Tuesday, May 29, 2012

Pineapple and Red Pepper Noodle Salad - Recipe for Ramen Noodle Salad


It’s only the end of May and it already feels like the middle of summer!

This overdose of sunshine (which is turning my lawn a lovely brown) has me thinking about recipes that fit well with summer! Last Thursday I passed along a summer salad recipe to newsletter subscribers and today I’m sticking with that theme. 


This Pineapple and Red Pepper Noodle Salad is a crunchy noodle salad with a bright tasting Teriyaki flavored dressing. It fits incredibly well with the sweet red bell pepper and strips of ripe pineapple.

To avoid ending up with "limp noodle" version of this salad, add the dressing just before serving.

I included chopped cilantro in this salad but if cilantro isn’t your thing, try chopped green onions instead. I think they would be equally as good!

What I love about this recipe is you could easily toss in some chicken or shrimp and make it a quick dinner for two. It's also a great option for when you're in the mood for a healthy summer salad but not up for rinsing, draining and chopping lettuce.

Pineapple and Red Pepper Noodle Salad

Make this recipe with even LESS effort!
  • Instead of coring and peeling a fresh pineapple, drain canned pineapple slices and slice them into strips or simply add drained pineapple tidbits.
  • Make the dressing the day or night before.
  • Create a quick meal by using the seasoning packet from the Ramen Noodles to make this easy broiled chicken to serve with your salad.
Time it takes: 15 to 20 minutes
Makes: 4 servings

2 tbsp lime juice
2 tbsp Teriyaki sauce
1 tbsp olive oil
1 tbsp minced red onion
Pinch or two each salt and red pepper flakes
1 package (85 g) Ramen noodles, broken apart (save seasoning package for another use)
1 red bell pepper, seeded and thinly sliced
1/4 fresh pineapple, cored, peeled and thinly sliced
1 tbsp chopped cilantro

In a small bowl whisk together lime juice, Teriyaki sauce, oil, red onion, salt and red pepper flakes. Set aside.

In a medium non-stick skillet, heat 1 tbsp canola oil over medium heat. Add noodles. Cook and stir until noodles begin to brown, about 5 minutes. Remove from heat and let cool.

In a large bowl, toss together browned noodles, bell peppers, pineapple and cilantro. Add Teriyaki dressing and toss again.

Another Favorite Noodle Salad
1. Asian Pecan Broccoli Salad 

Thanks for checking out this recipe!

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