Make a veg noodle salad

I would really appreciate if you can share a recipe for a vegetarian noodle salad.
It need not be vegan and even egg or chicken(not preferred) is okay. But no meat!

This is the recipe I use

1/2 kg egg noodles
1/2 cup carrots, shredded
1/2 cup green onions, chopped
1/2 cup mung bean sprouts
1 large capsicum, cut thin
2 tbsp oil
1/4 cup roasted peanuts

For Dressing:

1/4 cup chicken stock
1/4 cup peanut butter
1 tbsp freshly minced ginger
2 tbsp lemon juice
2 tbsp vinegar
2 tbsp soy sauce
1/2 tbsp seasame oil
2 tsp sugar
1 garlic clove, minced

Method:

In boiling water (with 1 tbsp oil) cook the noodles until soft not mushy. Drain and rinse under cold water. Drain, spread to dry, coating with 1 tbsp oil. In another pan bring the chicken stock toa boil. Remove from fire and mix the butter. Add all the other ingredients of dressing and mix well In a large bowl, put the noodles. Toss it with green onion, mung beans and capsicum and 1/2 of shredded carrots. Add the dressing, roasted peanuts and toss it well. Garnish with remaining carrots just before serving.

You don't have to add shrimp to this one:

Asian Bowtie Pasta Salad with Shrimp and Vegetables

1/2 cup peanut oil
1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
1 Tbsp sugar
1 Tbsp oriental sesame oil
1/2 tsp dried crushed red pepper
12 oz. cooked peeled deveined medium shrimp
2 large broccoli stalks, stems peeled and thinly sliced, florets reserved
12 oz. bow-tie pasta green onions, chopped

Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Transfer half of dressing to large bowl. Mix in shrimp and let marinate 15 minutes. Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta. Drain; rinse with cold water until cool and drain again. Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold. Serves 6.



Ceasar Pasta Salad

3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 large garlic clove, minced
1/2 cup extra virgin olive oil
1 lb bow tie pasta, cooked til tender, rinsed and drained
1 head romaine lettuce, chopped
2 1/2 ounces fine grated parmigiano-reggiano cheese
1 cup croutons
salt
pepper


Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl.
Add pasta, romaine, cheese and croutons.
Toss to combine.
Season with salt and pepper to taste.
Serve immediately.




Mediterranean Vegetable Pasta Salad


3 cups rotini (8 oz.) -- uncooked
2 cups partially peeled cucumber slices -- cut into halves
1 cup cherry tomato quarters
3/4 teaspoon dried dillweed
3/4 cup reduced-calorie or fat-free ranch salad dressing
1/2 cup plain lowfat yogurt
Crumbled Feta cheese (optional)

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, toss cooled pasta with cucumber, tomato and dillweed.

In small bowl, stir together dressing and yogurt; stir into pasta mixture until evenly coated.

Cover; refrigerate, stirring occasionally. Sprinkle with cheese before serving, if desired.

sweetnsour said:

This is the recipe I use

1/2 kg egg noodles
1/2 cup carrots, shredded
1/2 cup green onions, chopped
1/2 cup mung bean sprouts
1 large capsicum, cut thin
2 tbsp oil
1/4 cup roasted peanuts

For Dressing:

1/4 cup chicken stock
1/4 cup peanut butter
1 tbsp freshly minced ginger
2 tbsp lemon juice
2 tbsp vinegar
2 tbsp soy sauce
1/2 tbsp seasame oil
2 tsp sugar
1 garlic clove, minced

Method:

In boiling water (with 1 tbsp oil) cook the noodles until soft not mushy. Drain and rinse under cold water. Drain, spread to dry, coating with 1 tbsp oil. In another pan bring the chicken stock toa boil. Remove from fire and mix the butter. Add all the other ingredients of dressing and mix well In a large bowl, put the noodles. Toss it with green onion, mung beans and capsicum and 1/2 of shredded carrots. Add the dressing, roasted peanuts and toss it well. Garnish with remaining carrots just before serving.

Click to expand...

Thanks for the recipe! I would like to ask if I can omit the peanuts or substitute them for something else like cashews may be!

Ingredients

* 5 oz buckwheat noodles
* 2 T sesame oil
* ¼ c soy sauce or Braggs
* ¼ c rice vinegar
* ½ c cucumber
* 1 c carrots
* 6 large radishes
* 3 green onions
* 2-4 T gomashio

Directions Cook noodles for about 8 minutes, until just tender. Drain and rinse under cold water.

Meanwhile, seed the cucumber, grate the cucumber and carrots, and slice the radishes and green onions.

Whisk together the sesame oil, soy sauce, and vinegar, then toss with the noodles. Add vegetables, toss, and garnish with gomashio.