots before slicing them. This will help to remove any dirt or debris.
- Slice the carrots into thin strips. This will help them to cook evenly.
- Blanch the carrots in boiling water for 2-3 minutes. This will help to soften them slightly and make them more pliable.
- Rinse the carrots with cold water immediately after blanching. This will help to stop the cooking process.
- Add the carrots to the salad dressing while they are still warm. This will help the dressing to penetrate the carrots and give them more flavor.
- Use a variety of toppings for your salad. Some popular options include peanuts, sesame seeds, cilantro, and mint.
- Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.
Conclusion:
Carrot and Hokkien noodle salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of sweet carrots, savory noodles, and tangy dressing is sure to please everyone at the table. With a few simple tips, you can make this salad in no time. So next time you're looking for a healthy and flavorful dish to serve, give carrot and Hokkien noodle salad a try. You won't be disappointed!
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