Beef Noodle Salad Bowls With Peanut Sauce Recipes

BEEF AND NOODLES IN THAI PEANUT SAUCE

Beef and Noodles in Thai Peanut Sauce image

Provided by Robin Miller : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 ounces somen or soba noodles or whole-wheat spaghetti
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)

Steps:

Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

NOODLES AND PEANUT SAUCE SALAD BOWL

Noodles and Peanut Sauce Salad Bowl image

Betty Crocker Cookbook for Women shares a recipe! Take an Asian taste adventure without going to a restaurant. Classic ginger, soy sauce and peanut butter flavors marry in this noodle salad that can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

8 oz uncooked whole wheat linguine, broken in half
2 cups fresh broccoli florets
1 cup julienne-cut carrots (from 10-oz bag)
1 medium bell pepper, cut into bite-size pieces
2 tablespoons water
2 teaspoons canola oil
1/4 cup peanut butter
2 tablespoons rice vinegar or white vinegar
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper (cayenne)
3 medium green onions, chopped (3 tablespoons)
3 tablespoons chopped fresh cilantro

Steps:

Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g

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