Best 6 Crispy Noodle Salad With Sweet And Sour Dressing Recipes

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
• Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
• Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

CRISPY NOODLE SALAD

Steps:

• Heat the sesame oil in a wok. Add ginger and garlic and stir fry for 30 seconds.
• Add peas, carrots and spring onions and stir fry for a minute. Add spinach and bean sprouts and stir fry for another minute.
• Remove from heat and stir in cucumber.
• Pile onto plates, sprinkle over the lime juice and nuts. Drizzle with the chilli oil and top with the crispy noodles.

SWEET AND SOUR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
• Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
• Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

SWEET & SOUR NOODLE SALAD

Steps:

• Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft
• Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl
• Add the pineapple, red pepper, water chestnuts and baby corn
• To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well
• When ready to serve, pour over the dressing and mix well
• Serve garnished with spring onion