Noodle Bowl With Beer Peanut Sauce Recipes

NOODLE BOWL WITH BEER-PEANUT SAUCE

Steps:

• In small bowl, gradually beat beer into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside.
• Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan.
• Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.

BEEF NOODLE SALAD BOWLS WITH PEANUT SAUCE

Steps:

• For the beef and dressing: Prepare a grill or grill pan for medium-high heat.
• Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.
• To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.
• When the steak is cool enough, place in a large resealable plastic bag. Add 3 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed.
• Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve them.
• For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.
• Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.
• To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.

NOODLES AND PEANUT SAUCE SALAD BOWL

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.

THAI NOODLES WITH PEANUT SAUCE

Steps:

• Saute cabbage& onion in oil until just softened.
• Set aside in large bowl.
• Cook pasta until al dente.
• While pasta cooks, mix next 9 ingredients in a saucepan.
• Heat gently, adding coconut milk gradually.
• Do not boil.
• Mix cooked pasta with sauce& veggies.
• Mix in cilantro and basil.
• Serve immediately, topped with chopped roasted peanuts if desired.
• NOTES: You can use Thai fish sauce if you prefer instead of the worcestershire.
• You can also substitute hot sauce for the red pepper flakes.