Vietnamese Style Spaghetti Squash Noodle Bowls With Skirt Steak Recipes

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VIETNAMESE-STYLE SPAGHETTI SQUASH "NOODLE" BOWLS WITH SKIRT STEAK



Vietnamese-Style Spaghetti Squash

Spaghetti squash plays the part of traditional rice noodles in this take on a Vietnamese noodle bowl. Roast the squash and marinate the steak the day before, and it's easy to pull off in just half an hour for dinner.

Provided by Anna Stockwell

Categories     Dinner     Squash     Healthy     Steak     Cucumber     Salad     Wheat/Gluten-Free     Dairy Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 18

1 medium spaghetti squash (2-2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt
1/4 cup fish sauce
1 tablespoon brown sugar
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely grated
1/2 cup fresh lime juice, divided
1 pound skirt steak, cut crosswise into 4-inch sections
1 medium jalapeño, stemmed, seeded, finely chopped
3 tablespoons toasted sesame oil
1 tablespoon neutral vegetable oil
1/2 romaine heart, coarsely chopped (about 4 cups)
1 medium carrot, peeled, sliced into 3" matchsticks
1 mini or Persian cucumber, cut in half lengthwise, thinly sliced
1/2 cup mung bean sprouts (about 2 ounces)
2 scallions, thinly sliced
1/4 cup cilantro leaves
1/4 cup roasted salted peanuts, coarsely chopped

Steps:

  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40-50 minutes. Let cool.
  • Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl. Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
  • Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
  • Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
  • Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.
  • Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with scallions, cilantro, and peanuts.
  • Do Ahead
  • Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.

GRILLED SKIRT STEAK VIETNAMESE STYLE



Grilled Skirt Steak Vietnamese Style image

Make and share this Grilled Skirt Steak Vietnamese Style recipe from Food.com.

Provided by chia2160

Categories     Steak

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon nam pla (Thai fish sauce)
1 teaspoon fresh coarse ground black pepper
1 teaspoon sugar
1 small Thai chiles, stemmed and seeded or 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
2 teaspoons chopped garlic
2 medium shallots or 2 large shallots, chopped
1/2 cup washed dried and chopped mint or 1/2 cup Thai basil
1/2 cup washed dried and chopped cilantro
salt and pepper
1 1/2 lbs skirt steaks
12 -16 leaves boston lettuce, washed and dried

Steps:

  • Start a charcoal or wood fire, or heat a gas grill. Fire should be moderately hot. Grill rack should be no more than 4 inches from heat source.
  • Combine first 7 ingredients in a blender or food processor and purée; add herbs and pulse to chop finely, but not quite purée. Taste and adjust seasonings as you like.
  • Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into 4 steaks, arrange over lettuce, and serve with sauce.
  • •Or cut into strips, wrap each strip in a lettuce leaf, top with a bit of sauce and roll up.

Nutrition Facts : Calories 375.9, Fat 17.3, SaturatedFat 6.1, Cholesterol 100.3, Sodium 486, Carbohydrate 6, Fiber 1.4, Sugar 2.2, Protein 47

SPAGHETTI SQUASH NOODLES



Spaghetti Squash Noodles image

Made with spaghetti squash noodles, this is a great (and healthy) twist on traditional spaghetti. This dish is very versatile, adding more vegetables or meat in any combination would work great!

Provided by sugar_fairy4

Time 55m

Yield 4

Number Of Ingredients 11

1 (3 pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
2 medium green bell peppers, chopped
1 medium onion, sliced
1 medium zucchini, chopped
1 medium carrot, or more to taste, diced
1 clove garlic, minced
1 ½ cups water
1 tablespoon dried parsley flakes
salt and ground black pepper to taste
1 (28 ounce) jar spaghetti sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
  • Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
  • While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that's okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
  • At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
  • Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
  • Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 59.4 g, Cholesterol 3.9 mg, Fat 14.2 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 884.3 mg, Sugar 21.5 g

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES



Vietnamese-Style Grilled Steak with Noodles image

Categories     Beef     Herb     Pasta     Pepper     Quick & Easy     Dinner     Summer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 12

6 ounces capellini, or other thin spaghetti
3 tablespoons white-wine vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
two 3/4-inch-thick boneless shell steaks (about 1 pound)
3/4 cup fresh bean sprouts, rinsed and drained
1/2 red bell pepper, cut into julienne strips

Steps:

  • In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
  • Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
  • Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

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