side and make salad.
To make Noodle Salad:
In a large
he herb and noodle salad, soak noodles in boiling water for 5 mins
ightly coat.
Heat oil for deep frying in a large
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.
Combine tuna, mayonnaise, chopped egg, onion, pickle
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.
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.
ilk.
Gently stir in tuna, pimiento and the cooked noodles
aste.
Lightly dust the tuna with the seasoned flour. In
For the satay marinade, combine peanuts,
For the dressing, pound garlic, chili
ustard and cook, stirring frequently, for 1 minutes.
Gradually pour
Heat 1 tbsp oil in a pan and saute cucumber and 1/2 the chilies for about 1 min then add to rice noodles. Mix sesame oil, oyster sauce, sugar, mint, 1 tbsp cilantro and lime juice then toss with noodles.
For the meatballs, mix ground chicken, 1 tbsp cilantro, onion, breadcrumbs, egg and remaining chili pepper. Season then form into 10-12 balls. Heat 2 tbsp oil in a large pan and sear meatballs for 10-12 mins, browning all sides. Serve with noodle salad. Sprinkle with peanuts and garnish with cilantro.
uice, fish sauce and sugar for 2 hours.
Heat an
Boil water in a 5 quart pan and cook egg noodles to al dente.
Drain and let cool. (I refrigerate while preparing the rest)
Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
Add season salt and ground pepper and mix well.
Taste. Add more seasoning or mayonnaise to your liking.
Best if chilled for at least 1 hour.
Serve cold.
Cook pasta according to directions.
Thaw broccoli in colander.
Once noodles are cooked, pour over broccoli in the colander.
Transfer broccoli and noodles to a large bowl.
Mix in tuna.
Add salad dressing to taste.
Grate carrot over top of salad and refrigerate.
Cook elbows.
Break-up tuna with a fork into small bits.
Mix tuna and all other ingredients into the pasta.
Refrigerate for several hours.
Is much better on the second day.
Add noodles to boiling until tender.
Drain.
In a medium bowl, put drained tuna, onion (diced), relish and mayonnaise.
Mix well.
When noodles are done, add to tuna mixture.
Chill.
Boil noodles; drain and set aside.
Chop apples, green onion blades and eggs.
Mix with tuna and mayonnaise.
Add noodles last. English peas and pimento are optional.
Best chilled overnight. Makes about 8 cups.
Good for dieters, low-fat and high in protein.
In large bowl, put in noodles, tuna, eggs, celery, onions and olives.