Best 2 Shanghai Noodle Salad Recipes

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Are you in search of a tantalizing culinary adventure that will transport your taste buds to the vibrant streets of Shanghai? Look no further than the enticing world of Shanghai noodle salad, a dish that harmoniously blends the bold flavors of China with a refreshing twist. Embark on a journey to discover the secrets behind this delectable salad, characterized by its delightful chewy noodles, vibrant vegetables, and a symphony of tantalizing sauces. We'll guide you through the intricacies of selecting the finest ingredients, mastering the art of cooking the noodles to perfection, and crafting a dressing that will leave you craving for more. Get ready to immerse yourself in the culinary tapestry of Shanghai and create a dish that will captivate your senses and satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT NOODLE SALAD



Peanut Noodle Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

8 ounces rice vermicelli noodles
6 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
3 tablespoons packed dark brown sugar
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1/2 cup sliced scallions
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Kosher salt
1/3 cup salted roasted peanuts, roughly chopped

Steps:

  • Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
  • Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

SHANGHAI NOODLES



Shanghai Noodles image

I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!

Provided by MarieRynr

Categories     Chinese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 21

1/2 teaspoon ground szechaun peppercorn
1/2 cup chicken stock
3 tablespoons soy sauce
2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar
2 tablespoons white wine or 2 tablespoons dry sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
2 (6 ounce) boneless skinless chicken breasts, thinly sliced
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 lb fresh shanghai noodles or 1 lb Chinese egg noodles
1/2 cup raw cashews
2 tablespoons peanut oil
1 clove garlic, minced
2 teaspoons finely grated fresh ginger
1 red bell pepper, thinly sliced
4 spring onions, white and green parts,thinly sliced diagonally
1/4 lb shiitake mushroom, halved
3 cups baby spinach leaves
1/2 cup fresh coarsely chopped chopped cilantro
3 tablespoons coarsely chopped of fresh mint

Steps:

  • Toast the peppercorns in a dry pan for 30 to 60 seconds
  • Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
  • Place the chicken in a bowl with the oyster sauce and soy sauce
  • Stir together and let stand 15 minutes
  • Bring a large pot of water to a boil
  • Cook according to directions on package, drain, rinse and drain again
  • Preheat the oven to 375*F
  • Toast the cashews in the oven for 5 to 7 minutes until golden
  • Coarsley chop and set aside
  • Place a wok or wide skillet over high heat until hot
  • Add the peanut oil and swirl the pan to coat the bottom and sides with oil
  • Add the ginger and garlic and cook until fragrant, about 10 seconds
  • Add the chicken and stir fry for 2 minutes
  • Add the bell pepper and mushrooms, and cook for 1 minute
  • Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
  • Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
  • Cook, gently tossing, until heated through
  • Sprinkle the cilantro and mint on top
  • Serve!

Nutrition Facts : Calories 232.2, Fat 13.3, SaturatedFat 2.4, Cholesterol 36.9, Sodium 1030.5, Carbohydrate 11.5, Fiber 2.3, Sugar 2.8, Protein 17.1

Tips:

  • Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for crisp vegetables, firm noodles, and flavorful dressing ingredients.
  • Cook the noodles al dente: Al dente noodles are slightly firm to the bite, and they will hold their shape better in the salad.
  • Cool the noodles completely before assembling the salad: This will prevent the salad from becoming soggy.
  • Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Choose a dressing that is tangy, savory, and slightly sweet.
  • Add some crunch: Crunchy vegetables, such as shredded carrots, celery, or bell peppers, add texture and contrast to the salad.
  • Don't be afraid to experiment: There are many different ways to make Shanghai noodle salad. Feel free to add your own favorite vegetables, proteins, and dressings.

Conclusion:

Shanghai noodle salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make, and it can be customized to your own liking. With its vibrant flavors and textures, Shanghai noodle salad is sure to be a hit at your next party or potluck.

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