Asian Salad with Glass Noodles and Scallops, Recipe with Cooking Video Instructions
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my recipe Asian salad with glas noodles. Now please pay attention, I show you today different variations for your next exotic salad.
It is definitely worth reading on. I’ll tell you my chef tips for your own kitchen and show you in the cooking videoall tips.
You can adapt the ingredients flexibly according to your own taste and ideas. In this article I show the salad with fried scallops.
You can also use shrimps, a halibut fillet, a monkfish fillet (Lotte, quite wonderful!), or beyond fish a duck breast or even vegetarian or vegan with tofu for your salad.
This article should inspire you in your own creativity and give you an excellent overview. I hope you like the ideas and share this post with your friends on Facebook. Good luck!
Table of Contents
- 1. How to prepare Asian Salad with Pak Choi
- 2. Asian Salad with vegetables. Easy to Prepare with great Taste
- 3. How to prepare fine Asian Salad with glass Noodles and Mango
- 4. You can also Combine Leaf Salads with Glass Noodle Salad
- 5. Asian salad with Chinese cabbage
- 6. Asian Glass Noodles Salad vegetarian Style
- 7. How to prepare Dressing for Asian Glass Noodles Salad
- 8. Recipe Asian Salad with Glass Noodles
- 9. Calories
- 10. More Ideas
1. How to prepare Asian Salad with Pak Choi
Pak Choi is also written Pak Choy, Pok Choi, Bok Choi and Bok Choy. This is a Chinese mustard cabbage or Chinese leaf cabbage and a close relative of Chinese cabbage.
The vegetables taste young and fine and are therefore very popular in Asian and Chinese cuisine.
You can stir the Pak Choi either over boiling water in a steam sieve until al dente or directly in the wok with other vegetables until al dente frying pan.
Wash the Pak Choi thoroughly, there is often some soil hidden between the leaves!
The Asian salad is a great starter, sometimes also a main course in the evening!
2. Asian Salad with vegetables. Easy to Prepare with great Taste
In addition to the Pak Choi, you can also create a variety of vegetables according to market offer:
Shiitake mushrooms, mushrooms, shallots or spring onions, carrots, red or yellow peppers, sugar peppers, courgettes, soya bean sprouts and bamboo shoots. Try to find an interesting combination of colours and don’t use too much of a vegetable, that makes it boring!
When preparing Asian dishes, pay attention to the way the vegetables are cut. You can create a particularly beautiful overall picture by cutting correctly, here are a few examples:
Cut carrots into fine strips, cut sugar peppers diagonally in half, peppers in rectangular shape or cut into triangles, zucchini in halved slices,… You can find a similar recipe for asparagus and scallops in my cook blog.
3. How to prepare fine Asian Salad with glass Noodles and Mango
Salads with mango are great, peel the mango strips directly with the peeler from the peeled fruit.
This is practical and can be done without much effort. Don’t put too much mango in the salad, I find a better balance of sweet and vegetable components.
I have another salad with mango and duck breast for you elsewhere in my cook blog.
4. You can also Combine Leaf Salads with Glass Noodle Salad
You can add leaf salads to your Asian salad: Use an Asian lettuce mix, very often available at the supermarket, or cut iceberg lettuce into fine strips.
I only use radicchio, green salad, lollo rosso and other local salads in exceptional cases because it breaks through the Asian touch and doesn’t fit into my salad bowl!
5. Asian salad with Chinese cabbage
The Chinese cabbage makes itself fresh or prepared as Kimchi very well in the salad, but only as a supplement.
Please don’t misunderstand, I like Chinese cabbage very much but optically and taste-wise the variety is better for me than too much of an ingredient.
Hot and sour kimchi combined with fresh ingredients really comes into its own and conjures up a firework of taste on the palate.
6. Asian Glass Noodles Salad vegetarian Style
The salad quickly becomes vegetarian and vegan, replacing the fish or meat ingredient with tofu.
You can fry the tofu slices briefly, I love the smoked tofu, which is simply exciting in taste. If you want to make it more interesting, bread the tofu with sesame. Mix cornflour (1 tablespoon) with cold water (150 ml).
Place the tofu slices in the starch water for 5 minutes, then take them out and turn them directly in the sesame and bread them.
For an interesting play of colours, mix light and dark sesame seeds, that’s really good! Fry the breaded sesame tofu then crispy in the coated pan with a little oil. This is a great idea and would also be suitable for the perfect dinner.
7. How to prepare Dressing for Asian Glass Noodles Salad
My Asian salad dressing usually consists of soy sauce, chili, garlic, ginger, rice vinegar, sesame oil and sugar.
The ingredients can be combined with the stabmixer or gradually added to the salad, as I show in the recipe below. You can also add finely chopped peanuts to the salad dressing.
The dressing can be stretched with some water, then the salad comes along a little lighter.
Recently I prepared the Asian salad dressing with fish sauce instead of soy sauce. The fish sauce tastes very strong and salty and not everyone likes it.
Asian salad dressings and marinades are generally prepared with less oil. On the subject of oil I have another comment, I made the crazy attempt and a pumpkin seed oil combined to this salad, since the taste convinced me absolutely, I would like to recommend you to try it yourself!
8. Recipe Asian Salad with Glass Noodles
The simple recipe for the Asian salad will surely succeed you. The salad should be ready in about 30 minutes if you prepare the ingredients and tools beforehand. I’d love it if you’d cook that up right away.
Asian salad with glass noodles and scallops
Recipe for Asian salad with glass noodles, scallops and plenty of vegetables from Thomas Sixt. Chef tips and ideas for modifying the recipe.
|1||Bund||Coriander herb fresh|
|30||g||sugar snap peas|
|1||Stück||clove of garlic|
|1||EL||pumpkin seed oil|
|Chili (dried or fresh)|
For the Asian salad with scallops, please prepare all the ingredients before roasting and preparing in the wok or pan.
The scallops are washed and dry spotted. Please note: frozen scallops should be thawed in cold water for 45 minutes.
Cut the shiitake mushrooms into strips as well as the shallot, pak choi and paprika.
Finely chop the coriander, halve the sugar snap peas lengthwise, ginger and garlic into fine cubes.
Place the glass noodles in boiling water and leave to stand as indicated on the packaging. Then drain and prepare.
First put the scallops in sesame seeds, only with one side, then fry this side in a wok with some oil.
When the scallops have taken colour, place the sesame side up on the wok grid.
Then lightly fry the shiitake mushrooms in the wok, forming good flavorings, then add vegetables.
Always keep the vegetables moving well and sauté evenly.
Add aromatics such as garlic and ginger at about the same time as the soy sauce. Steam the vegetables briefly with a lid.
With the rest of the ingredients: Season to taste with rice vinegar, kernel oil, sesame oil, sugar and chilli and arrange the vegetable salad on the glass noodles. Add the scallops and enjoy.
10. More Ideas
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