Traditional recipes

Stove noodle salad

Stove noodle salad

Fry the sesame seeds a little, until they start to change color.

We put water in a pot to boil, and when it starts to boil we add the stove to the noodles. Boil for about 5 minutes, do not let them soften and rinse with cold water in a strainer.

In a larger bowl add the soy sauce, rice vinegar, honey, sesame oil and seeds and finely chopped green onions. We leave some sesame seeds and green onions for decoration.

Stir and put the stove noodles over. Mix lightly and sprinkle on top with sesame seeds and green onions.

We can leave it to cool for half an hour, but if you can't, you can consume it right away.

Step-by-step recipes for Thai salad with a photo

There are several methods for preparing Thai salad. Each of them uses different components, due to which the dish acquires an unusual taste. The recipes for this salad are simple to make, an unusual combination of products (noodles and beef or chicken and sesame), which gives the appetizer an appetizing and a little taste. If you decide to cook one of the proposed options, do not deviate from the recommended step-by-step preparation scheme with a photo.

Check out the most important things about Thai food. Thus, you can better understand the principles of preparation, as well as the taste qualities of which the chefs of the mentioned area are guided by:

  • A classic lunch in Thailand necessarily consists of rice, a hot dish and several salads. This kitchen has a wide variety of delicious snack recipes ..
  • For the preparation of Thai salad, seafood is very often used. In this warm country, fish components are cheap products, unlike Russia. Therefore, in domestic restaurants are so expensive.
  • You may be surprised by the unusual combination of certain foods, but top nutritionists have proven that Thai cuisine is the perfect food organization for anyone.
  • The components used are subjected to a minimum heat treatment, thus maintaining the maximum content of vitamins and nutrients in food.
  • As part of a Thai snack, there is a minimum of fat, so its calorie content is not very high.
  • Due to the multi-component nature of the vessel, it concentrates a huge number of useful elements, which are well balanced with each other.
  • During the preparation of Thai chicken salad, the components are cut together & # 8211 in the form of straw or obliquely (for example, lemon grass). This preserves the beautiful shape and special taste of the plate.
  • An important condition is that the appetizer is perfectly fresh, so it is never cooked in large quantities in advance. It is harmful even from the point of view of dietetics and healthy eating.
  • Thai dishes are often spicy cooked, so this cuisine is not suitable for everyone.
  • When preparing to cook any of the chicken salads, be prepared for exotic foods to be there, so it may take extra time to find and buy ingredients.

With chicken and bell pepper

Pamper your family with an amazing Thai salad with fried chicken, bell peppers. This very tasty recipe, thanks to a combination of unusual products for a Russian person, will immediately immerse you in the world of Thailand, where everything seems so enchanting and original. The salad will be a wonderful addition not only to a family dinner, but will cheer up a festive dinner for a large number of guests. See the step-by-step cooking of Thai chicken salad with the recipe below.

  • 1 PCS. chicken fillet
  • 6 pieces carrots
  • 1 bell pepper
  • 5 tablespoons. Vinegar
  • 6 teaspoons. L oil (sunflower)
  • 3 cloves of garlic
  • a pair of fresh cucumbers
  • half of the cabbage from Beijing
  • half of & bdquoceapa Yalta & rdquo
  • 3 tablespoons. L sauce (soy)
  • 2 teaspoons. Sesame oil (can be replaced with olives)
  • 1 var
  • a handful of sesame seeds.

  1. Chop the chicken into strips, sprinkle with soy sauce, fry in a pan.
  2. Make Korean carrots. To do this, you need a sauce: boil the vinegar with sunflower oil. Grate the carrots on a special grater, fill with hot dressing, strain the garlic.
  3. Hot peppers cut into strips.
  4. Grate the cucumbers for the Korean carrots.
  5. Cut cabbage into thin strips.
  6. Finely chop the onion.
  7. Prepare the dressing: mix the oil with the soy sauce and lemon juice.
  8. Mix everything, add sesame seeds.

With hair and grapefruit

The tropical fruits in this recipe fill the vessel with a pronounced taste and aroma, giving a special appetite. Be sure to try this Thai salad preparation method to understand the subtleties of this cuisine. After tasting the food, your husband will not want to go back to the traditional homemade food, he will always ask you to cook something unusual, similar to such an appetizer with meatballs and grapefruit. Learn the step-by-step cooking of Thai chicken salad, whose recipe will now be considered.

