Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
owels.
To make the noodle salad, combine all ingredients except honey
To make the herb and noodle salad, soak noodles in boiling water
Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.
In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.
side and make salad.
To make Noodle Salad:
In a large
Cook the soba noodles according to package instructions. Drain. Rinse with cold water. Drain again. Transfer to a large bowl and toss with sesame oil. Place the snow peas in a colander and pour boiling water over them. Rinse with cold water and drain. Add the snow peas, turkey, scallions and parsley to the noodles and toss. Gradually add the Peanut Sauce and gently toss together until well combined. Serve the noodle salad chilled or at room temperature. Serves 6.
art.
Meanwhile, for the salad, prepare noodles according to package
Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
Sprinkle with chopped green onions if desired and serve.
Cook mostaccioli noodles as directed on package.
Drain noodles and set aside.
Mix together and heat salad oil, vinegar, sugar, salt, Accent, pepper, garlic powder and prepared mustard. Bring mixture to a boil, stirring constantly and remove from heat. Pour mixture over noodles and mix together.
Chop onion and pimentos and add to noodles.
Slice cucumber and add to noodles. Add parsley flakes to noodles.
Mix well, cover and refrigerate 48 hours.
Toss several times to keep noodles from sticking together.
Remove heavy, thick veins from cabbage.
Shred cabbage and combine with scallions.
Break noodles, discarding flavor packages.
melt butter in medium frying pan.
Add noodles, almonds and Sesame seeds.
Brown mixture, stirring occasionally.
Mix all ingredients for salad dressing.
Add dressing just before serving.
DO NOT mix with cabbage until you are ready to serve.
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
minutes; drain; rinse with cold water and return to bowl
Combine salad ingredients in a large bowl and mix well.
Combine dressing ingredients in a jar and mix well (can be stored in fridge).
Immediately before serving pour dressing over salad and mix well.
ntil noodles soften. Rinse under cold water and drain. Return to
s boiling, stir in the Chinese noodles, and return to a
he noodle salad, place noodles in a large bowl. Cover with cold water
Pour over noodle mixture; toss to coat. Serve salad topped with omelet
In a small bowl, whisk together the ingredients for the dressing.
Set aside.
Cook the noodles/pasta in boiling salted water according to the instructions on the package.
Rinse in cold water and drain for cold salad or drain and place in a large bowl if serving immediately.
Add the vegetables and chicken to the pasta.
Pour in the dressing and toss to coat evenly.
Sprinkle with the cilantro and sesame seeds.
Toss to coat.
To serve, line a plate or bowl with the lettuce/cabbage leaves.
Top with salad and enjoy!
Set aside.
For the salad, combine all ingredients in a
Preheat grill. Cook noodles in boiling salted water until tender. Rinse under cold water until cool then drain. Transfer to a large bowl along with cucumber, spring onions, seaweed and cumin seeds. Set aside.
Grill tuna, turning once, until cooked to your liking. Let rest for 2-3 mins then slice thickly.
Meanwhile, to make the cilantro dressing, blend or process all ingredients until smooth. Drizzle over noodle salad and toss to combine. Distribute between serving plates and top with sliced tuna. Serve.