ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
- Transfer to a large platter and serve.
ASIAN BEEF NOODLE TOSS
I received this recipe from a friend who is a nurse, Marge Mizzen. We always share new recipes, especially for easy meals like this, because our schedules keep us both quite busy.-Sue Livangood, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in contents of one noodle seasoning packet; set aside and keep warm., Break the noodles; place in a large saucepan. Add the contents of second seasoning packet, vegetables, water, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 6-10 minutes or until vegetables and noodles are tender. Stir in beef and onions.
Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 978mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
ASIAN STEAK AND NOODLE SALAD
Steps:
- Marinate and grill steak:
- Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
- Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
- Assemble salad while steak rests:
- Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
- Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
- Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
- Thinly slice steak across the grain.
- Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
- *Found in Asian markets and uwajimaya.com.
ASIAN NOODLE SALAD
I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste.
Provided by Cathy17
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
- Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
- Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
- Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
- Do the night before to allow the salad to marinate.
- Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
- Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
- This is awesome and it is a real party and/or BBQ hit.
ASIAN BEEF SALAD
Try this zesty, fragrant recipe for a perfect light, summer evening meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Soak the rice noodles according to pack instructions. Whisk together the soy sauce, lime, ginger and oil in a large serving bowl. Drain the noodles well, then tip into the bowl. Cut the beef into bite-size pieces then add to the bowl along with the remaining ingredients. Toss everything together, then serve.
Nutrition Facts : Calories 377 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.8 milligram of sodium
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