  • breast & # 8211 1 pc.
  • a var
  • grapefruit
  • 2 bananas
  • half a papaya
  • oil (sesame)
  • soy sauce
  • red and green hot peppers
  • a bunch of mint and cilantro
  • 2 cloves of garlic.

  1. Wash the chest, peel, bones, cut them into strips or cubes. Marinate for 10 minutes in half a lime juice with soy sauce. After & # 8211 fry the meat in a pan.
  2. Slice the bananas and peppers into rings, divide the grapefruit and the remaining lime into slices.
  3. Cut the greens well.
  4. Papaya chops the thin straw.
  5. Prepare the dressing by mixing sesame oil with soy sauce.
  6. Mix everything, let it boil for 15 minutes. good appetite!

Keep them all in the bag and marinate for 20 minutes.

Separately make a sauce with about the same ingredients (less oil), but in smaller quantities (to the eye and to taste) and add a teaspoon of rice vinegar (rice vinegar).

Cut the vegetables for wok - carrots, green onions, baby bok choy, snow peas (young peas), a clove of pressed garlic, grated ginger.

Put the noodle water to boil.

Place the salmon on the grill or in a non-stick pan. Hold for 2-3 minutes on one side and 1 minute on the other. It also depends on the thickness of the threads. Remove to a plate and cover tightly with foil (2 coats).

When the water boils, add the noodles and boil as written on the package.

Meanwhile, put the vegetables in the hot oil in the wok, mix and add the sauce (gradually, so that it doesn't come out too watery). Drain the noodles quickly, put them in the wok and orient yourself if you need more sauce or not.

Coleslaw salad with stove noodles and peanut sauce

I found an Asian adaptation of the famous traditional American salad Coleslaw. The real name was Peanut Slaw. Not to confuse you, I'm telling you it's a cabbage salad with carrots, stove noodles and a sauce based on peanut butter. It is very colorful, it is simply delicious and obviously it is very easy to make.

Recipe for 4-8 servings

125g Noodle stove Diet-Food
450g white or red chopped cabbage (about a small cabbage)
4 carrots
150-200g cabbage germs or other germs
2-3 chopped green onions

Peanut Sauce:
65-70g peanut butter
3 tablespoons Apple vinegar or rice vinegar
3 tablespoons sesame oil
3 tablespoons sos Tamari
2 tablespoons honey or Maple syrup
1 tablespoon freshly grated ginger
2 cloves chopped garlic

For decoration
chopped hazelnuts
chopped parsley
1 lime cut in four

Preparation: 20 minutesCooking: 5-7 minutes

1. Boil the stove noodles first according to the instructions on the package. Boil in a large amount of water for 5 minutes. After boiling, drain and rinse with cold water.
2. Peel the cabbage and cut it into a fine noodle. You can also use the robot disk.
3. Peel the carrots and grate them into thin strips or grate them.
4. If the germs are large you can chop them smaller.
5. Finely chop the green onion.
6. In a medium bowl, mix all the sauce ingredients well. You need to get a thick but smooth and fine sauce. If the sauce is too thick, add a tablespoon of water. In this case, taste and check if it is quite salty or you have to add more salt.
7. In a very large bowl, combine the stove noodles with all the chopped vegetables.
8. Then add the peanut sauce. Do not put all the sauce at once, you may not need everything. Mix well so that all the ingredients are covered with sauce.
9. Leave to marinate for about 20 minutes.
10. Divide the salad into 8 small bowls or 4 larger bowls. It depends on whether you use it as an entree or as a main course. Garnish with chopped peanuts and chopped parsley. Next to it you can put a quarter of a file and each one will use the file to taste.

- the salad can be kept covered for a few days in the refrigerator. When you take it out of the fridge, the taste can be refreshed with a few drops of lemon or vinegar and more fresh parsley.
- for the gluten-free version, make sure that all the ingredients are gluten-free. Certified pasta varieties can be used. Our recommendation is the gluten-free multigrain spaghetti from Probios.
- for the vegan version use maple syrup and not bee honey.

Miso Soup with Noodle Stove

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Teriyaki salmon with Soba noodles and green onions

Soba noodles are very thin Japanese pasta made from buckwheat flour. In the Land of the Rising Sun, it is considered polite to sip these noodles noisily. Maybe that's why it will be fun to serve your child teriyaki salmon with Soba noodles and green onions.

Preparation time: 10 minutes + 20 minutes marinade


1 teaspoon wine for cooking

60 gr chopped green onions, sprinkled with salt and black pepper


Cut the salmon into large cubes. Mix the teriyaki sauce, wine and sake in a bowl and pour over the salmon. Leave to marinate for 20 minutes.

During this time, soak 4 wooden spikes in the water that do not burn when you put them on the fire and then boil the Soba noodles in boiling salted water, according to the instructions.

Preheat the oven to 220 degrees Celsius. Put the marinated salmon pieces on the spikes and put the skewers in the oven, where they will stay for about 8 minutes.

Sprinkle the green onion pieces over the noodles. Place the salmon pieces on top and serve.

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Soba noodles with chicken breast and pumpkin

& # 8211 250 g boneless and skinless chicken breast, 125 g Soba noodles, 250 g zucchini, 70 g green onions (2 large pieces), 100 ml coconut milk, Garam Masala, salt, pepper, 1 tablespoon oil, water , 2 tablespoons finely chopped coriander

Cut the meat into strips, mix with 1 tablespoon Garam Masala, oil, cover and let stand at room temperature for 30 minutes. Wash the zucchini well, remove the tail and cut thin sticks. Peel the onion and cut the white part into thin slices, the tails strips diagonally. Boil 2 l of water, put the noodles, boil for 3 minutes and drain.

Heat a Teflon pan over high heat, add the meat, onion and mix for 2 minutes. Add the zucchini, ½ teaspoon Garam Masala, ½ teaspoon salt, ¼ teaspoon pepper, mix, cover with a lid and cook for 5 minutes. Pour the coconut milk, mix well, add the noodles and mix for 2 minutes. Turn off the heat, sprinkle with coriander and mix well. We portion and serve.

Good appetite! (if you liked it leave a comment)

& # 8211 150 g Soba noodles, 450 g frozen Chinese vegetables, 300 g boneless and skinless chicken breast, 1 small red onion (40 g), 1 clove large garlic (5 g), 2 tablespoons soy sauce, 2 tablespoons white sesame, 1 teaspoon ginger powder, 1 teaspoon mixture of herbs with Sichuan pepper, 2 tablespoons sesame oil, salt, water

Cut the chicken breast into cubes with a side of 1 cm, put in a bowl, mix with ¼ teaspoon salt, ½ teaspoon mixture of herbs flavored with Sichuan pepper, 1 tablespoon sesame oil and set aside.

Peel an onion, garlic and finely chop. Fry the sesame seeds dry. Boil 2 l of water, put the noodles, boil for 4 minutes, drain and set aside.

Heat a Wok over medium heat, fry the meat on all sides until it changes color, about 2 minutes, remove and set aside. Pour 1 tablespoon of sesame oil into the wok and fry the garlic for 30 seconds. Put the onion and mix for 1 minute. Add the frozen vegetables, increase the heat to the sea and stir occasionally for 5 minutes. Put the meat, pour the soy sauce, sprinkle with ginger powder, ½ teaspoon of herbs mixed with Sichuan pepper and cook for 3 minutes. Add the noodles and mix for 2 minutes. Sprinkle with sesame seeds and mix for 1 minute. We serve hot food.

Simple and accessible illustrated recipes

I wanted to eat something easy and fast to make. Something that does not need to be heated, to be easy to make and to have a special "something". This recipe falls into the "I would eat something good" category. It is a Japanese salad that is served as a refreshing appetizer or as a salad for a main course.

150g "Soba" buckwheat noodles (can be bought here or you can also use thicker wheat flour noodles)
about 6 small lettuce leaves
6 surimi bars
6 cherry tomatoes
1 carrot
1 cucumber
2 tablespoons soy sauce
1/2 teaspoon apple cider vinegar
1 juice of half a lemon
1/2 teaspoon sesame (or olive) oil
very little pickled horseradish

I mixed the horseradish in a Yena bowl with the soy sauce, vinegar, lemon juice and oil. In the bowl I added the cherry tomatoes cut into quarters and together with the boiled and drained noodles (I boiled them according to the instructions on the package). I cut the rest of the ingredients into strips and put them over the tomatoes and noodles. I mixed very well and left the pot to cool.

Ingredients Beef with Japanese noodles somen

250 gr beef
a packet of Japanese somen noodles (300 gr)
a few drops of sesame oil
1 tablespoon food starch
100 ml chicken or vegetable soup
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
Ingredients for marinating meat:
2 cloves of garlic
1 teaspoon freshly grated ginger
1 tablespoon light soy sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon brown sugar
1 teaspoon of food starch